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Why would a supper club would ever be called 'The Sewing Tin'? Because it's an inside joke among us Indian folks. You see in our homes, you can never judge a box by its cover. The Bournvita bottle in the kitchen contains achar, the plastic box of butter probably has bobby pins in it, and the round tin of Danish cookies contains threads, needles, and other sewing supplies. Resourcefulness aka 'jugaad' is a quintessentially South Asian phenomenon, and we never let a good container go to waste. The 'underconsumption core' that's trending on TikTok is something that our families have been doing for ages as a practice in frugal living. It is this facet of our identity that 'The Sewing Tin' supper club captures and transforms into an unforgettable dining experience.
Founded by chefs Akhil Upad and Aditya Mishra, The Sewing Tin is a cozy 26-seat supper club tucked away in a Hell’s Kitchen apartment, offering a six-course menu that’s as much about storytelling as it is about flavour. With every dish, Akhil and Aditya cook up a feast of memories, culture, and culinary creativity that’s unapologetically desi but refreshingly modern.
Akhil, a biochemistry graduate turned chef, brings a scientific precision to the table. His journey from Georgia Tech to culinary school to medical school has given him a unique perspective on how food connects with physiology, emotion, and culture. Aditya, hailing from the Himalayan foothills of Nepal, draws inspiration from New York City’s foodscape and his own roots. A James Beard Foundation National Scholar, he approaches cooking as a medium to articulate his journey. Together, they’ve crafted a menu that is essentially a mix of their eastern and western inspirations.
Their latest menu is a masterclass in blending South Asian flavours with global techniques as well. The Butternut Squash Poha — a mix of roasted squash skin, lime raita, goat cheese purée, and pomegranate — is a reimagined take on a beloved Marathi breakfast staple. The Diver Scallop Ceviche pairs coconut foam with fig jam and guajillo chili, delivering a refreshing twist with subtle heat. For the adventurous, there’s Haas ko Choila, a Newari-style barbecue duck seasoned with jimbu (a Himalayan herb), charred tomatoes, and pickled jalapeños. And finally there’s the showstopper: New Zealand Lamb Chop, served with a taro leaf terrine, spiced pumpkin cake, and timbur ko achar (a zesty Sichuan peppercorn pickle). As dessert, the Paan Crème Brûlée delivers this classic desi flavour in a decadent, caramelized custard topped with saffron whipped cream and candied nuts.
The Sewing Tin is an exploration of identity, memory, and creativity. With the oldest serving bows or tins, it creates a gastronomic experience into a cultural statement. For people in the West it's an exciting window into the desi food culture and way of living. For South Asians, it's a way to avenge a familiar childhood disappointment. This time, when you open that cookies tin, you'll actually finally find something delicious inside.
Follow The Sewing Tin here.
