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Louie Louie

Som and Tonoya having spent more than a decade in Financial services decided to follow their passion & embarked on a  new journey of the Culinary world.  The are both alumni of Le Cordon Bleu , London. 
Tonoya worked at Aqua Shard, Bagatelle, Novikov& Hibiscus, Osteria Del Angolo in London & Som garnered experience at Sketch, Ametsa & Tedwells.

They have their individual Style of cooking,  Som's interest lie in Contemporary European & Modernist Catalan /Basque Style  and Tonoya's deep understanding of ingredients & ability to create complex flavours with minimal ingredients make her food exciting . Her passion lies in using indigenous ingredients  and methods of cooking in a progressive way.

Happy Holi supper club in London

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Regional Indian Thaali Dinner

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