Home-delivered DIY cocktails, masked servers and a contactless buffet—what the road ahead for fine dining looks like For Siloj Kumal, 21, the workplace has been serving as a temporary home for more than a month.
Since 26 March, he has been living on the premises of the Magazine Street Kitchen, an experimental culinary space in Byculla, Mumbai, with 8-10 other team members—maintaining social distancing norms.
This novel dining studio, with its red brick walls and high ceiling, spread across 2,500 sq. ft of what was once a large industrial estate, wears a deserted look these days.
Within this sprawling space, Kumal spends his days kneading and rolling out dough to send out an array of breads to eager customers.