How This Mumbai Supper Club Took Me On A Culinary Journey To Meghalaya And Overcome My Fear Of Dining Alone

I remember my trip to Meghalaya last December. While I explored the beautiful waterfalls and trekked scenic routes of the East Khasi Hills of the North-Eastern state, I also got a peek into the region’s culinary culture by taking pit stops at many local joints along the way. From indulging in black sesame chicken with Lakadong turmeric and smoked pork to fried beef cooked in mustard oil and onions, seasoned only with chilli and salt, Khasi food is simple yet flavourful and soul-satisfying. So when Swiggy DineOut decided to have Shillong-based sisters and chefs Daphi and Daki Warjri of Symbai, a pop-up that brings a traditional Khasi food experience to urban cities, I signed up for it without hesitation. 

In collaboration with Mumbai Foodie, Swiggy DineOut has launched a dining series, Supper Clubs of India, which throws the spotlight on lesser-known chefs who specialise in regional cuisines. Following two successful dinners that showcased Kashmiri and Barbecued specialities by chefs Jasleen Marwah and Steve Sebastian, respectively, the third edition offered an immersive four-course journey through the heart of Indigenous Meghalaya at PCO Mumbai. Known for their commitment to preserving and showcasing the Khasi culinary heritage, Daphi and Daki crafted a menu that celebrated foraged ingredients and simple cooking techniques. They also narrated stories of some of the dishes they enjoyed eating growing up. 

The Dining Experience

I’m not someone who usually opts to go for dinner alone; I love some company. But I made an exception for this dine-out and decided to face my social anxiety. Call it luck or intuition; I chose to sit at a community table that had three other solo diners, out of which one gentleman gets all the credit for bringing all the people together. Two pairs of friends joined our table as well, and we all not only indulged in a hearty meal but also had conversations that brought us all closer together. But let’s get back to what was on the table for us, shall we?

Our dinner began with a comforting soup called Syrwa Tyrso Tungrymbai (mustard greens soup with fermented soy and bok choy) and proceeded with a winter salad Soh-Khleh featuring pomelo and mustard greens. Chef Daki came and told us how eating salad back home is something they do after dinner and not before. 

Then came the mains, and it was presented in a way that felt like I was eating with my family, where we had to put a little bit of everything on our plates, mix it up and eat it all together. Taking me right back to my Meghalaya trip, the Doh Syiar Nei-Iong, or black sesame chicken curry, captured my attention immediately. The Doh Blang Shain or mutton meatballs were equally tasty, and then, of course, no Khasi food experience is complete without some pork, right? The Doh Thad Sniang, or smoked pork curry, highlighted the richness of Khasi flavours. In vegetarian preparations, the standout dishes included Phan Rit Sdieh, or stir-fried baby potatoes, and Soh Ot Kylla, or chestnut curry. Tying all the dishes together was rice cooked in Lakadong turmeric complemented with sides like Muli Khleh (pink radish with perilla seed dressing), Sohsaw Thang (charred tomato salad), and Brinjal Thang (charred aubergine), along with wild berry, tree tomato and tamarind pickles. It was a flavour fest on my palate! 

The meal was perfect, paired with refreshing cocktails crafted for the evening. It concluded on a sweet note with a bespoke dessert by NIC Ice Creams, exclusively created to complement the dinner’s unique flavours. But for me, it was the Shriew Thang — which featured purple yam orange honey glaze —  that truly stole the show. Never did I think a combination like that would work, but it really did. 

ELLE’s Verdict

If you were among the lucky few at this dinner, consider it a night to remember. For those who missed out, there’s good news — Supper Clubs of India is returning to Mumbai on December 12th. This time, the spotlight is on the royal kitchens of Malwa, with Chef Anuradha Medhora promising a culinary journey steeped in regal traditions. Mark your calendars and secure your spot — you won’t want to miss this one.

As for me, the Meghalaya supper club was more than just an indulgent meal. It was a blend of bold flavours, heartfelt stories, and a dining experience that helped me overcome my hesitation to dine solo. It reminded me that food has an unparalleled ability to bring strangers together and that sometimes, stepping out of your comfort zone can lead to the most memorable adventures. Here’s to more meals, more stories, and more tables shared with new friends!