We Visit The Table’s Newest Sibling
Five years ago, Gauri Devidayal and her team at The Table, Colaba, changed the way Bombay dined out. With incredible attention to detail and a spirit of innovation, The Table is easily one of the best restaurants in the country. Devidayal and her team have recently launched their newest venture, Magazine Street Kitchen (MSK) in the Darukhana area of Mazgaon. A 30-minute drive from The Table, MSK is an inter-disciplinary and collaborative space focused around good food.
Gauri tells us, “The area conceals a remarkable history, packed with dingy go-downs and warehouses, the space used for MSK was actually going to be sold off till we decided to do something with it. Darukhana literally means gunpowder factory and was named after the gunpowder industry in the area.”
Trying to find MSK through the maze of alleyways and broken roads only heighten the excitement. Upon arrival, the space is bright and modern with lots of stainless steel and natural light.
Architect Anand Patel says, “The major contribution in creating the space for MSK was identifying the space itself. The site offered generous volume, inconspicuous cast iron columns, metal brackets with beautiful quatrefoil details and a ceiling made of teakwood joists and boards. With these in store, the intent was that of minimal intervention.”
“The space is especially important to me given the family connection and for reviving a somewhat forgotten but beautiful part of Bombay. I love the modern appliances in the kitchen space that so seamlessly fit in with the old industrial feel of the warehouse,” says Gauri.
Anand went on to explain that, “The design goes along with the culinary concept of the The Table where ingredients of the best quality are sourced and their basic flavours are brought forth through the cooking process.”
When asked about the project and the way he approached it, Anand said, “MSK is a services driven project. A major part of the collective effort of everyone on board has been directed towards making it work efficiently through careful planning of electricals, plumbing, air conditioning and most importantly the kitchen equipment, leaving hardly any space for cosmetic indulgence. The aesthetic quality, which reflects this endeavor, is supplemented through retention of existing structural elements, hardiness of the materials used and by maintaining the spatial expanse.”
“As a planning strategy, most of the cooking equipment is kept off the wall enabling one to traverse along the periphery and experience the entire extent of the space. This also made it possible to use polished cement plaster and exposed brickwork as the surface finishes which lend some character to the space.
After spending time aweing and oohing around the kitchen appliances and gadgets, you will start to notice the exposed beams and iron pipes running through the space, remnants of the buildings history. The area was originally where gunpowder and ammunitions were stored during British reign.
MSK has already hosted some very well-attended dinners where chefs from around the world prepare word- class meals. They also rent out the space for events, catering, cooking classes and more.
Visit https://www.facebook.com/MagStreetKitchen to learn more.