6 min readAug 22, 2026 10:45 AM IST First published on: Aug 22, 2026 at 10:45 AM ISTThe year was 2007. Gauri Devidayal, a tax consultant with PricewaterhouseCoopers, and Jay Yousuf, who ran a telecom business in San Francisco, crossed paths. They married three years later, weeks before they opened The Table, despite no background in hospitality. Fifteen years on, they have turned it into one of Mumbai’s most formidable names in food and beverage.The award-winning restaurant refuses easy categorisation: Its “community table” is so popular that an Argentine consulate official ate there every night for years and left with real friendships to show for it. The Table Farm in Alibaug, supplying around 1.5 tonnes of produce a year, including the kohlrabi (turnip cabbage) surplus that became one of Table’s most-loved dishes. Magazine Street Kitchen (MSK), a 2,500-sq ft kitchen-on-hire that hosts regional chefs and serves as a residency for expat chefs alongside workshops and pop-ups. Mag ST., an all-day diner; Iktara, a delivery-only Indian kitchen; and the barely-a-year-old French sister of The Table, Kaspers.