An IITian selling pani puri in London’: Why an NRI left corporate life to build a community through food
In a city known for its fiercely competitive food scene, an Indian-origin professional in London is quietly redefining what entrepreneurship and community-building can look like. Ankita Khante, an IIT Guwahati postgraduate and former Samsung designer, has swapped a predictable corporate career for a more personal venture — a ticketed supper club where strangers bond over Indian flavours, beginning with the humble pani puri.
Context: From corporate design to community dining
Ankita Khante was born and raised in Nagpur, Maharashtra. Academically trained as an architect, she completed her Bachelor’s degree from Visvesvaraya National Institute of Technology before pursuing a Master’s in Design from Indian Institute of Technology Guwahati.
Before moving to the UK, Khante spent nearly three years in Bengaluru, working as a Product Designer at Samsung Research. Like many professionals in India’s tech and design ecosystem, her career path appeared stable and well-defined. That trajectory shifted in 2024 when she relocated to London after marrying her husband, Aman Krishna.
The move coincided with a period of transition. Instead of immediately jumping back into a full-time corporate role, Khante decided to take a break — a pause that eventually laid the foundation for a new kind of venture.
The birth of The Bouzi Club
Khante and her husband now jointly run a supper club in London called The Bouzi Club, a small, home-run food initiative that hosts around 10 to 12 guests each month. The concept blends traditional Indian hospitality with a modern, curated dining experience, designed especially for people who are new to the city and seeking meaningful social connections.
Speaking about the origin of the idea, Khante explained that hosting had always been something she enjoyed. In London, where many migrants and young professionals struggle to build social circles, food became a natural bridge. What began as informal dinners with friends slowly evolved into a structured, ticketed supper club.
Why pani puri became the icebreaker
A defining feature of The Bouzi Club is how each supper begins — not with formal introductions, but with pani puri. According to Khante, the decision was intentional and practical.
She observed that the first few minutes of any social gathering often feel awkward, especially when guests are strangers. Introducing pani puri as the opening course transformed that dynamic. The interactive nature of the dish, combined with everyone’s personal expectations of how it should taste, sparked instant conversation.
Over time, pani puri became the club’s signature welcome ritual, setting the tone for the rest of the evening.
Inside the supper club experience
Each Bouzi Club event features a seven-course Indian-fusion menu, curated and hosted by the couple at their home. The ticket price is set at £50 per person, roughly ₹6,000, positioning the experience as intimate rather than commercial.
Khante describes the venture as a small food startup rather than a full-scale business. While the couple does not publicly disclose revenue figures, she says growth has been steady, driven largely by word of mouth and repeat guests. During peak festive months between August and November, they also run special festival-themed supper series.
Aman Krishna’s role in the journey
Khante’s husband, Aman Krishna, brings a different academic and professional background to the partnership. Born in Obra, Uttar Pradesh, and raised across cities such as Varanasi and Allahabad (Prayagraj), Krishna holds a Bachelor’s degree in Computer Science from Indian Institute of Technology Dhanbad and a Master’s degree from International Institute of Information Technology Hyderabad.
Krishna moved to the US earlier for work before the couple eventually settled in the UK. At The Bouzi Club, he supports operations, logistics and planning, complementing Khante’s creative and hosting-driven approach.
Challenges of starting from scratch abroad
Building a food venture in a new country came with its share of hurdles. Khante openly acknowledges that neither she nor her husband comes from a business or hospitality background.
Everything — from pricing and ticketing to sourcing ingredients and planning menus — had to be learned from scratch. One of the biggest challenges was understanding the local palate and striking the right balance between authenticity and accessibility for London-based guests.
Navigating UK regulations, supply chains and logistics added another layer of complexity. Over time, however, the couple developed a reliable format that made operations smoother and more predictable.
Rethinking the ‘IITian selling pani puri’ narrative
Khante also addressed the way her story is often framed online — as an example of an “IITian selling pani puri abroad.” She made it clear that she does not view her journey as a step down or a departure from success.
According to her, the education and training she received at premier institutions gave her the confidence to take risks, adapt quickly and build something entirely new in an unfamiliar environment. Rather than diminishing her academic background, she believes the experience has deepened her respect for the craft of hospitality and service.
What is a supper club, and why it works
A supper club sits somewhere between a private dinner party and a restaurant. Guests, often strangers, gather in non-traditional spaces such as homes or pop-up venues to share a curated, multi-course meal. The appeal lies in intimacy, storytelling and shared experience — elements that are often missing in conventional dining.
In cities like London, where loneliness among migrants and young professionals is a growing concern, supper clubs have emerged as powerful social connectors.
Analysis: A modern take on success and migration
Khante’s journey reflects a broader shift in how success is being redefined among global Indians. Rather than linear career growth, many are choosing flexible, passion-driven paths that prioritise community, creativity and personal fulfilment.
The Bouzi Club may be small in scale, but its impact lies in the connections it creates — proving that even something as simple as pani puri can become a tool for belonging.
Conclusion
Ankita Khante’s decision to step away from corporate life and build The Bouzi Club in London highlights the evolving nature of entrepreneurship among NRIs. Rooted in Indian hospitality yet shaped by global sensibilities, her supper club is less about food as a product and more about food as a shared experience. In doing so, she has quietly challenged conventional ideas of ambition, identity and success.
Final Thoughts from TheTrendingPeople
Stories like Ankita Khante’s remind us that success is no longer confined to boardrooms or job titles. In a globalised world, courage, adaptability and human connection often matter as much as academic pedigree. By building a community around food, Khante and her husband have shown that meaningful entrepreneurship can begin with something as simple — and powerful — as a shared meal.