Authentic coastal Karnataka dishes such as kori rotti, prawn sukka and Tulunadu’s semige are finding a new audience thousands of kilometres away in Canada, thanks to a unique supper club curated by a Mangalurean entrepreneur.

For the past three years, Toronto-based Madhura Shetty has been hosting intimate dining experiences through her supper club Evenings with Moke — “moke” meaning love in Tulu. What began as a simple dinner in her bedroom with rented plates and floor seating has now evolved into a sought-after culinary experience with a waiting list of nearly 3,000 people.

From home kitchen to curated dining

A self-taught chef, Madhura grew up surrounded by food culture, inspired by her parents and grandparents who were connected to the hospitality industry. However, the idea of launching a supper club only crystallised after she moved abroad and realised that Indian cuisine overseas was often limited to a few mainstream dishes.

Her aim was to showcase the depth of coastal flavours rarely seen outside Karnataka. Each edition of the supper club features a rotating five-course menu built around a cultural theme or tradition.

Preserving tradition with modern refinement

Popular menu highlights include ghee roast, neer dosa, pineapple menaskai and Goan cafreal, alongside signature dishes like prawn sukka and kori rotti. Dry ingredients such as Byadagi chillies are sourced from India, while fresh produce is locally procured in Canada.

One of her most distinctive offerings is Tulunadu’s semige — also known as ottu shavige — served with sweetened coconut milk or “taraida per”. Madhura retains traditional flavours while adding subtle contemporary touches like pistachio and cream.

Reframing coastal Indian cuisine

Beyond serving food, Madhura’s broader vision is to reposition coastal Indian cuisine as refined and experiential rather than casual or inexpensive. She also conducts private dinners for brands and corporate clients, expanding the reach of her culinary philosophy.

Food enthusiasts say her initiative highlights how regional Indian cuisines can thrive globally when presented with authenticity and thoughtful storytelling, bringing a slice of Mangaluru’s culinary heritage to international tables.


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