The Table

Seasonal supper clubs and slow gatherings from the Paprika Tokri farm.

Paprika Tokri suppers are family-style, seasonal, and rooted in real recipes. Not restaurant food. Not performance dining. The kind of meal where the table matters, the stories behind the food matter, and the evening is allowed to take its time.

We host intimate gatherings at the farm and at select spaces in Delhi. Each supper is shaped by a cuisine, a memory, a season, or something the land is asking us to pay attention to. A small table. Usually eight to twelve people. A menu with a point of view. Food served with warmth, not fuss.

Some evenings begin with a walk around the farm. Some begin with a drink in hand. There may be a workshop, a story behind the menu, a seasonal ingredient we are working with, or a recipe that has travelled through family kitchens. The format changes, but the feeling stays the same: thoughtful, generous, unhurried.

Past Paprika Tokri suppers have explored Konkani family recipes, Spanish summer food, farm-led menus, and seasonal tables built around memory, travel, and home cooking.

From The Table I Married Into, a Konkani family supper: Chicken Ghee Roast with Baby Parota, Chane Suran Ghashi, Tilapia Rava Fry, and Tender Coconut Ice Cream with Salted Caramel.

From A Spanish Summer Table: melon with Manchego and mint, cucumber boquerones, blistered green chillies, prawn pinchos, saffron rice, roast chicken, pumpkin steak, and caramel custard.

Paprika Tokri was featured in Forbes Life India in April 2026 as part of a story on supper clubs in India.

We also create small private gatherings, workshop-led experiences, and collaborative tables. For private dining, brand collaborations, intimate celebrations, or workshop-led meals, write to us directly.

Supper clubs are announced first through Letters from the Farm. Join the list to hear about upcoming dates, menus, workshops, and private gatherings.