Geeta has been taking reservations at Hush Supper Club for just over a month, but she already has a mailing list of more than 300 people. Part of her job as hostess is to encourage the strangers she brings together for dinner to open up with their own stories.
Veronika Lukasova for The Washington Post
Geeta is an amateur cook who serves dishes she grew up eating in her mother's kitchen. Here, she adds spices to chai.
Veronika Lukasova for The Washington Post
Individual servings of the chai. The 20- and 30-somethings at a recent dinner talked about the Olympics, what they'd cooked during the area snowstorms and meddling in-laws.
Veronika Lukasova for The Washington Post
She makes fresh papadum over the open flame of her gas stove.
Veronika Lukasova for The Washington Post
The finished papadum. Geeta uses the supper club as a way to share her Gujarati culture.
Veronika Lukasova for The Washington Post
Chana masala, a dish of curried chickpeas, made Geeta's menu for the event. "If you want fine dining, go to Rasika," said Geeta. "This is the comfort food I've been served since I was in the womb."
Veronika Lukasova for The Washington Post
Geeta uses cane sugar in some of her dishes.
Veronika Lukasova for The Washington Post
Here, she shows off her masala spice box, holding traditional Indian spices. Geeta told guests the tale of getting her first spice box as a way to encourage her guests to tell their own stories.
Veronika Lukasova for The Washington Post
"It's very refreshing," said Yana Kravtsova, a 33-year-old lawyer who attended the dinner. "I like the concept. Hanging out with strangers is not a very Washington thing."
Veronika Lukasova for The Washington Post
Talil Mir, left, and Cristina Bejarano, center, were among the guests in attendance.
Veronika Lukasova for The Washington Post
Here, the hostess demonstrates how to eat Indian dishes without the help of silverware.
Veronika Lukasova for The Washington Post
Gallery Credits:
Photo Editor, Producer Troy Witcher
