Copyright Baton Rouge Advocate
When wife and husband Needhi and Rick Patel sold their Mid City restaurant Tap65 in August, Needhi Patel wanted to curate an intimate cooking atmosphere where she could explain each course's backstory and origin to her guests. “I wanted to do something where I can do it from the house, but it’s intimate, small, while I cook and hang out with people who are here,” she said. Spice Affair Supper Club was born in October, a business hosting about seated dinners for up to 36 people in the Patels' Shenandoah backyard. Every dinner, the couple opens their home to guests, and Needhi Patel takes care of the cooking while Rick Patel handles the drink pairings. Turning a home into a business doesn’t happen overnight. The Patels acquired a home-based business permit and underwent backyard renovations for four weeks, adding a concrete foundation, outdoor kitchen, pergola and landscaping, projects executed by Baton Rouge-based contractor Apex 360 LLC. The backyard’s minimalist, elegant style is designed to make guests feel at home, and the Indian music in the background provides an immersive experience. “That’s the feel we’re going for," Rick Patel said. "Where it’s clean-cut, simple and provides a vibe where it’s intimate and you’re able to enjoy the atmosphere without feeling like you’re in a restaurant.” The menu, featuring Indian fusion dishes, changes every month. All of the ingredients on October's menu were locally sourced, except the mutton, and all of the meats were marinated for 24 hours, Needhi Patel said. Dinner time On Oct. 24, the table of 11 guests started with Champagne and small bites. The courses, each paired with a beverage, rolled out at 6 p.m., starting with a mini papadum with chicken, a dish topped with coconut yogurt and sweet mango chutney. As each course was brought to guests, the Patels explained the dish's backstory and origin. The second course, sabudana tikki chaat, is a tapioca patty known for being a street food in India, Needhi Patel said. After that, there was a galouti kebab made with mutton, ground spices and papaya. The fourth course, scallop butter masala, featured seared scallops in a butter masala curry with oyster mushrooms and wild rice, served with a side of garlic naan and a glass of chardonnay. Not only was it Needhi Patel’s favorite dish to cook on the menu, but it was her first time cooking with scallops, something that shocked guests as they noted the scallops’ tenderness. The scallops left plates quickly, opening the perfect opportunity to dip the garlic naan in the leftover sauce. “Working with scallops was a different experience, bringing all the combinations together,” Needhi Patel said. Along with the scallops, which were marinated for 24 hours, the dish featured mushrooms and wild rice in a butter sauce. The crunchy and salty rice balanced well with the creamy sauce. The fifth course, rogan josh curry, featured a slow-cooked goat curry with fried crisp roti and ginger shavings. And after that was dessert, a creamy panna cotta modak paired with a cardamom chocolate espresso martini. Two upcoming dinners are planned on Nov. 9 and 14 with a five-course menu inspired after Goa, a state on the southwestern coast of India. The menu also has vegetarian versions of each dish. Private parties In addition to monthly dinners, the Patels also offer private dinners with 10-36 seats. Clients can customize the menu, and anything from previous menus is fair game, Rick Patel said. Those interested can book through the business's website or its Instagram account, @spiceaffairsupperclub.
