Sera is to partner with BiBi on a three part dining series exploring the Indian diaspora and its lasting influence on food cultures around the world. Hosted at BiBi in Mayfair, the series will examine how Indian communities, through migration, trade, and adaptation, have shaped local cuisines across continents. Each event centres on food as both craft and cultural record, highlighting dishes, techniques, and flavours that reflect the evolution of Indian cooking far beyond South Asia.
The series will unfold across three global cuisines: Indo-Kenyan barbecue on April 19th, Indo-Caribbean on July 5th, and Indo-Chinese cuisine on October 25th. Each menu will be accompanied by contextual storytelling, carefully constructed dishes, and a considered drinks programme designed to complement spice, smoke, and texture.
The events aim to provide food for thought on the influences and varied expressions of Indian cuisine.
Indo-Kenyan BBQ | April 19th
Indian migration to East Africa brought spices, preservation methods, and trading traditions that fused with local pastoral cooking and open fire techniques. Kenyan barbecue sits at the intersection of smoke, spice, and community, where nyama choma meets masala and shared grilling becomes celebration. This event explores the Indian influence on Kenyan barbecue culture, from marinades and spice rubs to the social rituals of cooking over fire.
Indo-Caribbean | July 5th
The arrival of Indian indentured labourers in the Caribbean reshaped the region’s food landscape, blending Indian techniques with Indigenous Caribbean, African, and European influences. The result is a cuisine defined by curries, rotis, the heat of pepper, and deeply layered spices. This event focuses on how Indian flavours became woven into Caribbean identity, creating dishes that feel both ancestral and exuberantly modern.
Indo-Chinese | October 25th
Emerging from Kolkata’s Chinese communities, Indo-Chinese cuisine represents one of the most distinctive diasporic food movements of the twentieth century. Chinese techniques and ingredients reinterpreted through Indian spice, heat, and intuition gave rise to dishes now deeply embedded in Indian dining culture. The final event of the Sera series explores high heat cooking, bold seasoning, and the hybrid identity that defines Indo-Chinese food.
Seats are limited. Tickets for the Indo-Kenyan BBQ event will go live on Saturday 21st of March via the Sera platform. Sign up to join the waitlist for free to be notified as soon as tickets go live here.
Raised in Berkshire, Chef Chet Sharma’s journey into kitchens was far from typical. Immersed in a world of two cultures, his maternal grandmother was from India and his paternal from London. Chet excelled academically at school and with a natural curiosity for science, he secured a place at UCL (University College London) to read Chemistry. His academic progress took him to a Master’s in Neurology at UCL followed by 2nd Master’s in Physics, and a DPhil in Condensed Matter Physics from The University of Oxford. At the same time, he threw DJ events to help fund his studies with a late-night residency at the Ministry of Sound in London. He also explored his love for cooking and embarked on a total of 16 stagiaires that lasted from 2005-2013, all the while continuing with his degrees. After a long period working as a research and development chef within some of the UK’s most iconic restaurants; L’Enclume, Roganic, The French, Rogan & Co., his focus turned to developing his own culinary style. In September 2021, BiBi opened its doors to huge critical acclaim. Named after an affectionate term for grandmother in Urdu, Chet’s restaurant is simply an ode to the two women who helped inspire his career and elements of whose influence is now interlaced throughout his menus and the restaurant’s interiors.
Dates: 19th April, 5th July; 25th October 2026
BiBi, 42 North Audley Street, W1K 6ZP
Price: £65
Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.