Karma Supper Club:
Curries of the World

Get ready for an extraordinary evening of flavour and discovery as Chef Kundan Jha presents a special supper club at Karma Royal Haathi Mahal in Goa. Inspired by Michelin-Starred Chef Atul Kochhar’s celebrated cookbook Atul’s Curries of the World, this exclusive dining experience is a tribute to the art of curry, bringing together time-honoured traditions, bold innovation, and the finest ingredients. Expect an immersive journey through India’s rich culinary heritage, reimagined with creativity and passion.

FIVE-COURSE CURRY INDULGENCE

A globally inspired dining affair,
with or without curated wine pairings

• First Course – An African Prelude
  Swahili Aubergine Curry
  A silky, charred aubergine curry slow-cooked in Swahili spices & coconut milk. Served with grilled chapati and pickled mango-red onion salad.
  Paired with Sauvignon Blanc, Cloudy Bay – New Zealand
  (Zesty, citrusy and crisp—a delightful contrast to the smoky richness of the dish)

• Second Course – Southeast Asian Comfort
  Malaysian Chicken Curry Noodle Soup
  A fragrant coconut curry broth brimming with succulent chicken, rice noodles, crispy shallots and fresh herbs.
  Paired with Jacob’s Creek Classic Riesling, Australia
  (A floral and refreshing Riesling that cuts through the creamy broth and enhances the lemongrass notes)

• Third Course – A Moroccan Affair
  Slow-Cooked Moroccan Lamb Tagine
  Melt-in-your-mouth lamb braised with warm Middle Eastern spices, dried apricots and preserved lemon, served with saffron-almond couscous & harissa-roasted vegetables.
  Paired with Delas Châteauneuf-du-Pape AOC, Rhône Valley – France
  (Deep, opulent, and layered with dark berries, spice and earthy tones—a match made in heaven for the slow-cooked richness of the lamb)

• Fourth Course – Coastal India on a Plate
  Goan Fish Curry
  The coastal magic of Goa, featuring fresh catch-of-the-day fish, simmered in a tangy-spicy coconut curry, served with jeera rice, kokum-cucumber raita and prawn balchão pickle.
  Paired with Sula The Source Chenin Blanc Reserve, Nashik – India
  (Tropical fruit and bright acidity lift the flavors of the coconut and spices, making every bite a delight)

• Fifth Course – A Sweet Laotian Finale
  Laotian Tofu Curry Dessert
  Silky tofu bathed in delicate coconut-spice syrup, served with coconut sticky rice, sesame-palm sugar crumble and tropical fruit slices
  Paired with Sula Late Harvest Chenin Blanc, Nashik – India
  (Lusciously sweet, honeyed and beautifully balanced—enhancing the warmth of the dessert’s spices)

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