Ajji’s Ghee presents: Ek Chamach with Khao Suppers

Join Khao Suppers as we celebrate the first anniversary of Ajji’s Ghee with Ek Chamach - an annual supper club honouring ghee as the hero ingredient.

For this first edition, Chef Punam Vaja of Khao Suppers draws inspiration from both her and Chetasi Kane’s (Ajji’s Ghee founder) heritage, exploring the flavours of Gujarat and Maharashtra through a five-course menu, with ghee thoughtfully woven into every dish. Through the ingenious selection of flavours from Ajji's current range, together with new fusions, we showcase ghee like never before.

Expect the unexpected as we take you on a journey of heritage, innovation and storytelling.

About Ajji's Ghee

Ajji’s Ghee is a small-batch, London-based ghee brand that makes ghee using traditional methods, inspired by the founder’s grandmother. Each batch of Ajji’s Ghee is made from culturing grass-fed cow cream that is sourced from a from in Kent. Fresh butter is churned and simmered for 2-3 hours to create a nutty, aromatic, and fresh ghee.

Ajji’s Ghee is pushing ghee as an ingredient beyond south asian cooking by creating flavoured ghee that can be used as a fat in any cuisine.

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Welcome drink by Jadu Vodka

A Garden of Ghee

A selection of original and new ghee flavours served with charcoal crackers.

Ghee-Seared Shrooms

King oyster mushroom stems, seared and pan-fried in chilli & garlic ghee. Served with sarson (mustard) leaves and a slice of Indian lemon to squeeze at the table.

Puran Poli & Thecha Aloo

A dish loved across Gujarat and Maharashtra. Lentils are slow-cooked, gently sweetened, and filled inside a thin chapati. Served with potatoes tossed in a classic Maharashtrian thecha masala. Hot puran puri finished with a spoon of classic ghee. (Contains peanuts).

Fajito & Bhaat

A take on a ghee-tempered yoghurt kadhi. Finished with a curry leaf ghee temper and Kesar mango pulp, bringing sweetness to this salty, sour and spiced dish. Served with tindli bhaat (ivy gourd), peas and carrots, tempered with cumin and coconut. Finished with an achari ghee drizzle.

Accompanied by

Koshimbir — a cooling cucumber salad.

Gor Ghee Mishtan

Something sweet, salty and cool. A classic Gujarati ghee and jaggery sweet, reimagined as a salted ice cream. Gor papdi ice cream served with warm mango halwa, wrapped in crisp filo pastry. Finished with a surprise ghee.

Parting Gift

Chocolate & Coconut Ghee Modak.

PLEASE NOTE

Dietary Requirements: Due to the nature of this menu and the use of ghee, which is made from dairy, we cannot cater to vegan or plant-based diets. Nuts also feature heavily throughout the menu, so we cannot cater to those with any type of peanut or almond allergy. We can cater to gluten-free, please specify when making your booking.

Accessibility: The supper club will be held at The Good Mews, and whilst the access is on the ground floor, the dinner takes place on the first floor, and there is no working lift. Please contact us for any further access queries.