Long before Panjab became known for the few cliched dishes on a menu, it was a much bigger place. Its food traveled through wheat fields, mustard groves and villages that once sat on both sides of a border that didn't exist yet.

Saanjha is our attempt to bring some of that food back.

Over one evening, we're serving lost Panjabi recipes you won't find on any regular menu, brought to life by Chef Sherry, one of the world's leading authorities on Punjabi cuisine. Her decades of research into the region's home kitchens and forgotten cooking traditions shape every course on this table.

Alongside the food, we're pouring three botanical cocktails made with Hapusā gin, built to echo the same homegrown flavours you'll find in the meal.

Come join us for a warm, unhurried night around one table, good company, and a Punjab most of us have never really tasted.