Food from a life that didn't stay in one place.

The table

No inherited recipe box.

I grew up across a handful of cities and countries, which means I never had a grandmother's kitchen to learn in or a folder of recipes handed down. What I cook now sits somewhere between memory and reconstruction, working backwards from a taste I half remember towards something I can put on a plate.

The food is Maharashtrian, Konkan and coastal Karnataka. Kokum and coconut, byadagi chillies, rice ground the night before. Dinners are small on purpose, usually eight of us, held at my home in west London. You get the address once you've booked.

The list

Seats go quickly.

Dates go to the list first. Leave your email and I'll write when the next one opens, and never for any other reason.