We’re off to a stellar start with our already hugely popular supper club series – and without further ado, here’s our third edition, which takes us to the subcontinent where India Group Head Chef Kundan Jha will be taking guests on a highly sensory culinary journey with select recipes from celebrated Michelin chef Atul Kochar’s seminal book “Atul’s Curries of the World” at Karma Royal Haathi Mahal Goa…
Chef Kundan is himself a legend – a lifelong gourmand and world class chef who has been at the core of our India F&B operations for no fewer than 28 years. “I love creating experiences and memories for Members through food and bringing that same passion towards teaching and training the teams under my care,” he explains.
And why Atul’s Curries of the World? “While I have the pleasure of knowing Chef Atul Kochar personally, I also believe that both of us share a deep affection for all things Indian – especially curries! – something I have been known for in the Karmaverse for close to three decades now. Curries are comfort food for the soul and I hope to provide the world a window into my own life by showcasing the best of curries from across the subcontinent as interpreted by my good friend Chef Atul – redolent of places I’ve grown up around and places I’ve travelled to throughout my life.”
This debut Karma Supper Club happening in Goa will be a stellar showcase of the rich food heritage of India and beyond, exquisitely prepared to Chef Atul’s exacting Michelin star standards, featuring flavours from Chef Kundan’s home state of Bihar as well as from across the subcontinent and the rest of the world.
The extraordinary five-course pairing menu takes diners on a global spice journey, beginning with a Swahili Aubergine Curry paired with zesty Cloudy Bay Sauvignon Blanc. The Malaysian Chicken Curry Noodle Soup follows, complemented by floral Jacob’s Creek Riesling. Centerpiece Moroccan Lamb Tagine melts alongside opulent Châteauneuf-du-Pape, while coastal Goan Fish Curry harmonizes with Sula’s Chenin Blanc. The experience concludes with innovative Laotian Tofu Curry Dessert—silken tofu in coconut-spice syrup—paired with honeyed late harvest wine, seamlessly blending traditions across continents.
There are still some spaces available, so contact your Karma Concierge to reserve your spot!
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)
