Masa Bakery | Verve Magazine
India's premier luxury lifestyle women's magazine

Masa Bakery

August 17, 2023

These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises, in interviews with Verve, talk about the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for, while bringing the sensibilities of gourmet cooking into the delivery-only model
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Cloud Kitchens: Divesh Aswani, Commis Station

Text and Photography by Mallika Chandra.

These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises, in interviews with Verve, talk about the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for, while bringing the sensibilities of gourmet cooking into the delivery-only model
Read more

Cloud Kitchens: Kartikeya Ratan and Rishabh Doshi, Kiki & Pastor

Text and Photography by Mallika Chandra.

These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises, in interviews with Verve, talk about the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for, while bringing the sensibilities of gourmet cooking into the delivery-only model
Read more

Cloud Kitchens: Rehan Mehta, East 7th Pizza & Deli

Text and Photography by Mallika Chandra.

These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises, in interviews with Verve, talk about the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for, while bringing the sensibilities of gourmet cooking into the delivery-only model
Read more

Cloud Kitchens: Kunal Makhija, Arabisque

Text and Photography by Mallika Chandra.

These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises, in interviews with Verve, talk about the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for, while bringing the sensibilities of gourmet cooking into the delivery-only model
Read more

These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises, in interviews with Verve, talk about the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for, while bringing the sensibilities of gourmet cooking into the delivery-only model
Read more

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