Chef Nitin Kamath

Chef Nitin Kamath answers 6 questions to camera to record video for social media collateral
Christian Fiore shoots
Joya Dass produces and directs

1. Who am I & What inspired you to start your Supper Club?
Alternative question: What is a common myth about Indian food that you are looking bust?
That Indian food isn’t just north indian food
Its South indian food too


North Indian food has become mainstream
Thanks to Youtubers and influencers.
But you are determined to celebrate the complexity and beauty of South indian cuisine and introduce folks who attend your supper club to it.


STORY: You, yourself, grew up in north India
You became enchanted with South india and south Indian food on your travels. Can tell the story of discovering Kachampalli and pandi curry in Coorg.

2. What makes my Supper Club unique?
Remember your north star when storytelling: The food is the star.
STORY:
For 3 years, you couldn’t bridge the gap with your neighbors
The Chinese in Singapore, kept to their own, and didn’t invite non chinese to their homes.
One day you came up with the idea of making pork curry
You remembered that the Chinese like pork
You extended an offer to make it for them
It bridged the gap.
So much so, that they invited you into their homes.
You were “the only”


3. How do you curate your menu for each event?
Each menu item is tied to a memory
STORY:
Payasam-Temple
Idli-College


4. What can guests expect from attending your Supper Club?
You are recreating the nostalgia of Toastbox
STORY:
Otah


5. How can I foster a sense of community among attendees?
STORY:
Backyard BBQ.
In Singapore, there were communal BBQ grills in your apartment complex
You could book in advance and you would book it each week to cook your famous Pandi curry for your Chinese neighbors.
Because it was a communal space, there were folks in the pool and cooking on the grills nearby. They smelled the wonderful food you were making and asked for a taste.
Soon they came back again and a again.
People who would have otherwise stayed strangers, became a thriving community that bonded over food.

You’re keen to recreate the dynamic with supper club.


6. What do I want my guests to take away from their experience at your Supper Club?


STORY:
What is it like to eat a meal off a banana leaf, which has the capacity to amplify and elevate the flavor and aroma of food?


You recall the first time you ate off a banana leaf

"Too many people spend too much time trying to perfect something before they actually do it. Instead of waiting for perfection, run with what you go, and fix it along the way…"
— Paul Arden