Chalo Jamva - September Edition

Before we were Khao Suppers, there was Chalo Jamva; a simple Gujarati invitation that means, quite literally, “Come, let’s eat.”

For the September edition, Founder & Chef Punam Vaja brings the flavours of her Gujarati kitchen, with a menu inspired by the bold, fiery cooking she has grown up enjoying.

If you’ve never tried Gujarati food before, expect something a little different: big spices, smoky flavours, subtle chilli heat, tangy pickles, fragrant masalas and plenty of character. This is Gujarati food turned up a notch, far from the sweet stereotype, and firmly rooted in the rustic, hearty flavours of Kathiyawadi cooking.

Across four courses, Punam combines traditional recipes and techniques, creating a menu that feels both familiar and unexpected.

Come curious. Come hungry. Chalo Jamva!

For our September edition, we head West to North Paddington and will be hosting from The Exchange, a vibrant new community hub in the heart of north Paddington, offering a welcoming, inclusive space for local residents to connect, learn and create. 25% from every ticket sale will go directly to the Exchange and their work in the local community and food bank.

MENU

ON ARRIVAL

Leela Laher (green joy)

Inspired by an Ayurvedic green drink, ours features fresh Green apple, Capsicum and ginger. Served still with ice & a lime wedge.

Crispy Matoke Fries.

East african staple green banana is fried and served with a sprinkle of chaat masala.

TO START

Tandoori Samosa

Gujarati samosa are crispy and made with a filo-pastry type thin and crispy pastry. Peas, carrots, squash & paneer is spiced with our in-house Tandoori Masalo. Served with a sweet and tangy tamarind & fig chutney.

SECOND

Methi Bhakri ne Lasan nu Shaak

Wholewheat Bajra (millet) and fresh fenugreek flat breads & a Kathiyawadi style fried Garlic shaak. Served with Curry leaf infused yoghurt.

THIRD

Gujarati Daar Bhaat

It's been too long, so we honour a household favourite. We've served over 500 bowls, and continue to love sharing our Gujarati daar, with Basmati rice and a peppery papad or papadom.

MITHU MODHU

Srikhand & Fruit Pavlova

Meringues* are filled with a saffron-infused hung curd cream. Topped with a seasonal fruit compote, fresh & grilled fruit. *The meringues are made using an egg-free recipe.

Please Note:

• Venue: The space is accessed via a set of stairs. If you have require assistance and would like to attend, please get in touch.

• Dietary Requirements: Our menu is fully vegetarian, with a plant-based option also available. Due to the nature of the preparation of dishes, although certain allergens are avoided, there may be trace. Please do not attend if you have a severe allergy to nuts, sesame seeds or gluten.