Join Yogesh Datta & Shilpa Dandekar For Spring Supper Club


Chef Yogesh Datta is teaming up with Shilpa Dandekar for a delectable spring supper club and you’re invited 

Yogesh Datta, owner and head chef of TPH of Chelsea, is teaming up with the formidable Shilpa Dandekar, head chef at Fulham’s Pure Indian Cooking, for a one-off supper club on Wednesday 25th April. 

Previously Sous Chef at the Michelin-starred Quilon, before working under Raymond Blanc OBE for the launch of Brasserie Blanc, where she was soon promoted to Head Chef, Dandekar is bringing her delicious precision to Chelsea to co-create a menu bursting with innovation and rich with the stunning flavours of spring.

The pairing is one that not only promises an evening of unforgettable cuisine, but one that also continues to shine the spotlight on females in the industry.

Yogesh Datta commented: “Shilpa is one of the very few young Indian female chefs in UK today who has come up the ranks in male- dominated kitchens and has excelled. The French influence in her style of Indian food is unmatched.”

Held within TPH of Chelsea’s irresistible riverside address, the sumptuous five-course menu will showcase the exquisite talents of two great minds, proficient in culinary excellence.

The menu will be comprised of both chef’s dishes and reflects the cooking styles of each to a stunning, moreish and ultimately satisfying effect.

Menu details include:
• Scallops with pickled beetroot, mango chilli and coriander salsa
• Stuffed morrels with spiced Indian cheese
• Dill and pink peppercorn Tandoori salmon with horseradish and coriander chutney
• Herb-crusted spring rack of lamb with aniseed jus and Peruvian potato katilan and Mango
• Elaichi pana cotta with raspberry and mint compote.

Make it happen
When: Wednesday 25th April.
Where: 112 Cheyne Walk, Chelsea, London SW10 0DJ
Wallet: Tickets are priced at £70 per person and are available to purchase by calling 020 7351 5232. Booking essential.


The site for those with a gluttonous appetite for food and travel.

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.