A Spanish Summer Table
By June, the farm had fully entered summer.
The evenings were warm, the air was heavy, and everything we wanted to cook had to feel alive. Bright, generous, seasonal, and full of flavour, but still easy enough for a long table.
A Spanish Summer Table was held on 20 June 2026 at the Paprika Tokri farm in Delhi. It was a supper built around Spanish-inspired summer flavours, slow gathering, and the kind of food that asks people to pass plates, pour another drink, and stay a little longer.
The evening began with a clarified Bloody María, made with tomato water, tequila, smoked paprika, citrus, and olive brine. It set the mood immediately. Savoury, cold, sharp, and slightly unexpected.
From there, the table moved into small plates.
Melon, Manchego, and mint.
Cucumber boquerones.
Charred pepper, olive, and caper salad.
Padrón-style green chillies.
Stuffed morels with ajo blanco.
King trumpet scallops with miso butter.
Prawn pinchos.
It was one of those menus where the pleasure was in contrast. Cold and hot. Sharp and buttery. Fresh and smoky. Light summer produce next to deeper, richer flavours. The small plates allowed the evening to move slowly, with enough variety to keep the table alive.
Some dishes were playful. Some were quiet. Some became immediate favourites.
The morels, stuffed and served with ajo blanco, brought a sense of occasion. The trumpet mushrooms, cooked like scallops, gave the table something earthy and rich. The prawns carried smoke, garlic, lemon, and paprika. The cucumber brought acidity. The melon gave relief. The chillies brought heat and theatre.
For the main course, we served pimentón butter roast chicken with saffron arroz meloso, citrus-garlic jus, and charred summer beans. For the vegetarian main, farm pumpkin steak was served with saffron arroz meloso, mojo rojo, Manchego, and herbs.
It felt important that the vegetarian plate was not an afterthought. The pumpkin had to hold its own, and with the mojo rojo and saffron rice, it became its own complete dish.
Dessert was Spanish caramel custard. Simple, familiar, and exactly right after a menu with so many flavours.
What made this supper special was not only the food, though the food was deeply loved. It was the feeling of the table.
There was a looseness to the evening. People were comfortable. The courses moved. The farm held the night beautifully. Plates came and went. Cocktails softened the edges. Conversations opened up. The supper felt like the world of Paprika Tokri becoming clearer to us in real time.
A farm in Delhi.
A table worth gathering around.
Food that is thoughtful but not stiff.
People who arrive curious and leave connected.
A Spanish Summer Table reminded us that a supper club does not need to imitate a restaurant. It can be slower, warmer, more personal. It can carry the polish of a planned menu and still feel like a gathering.
That is the kind of table we want to keep building.
One that begins with food, but does not end there.
