Mumbai Food: Now enjoy gourmet lunch in your tiffin

Dec 27, 2016, 08:26 IST | Joanna Lobo

The guys behind The Secret Supper Project launch a subscription service that takes you around the globe during lunch time

(Clockwise from left) Red Pepper Salad, Bunuelo, Ajoblanco Soup with melon and Cocido Stew with Chicken and Chorizo
(Clockwise from left) Red Pepper Salad, Bunuelo, Ajoblanco Soup with melon and Cocido Stew with Chicken and Chorizo

The Secret Supper Project is now open for lunch. Savor is a gourmet lunch subscription service started by the four chefs who, four years back, introduced the city to a secret supper club.

The lunch came packed in a sturdy paper bag
The lunch came packed in a sturdy paper bag

Their lunch service, and the identity of the founders, is now out in the open. Meet chefs Kanu Gupta, Tejal Choksi, Sushil Multani and Sashank Poojari who want to change your lunchtime habits from January.

What’s for lunch?
“India doesn’t have a lunch hour. Here, lunch is treated as a distraction and usually, something you grab while on-the-go. We wanted to create a lunch hour where you actually spend time and savour the food you are eating,” says Gupta.

Wild Mushroom Tortellini
Wild Mushroom Tortellini

The team was inspired by a delivery service in Paris that sends Bento boxes for lunch anywhere, even in a park.

Savor lunches will feature a main, a side, salad and dessert. On the menu is food across cuisines — Italian, East Asian, Japanese and French, among others. This month’s pilot menu had Matcha Cheesecake, Pecorino Rolls, Fennel Dauphinois, Vichy Carrots and Tofu or Pork Katsudon. “Imagine your mum is a Michelin-starred chef and is rustling up new food every day,” says Gupta. “No menu will be repeated in the month.”

Beetroot Tartare
Beetroot Tartare

How it fared
We tried a sample pack. Our lunches (a vegetarian and a non-vegetarian version, R650 each) came neatly packed in a paper bag, clipped with festive red and green clips. The traditional Spanish Ajoblanco Soup with Melon was a hick, creamy and nutty mix of bread and almonds, with the faintest hint of garlic. The Red Pepper Salad was equal parts refreshing, crunchy, tangy and spicy. The Cocido Stew was a light fragrant stew filled with chunks of chicken, chorizo, and redolent with the spicy flavour of the sausage. We weren’t as fond of its vegetarian version, which lacked depth. Dessert was the mildly sweet Bunuelo, a fried doughball snack popular in Latin American countries.

(From left) Sashank Poojari, Tejal Choksi, Kanu Gupta and Sushil Multani
(From left) Sashank Poojari, Tejal Choksi, Kanu Gupta and Sushil Multani

We love that the Savor team (of eight) is using local ingredients sourced from small producers. Gupta is quick to point out that Savor isn’t a health food service. “If you eat good produce and control your portions, you can stay healthy. We measure the proteins and total grams of the food, and ensure that the portion sizes are the same every day,” he adds.

Savor started with a pilot this month, delivering to Prabhadevi, Lower Parel and Worli; from January they will move to Bandra and across all of SoBo.

On: Monday to Friday
Log on to: www.savorexperiences.com
Cost: Rs 450 per day (monthly plan, 20 days), Rs 650 per day (weekly plan, five days); they only do weekly or monthly subscriptions

Dinner time
The Secret Supper Project continues to host dinners every month. Earlier editions have been at Magazine St. Kitchen, Blue Tokai and The Bombay Canteen. They’ve done 80 dinners so far and haven’t repeated a menu. Their next dinner, scheduled for January, will be a five-course handmade pasta meal with a movie thrown in.
Email: reservations@secretsupperproject.com; you will get added to a waitlist and informed when space
Opens up
Cost: Rs 3,500 per person

Go to top