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Exclusive photos: A Byculla mill turns into an experimental cooking space

A dusty lane leads us to Devidayal Compound in Byculla. A lone, abandoned rail track runs across the road, serving as a reminder of the brisk activity the neighbourhood witnessed during the good old days. A massive wrought-iron gate welcomes us into the compound.

Updated on: Jun 02, 2016 6:32 PM IST

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A dusty lane leads us to Devidayal Compound in Byculla. A lone, abandoned rail track runs across the road, serving as a reminder of the brisk activity the neighbourhood witnessed during the good old days. A massive wrought-iron gate welcomes us into the compound.

Updated on Jun 02, 2016 6:32 PM

A dusty lane leads us to Devidayal Compound in Byculla. A lone, abandoned rail track runs across the road, serving as a reminder of the brisk activity the neighbourhood witnessed during the good old days. A massive wrought-iron gate welcomes us into the compound.

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Started by the trio behind The Table — (from left) Jay Yousuf, Gauri Devidayal, and Chef Alex Sanchez — Magazine Street Kitchen has been a work-in-progress for the past two years.

Updated on Jun 02, 2016 6:32 PM

Started by the trio behind The Table — (from left) Jay Yousuf, Gauri Devidayal, and Chef Alex Sanchez — Magazine Street Kitchen has been a work-in-progress for the past two years.

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The interiors look like a MasterChef kitchen, with six state-of-the-art cooking stations, a bakery, a dry storeroom, and a 40-seater dining area

Updated on Jun 02, 2016 6:32 PM

The interiors look like a MasterChef kitchen, with six state-of-the-art cooking stations, a bakery, a dry storeroom, and a 40-seater dining area

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The space can be used by budding chefs to showcase their talent, by established chefs to conduct experimental dinners or even for food shoots.

Updated on Jun 02, 2016 6:32 PM

The space can be used by budding chefs to showcase their talent, by established chefs to conduct experimental dinners or even for food shoots.

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The dining area can seat 40 guests and overlooks the massive kitchen.

Updated on Jun 02, 2016 6:32 PM

The dining area can seat 40 guests and overlooks the massive kitchen.

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The space will witness one of its first few events later this month (June 2016) with Cellar Door Hospitality’s Food with Benefits. At this charity dinner, Sanchez and other city-based chefs will cook a meal for guests and the proceeds will go to an NGO.

Updated on Jun 02, 2016 6:32 PM

The space will witness one of its first few events later this month (June 2016) with Cellar Door Hospitality’s Food with Benefits. At this charity dinner, Sanchez and other city-based chefs will cook a meal for guests and the proceeds will go to an NGO.

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The bakery, which will be called as the Magazine Street Baking Company, will roll out over 30 types of artisanal breads. (pratham gokhale/ht)

Updated on Jun 02, 2016 6:32 PM

The bakery, which will be called as the Magazine Street Baking Company, will roll out over 30 types of artisanal breads. (pratham gokhale/ht)

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“My grandfather used to have a steel manufacturing unit here (in the mill compound)”: Gauri Devidayal. The space is named after the street it’s located at — Magazine Street, a reference to the firearms industry that took shape in the ’30s and ’40s. It was later renamed as Darukhana and, till date, is known by that name. (Hindustan Times)

Updated on Jun 02, 2016 6:32 PM

“My grandfather used to have a steel manufacturing unit here (in the mill compound)”: Gauri Devidayal. The space is named after the street it’s located at — Magazine Street, a reference to the firearms industry that took shape in the ’30s and ’40s. It was later renamed as Darukhana and, till date, is known by that name. (Hindustan Times)

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Inspired by kitchen rental spaces (where chefs can rent the kitchen for a day) and cooking studios in the West, Magazine Street Kitchen will function as many things all at once. “It can be used by chefs to come and experiment, host intimate dinners, for underground food events or just to test their recipes,” says Yousuf. (pratham gokhale/ht)

Updated on Jun 02, 2016 6:32 PM

Inspired by kitchen rental spaces (where chefs can rent the kitchen for a day) and cooking studios in the West, Magazine Street Kitchen will function as many things all at once. “It can be used by chefs to come and experiment, host intimate dinners, for underground food events or just to test their recipes,” says Yousuf. (pratham gokhale/ht)

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Yousuf is working on another F&B project in a 10,000 sq ft warehouse in the same compound. “It won’t necessarily be a restaurant,” he says, dropping a hint.

Updated on Jun 02, 2016 6:32 PM

Yousuf is working on another F&B project in a 10,000 sq ft warehouse in the same compound. “It won’t necessarily be a restaurant,” he says, dropping a hint.

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