Aashiyana by Anisha's Kitchen

Aashiyana comes from an Urdu word which means home. Home not in terms of a physical structure, but home in terms of a feeling — a feeling of warmth, welcome and belonging. So, when I was choosing a name for my supper club, I didn't want one that simply described food. I wanted one that captured a feeling. Aashiyana does just that.

Growing up, my parents' dining table was never set for just the five of us. There was always someone dropping in unannounced—a neighbour, a friend, extended family or someone who simply happened to be passing by. The conversations were loud, the laughter constant, and somehow there was always enough food to go around. That table wasn't simply where we ate; it was where life happened.

When I moved to Australia, I realised it wasn't just the food I missed—it was the feeling. The warmth, the generosity, the stories shared long after the meal had ended, and the simple joy of gathering around a table where everyone was welcome.

Aashiyana is my way of bringing that feeling back.

Hosted in my home in Rochedale, Brisbane, Aashiyana is an intimate dining experience where strangers become guests, guests become friends, and every evening is centred around exceptional food, genuine hospitality and meaningful connection.

Every menu tells a story. Inspired by recipes I've collected, places I've travelled, and traditions generously shared with me over the years, each gathering offers flavours and dishes you may not find elsewhere in Brisbane. While many of my early menus explore the incredible diversity of regional Indian cuisine, Aashiyana isn't defined by one cuisine. Every gathering is an opportunity to discover something different.

This isn't a restaurant.

It's my home, my table, and I hope you'll leave feeling as though you've always belonged here.

Welcome to Aashiyana!

What can you expect?

An intimate evening around one communal table, with 12 guests and a multi-course menu designed to be shared.

Growing up, I learnt that a good table is about more than the food on it. It's about sharing generously, making room for others and enjoying the meal together. That spirit of sharing and community is at the heart of Aashiyana, whatever menu or cuisine I'm exploring.

The evening begins with a selection of small plates to enjoy together, followed by a generous main course served to the table, with plenty to discover along the way. Expect layers of flavour, dishes with a story behind them and the kind of food that invites you to linger.

And then there's dessert—a thoughtfully crafted final course inspired by my first love, pastry.

The setting is relaxed and considered, with a beautifully laid table, candlelight, good food and plenty of time to settle in and enjoy the evening.

But look a little closer at the table and you'll find that the tablescape tells a story too.

The table linen is designed and customised for me by a former colleague from my time in the family business. She was the Vice Principal of one of our K–12 schools, with a real passion for fabric, textiles and block printing, and continues to create pieces for my table. It’s a lovely reminder of a shared chapter of my life, now woven into the Aashiyana table.

Bangles are a little nod to Chudi Bazar in Hyderabad. The bharnis remind me of summers when pickles were made and preserved at home. Jasmine, or malle puvvu, is a familiar part of South Indian life, where women traditionally wear it in their hair. The little spice bowls around the table take me back to summer holidays spent on our family's spice estates

Even the coasters have a story—they’re the very same tiles as my kitchen backsplash, bringing a little piece of my kitchen to the table.

There is no formal restaurant service or set two-hour sitting. This is dining at my table, where food is shared, stories unfold and the evening takes its own rhythm.

Some guests arrive with friends. Others arrive on their own. Either way, you won't simply be coming for dinner. You're coming to be part of the table.

Come to the table.

Come as you are, come curious, and come hungry.

I'd love to welcome you to Aashiyana.

I've always been a foodie.

Some of my happiest memories aren't tied to a particular place—they're tied to kitchens, dining tables and the people gathered around them. I grew up in a family of incredible cooks, where food was never just about eating. It was how we celebrated, welcomed people into our home and created lasting memories.

My love affair with food began with pastry. I started my formal training at the National Bakery School in London, studying Baking Technology alongside qualifications in bakery, patisserie, confectionery and cake decoration. It was there that I developed the technical foundations of my craft and learnt the importance of precision, consistency and respect for ingredients.

Wanting to understand food beyond the kitchen, I went on to study at Le Cordon Bleu, completing a Bachelor's degree in International Restaurant & Catering Management alongside French Cuisine A & B. My career took me through professional kitchens in both London and Australia before leading me into entrepreneurship, where I co-founded a food business that grew into a multi-city operation.

That experience taught me far more than cooking. It gave me an understanding of hospitality, restaurant operations, recipe development and the many details that go into creating an experience people remember.

After stepping away from the industry for a period, I eventually found myself drawn back to where I'd always felt most at home—the kitchen.

Anisha's Kitchen began by sharing home-cooked meals with my Brisbane community and gradually grew to include celebration cakes, desserts and catering. More importantly, it reminded me just how much I love feeding people.

Aashiyana is the natural next chapter—a place where I can bring together everything I've learnt, everything I love, and the kind of hospitality that feels personal, generous and genuinely welcoming.

I'm endlessly curious about food.

I love travelling, discovering new cuisines and learning the stories behind dishes that have been passed through generations. I believe some of the best recipes come from people—not cookbooks—whether they're shared by family, friends or someone I happen to meet along the way.

I still handwrite every recipe in the notebook I started as a child, recording not only the recipe itself but also the name of the person who taught it to me. Over the years, it has become far more than a recipe book. It's a collection of memories, cultures and the people who have shaped the way I cook.

Those stories often find their way onto the Aashiyana table.

Some menus are inspired by childhood memories. Others begin with something I've eaten while travelling, a recipe someone has generously shared with me, or simply a dish that sparks an idea. Through my training and experience, I've learnt to respectfully adapt recipes, bringing together techniques from different cuisines while always honouring the heart of each dish.

While many of my early menus explore the incredible diversity of regional Indian cuisine, Aashiyana isn't defined by one cuisine. I want each gathering to offer the opportunity to discover something different—to taste something new, hear the story behind it and perhaps leave with a new favourite.

And then, of course, there's dessert.

Pastry was my first love and remains my greatest passion. While I love every aspect of cooking, dessert is where I feel most creative. It's why every Aashiyana experience ends with a dessert course.

For me, feeding people is my love language.

It's in the recipes collected over the years, the stories behind them, the details of the table and the joy of watching people enjoy something I've created.

That, ultimately, is the story behind the table.

What is a supper club?
A supper club is an intimate dining experience built around food, conversation, and connection. While supper clubs are enjoyed worldwide, Aashiyana brings this concept to Brisbane in a unique way. Each evening is thoughtfully curated around a menu, a story, and a shared experience.

Is Aashiyana a restaurant?
No. Aashiyana is an intimate home dining experience. Instead of multiple tables, rushed seatings, or à la carte menus, just 12 guests gather around one table to enjoy an evening of food, conversation, and hospitality. It is an adults-only experience.

Where is Aashiyana located?
Aashiyana is hosted in my home in Rochedale, Brisbane. To respect privacy, the exact address is shared with confirmed guests 48 hours before the event.

How do I book?
Join the waitlist for early access to upcoming events and the opportunity to book before they’re released to the public.
Once an event is released publicly, reservations can be made through the booking link on Aashiyana’s social channels or website. Your booking is confirmed once payment is received, and you’ll receive all the details you need before the event.
With only 12 seats available at each gathering, joining the waitlist gives you the best opportunity to book early.

How often are gatherings held?
Initially, Aashiyana gatherings will be held twice a month. Dates will be shared with the guest list first, followed by announcements on my social channels and website.

What type of food is served?
Aashiyana begins by exploring the rich diversity of regional Indian cuisine, celebrating dishes and traditions often unfamiliar outside their origins. Over time, it will expand to explore different cultures and food stories from around the world. At its heart, Aashiyana is about discovery.

Can dietary requirements be accommodated?
Vegetarian and gluten-free requirements can usually be accommodated. Please let me know your requirements when booking. Aashiyana is a set-menu experience prepared in one kitchen, so I may not be able to accommodate every dietary requirement or allergy.

Can I bring my own drinks?
Absolutely. Aashiyana is BYO, so you're welcome to bring your favourite drinks to enjoy alongside the meal.

Can I book a private event?
Yes. Whether it’s a special occasion, a corporate dinner, or a small office celebration, private bookings are available. You can even reserve the entire table for your group.
Get in touch to enquire about a private booking.

What is the cancellation policy?
As Aashiyana is a small, 12-seat experience, cancellations can have a significant impact on the evening and the preparation involved. Cancellation and refund requests are considered on a case-by-case basis, depending on how close the cancellation is to the event and whether the seat can be filled.

Guests sharing food around a warm candlelit table

An intimate dining experience centered around
exceptional food,
genuine hospitality and meaningful connection

Brisbane · Limited seats

Join the wait list Reservations