Smoke + Lime x Lali By Lalita Supper Club, Spitalfields
Do you believe in food magic?
Food that nourishes and heals from within...almost as if you’re being reborn.
Because I do, and perhaps, so should you.
This, my dear reader, was a truly magical evening of good food and meaningful connections, all thanks to a meal that brought us together. Sohini of Smoke + Lime and Lalita of Lali by Lalita joined forces to host a one-of-a-kind supper club, where cultures intertwined, blending the comforting warmth of Bengali flavours with the vibrant zest of Thai cuisine.
I was especially excited for this collaboration. Knowing both chefs personally brought a sense of reassurance—and the certainty that I would be very well fed.
Stepping into Potter and Reid, the atmosphere was lively, yet softened by a quiet hum of anticipation. The hosts greeted me warmly, and the air was already thick with the aromas of spices, herbs, and comfort. In that moment, I knew this was going to be something special.
Seated alongside Joan, Patty, and Sohini’s husband, Rijul, we were welcomed with a brief introduction and the story behind the supper club, shared by the forever-charming hosts. And then, we were ready to eat.
The Spicy Prawn Ceviche with Asparagus arrived first—and oh my god, I wished I had more. The natural, subtle sweetness of the fresh prawns paired beautifully with Lalita’s signature spicy seafood sauce, finished with a squeeze of bright, zesty calamansi. Sweet, spicy, and citrusy, with blanched asparagus adding a welcome crunch, it was utterly addictive, and quite simply, perfect.
The Prawn, tamarind, bitter gourd, and shiso leaf were the perfect one-biter! Inspired by Miang Kham, it was moreish, flavourful, with a bit of zing from tamarind yet aromatic from the leaf. And honestly, you can't go wrong with fried prawns. I could have eaten 10 more of them; they would make such great canapés.
Lalita later told me she thought of me when she made Kaeng Neua Khem—a salted beef dish in coconut broth—knowing how much I’d loved it at her very first supper club, where she’d used pork jerky instead. Deeply flavourful and rich with spices, the dish is mellowed by coconut milk, which softens every bite. Comforting yet complex, it remains my favourite.
Sohini’s poached chicken with pickled chillies and coconut was a dish I didn’t expect to feel nostalgia for. Yet from the first bite, it took me back to something familiar—reminiscent of Chinese braised chicken with mushrooms and medicinal herbs. I remember thinking, Did my grandma make this? She used to cook something similar on cold days, and the memory caught me by surprise.
The dish was deeply flavoured yet nourishing, with a gentle tang and harmonised aromas of herbs. Paired with the lemongrass and lime leaf rice, it became impossible to stop eating—it was comforting, nostalgic, and quietly healing.
This may have been my first time trying semolina in a sweet form. The jaggery semolina pudding with cashew praline was rather lovely and light—silky smooth, with a lingering warmth of cardamom. The toppings elevated it, especially the cashew praline; we ended up taking the entire tub and happily finishing every last crumb.
The khanom piak poon—a delicate choux filled with coconut charcoal cream—was the perfect way to end the meal. The colour initially caught me off guard, but the texture was airy and light, with a subtle coconut flavour that lingered gently rather than overwhelmed.
As the evening came to a close, I left feeling full in every sense, not just nourished by the food but warmed by the stories, memories, and connections shared around the table. This supper club was a quiet reminder that food has the power to heal, to remind us we're okay, and to bring strangers and friends closer together. Long after the plates were cleared, the feeling remained—soft, comforting, and deeply human.