Wine & Dine
Text and Photography by Mallika Chandra.
Divesh Aswani, 33
Commis Station
Location: Mahim
Speciality: Baked goods, kitchen staples, condiments, confectionery, ice creams
What led you to start Commis Station?
I was 70 per cent down the line with my research and development for a restaurant when COVID-19 hit. The only thing that had been left to do was to find a space. So, a year after the lockdown, I kind of just broke the menu down into its basic elements and decided to take off. The only model that seemed to work at the time was the delivery model.
What was the concept of the original restaurant?
It was going to be a very casual space with no specific theme. A place where you could get a really good bowl of pasta, a nice noodle soup, a good roast chicken or sandwich.
And was that the kind of food that you had been making even before you ventured…
