Imagine savoring the authentic flavors of coastal Karnataka—crisp kori rotti, spicy prawn sukka, tangy fish pulimunchi, and the traditional Tulunadu dessert semige served with sweetened coconut milk—not in Mangaluru, but thousands of miles away in Toronto, Canada. This culinary journey is made possible by Madhura Shetty, a Mangalurean chef who has turned her passion for home-style cooking into a thriving supper club called 'Evenings with Moke'.
From Humble Beginnings to a Culinary Sensation
Madhura Shetty, raised in Bengaluru and now based in Toronto, launched her supper club three years ago with no formal network or detailed plan. 'Evenings with Moke'—where 'moke' means love in Tulu—started as an intimate dining experience hosted in her own bedroom. The initial setup was simple yet charming: a floor table, a few cushions, and rented plates for the evening. Guests sat on the floor, creating a cozy, communal atmosphere that became the hallmark of her first dinner. Madhura recalls, "People loved the food, but more importantly, I learnt things I could never have planned for."
A Self-Taught Chef with Deep Roots in Hospitality
Madhura is a self-taught chef whose culinary journey is deeply influenced by her family background. Both her grandfather and father owned hotels, exposing her to commercial kitchens from a young age. She also credits her mother, Beena Shetty, for teaching her to appreciate home-style cooking and understand complex flavors. However, it was after moving abroad that her idea for the supper club truly crystallized. She noticed a gap in the market: while Indian food like butter chicken and biryani is widely available, the rich diversity of coastal Karnataka cuisine remains largely unexplored in international settings.
Curating Authentic Coastal Karnataka Experiences
Held a couple of times each month, 'Evenings with Moke' features a meticulously planned five-course meal with menus that change monthly. Each edition revolves around a specific cultural theme, tradition, or practice from coastal Karnataka. For instance, the iconic Mangalorean Sunday dish, kori rotti—crisp rice wafers paired with a rich coconut-based chicken curry—is often a star item on the menu. Madhura sources most dry ingredients, such as Byadagi chillies, directly from India, while fresh produce is procured locally in Canada to ensure quality and authenticity.
Popular Dishes and Overwhelming Response
The supper club has garnered an enthusiastic following, with a waiting list of nearly 3,000 people. Menu highlights include beloved favorites like:
- Ghee roast, a flavorful meat dish cooked in aromatic ghee
- Neer dosa, soft and thin rice crepes
- Pineapple Mangalorean menaskai, a sweet and sour curry
- Goan cafreal, a spicy herb-based preparation
Madhura notes, "I truly believe that coastal Indian food remains largely unexplored, and the response, especially to dishes like prawn sukka, has been incredible."
Elevating Tradition with Subtle Refinement
One of Madhura's standout creations is her version of Tulunadu's semige, also known as semeda adde or ottu shavige. Traditionally served with sweetened coconut milk called 'taraida per' in Tulu, she retains the original flavors while adding elegant touches like pistachio, cream, and delicate layers. This approach reflects her philosophy: respecting culinary traditions while introducing subtle refinements to enhance the dining experience.
Redefining Perceptions of Indian Cuisine
Madhura's larger mission is to challenge how Indian cuisine is perceived globally. Often viewed as casual or inexpensive, she aims to reposition coastal Karnataka food as a refined, thoughtfully curated dining experience worthy of intention and appreciation. Beyond her supper club, she organizes private dinners in a similar format for brands, customers, and corporate clients, spreading awareness of this vibrant culinary heritage.
Through 'Evenings with Moke', Madhura Shetty not only brings a taste of home to the diaspora in Toronto but also introduces global food enthusiasts to the depth and diversity of coastal Karnataka's gastronomic traditions. Her journey from a simple bedroom setup to a sought-after culinary curator underscores the power of passion and authenticity in the world of food.
