Commercial kitchens across Mumbai

The restaurant scene in Bandra and Lower Parel

Bandra and Lower Parel carry some of the city's busiest dining. Rents are steep and floor plates are small, so a kitchen has to be planned to the centimetre. We build compact, well-sequenced cooking lines that let a small brigade plate consistently through long hours, using wall shelving and under-counter cold storage to keep the limited floor clear.

BKC corporate cafeteria demand

The Bandra Kurla Complex packs financial firms into a dense district, and their offices run cafeterias that feed large numbers in a short lunch window. These kitchens need bulk cooking and fast serving counters within a corporate fit-out that limits noise, smell and heat. We design cooking lines with tight extraction and quiet, efficient equipment suited to an office environment.

Hotels and the Andheri cloud kitchen corridor

The hotel corridor from Juhu to Colaba runs banquet and all-day kitchens that serve around the clock, while Andheri has become a major cloud kitchen hub feeding the city's delivery apps. Hotels need flexible, high-capacity lines; delivery kitchens need compact, separated cells with strong shared exhaust. We build both to suit the very different rhythms of a banquet floor and a delivery cluster.

Licensing in Maharashtra

A Mumbai kitchen needs a BMC health and food establishment licence along with an FSSAI registration or licence scaled to turnover under Maharashtra norms. Food-contact surfaces, drainage and ventilation are all inspected. We build in hygienic stainless steel surfaces, correct drainage falls and properly sized exhaust so the kitchen clears these checks and stays compliant in daily use.

Making the most of expensive floor space

Space in Mumbai costs more than almost anywhere, so every square foot of kitchen has to earn its place. We design vertical where the floor is tight, using wall shelving, stacked cold storage and undershelf storage to keep work surfaces clear. Equipment is built to the exact dimensions of the room rather than dropped in as standard units that waste inches. In a city where a slightly smaller, better-planned kitchen can free up revenue-earning floor, that discipline pays for itself. We also plan the workflow so a compact space still moves cleanly from delivery to prep to pass without the team tripping over each other.

Steelkraft designs and fabricates the full range of commercial kitchen equipment in grade 304 stainless steel, from cooking ranges and exhaust systems to refrigeration and wash-up, and installs it complete for kitchens in Mumbai.