Golpar Supper Club



We are both in our 30’and in 2010 we became colleagues in a small commercial bank in the City of London. Over the years we became very close friends with each having mutual passion for both our home country’s cuisine, and entertaining.

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In a Nutshell

We are both in our 30’and in 2010 we became colleagues in a small commercial bank in the City of London. Over the years we became very close friends with each having mutual passion for both our home country’s cuisine, and entertaining.

The Whole Hog

Cooking homemade Iranian dishes for our families and our guests is absolutely delightful. We both enjoy sharing new recipes, combining different ingredients in order to produce a kind of food which is vibrant, visual and nutritious.

Iran is a vast county and due to its climate and geographic diversity, the regional cuisines are very different. We have experienced this in many occasions as one of us is form the west of Iran and the other from the Caspian region. Use of herbs, aromatic spices and fruits such as pomegranate, dried limes, and barberries give a unique aroma to our dishes and make them scrumptious.
To the surprise of all, the majority of the Iranian food makes it the ideal cuisine for those with gluten and dairy intolerance and a healthy choice, which is not generally known outside Iran.

We are both continuing with our day jobs but our love for cooking and entertaining inspired us to set up this intimate Persian Supper Club with a special emphasis on meeting new people and mingling. This project is about sharing the secrets of one of the most exciting cuisines in world and to share the food we love.
Anahita & Negar

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