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Mikshita Patel

Self-taught chef in Lincoln

Mikshita
Patel

I'm a self-taught chef with my own gastro fusion style. A lot of my recipes were passed down from my mum, and she got them from her mum, and I'm always inventing something new. It's home cooking, but it's not your traditional Indian takeaway. Read my story

A bowl of pav bhaji topped with chopped red onion and fresh coriander, served with four slices of toasted, buttered pav

Supper Club

New dates coming soon

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In Mikshita's words

“I guess I owe it all to my mum and the women who have come into my life.”

Read my story

Four ways to eat with Mikshita

Cooking for Lincoln

A golden, crumb-coated arancini topped with fresh green herbs, sitting in a pool of bright orange makhani sauce in a dark speckled bowl

Monthly in Lincoln

Supper Club

Once a month I cook a tasting menu for a small crowd in Lincoln. Recipes from my mum and the women who taught me, plus new dishes I've been dreaming up, all made for sharing.

Book Supper Club
Four Kitchen 48 boxes filled with glazed pieces, green beans, tenderstem broccoli and roasted peppers on a bed of grains

Food for home

Kitchen 48

My own gastro fusion home cooking, for eating at home. Not a traditional Indian takeaway. Fresh menus go out several times a week.

Order from Kitchen 48

At your table

Private Dining

I come to your home as your private chef. You fill the kitchen with ingredients and I cook as many dishes as I can in the time you've booked. Think Ready Steady Cook, at your table.

Request private dining
Rows of folded flatbread wraps with spiced fillings and red onion on a tiered wooden stand, with skewered bites and more dishes laid out along a white table behind

Events and corporate

Catering

Buffets and food stands for events and corporate occasions. The same family recipes and gastro fusion cooking, made for a crowd.

Send a catering enquiry

The approach

Cooked properly, never by numbers

I'm self-taught, and I'm always inventing new dishes and trying things out. What doesn't change is the care that goes into them.
01Spices roasted fresh
I roast my own spices. It's where every dish starts, and you can taste it.
02No shared sauces
Every dish gets its own sauce, cooked properly. No big pot of pre-made base doing the rounds.
03Good ingredients, cooked properly
Fresh, good quality produce, given the time and care it deserves.
04Never just one cuisine
Fusion, street food, a bit of fine dining. Whatever tastes best. It's not a takeaway menu.

November and December

Be first to hear about the next Supper Clubs

I keep the numbers small, so seats go quickly. Join a waiting list and you'll hear as soon as tickets go on sale. It's free, and it isn't a booking.

Joining a waiting list is not a booking and does not reserve a seat. We will use your details to tell you when tickets for this event are available. See our privacy notice.