The Tidtable - Swedish and Indian fusion dinner, next 31st of October

🕔 Dinner starts at 18:00 on Fridays, 17:00 on Saturdays. BYOB encouraged.
📍Hosted in Vällingby, exact location shared on booking.
🎟️ Limited seats — RSVP soon!

Say hello to Tanushree Ishani Das — or just Tanu — the heart behind The Tidtable, a passion project where food, culture, and connection come together beautifully. A proud Indian who moved to Stockholm in 2024, Tanu is now bringing her unique culinary lens to life through her Swendian Supper Club: a warm, home-style dining experience blending the best of Swedish and Indian flavours.

With a background that spans startups, corporate life (Goldman Sachs), and even running a skincare business across India and the Middle East, Tanu is now channelling her creativity into the kitchen. Her love language? Feeding people. Her goal? Turning strangers into friends over nostalgic, heartfelt dishes.

THE MENU — ROUTES TO ROOTS

• BEVERAGE •
Mango Lassi (Lactose free)

• MAINS •
Bashonti Pulao
Fish Kalia (Lax)
Aloo’r Dom
Assamese style Chicken Curry

• CONDIMENT •
Mint & Basil raita

• DESSERT •
Silk Route Cardamom & Ginger Chai flavoured Makhana (Fox nuts) & Nuts rabdi.

• AFTER MEAL •
Silk Route Chai (Cardamom/ Ginger/ Masala)

BEVERAGE

Mango Lassi
Creamy yogurt-based drink from India made with mango, some milk, a little sugar, and a bit of cardamom. Topped with chopped almonds. Lactose free yoghurt and milk used.

MAINS

Basanti Pulao/ Mishti Pulao
Basanti pulao, or Mishti pulao, is a special rice dish from Bengali cuisine, made for festive occasions. Basanti (Bashonti) means yellow, giving the dish its vibrant hue, while Mishti means sweet, reflecting its gentle, celebratory flavours. This traditional pulao/pilaf is a beautiful blend of sweet and mildly spiced notes, with fragrant, aromatic rice studded with nuts and whole spices. Each bite is a comforting, indulgent experience, rich in aroma, flavour, and the warmth of tradition.

MAINS

Fish Kalia (Lax)
Maas (means fish in Assamese) Kalia is a well-known curry, deeply popular in Bengal and in the lower parts of Assam. Fresh salmon is marinated in turmeric, salt and a touch of chilli powder, lightly grilled, and then gently braised in a fragrant gravy of onions, ginger and garlic. The curry is simmered with turmeric, cumin and garam masala, and elevated with mustard seed oil. A little cream and cashew paste softens the spices, allowing the salmon to shine.

This dish is very close to our hearts, as it was made by Baby Abu (my maternal grandmother’s sister; Abu means grandma in my native language) and was a huge favourite amongst us all. This dish in general is a popular choice for celebratory meals. We have included it in the menu to celebrate Baby Abu’s kindness, empathy and love :)

MAINS

Aloo’r Dom
Aloo’r Dom is the Assamese/Bengali avatar of the popular Indian dish of spicy curried potatoes, commonly known as Aloo Dum or Dum Aloo. It is a lightly spiced and slightly sweet potato curry, cooked with onions and tomatoes. It is best enjoyed with Luci/Luchi (Indian deep-fried flatbread made from refined flour), a festive staple in Assamese and Bengali cuisine. Sometimes we have it as a hearty breakfast or brunch, and it is perfect for weekends and the festive season.

Assamese style Chicken Curry
A simple, flavourful chicken dish from my hometown Assam, made with minimal whole and home-ground spices, and hearty chunks of potato, finished with a sprinkle of fresh coriander.

CONDIMENT

Mint & Basil Raita
A cooling yoghurt-based condiment with fresh, homegrown mint and basil. Light, creamy, and perfect as a palate cleanser or to balance spicy dishes.

DESSERT

Silk Route Cardamom & Ginger Chai flavoured Makhana (Fox nuts) & Nuts Rabdi.
Rabri/Rabdi/Rabdi, is a traditional milk-based dessert from the Indian subcontinent, made by slowly simmering milk until it thickens into a rich, creamy delight. Our version is enriched with Makhana (fox nuts), a mix of nuts, and Silk Route’s cardamom and ginger chai, which adds magic to every spoonful. We serve it in decadent layers of rabdi, sandwiched with pan-fried, buttered brioche bread soaked in golden caramel syrup, creating a luxurious, melt-in-the-mouth indulgence. It is finished with a vibrant mango compote, where the fruit’s natural tartness balances the sweetness beautifully.

AFTER MEAL

Silk Route Chai (Cardamom/ Ginger/ Masala)

Notes
Contains nuts, gluten & dairy. The milk, yoghurt and cooking cream are lactose free.

These dishes are best enjoyed with rice, so I won’t be serving breads such as naan or roti on this occasion.

It’s a BYOB setting, and if you enjoy wine, a fruity, light-bodied variety would make a lovely pairing.

Dinner will begin at the 18:00 hrs for Friday slots and 17:00 hrs for Saturday slots, so I kindly request guests to arrive a little earlier to settle in before we start. 

Guests will also be getting a small ‘thank you’ gift after the supper :) A small piece of my kitchen to yours ❤️