Cloud Kitchens: Anushka Malkani and Nariman Abdygapparov, Masa Bakery


Wine & Dine


Textual content and Images by Mallika Chandra.

Anushka Malkani, 27 and Nariman Abdygapparov, 24
Masa Bakery
Location: Andheri
Speciality: Baked items, pastries

Inform us about your journey as cooks earlier than Masa. What led you to begin a cloud kitchen and the way have been you intending to face out?
Anushka Malkani (AM): I studied in Switzerland, after which I moved to Paris, the place I used to be working with the Ducasse group. I discovered so much concerning the significance of excellent components and the way you supply them. Actually, it impressed Nariman and me to open Masa as a result of we felt like there was an area for ingredient-driven pastry in Mumbai. There are quite a lot of ingredient-driven eating places in Mumbai, the place they deal with the standard of the vegetables and fruit. However in terms of cloud kitchens, I feel there’s a notion that the meals is dangerous, it’s unhygienic and most often that’s presumably the reality, proper? We don’t know the place the meals is coming from. So, we wished to set a regular for cloud kitchens, right here in India, primarily based on sourcing good-quality produce and creating an consciousness about the place the meals is coming from. The intention was to alter the notion round cloud kitchens.

Nariman Abdygapparov (NA): I began pursuing pastry after I was 14 years outdated, having an curiosity in it from a really early age. I’m initially from Kazakhstan and the mentality there’s much like India, when it comes to mother and father wanting their youngsters to review finance, drugs or engineering. Being a pastry chef is taken into account a really area of interest path. I went to Spain for my culinary training and I spent two years there. I labored in a number of bakeries, by way of which I used to be looking for my type. After which I realised that the very best place to additional my expertise can be France. So, I pursued a profession there for round 4 years. That’s the place Anushka and I met.

AM: In the course of the lockdown, we began a small web page on Instagram. We have been residing in a 30-square-metre condo in Paris with nothing to do, and all we had have been our talent units. We thought, let’s simply present everybody what we are able to do and share recipes throughout this unsure time. We observed that quite a lot of our viewers was from India. They actually appreciated what we have been doing, and communicated that there’s a hole out there, which in the end led to our resolution to maneuver right here.

And the way was the transfer to India for you, Nariman?
NA: For me, it was a pleasant change. Understanding dietary preferences in India, particularly relating to pastry, together with observing a rising health-conscious motion, opened my thoughts professionally. Even technically, I grew. Many pastry cooks consider that some pastries can’t be made with out egg, for instance, however it’s only a limitation of our minds. I took that on as a artistic problem.

How did you go about establishing your operation? Was juggling the function of a chef and entrepreneur difficult?
AM: Probably the most difficult half in India is time administration. We set deadlines however we discovered that issues both transfer too quick or too gradual. However in any other case, establishing the kitchen has been pretty simple. I come from a household of hoteliers, so I’m privileged to have had that entry to the contacts I wanted with the intention to, say, get gear or supply supplies. It was a lot simpler for me than if I had needed to begin from scratch. This course of additionally allowed us to discover a steadiness whereas working collectively, and we understood our duties and strengths individually. Once you’re a pair working collectively, and also you’re continually in one another’s firm, it’s vital to discover a method to not step on one another’s toes as a result of it may have an effect on us negatively each at work and residential.

NA: It was most vital to acknowledge that we’re each cooks and creatives, and that we would have totally different concepts about the identical matter. Now, I’m principally in control of the each day manufacturing within the kitchen whereas Anushka develops recipes, and acts as that bridge between the manufacturing and the ultimate end result going to the client. Our perception is that if we are able to depart our bakery for per week, and never have that have an effect on our processes and the standard, then we’re good. I’m additionally attempting to react to issues extra analytically as a enterprise proprietor, slightly than emotionally. It’s utterly regular for patrons to offer damaging suggestions however it used to set off me as a chef in my early days. Now I’ve shifted my lens and I strive listening to the client with an open thoughts.

Do you discover that youthful cooks like yourselves, are more and more advocating for and prioritising their psychological and emotional stability? Is that one thing you introduced in out of your previous work experiences?
AM: I might positively describe the work atmosphere in France as very poisonous. We have been working 16 to 18 hours a day. In France, they are saying en kind which implies that you at all times should be prepared. It’s a navy time period, used throughout wartime. That’s what they used to name us — the primary line of the navy. It was like going right into a battlefield and there was no scope for being weak.

Once we moved again and began hiring individuals, we wished to ensure that our staff members didn’t should really feel prefer it was their responsibility to be overworked. I bear in mind waking up each single day and I used to be stressed earlier than even reaching work as a result of I used to be both considering, “I’m going to fail” or {that a} visitor goes to be sad. There’s no scope for error as a result of it was a 3-Michelin-star restaurant. Most of my colleagues have been pushing themselves as a result of they have been passionate from inside however all of them hated their jobs. They began burning out on the age of 25 or 26.

The explanation that we’re cooks and we cook dinner meals is as a result of we’re pushed solely by ardour. I would like that keenness to remain ignited however I nonetheless wish to create a snug, non-toxic atmosphere for the individuals who work with us.

Inform me about establishing your distinct visible aesthetic for the model when it comes to the packaging.
NA: We constructed that distinct type and aesthetic over time. We began by referencing massive names within the business, particularly in France and Spain, and first discovered the right way to copy properly by practising, practising, practising.

Most of our inspiration comes from nature and we each gravitate in direction of that handcrafted really feel. We considered how we wished our clients to really feel once they opened the field of meals and ate it. Each design resolution went in direction of creating that have. Being a cloud kitchen, we didn’t have an area the place you can scent the pastries, have a cup of espresso, and so on.

Our field by which the meals is delivered, is properly ventilated to protect the aroma, crunch and texture. The simplicity of the packaging displays our cooking type; we keep away from crowding one dish with too many flavours or strategies. Usually, we like a sense of spaciousness. Our packaging, and even the design of our kitchen, displays that. Actually, we’re additionally engaged on documenting our personal artistic course of, as useful resource materials for younger cooks. We expect it will be useful to have a guidebook that may assist others add construction to their artistic processes.

AM: We additionally wished to scale back our carbon footprint the place attainable. Usually while you order from cloud kitchens there are a number of baggage and packing containers that the meals is available in. Our field is the bag — it is so simple as that.

You describe your self as a “bakery of proximity” on Instagram. What are you attempting to speak to your buyer there?
AM: “Bakery of proximity” means two issues. One, we attempt to supply every little thing from a 500-700-kilometre radius. Secondly, we wish to be the neighbourhood bakery.

How do you intention to construct belief as a cloud kitchen?
AM: Transparency. We wish to present the place the meals is being cooked and the hygiene requirements we keep, the place we’re sourcing our components from whether or not it’s chocolate or flour. Our sources will not be a secret. We’re fortunate to have the ability to use them. All people simply needs honesty at this time.

Each of you proceed to take care of a presence in your private Instagram accounts. Has that helped the enterprise?
AM: These accounts are an area for us to specific the methods by which we’re totally different as cooks. We’ve got totally different kinds; Masa is a mirrored image of the place we align. We like specializing in our merchandise and giving the client expertise, and making individuals comfortable. It helps the enterprise after we are in a position to keep true to ourselves as people, and as a staff.

How do you keep related with the meals group in Mumbai? Is there an area the place you’ll be able to talk about issues along with your friends?
AM: Once we began our meals web page on Instagram, it was for the aim of networking. However by way of collaborations, a lot of the cooks in the neighborhood have change into our associates. We discover it simple to get together with one another as a result of we get what the opposite goes by way of on a day-to-day foundation. Everybody has comparable points whether or not it involves staffing or sourcing components. We attempt to contribute by being open about our enterprise.

NA: Collaborations additionally expose us to different factors of view and we settle for them. We construct abilities. It helps us get out of our bubble. On a extra severe word, despair afflicts lots of people from this business so we actually attempt to join and examine in with our colleagues. It’s vital for the group to encourage one another to go away our kitchens as properly.

How do you steadiness buyer expectations? Do you push again when wanted?
AM: We’ve got our methods of doing that. After I advised my mother and father that I wished to open a bakery and that our focus was going to be on viennoiserie, which is Nariman’s experience, they have been upset that we weren’t going to promote sourdough bread. For us, it was simply including to the muddle; there are such a lot of bakeries that provide it. However when the requests didn’t cease, we had the concept to recreate the essence of sourdough by way of a chocolate bar. We labored with a vendor who modelled a slice of sourdough bread that we baked, and created a mould for chocolate. And as an alternative of placing sourdough inside, we dehydrate croissant trimmings and add it to the gianduja. It ended up being a good way to make use of the waste trimmings that come from making our croissants. You could have that crunchy, candy component within the chocolate bar, however it seems prefer it’s bread. It’s positively considered one of our extra experimental merchandise, and individuals are usually pleasantly shocked by it.

NA: Folks get so excited. They are saying we’re the primary ones to promote bread by the slice and I nonetheless discover myself reminding them that it’s not bread.

Are you able to spotlight a few of the components that you simply use?
AM: India has every little thing from vanilla, which we supply from Kerala, to chocolate, which we supply from Andhra Pradesh, to butter. Ninety per cent of the produce that we use in our kitchen is from India. The imported components we use are ones like olive oil, which aren’t actually out there right here. Our flour is from Uttar Pradesh. The standard of fruits we’ve labored with may be very spectacular. We work with an organization known as Tillage that provides locally-sourced, organically farmed staples, sweeteners and seasonal fruit. Even, for instance, the pastrami in our croissant sandwich is sourced from an artisan in Pune who cuts and smokes the meat himself. I’m so pleased with the standard of components we have now been in a position to supply from inside the nation.

NA: The important thing ingredient within the kitchen, which we prefer to attempt to take as a lot management of, is the flour. We accomplice with an organization primarily based in Uttar Pradesh known as TWF. The founder is a scientist, with in-depth data about flour, wheat construction, and so on. He calls it multidimensional flour and he has developed a particular mix for us. All the pieces is stone floor and natural. In contrast to different suppliers, who course of their flour historically however can not assure high quality, he’s marrying conventional with a scientific method to ship a constantly high-quality product. Not solely that, he’s learning how the identical flour goes to behave in numerous cities. We’re studying so much from him.

How are your merchandise an expression of each your cultures? Is that one thing you attempt to specific by way of the meals in any respect?
AM: We do convey our cultural backgrounds into the pastries. Just lately, we made a mango rice pudding that was impressed by phirni however we cooked the rice pudding like a French riz au lait and we used a neighborhood Maharashtrian rice selection known as ambe mohar. It was flavoured with vanilla from Kerala and topped with recent Alphonso mango.

Within the Reuben, considered one of our croissant sandwiches, we use a regionally sourced mustard known as kashundi, which is analogous to Dijon, and a pickled cucumber from Kazakhstan. Each the pastrami and cheddar are made in India as properly.

NA: We not too long ago launched the medovik, which is one thing I grew up consuming. It’s a honey cake with bitter cream. Historically, it’s one thing my grandmother would make, however we’re utilizing flour with the next protein content material in our model and making it much less candy. Usually, after we create such rustic dishes that is perhaps heavy to eat, we do attempt to cater to the health-consciousness of our clients on this means.

What are you trying ahead to?
AM: We’ve got simply opened an outlet in Juhu. It’s not a sit-down house. We consider it as a boutique the place individuals can come strive the pastries and possibly seize a espresso. Our kitchen stays the identical.

What’s the excellent order from Masa?
NA: I’m a fan of classical issues achieved proper. I might positively suggest a butter croissant. The confit garlic and cheese croissant is a pleasant savoury possibility, and our chocolate chip cookie can also be considered one of my favourites. I might say order two or three issues at all times, as a result of it lets you strive them out. Consider it like tapas.

AM: I like the very same issues, however I might additionally suggest our marble cake as a result of it’s so stunning. It seems like a slab of marble. It has a glaze on high, which is product of white chocolate and milk chocolate, and it’s actually comfortable and moist.

Earlier: Divesh Aswani, Commis Station
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