Chef Ranjini Supper Club

Ouna X Chef Ranjini

Join Chef Ranjini for a fun, tasty evening of amazing food and great company at the Supper Club!

Ouna

Join celebrated Chef Ranjini for her takeover of Ouna.Chef Ranjini is a South Indian chef shaping London’s contemporary dining scene through a distinctive blend of classical technique and modern flavour sensibilities. She began her culinary journey at Tamarind, where training within a Michelin-starred environment laid the foundation for her precision, discipline, and refined approach to cooking.She later became part of the team at Sparrow, contributing to the restaurant’s inclusion in the Michelin Guide. Rooted in the bold and nuanced flavours of Tamil Nadu, her cooking is guided by seasonality, balance, and a contemporary ingredient-led philosophy shaped by her experience in some of London’s most respected kitchens.Ranjini is also the founder of Silk Route, a contemporary supper club exploring regional Indian flavours through refined tasting menus and immersive dining experiences. Through Silk Route, she brings together storytelling, technique, and modern presentation to create thoughtful vegetarian and globally inspired menus that celebrate Indian cuisine in a progressive way.Alongside her supper club, she works as a consultant chef across a diverse portfolio of restaurants, helping kitchens refine their culinary identity, develop flavour-driven menus, and elevate their overall dining experience.Known for her confident yet elegant style of cooking, Chef Ranjini brings depth, creativity, and a strong culinary point of view to every table she curate SUPPER CLUB MENUAmuse-BouchePani Puri (VG)<ul><li>Crisp semolina shell filled with spiced potato and chickpeas, served with chilled mint-coriander and tamarind water</li><li>Allergens: G</li></ul>To BeginAloo &amp; Beetroot Tikki (VG, GF)<ul><li>Crispy potato and beetroot croquette spiced with cumin, green chilli and coriander</li><li>Served with mint chutney</li></ul>South Indian ThaliMango Rice (VG, GF)<ul><li>Fragrant rice with raw mango, curry leaves and mustard seeds</li><li>Allergens: M</li></ul>Keerai Masiyal (VG, GF)<ul><li>Seasoned greens gently mashed with garlic and lentils</li><li>Allergens: L</li></ul>Baby New Potato Fry (VG, GF)<ul><li>Pan-roasted baby potatoes with curry leaves, mustard seeds and red chilli</li><li>Allergens: M</li></ul>Beetroot Pachadi (V, GF)<ul><li>Cooling beetroot yoghurt relish with mustard tempering</li><li>Allergens: D, M</li></ul>Drumstick &amp; Onion Sambar (VG, GF)<ul><li>Slow-simmered lentils with drumsticks, pearl onions and tamarind</li><li>Allergens: L</li></ul>Cabbage &amp; Carrot Thoran (VG, GF)<ul><li>Stir-fried vegetables with coconut and curry leaves</li><li>Allergens: C</li></ul>Lemon Rasam (VG, GF)<ul><li>Zesty clear broth with fresh ginger, lemon, black pepper and cumin</li></ul>Accompaniments<ul><li>Steamed Rice (VG, GF)</li><li>Papad (GF)</li><li>South Indian Pickle (VG, GF)</li></ul>To FinishGulab Jamun (V)<ul><li>Warm milk dumplings soaked in cardamom syrup, finished with saffron foam, crushed pistachio and white chocolate crumb</li><li>Allergens: D, N (Pistachio), S</li></ul>Allergen Key<ul><li>D = Dairy</li><li>N = Nuts</li><li>S = Soy</li><li>C = Coconut</li><li>M = Mustard</li><li>L = Lentils/Legumes</li><li>G = Gluten</li></ul>Please advise us of any allergies or dietary requirements when booking.

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Chef Ranjini Supper Club

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Chef Ranjini Supper Club

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