What Made This Chef Start 'An-All Women' Kitchen

Chef Devika Manjrekar, The Visionary Behind Toast Pasta Bar and Toast Doughnut Shop is a vibrant and innovative Chef & entrepreneur, who started her culinary journey while she was 17yr-old, inspired by Jamie Oliver, and countless episodes of MasterChef Australia. Despite initial resistance from her parents, they encouraged her to finish her degree while pursuing her culinary dreams. During a summer break, Devika enrolled in an intensive month-long course at the Dublin Cookery School in Ireland, a transformative experience that confirmed her passion for cooking. 

Devika embarked on an intensive program at Le Cordon Bleu in London. There, she earned the prestigious Grand Diplome, an achievement that laid the strong foundation upon which she honed her culinary skills. To gain experience, Devika apprenticed at The Empress E9 in London and later honed her skills at Bernardi’s under Chef Sabrina Gidda. These experiences, particularly at Bernardi’s, where she managed the pasta section during high-demand services, profoundly influenced her approach to female leadership and kitchen dynamics. 

Upon returning to Mumbai, Devika initiated supper clubs, which quickly gained popularity and laid the groundwork for her future ventures. She then opened a small studio kitchen in Lower Parel for her supper clubs. An accidental experiment with brioche doughnuts led to the birth of Toast Doughnut Shop, which became a sensation, selling out within minutes every week. Post-pandemic, Devika converted her studio kitchen into a café, but her passion for cooking led her to start Toast Pasta Bar on Instagram. Chef Devika’s journey from a young food enthusiast to the owner of two successful culinary ventures in Mumbai. Her story is not just about cooking; it’s about following one’s dreams and redefining culinary excellence. Excerpts from the interview:

What inspired you to start Toast? Did you always want to start something of your own?

Ever since I decided that cooking was what I wanted to do in life, I always wanted to have something of my own. The name ‘Toast’ is inspired by Nigel Slater’s autobiography and no matter how messed up life seems; a slice of toast always seems to make sense. 

How did you come up with the concept for Toast Pasta Bar?

I worked in an Italian restaurant in London so I always knew Italian was my favourite cuisine. I thought of the concept after eating at Padella in London and realised there was no place in Bombay that did JUST pasta. 

Take us through your thought process of craving a niche of your own. 

I think I somehow always end up carving a niche because I’m super particular about the way I want things - and that’s not everyone’s cup of tea. We use very high-quality ingredients, most of them locally sourced and that’s super important to me. This does lead to some people finding us expensive but I wouldn’t have it any other way. 

Since Toast is now expanded to Toast Doughtnut Shop, do you have any plans to expand further?

Toast Doughnut Shop came before Toast Pasta Bar actually. It happened by accident during the pandemic but the response was so overwhelming, that we decided we could finally open my dream restaurant. 

We have only heard praises about your work culture. Please throw some light on the matter and explain how you came about instilling the culture and what do you follow in your restaurant.

I worked in a couple of not very nice places with toxic head chefs who didn’t necessarily make women feel the safest in the kitchen. I hated that feeling. I knew I had to change that. I give female CVs preference over male ones. So, there are always more women than men in the kitchen. This helps change the dynamic. I think it’s a necessary concept so that more women pursue their dreams of becoming a chef and don’t leave the industry because of toxic work environments and sexual harassment. 

In your words, could you share your cooking philosophy?

My main goal is flavour. It has always been. If it’s not delicious, no amount of technique can save you. 

Are your ingredients sourced locally?

About 80% of our ingredients are sourced locally. Especially fruit, vegetables, meat & seafood.