With a vision to experiment with ingredients and food geniuses , owner Gauri Devidayal gives us an insight to the first Co-working Kitchen of India.

Q: What inspired you to come up with MSK?
A: We had been thinking about our next venture for some time… Doing another restaurant was the most obvious step but we were unable to find a location that was affordable, had licenses and was liked by all of us. When the space that currently houses MSK came up for grabs, it got us thinking about doing something other than a restaurant. The design and functionality of the space evolved over time as the work was progressing. It eventually became a collaborative kitchen space with a dining area fitted with equipment of the highest calibre.

Q: How does Food & Design amalgamate to define new experience today?
A: Great design is irresistible. MSK has been laid out keeping in mind the design integrity of the original space which is an old industrial warehouse, and at the same time equipping it with beautifully designed and state-of-the-art appliances.

Q: What kind of experience would you want your customers to have?
A: The star of the space has undoubtedly been designed in a way that the diner is involved in the cooking and plating process by virtue of the fact that they can see it happening during their meal. The space gives diners a real-time experience of what goes on behind every dish and creates a whole new level of appreciation for the meal.

 

Q: What is your long-time vision for MSK | your vision for MSK for next 5 years?
A: We certainly see potential for scaling up the bakery operation of Mag Street Bread Co. from a B2B operation to possibly a B2C venture. We want chefs from all over the country and the world to think of only Mag Street as the place to come and cook in the city. Hoping to take Magazine Street Kitchen to other cities; locally and internationally.

Q: Apart from Cooking & Dining, what are the other events and activities hosted by MSK?
A: The space is very versatile and can be used for different events. It can be rented out for photoshoots, corporate team building sessions such as cooking competitions, for filming or as production set. Those who are at an ideating or conceptualization stage for their own future F&B project, the space can be used as a kitchen accelerator.

Q: What are the benefits of a co-working kitchen?
A: The results of collaboration will always be better than working alone. We saw this recently at an event hosted at MSK, where we had nine chefs from across the city create a 9-course menu. The camaraderie between them was just brilliant to watch.

Q: Talking about your Chef Collaborations… What or who would be your dream collaboration?
A: The space has been designed to provide a platform for culinary minds from all around the world; many of whom Chef Alex Sanchez, our Executive Chef, has personally worked with. We recently had Chef Tim Dornon (Former Sous Chef at Eleven Madison Park, New York) taking residence at Magazine Street Kitchen conducting two workshops on the Lost Art of Sauce Making, and three, seven course dinners centred around his take on modern American cuisine. We are looking forward to Rene Redzepi of Noma fame visiting us next June.

Q: How has the response been so far?
A: We have been absolutely overwhelmed by the response from the guests so far; with some of our events being sold out even before we publicly announced them!

Q: How important is Mumbai in the global, cultural & trade scene?
A: As entrepreneurs in the F&B space, these are very exciting times for us as we are able to create new trends and set the standard in the city.

Q: Your take on “Evolution of Co-working Spaces”?
A: Mumbai being India’s financial capital is one of the most expensive places for real estate in the country. Plenty of co-working spaces have emerged as answers to this concern. Not only do such spaces address the financial issue, but also provide a great avenue for networking and especially in the case of a kitchen, where we learn from each other.