Global IndianstorySpices, splendor, and sizzle: Indian chefs elevating the dining experience around the world

Spices, splendor, and sizzle: Indian chefs elevating the dining experience around the world

Written by: Namrata Srivastava

(June 29, 2023) Over the past two decades, a league of visionary young chefs from the vibrant Indian diaspora has masterfully tapped into the latent potential of regional Indian fare. In a remarkable study conducted by German food ordering connoisseurs, Lieferando, the irresistible allure of Indian cuisine has surged to astonishing heights, cementing its position as the second most sought-after culinary indulgence on social media.

Armed with an unwavering passion for their heritage, these chefs have elevated traditional recipes to dazzling new heights, infusing every dish with a mindful blend of consciousness, innovation, and boundless creativity. In fact, several Indian-American chefs and restaurateurs, dazzling beacons of culinary brilliance, ascended the grand stage of The James Beard Foundation Award 2022. Renowned as the Oscars of the food realm, this prestigious annual ceremony has long been enchanted by the artistry of Indian chefs. Now, these trailblazers are preparing to etch their names into the annals of gastronomic excellence.

Global Indian showcases a few exceptional chefs, who are poised to rewrite the narrative surrounding Indian cuisine on the global stage. Their unrivalled talent and sheer audacity have dismantled the shackles of convention, unravelling the perception of Indian food as mere spice-laden fare.

Chef Rohit Ghai

Born amidst the flavours that whispered in his mother’s kitchen in Gwalior, a young Rohit Ghai discovered his passion for the culinary arts. Guided by an insatiable love for food, he embarked on a gastronomic pilgrimage, immersing himself in the vibrant world of Indian cuisine. His journey led him to Institute of Hotel Management in New Delhi, where he honed his skills, breathing life into the very essence of Indian culinary finesse. With unwavering determination, he embarked on a culinary voyage that saw him gracing the kitchens of renowned hotel groups such as the legendary Oberoi Hotels and Resorts and the iconic Taj Hotels and Resorts.

Chef Rohit Ghai

Today, Chef Ghai stands tall as a beacon of culinary brilliance, reigning over his own gastronomic realm at the acclaimed Kutir in London. His culinary prowess has been awarded the prestigious Michelin Star, an accolade that solidifies his status as one of the United Kingdom’s most accomplished and imaginative Indian chefs. In a dazzling display of culinary innovation, Chef Ghai unveiled Koolcha, a street food concept that beckons guests to indulge in authentic Indian favourites such as the tantalising kulchas and the iconic Chowpati vada pav. Yet, he also infuses the menu with ingenious creations like the irresistible chicken popcorn masala, elevating street food to unparalleled heights.

A glimpse of Chef Ghai’s table

To further enrich the culinary world, Chef Ghai recently unveiled his debut cookbook, a treasure trove of innovative vegetarian and vegan Indian dishes that transcend boundaries and touch the soul. Titled Tarkari: Innovative Vegetarian and Vegan Indian Dishes with Heart and Soul, this literary masterpiece encapsulates his passion, his artistry, and his relentless pursuit of culinary excellence.

Follow Chef Rohit Ghai on LinkedIn, Instagram, Facebook, and Twitter

Chef Manoj Sharma

In the heart of Paris, where culinary dreams intertwine, this maverick chef from Delhi unveils his revolutionary creation – Jugaad. This avant-garde establishment marries the charm of a Parisian bistro with the vibrant allure of Indian kitsch. With a bold vision in mind, this culinary maestro sought to redefine the Indian dining experience, urging guests to relinquish their preconceptions and embark on a tantalising journey of the senses.

Chef Manoj Sharma

At Jugaad, the kitchen becomes an arena of culinary alchemy, unlike any other – with its menu, an exquisite tableau of innovation and tradition, showcases the chef’s ingenuity. “I try to use my childhood memories with food and twist them with local produce and tectonics. I use local favourite dishes for inspiration and try to connect them with Indian flavours. Hence even one dish can consist of different regions of India,” the chef had said during a press interaction. Interestingly, about 75 percent of his customers are local French.

Follow Chef Manoj Sharma on Instagram, Facebook, and Twitter

Chef Srijith Gopinathan

From the hallowed halls of the illustrious Taj Campton Place Hotel in San Francisco, where he reigned as executive chef for over a decade, to the dawning of a gastronomic kingdom entirely his own, Chef Srijith Gopinathan has orchestrated a symphony of flavours at his opulent California establishment, Ettan. A true luminary of the culinary realm, Chef Sri stands tall as one of the most revered Indian chefs in the United States today, a culinary virtuoso whose voyage began amidst the fragrant embrace of his grandmother’s kitchen in a humble town nestled within Kerala’s verdant embrace.

Chef Srijith Gopinathan

Championing the revolutionary Cal-Indian culinary genre, Chef Sri has commanded the prestigious Taj Campton Place kitchen since 2008, weaving culinary enchantment that has consistently earned him the covetable distinction of two Michelin stars. Embarking upon his culinary education at the esteemed Culinary Institute of America in Hyde Park, New York, his fervent passion led him to further refine his artistry through captivating “stages” at the legendary Michelin two-star Le Manoir aux Quat’Saisons in the heart of England. There, amidst the clinks of copper pans and whispered secrets of classical European techniques, he honed his repertoire to perfection.

Sea bass collar spice roasted with coconut, turmeric, tamarind and curry leaves

A maestro of flavours, Chef Sri’s culinary artistry transcends borders, effortlessly melding the rich tapestry of Eastern and Western influences into a harmonious and captivating gastronomic symphony.

Follow Chef Srijith Gopinathan on Facebook, Instagram, and Twitter

Chef Hari Nayak

In the enchanting realm of the epicurean, one name shines bright, encompassing the roles of chef, restaurateur, author, and culinary consultant. Let us immerse ourselves in the extraordinary journey of Hari Nayak, a luminary who wears many hats and leaves an indelible mark on the culinary landscape.

Chef Hari Nayak

Embarking upon his odyssey at the prestigious Culinary Institute of America, Hari Nayak emerged as one of the most coveted Indian chefs of our time. His magical touch has graced the finest establishments in India, and his culinary artistry has mesmerised the discerning palates of the New York metro area. Beyond the realm of the kitchen, Chef Hari’s influence extends far and wide, his astute expertise as a restaurateur shaping the triumph and prosperity of acclaimed establishments across the globe. From the irresistible Sona in New York to the tantalising Charcoza in Riyadh, from the mystical Alchemy in Bangalore to the vibrant Jhol in Bangkok, his visionary guidance leaves no corner of the world untouched by his culinary brilliance.

Beyond the world of sizzling pans and aromatic spices, Chef Hari weaves tales through his renowned cookbooks. A revered author, his literary creations showcase the elegant simplicity and eclectic allure of his dishes.

Follow Chef Hari Nayak on LinkedIn, Instagram, and Twitter

Chef Prashant Chipkar

Emerging from the sun-kissed shores of Goa, Chef Prashant Chipkar embarks on a gastronomic odyssey that captivates palates across the globe. With a degree in Hotel Management from Mumbai as his foundation, he takes his first steps into the culinary realm under the prestigious Taj Group of Hotels. Today, as the esteemed executive chef of the renowned Masti restaurant in Dubai, he unveils a culinary symphony that transcends borders, elevating Indian cuisine to astonishing heights.

Chef Prashant Chipkar

His culinary masterpieces have won the hearts of Indian cuisine aficionados, who flock to indulge in the allure of his signature creations. Delight in the smoky elegance of the salmon khakhra, revel in the harmonious union of saag paneer lasagna, and surrender to the tantalizing marriage of khandvi prawns moilee. These culinary gems showcase his visionary approach, an innovative fusion of tradition and contemporary finesse.

“We began by thinly slicing paneer and layering it with sautéed spiced spinach,” he said about the saag paneer lasagna, in an interview, adding, “To add a new dimension of flavour, we served it on a base of coconut and lemongrass makhana sauce. This dish is served with mashed potatoes coated in raw mango powder to add another element of texture.”

Follow Chef Prashant Chipkar on Instagram, Facebook, Twitter, LinkedIn and YouTube

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Published on 29, Jun 2023

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How Shruti Shibulal’s hospitality forays bring wellness & chic together

(March 18, 2022) The hospitality sector has made a roaring return after two years of flagging demand caused by the pandemic. Experts call the boom "revenge tourism" with people flocking to holiday destinations to make up for lost time. The hospitality czarina, Shruti Shibulal, CEO, Tamara Leisure Experiences says their luxury properties in places like Coorg and Kodaikanal have certainly benefitted from the upswing. Shruti was introduced to Napoleon’s Glance at Colombia, University which added pertinent strategic goals to her life. That, and seeing her father, Infosys co-founder and former CEO SD Shibulal in throes of business has helped her gain a deep understanding of business and ethics. [caption id="attachment_21399" align="aligncenter" width="912"] Shruti Shibulal, CEO, Tamara Leisure Experiences[/caption] The age of the socially conscious traveller "Our luxury segment benefitted from the rise of "revenge travel". People were looking to exit urban spaces and find nature-centric escapes. Those within driving distance of our resorts in Coorg and Kodaikanal did just that,” Shruti says, in an exclusive with Global Indian. “These properties didn’t just bounce back, they hit pre-pandemic performance projections.” The hospitality czarina foresees the greatest growth, however, in the 'O by Tamara' brand. "We will slowly start to see the

of our resorts in Coorg and Kodaikanal did just that,” Shruti says, in an exclusive with Global Indian. “These properties didn’t just bounce back, they hit pre-pandemic performance projections.” The hospitality czarina foresees the greatest growth, however, in the 'O by Tamara' brand. "We will slowly start to see the return of meetings, incentives, conferencing & exhibitions (MICE), which will fuel the return of business travel," she adds.

The first two rounds of the pandemic and the lockdowns hugely impacted business. The third wave, however, was met with a newfound resilience and people seemed unwilling to let it dictate their choices. “There is a sense of wanting to move forward safely and cautiously,” Shruti remarks. “The pandemic has also given rise to the conscious traveller who seeks sustainable destinations, health-focused getaways and mindful experiences,” adds the hospitality czarina.

Finance to hospitality

The entrepreneur made her first foray into the F&B industry back in 2008, when she met chef Abhijit Saha in Bengaluru. Before that, growing up in a home where discussions of finance and technology made for dinner table chit-chat, pursuing a career in finance herself seemed something of a given. After she graduated from Haverford College in the US, Shruti began working with Merrill Lynch in New York until her return to India in 2007. By this time, she knew her calling lay in being able to think outside the box and build a business from the ground up.

Hospital Czarina | Shruti Shibulal | Global Indian

After mulling this over for a while, a meeting with chef Abhijit Saha helped Shruti realise that hospitality was where she wanted to be. In 2009, the duo gave Bengaluru its first experience of molecular gastronomy with Caperberry, which offered high-end Mediterranean cuisine. Returning to the US for an MBA at Columbia University shortly after, she juggled her studies with her projects back home until the course ended in 2012.

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A post shared by Shruti Shibulal (@shruti_shibulal)

The world of luxury eco-travel

The Tamara Coorg came into operation the same year and became an instant hit with the premium tourist. The company then explored the mid-range business hotel landscape, starting up the Lilac Hotel in Bengaluru in 2014 and two years later, expanding the luxury resort business with the Tamara Kodai in 2016. Just before the pandemic, the group began expanding into the healthcare and wellness space, out of which came Amal Tamara, an Ayurvedic resort in Alleppey, Kerala. Tamara currently has three brands in India-- The Tamara Resorts (luxury stays), O by Tamara (upscale business hotels) and Lilac Hotels (a mid-segment chain).

In 2016, Shruti announced the organisation's goal to reach 1,000 (room) keys by 2025. Shruti and her team have already surpassed this projection through strategic acquisitions and expansion. "We continue to seek opportunities for growth and remain very optimistic about the travel and hospitality sectors at large," she says.

Hospital Czarina | Shruti Shibulal | Global Indian

Instead of waiting to observe the post-pandemic situation, Shruti’s Tamara group is moving decisively ahead. They have also acquired a business hotel in Coimbatore under the O by Tamara banner and another in Germany, the Moxy Bremen (their fourth acquisition in the country). “We also have projects in progress in Kannur, Guruvayoor and Kumbakonam,” she says.

First brush with entrepreneurship

“I have always admired the art of hospitality – the tenacity, passion and creativity that are required to succeed in this space as well as the opportunity it granted to bring people together,” Shruti explains. The Tamara Group afforded Shruti “a chance to rethink traditional hospitality, frame responsible business models and to be thoughtful as well as inventive and experiential,” she says. “It cemented the fact that people - both as agents and benefactors of positive change - are central to everything. Today, our core philosophy at Tamara is harmonising people, planet and profit. As a group, we are very much driven by our focus to operate sustainably in that we are comprehensively mindful of the environment, local communities and meaningful experiences for our guests," she adds.

Hospital Czarina | Shruti Shibulal | Global Indian

The travel industry, Shruti believes, has a great impact in terms of economics, society and culture. "Any environmentally conscious and socially responsible practices initiated by this industry have the ability to render a wide radius of change across auxiliary markets and diverse consumer groups," she says.

Tamara going global

In 2016, The Tamara Resort acquired The Holiday Inn Express Gutersloh and Prizeotel in Hannover, Germany, their fourth property in the country. "We had been looking to expand internationally and our assessments found that Germany is not only financially viable but also has ease of business,” Shruti remarks. They went on to acquire Courtyard by Marriott in Wolfsberg and recently, the Moxy Bremen.

It all begins at home

Her late grandfather, Dr. C.K. Damodaran, mastered ancient medicine in Thiruvananthapuram. His influence played an important role in Amal Tamara, the family’s foray into health and wellness. "It has been a personally rewarding journey because I was able to draw from my own family history, our ancestral home in Alleppey and from the wonderful stories and memories of my childhood,” Shruti smiles.

She foresees more projects closely aligned with the group's long-term vision of developing conscious, holistic, and responsible properties in unique formats. Ayurveda is now integral to spas at each of Tamara's luxury resorts as well as its upscale business hotel in Trivandrum. "Our observation is that there will be an uptick in post-pandemic wellness travel. We want to step in with expertise from the best Ayurvedic doctors and customised, curated treatments that will not only help guests tend to existing ailments but to make long-term lifestyle changes as well,” she explains.

Hospital Czarina | Shruti Shibulal | Global Indian

The wellness philosophy revolves around the Ayurvedic concept of Chikitsa Chatushpasa, where the patient, physician, therapist and medicine work together to achieve the wellness goals. Health assessment is done before the guests arrive and a personalised programme ranging between seven and 21 days is crafted for each of them. The team of doctors, which specialises in various branches of Ayurveda, deals with issues like stress, diabetes, weight management, low immunity and ageing.

Father as a role model

Much of her learning began at home, where she would closely observe her father, SD Shibulal, co-founder of Infosys. Her father and her mother, Kumari , are the great influences in her life, says Shruti. They are managing trustees of the Advaith Foundation, a philanthropic trust promoting education and research.

"I saw in my father and the rest of the team focus on creating something of value for future generations and designing business models that are thoughtful of people. Regardless of the industry or scale, it showed me that every business could operate consciously without compromising profits or growth - if anything, I have found that value-based organisational cultures create more agile, resilient and innovative enterprises," she says. On the way to emulating her illustrious father, Shruti currently lives in Bengaluru with her husband, businessman Gaurav Manchanda and their two children. The hospitality maverick loves a good massage, especially deep tissue. Friends, travelling and spending quality time with her children enthuses her as well.

Follow Shruti Shibulal on LinkedIn and Instagram

Reading Time: 8 mins

Asmita Kerkar: Helping fight food insecurity in Minnesota through design psychology

(January 10, 2023) Bernice Wimmer has been trying everything to fight the hunger crisis in the city of Alexandria in Minnesota, and was looking for support in redesigning her outreach food shelf (a point where families shop for the rescued food) to help improve shopping flow and focus on fresh food. Keen for a solution, she was still resisting the change. However, a meeting with Asmita Kerkar, the layout designer with the Foundation for Essential Needs (FFEN), changed it all as she helped create dignified shopping experiences for people facing food insecurity. "Having someone experienced, who knows space design and the psychology behind it, was a gift," Bernice said. In the three years that Asmita has worked with FFEN, she has helped improve the turnout at almost seven food shelves in Minnesota through design psychology, helping create a safe platform for community engagement. [caption id="attachment_48115" align="aligncenter" width="639"] Asmita Kerkar[/caption] "Food insecurity is huge in the US," Asmita tells Global Indian. Almost 34 million people in the US are food insecure, a statistic that shocked her. "I had no idea that the hunger crisis was acute in the US. We have around 400 food shelves in Minnesota, out of which over

curity is huge in the US," Asmita tells Global Indian. Almost 34 million people in the US are food insecure, a statistic that shocked her. "I had no idea that the hunger crisis was acute in the US. We have around 400 food shelves in Minnesota, out of which over 250 have consulted with FFEN at some point." Working with a nonprofit that's helping Minnesota fight the hunger crisis by managing food shelves in the state, Asmita realised design psychology is most needed by these people as they have a stigma of shame to shop from the food shelves. "Coming from low-income families, they are unable to put food on the table every day, and are in a dilemma about choosing to pay the rent or medical bills or using the money to buy food, " says Asmita, adding, "These people get food through donations which happen mostly in spatial experiences that feel unwelcoming due to lack of choice. But what FFEN or we as spatial designers are trying to do is create a grocery store environment for these people but without exchange of money and the freedom to pick and choose."

Understanding that a space can have an impact on people's psychology, Asmita started bringing more colours to the food shelves by collaborating with artists. "Certain colours can uplift your mood. Moreover, signage plays a pivotal role as language is important. We work around environmental graphics like 'Take As Much As You Need' instead of 'Limited to 5LBS' making the experience welcoming to them." Even changing linear aisles to diagonal has helped improve the shopping experience of people at food shelves.

[caption id="attachment_48116" align="aligncenter" width="674"] Outreach food shelf[/caption]

Architecture to design psychology - shifting gears

Fashion designing was Belgaum-born Asmita's first choice but an incident made her shift gear in her career choice. Seeing a beautiful heritage home being torn down in the neighbourhood "broke her heart." This prompted her to read more about architecture and its history and led her to sit for The National Association of Students of Architecture exam. "Though I wasn't good at sketching, my dad and my teacher believed in me and encouraged me to follow my dream." After bagging a seat in Bachelor of Architecture, Asmita had an epiphany that it was the correlation between spaces and human psychology that intrigued her more than the exterior of the building.

After graduating, she took up freelancing projects for interior design leading to an interest in spatial experience design, which intensified after arriving in the US for her master's in environmental design at the ArtCenter College of Design. Learning the psychology of spaces opened up a new horizon for Asmita, and her class on Design Matters nudged her toward designing for social impact. "During my thesis, I started volunteering with FFEN as a layout designer and introduced them to the psychology of design and spaces and its impact. Seeing the feedback pushed me to look for opportunities in nonprofit," says the spatial designer, who initially worked with a corporate as sustaining on a nonprofit as an international student wasn't feasible. "However, I kept volunteering with FFEN."

Asmita Kerkar | Global Indian

Designing for social impact

Opportunity knocked on her door when FFEN approached her to work as a design strategist after receiving a part of the $147,000 grant from the Minnesota Pollution Control Agency to design Fresh Food First - food rescue toolkits to help preserve the freshness of the rescued food. "Food makes 18% of landfills in Minnesota where it breaks down and produces methane, impacting climate change. I wanted food shelves to know why it was important to save the rescued food so that it doesn't land up in landfills," she adds. Most of the rescued food comes from farmers, family donations, food drives, restaurants, and few grocery stores like Trader Joe's. "All the donated food goes to a food bank that distributes it to the food shelves. It's again dependent on supply and demand."

Asmita Kerkar

So, what are the toolkits that Asmita has created? "It's mostly guidebooks or graphical posters. In the food shelves, there is a scarcity mindset. Since the supply isn't enough, you don't have enough to showcase. How do you display less produce in a way that people think it's more? You use a tilted basket and pile up everything at an eye level. We try to design such small things that play with the mind of the person rather than their reality which you cannot change." Moreover, the toolkits create awareness in case of food shelves displaying food in wrong equipment. "Most display onions and potatoes together but are unaware that they produce ethylene gas which leads to the darkening of potatoes. Providing a list of ethylene-sensitive and ethylene producers list, helps them stock the produce in a better way. Another aspect is recycling food. Up to 2-3 weeks expired baby food can be consumed by baby animals on the farms," explains Asmita.

[caption id="attachment_48119" align="aligncenter" width="744"] McLeod Food shelf in Minnesota[/caption]

This month her team will pilot the project in seven-ten food shelves. Over the years, Asmita's work has helped create an inclusive and dignified space for people to shop. "It was also a learning experience for FFEN as to what is design psychology and why trauma-informed design is important."

Asmita, who loves baking and going on walks, measures her success by the smiles on the people's faces. "Design for social impact is what I am interested in, and knowing that my work is helping hundreds of people every day makes me content," she signs off.

Follow Asmita Kerkar on LinkedIn

Reading Time: 5 min

Feeding the world: Meet Pranav Khaitan, the man behind UN WFP’s Nobel laurels

(July 24, 2022) Just like thousands of Indian students, Pranav Khaitan too came to the United State of America with a big suitcase full of books, a bottle of pickle prepared by his mom, and the dream of becoming a successful software engineer. As he pursued his master's in computer science at Stanford University, little did this Kolkata lad know that one day he would play an instrumental role in eradicating world hunger. Currently working as a senior engineering lead at Google, Pranav's quest to solve humanitarian aid problems using Artificial Intelligence (AI), helped United Nations World Food Programme (WFP) win the Nobel Peace Prize in 2020. [caption id="attachment_27254" align="aligncenter" width="550"] Pranav Khaitan at the World Bank[/caption] As he connects with me over a call, after a busy day at work, Pranav discusses various other AI projects that he has worked on in the last few years. "About three years back, I realised that AI-based technology has advanced so much in the last decade and yet we do not use it to provide any kind of humanitarian aid. I started looking at ways to connect the dots and reached out to the United Nations World Food Programme about the same.

="734" /> Pranav Khaitan at the World Bank[/caption]

As he connects with me over a call, after a busy day at work, Pranav discusses various other AI projects that he has worked on in the last few years. "About three years back, I realised that AI-based technology has advanced so much in the last decade and yet we do not use it to provide any kind of humanitarian aid. I started looking at ways to connect the dots and reached out to the United Nations World Food Programme about the same. The organisation, which was more than accepting of the idea, helped me figure out ways to solve the issue with the help of AI," says the engineer, during his interaction with Global Indian.

Pranav's AI-based programme can help organisations identify areas affected by natural disasters, such as earthquakes, hurricanes, and floods, within 24 to 72 hours - a task that earlier took over two weeks through a manual process. "I realised that one of the biggest issues that people in the affected areas face is the lack of humanitarian aid. Many organisations and big nations take time to analyse how much and where to send the aid. And by the time food, medical and other logistics reach the affected people, it is already too late. I wanted to close this gap," shares the engineer, who is also a member of the WFP’s Advisory Council and leads its artificial intelligence (AI) operations.

The American dream

Though he was born in Kolkata, Pranav shares that he had the "privilege of staying at various Indian cities while growing up." More into sports, Pranav and his younger brother loved playing cricket after school. "I wasn't so much into studies as a kid, actually," laughs the engineer, adding, "I loved playing with my friends. We would have a good match of gully cricket or kabbadi every other day." However, his love for machines began at a young age. "My brother and I would tinker around with machines or small toys. We talked for hours about how to build robot and use technology innovatively," he shares, adding that he has always been inspired by his little brother.

During his high-school years, the engineer enrolled in a boarding school in Bengaluru, where he got interested in computer and software science. This led him to do his bachelor's in computer science at the National Institute of Technology (NIT), Rourkela. He worked at Microsoft as an intern, however his quest to learn more about software technology brought him to the Stanford University in 2009.

[caption id="attachment_27255" align="aligncenter" width="714"] Engineer | Pranav Khaitan | Global Indian Pranav with Mark Zuckerberg, CEO, Facebook[/caption]

Ask the engineer about his college experience and he quips, "Education in USA is very different from that in India." Explaining further, he adds, "In my graduation years at NIT my curriculum was a lot more examination-based and focussed mostly on the academics. However, at Stanford we had so much going on. There were so many activities - in and around the University - that one could take part in. Each student could customise their own academic experience. Even though I was enrolled in computer science, I would read so much more about various subjects."

Pranav's first internship was in Facebook - which was still a startup, back then. Working closely with Mark Zuckerberg, Pranav built the infrastructure for new Facebook Messaging System. "It was an amazing experience. Facebook was very small at the time, and whole team was very friendly. Even though I was a young engineer, my contributions were valued. My internship lasted a few months, but I learnt a lot and made some really great friends," he adds.

[caption id="attachment_27256" align="aligncenter" width="710"] Engineer | Pranav Khaitan | Global Indian Pranav with his parents at Google's 'Take Your Parents To Work' day[/caption]

After finishing his course at Stanford, Pranav joined Google as a software engineer in 2011 which opened the gates to AI for him. "Of the many things I worked on, one is developing Google knowledge graph for the Google Search. I was also one of the founding leads of the Machine Intelligence organisation at the company," shares the engineer, who has led several research and development programmes on AI-based technologies that power many Google products, including Chrome, YouTube and Android.

A Nobel cause

While he loved his job, he was perturbed by the huge gap between technology and humans. Although Google and other tech companies were using AI-based programme, the social space was completely untouched by the developments. This gap prompted Pranav to start working on an AI-based tool that can help disaster responders, major organisations and countries to reach the affected people.

[caption id="attachment_27258" align="aligncenter" width="655"] Engineer | Pranav Khaitan | Global Indian Pranav at the UN[/caption]

"I built a team of engineers in Google, and later reached out to researchers to help with the project. After we developed the AI programme, to test it we evaluated major past disasters that hit the world, such as Haiti earthquake and series of earthquakes in Indonesia. The technology was able to identify the disaster hit areas quite accurately - more than 75 percent in every case," shares the engineer. It was after this successful testing that the team approached the leaders at United Nations World Food Programme, who were very excited to collaborate on the project.

After they received the Nobel Prize in 2020, the WFP even thanked the engineer for his pioneering use of AI technology to help with social causes. "More than happy, I felt humbled. To be able to use my skills to help any humanitarian cause is an honour," shares the engineer, who partnered with the World Bank on another project - Famine Action Mechanism in 2018. "We use Artificial Intelligence and Machine Learning to detect famine in any region before the disaster hits. This way the aids can be procured and distributed without any hurdles," he shares.

[caption id="attachment_27259" align="aligncenter" width="632"] Engineer | Pranav Khaitan | Global Indian Pranav with Syed Akbaruddin, Ambassador and Permanent Representative of India to the UN[/caption]

But his work is far from done. The Google engineer, who greatly misses Indian street food in California, is working on developing AI programmes to deal with several other social issues, including floods and cyclones. "My parents taught me that being successful holds no meaning if I am not giving back to the society. I am just following that," he signs off.

Follow Pravan Khaitan on LinkedIn, Twitter and Facebook

Reading Time: 7 mins

The Ironman: Methodical entrepreneur Nikhil Kapur’s journey is all about ‘Atmantan’

(June 19, 2023) When Nikhil Kapur first heard about the Ironman challenges during a casual conversation with a friend, he was confident he could nail it with a mere three-four months of training. However, when he got in touch with a few coaches to discuss the plan, they advised him to give it at least 12-18 months. The Ironman challenge is one of the most challenging in the world, and involves completing a long-distance triathlon consisting of a 3.86 km-swim, a 180.25-km bike ride, and a full marathon, which is a 42.20-km run. Participants must complete all three disciplines consecutively and within a certain time limit to be considered an Ironman finisher. Nikhil was determined and began training with a US-based coach. The training in each discipline — cycling, running and swimming — was gruelling. Over the years, his determination and sheer hard work led him to complete not one but five Ironman events (a series of long distance triathlon races) across the globe, successfully. “The preparation for each race and the race itself has transformed me into the person I am today – both personally and professionally,” smiles Nikhil Kapur, Ironman Tri-athlete and wellness hotelier, speaking to Global Indian.

aking to Global Indian. Nikhil and his wife, Sharmilee Agarwal Kapur are the founders of Atmantan, a premium integrated-wellness resort in Mulshi, Pune, where Nikhil serves as Founder, Director and Sports Nutritionist. Nikhil, who also enjoys organic farming in his free time, was named in GQ’s list of ‘50 most influential Indians’ (under 40).

[caption id="attachment_40208" align="aligncenter" width="450"] Global Indian | Nikhil Kapur Nikhil Kapur[/caption]

Taking on the Ironman challenge

It was in January 2014 that Nikhil signed for his first half Ironman event in Auckland. Thereafter, in July the same year, he did his first full Ironman challenge in Zurich. He went on to complete the Ironman competition in Kalmar, Sweden in August 2016, and another in Copenhagen in 2017. His fifth Ironman challenge was at Hamburg in July 2018.

“Hamburg was the most painful race of them all. I completed the race alright but in this race, my physical body gave up. However, my mind remained strong and kept pushing me to the finish line,” recalls Nikhil. In all other races, he says, it was the other way round. “The body was well-conditioned and the mind used to play games like why go so fast, go easy, why are you doing this and so on,” says Nikhil.

He feels Ironman races, like life itself, are very tough. “But if you have a plan and you start taking one step at a time, you come out a winner,” says Kapur.

Years of training not only made him physically fit but stronger mentally. “My mind is focussed and holds attention to the job at hand without getting distracted. It knows that if there is a low point, I can still bounce back from there,” says the five-time Ironman triathlete.

[caption id="attachment_40214" align="aligncenter" width="604"] Nikhil during the Ironman Challenge[/caption]

Early life

Born in New Delhi in January 1977, Nikhil travelled to new cities every two or three years as his father was in the Army. Most of his middle school and High school was in The Army Public School (TAPS, Dhaula Kuan, New Delhi).

“My father was a professional sportsman. He played Badminton (Junior) for Punjab and then was in the National Squash Team (1964-70) when he was 2nd Lt in the Army. Both my sister and I got his sporty genes,” smiles Nikhil. The Kapur siblings were both very outgoing and loved to play sports. “We were jacks of all sports, actually,” he says.

A series of extraordinary events

Nikhil says there are so many ordinary and extraordinary things that have shaped him into the individual that he is today. “From having meals together as a family, to making sure that the driver eats when we eat on a long journey, to keeping yourself fit and active, to making sure that the job needs to be done at any cost — all incidences while growing up have helped build a strong value system in me. Since I come from a humble background, it keeps me grounded too.”

[caption id="attachment_40209" align="aligncenter" width="457"] Global Indian | Nikhil Kapur Nikhil Kapur[/caption]

With his father getting posted to Pune, Nikhil too moved with him and did his BA(Eco) and MBA from Fergusson College & Symbiosis Institute Business Management. “I got my first job in Wipro Infotech from campus and then I worked in Reuters India. These six years provided me an insight into what goes into running an organisation, why systems and processes are important,” he informs.

When it came to academics, Nikhil was an average student right up to his college. While he was not into professional sports, he played a lot of Golf during college days and took up running too.

“All the running during the college days laid the foundation of my long distance running that I started after a few years. And this is life, what we do today lays the foundation of what we do next. This is applicable to our thoughts and actions,” he feels.

Lessons from Ironman

Ask him what he learnt by participating in Ironman challenges, Nikhil says it has taught him that ‘Impossible is nothing.’“I have followed my training drills to the T and each week I could make out that I was getting more and more efficient in each discipline. And that’s the idea, be more efficient as you race long distances,” says Nikhil, who loves cycling the most among the three sports (running and swimming being the other two).

During his Ironman events, Nikhil would have long conversations with other participants from across the world who had their stories to tell about how and why they took up the challenge. “All that I can say is that Ironman race is very much possible. Just assess your health properly and get yourself a coach who can train you the right way,” is his piece of advice.

At Atmantan

[caption id="attachment_40210" align="aligncenter" width="459"] Global Indian | Nikhil Kapur Nikhil Kapur with his wife.[/caption]

Nikhil and Sharmilee had been closely monitoring the Wellness tourism space ever since the idea struck his wife during her college days. “Since the idea was appealing to us, we closely observed various factors including the economy, the wealth creation, the titration of lifestyle and the need for consumers for destinations that could transform the health,” says Nikhil, who also features in the Luxebook Top 100: Indian Luxury’s Most Influential People -2020! and was named among the “Fit & Fabulous - 2018” by Asia Spa.

Together, they scouted and selected a 42-acre parcel of land in Mulshi, Pune. Thereafter, the couple did much running around — for bank loans to finding architects who could understand the needs of a wellness centre, labour, permissions, doctors, trainers, chefs and masseuse and so on — Atmantan was launched in 2016.

“India has the traditional and proven knowledge systems of Vedanta, Ayurveda, naturopathy, yoga, herbal medicine and energy healing. Where else in this world is this available?” wonders Nikhil, explaining all that is available at Atmantan. The first 12 to 18 months was a challenging phase. “Since the concept was unique, it was challenging to establish ourselves as a brand that understands health, body, physiology, mind, energy really well and cares about people’s deteriorating health,” he says.

Follow Nikhil on Instagram

Turkish Delight: Adeeb Shah brings the best of Turkish cuisine to the world through the Kofteci Group

(August 5, 2024) Adeeb Shah, co-founder of Kofteci Group, started his career as a qualified corporate lawyer, but has gone on to make his mark in the restaurant business. His aim: to bring Turkish cuisine to the world. In 2018, Aasim and his brother broke into the F&B business for the first time, and sold kebabs out of a kiosk in Chennai. The restaurant, Kebapci, became popular and it was time to open up a restaurant. Their flagship restaurant, Oz by Kebapci, is spread out across 6000 square feet in UB City, Bengaluru. At Klava, also in Bengaluru, the cafe specializes in authentic, high quality baklavas. Straddling his reach between India and the Middle East, Adeeb Shah is making his mark in these countries in more ways than one. Early Days Adeeb was born and raised in Dhahran, Saudi Arabia. After a couple of years in the Middle east, his family moved to India in the early 2000s, where he completed his law degree. Even as a student in law school, Adeeb was helping out at his brother’s F&B startup, and interned with various companies. “I joined a corporate law firm as soon as I finished law school, and around

MsoNormal" style="background: white;">Adeeb was born and raised in Dhahran, Saudi Arabia. After a couple of years in the Middle east, his family moved to India in the early 2000s, where he completed his law degree. Even as a student in law school, Adeeb was helping out at his brother’s F&B startup, and interned with various companies. “I joined a corporate law firm as soon as I finished law school, and around the same time, my brother had started Kebapci,” Adeeb tells Global Indian.

Going into business with his brother had always been part of the plan, and Adeeb began overseeing sales and operations early on in Kebapci’s journey. He would finish work and then be at the restaurant, which opened at 6 pm and shut at 2 am. “My entrepreneurship journey began when I became involved in restaurant operations, which was a mammoth task even though it was just a 350 sq ft store,” Adeeb recalls.

[caption id="attachment_53296" align="aligncenter" width="378"] Adeeb Shah | Kofteci Group | Global Indian Adeeb Shah, co-founder, Kofteci[/caption]

Law Path

Adeeb used his experience as a corporate lawyer to his advantage. During his internships, he had been exposed to various startup private equity, mergers and acquisitions and corporate structuring deals in India and cross border as well. “Hence, I was exposed to various discussions with startup founders, entrepreneurs, investors, venture capitalists which fuelled my interest further in startups and helped me understand how they function,” he says. However, moving from a structured legal environment to the dynamic world of entrepreneurship required a significant mindset shift. “But the feeling of being able to directly have an impact on the food industry also makes it reward,” he says.

Food Calling

Although the idea of venturing into F&B came from his elder brother Aasim, both brothers had been passionate about food from a very young age. “We have been exploring restaurants during most of our travels even before we ventured into the food business. Sometimes we would have dinners at three different restaurants when we were short on time,” he says. However, he admits that the food industry is incredibly demanding, as it requires long hours, meticulous attention to detail, and constant new food dishes innovation to stay ahead.

Chipping Away

He also says that his motivation and drive come from some critical sources. He first credits his elder brother, Aasim Shah, who has always been a significant influence in his life, who believed that as brothers they could be the strongest founding team to drive the business onwards and upwards. “Additionally, our family plays a crucial role in my motivation as their unwavering belief in me and their constant encouragement have been a driving force behind our efforts. Beyond personal influences, I am driven by passion for creating a legacy restaurant chain alongside my brother and our team with constant creativity and innovation,” he says.

[caption id="attachment_53297" align="aligncenter" width="521"] Adeeb Shah | Kofteci Group | Global Indian Oz by the Kofteci Group, at UB City, Bangalore[/caption]

Wise Words

His advice to aspiring entrepreneurs is clear. “I can never emphasize enough on how important perseverance is, focusing on quality output and building a strong network. One of the other crucial parts is staying resilient, as that is the only thing that would help one navigate challenges and roadblocks,” he says. Admitting that every startup has its own methodologies and comes with its share of setbacks, he says that maintaining a resilient mindset has helped them push through tough times. “We view challenges as opportunities to learn and grow, which has enabled us to come out stronger on the other side. Also, I have stopped looking at all problems and challenges in a consolidated manner as it will always stress any level of startup founder, therefore we gun down one problem at a time as it helps to pull through the issue and keep sanity in some situations,” he says.

So far, Adeeb says he has learned that financial discipline, customer-centric approach, value of innovation and speed of innovation are of paramount importance. “Amidst all the challenges and changes, staying true to our core values and vision that is quality over everything has provided direction and purpose. It has kept us grounded and focused on what truly matters,” he adds.

[caption id="attachment_53298" align="aligncenter" width="610"] Adeeb Shah | Kofteci | Klava | Global Indian Klava, by the Kofteci Group[/caption]

Future Calling

In his free time, when he can find it, he tries to plan to travel at least once a quarter. He particularly enjoys exploring new places and experiencing different cultures and cuisines. “Traveling not only provides a break from routine but also offers fresh inspiration and ideas. It is a different story, as to how there are no breaks in real sense,” he smiles. And with the duo currently working on opening Kebapci Hills, a flagship Turkish restaurant in Hyderabad shortly, he has limited free time.

“Further, with a recent presence in Dubai, UAE with one of our brands Klava (a Premium Turkish Patisserie), we are also aiming at expanding Kebapci internationally in the next few years. We are also working on a unique, distinct, and interesting restaurant concept which may soon debut in Bangalore or Delhi. Notwithstanding the foregoing, we will continue to innovate and constantly focus on always bettering our food game in India,” he concludes.

Follow the Kofteci Group on Instagram.