Sriram Aylur: The Michelin-star chef who made South Indian cuisine popular in the UK

ion to cooking that ignited his passion in the field of food that would shape his career ahead.

[caption id="attachment_52982" align="aligncenter" width="460"] Shoubham Garg, founder, Miracolo Hospitality[/caption]

Starting  young

Garg grew up in a middle-class family where his upbringing was deeply influenced by watching his parents navigate the hustle and bustle of city life. “My parents were determined to give me and my sister the best education possible, enrolling us in one of the city's top schools, N. L. Dalmia High School. This school was a mere 20-minute rickshaw ride away, yet the sacrifices my parents made to afford our education were immense. They often skipped leisure and convenience, demonstrating a relentless commitment to our future,” he recollects.

Entrepreneurship is also in his roots. Both his maternal and paternal grandparents were involved in various businesses, his father has own venture and his mother started her own business, after two decades in the corporate world. “These influences instilled in me a strong sense of business acumen and the importance of hard work and resilience. I saw firsthand how my parents balanced their professional and personal lives, often making significant sacrifices to ensure our well-being and success,” he adds.

Charting his course

Coming from a Marwadi background, his parents initially envisioned a traditional career path for him specifically in Chartered Accountancy. And while he started working on it, he knew his heart was in the culinary field. “During a pivotal conversation with my parents in the 10th grade, I expressed my dream of opening a hotel business after completing my CA. My parents were initially surprised but ultimately supportive of my aspirations. This marked a significant turning point in my life, as their encouragement gave me the confidence to pursue my true passion,” he says.

The discovery of Le Cordon Bleu Paris, was another turning point. “Despite the availability of numerous esteemed Hospitality Management Institutes in India, none offered the specific culinary training I sought. I knew that Le Cordon Bleu would provide me with an in-depth understanding of the Food and Beverage industry, essential for my future career,” he says. But as the cost of education at Le Cordon Bleu was a significant barrier, his parents suggested that he pilot his culinary ambitions for a few years before formally enrolling in the institute.

Culinary roots

And to demonstrate his commitment to his passion, he initiated a mid-day meal supply service from home in mid-2014, just after completing his 10^th grade, “With financial backing from my parents, I hired a few people to help run the operation. As I repaid the initial loan, I sought additional funds to expand the business. I borrowed INR 5 lakh from my parents, leased a small takeaway outlet, and set up the infrastructure, sourcing raw materials from various vendors,” he recollects.

His determination led him to cold-email bigger institutions with proposals to manage their cafeteria services. Among them was his alma mater, N.L. Dalmia High school, who chose to take a chance on him, despite his lack of experience in serving large numbers of people. Shoubham took another loan from his parents, this time for Rs 15 lakh, and began operating the cafeteria in his former school. “This experience was invaluable, as I learned to manage large-scale operations, including serving thousands of people, managing central kitchens, and overseeing a team of over 140 employees,” he says. And all of this was done balancing academics with his burgeoning business.

Le Cordon Bleu

It was after he proved himself at home that he managed to get admitted into Le Cordon Bleu's Ottawa branch in Canada. His parents helped him significantly, including mortgaging their home to support his education abroad. “This experience was transformative, both personally and professionally. As a shy and naive young person, flying out of the country for the first time and leaving my family behind was daunting. However, it marked the beginning of an incredible learning journey,” he says.

At Le Cordon Bleu, he gained a professional approach to culinary arts, which complemented the practical skills he had acquired in Indian kitchens. “While my earlier experiences taught me the 'what' and 'how' of cooking, Le Cordon Bleu emphasized understanding the 'why'.” It was an analytical approach, which allowed him to refine his techniques and develop a deeper appreciation for the culinary craft. “Working part-time in various restaurants while studying helped me further hone my skills and save money, ensuring I maximize my time abroad,” he says.

In his decade-long career, he has diversified his experiences in the food and beverage industry at restaurants, run mass catering businesses, owned, and operated international restaurants, and consulted with processed and packaged food brands, ranging from startups to well-established companies.

Staying inspired

The primary source of his motivation is his parents, particularly his mother. “Their relentless hard work, determination, and sacrifices have always inspired me to strive for excellence. I am driven by a deep desire to give back to them and make them proud. This unwavering drive propels me to tackle any challenge that comes my way, always saying ‘yes’ to work opportunities, regardless of their scale,” he says. The Covid-19 pandemic was one of the most challenging periods in his journey.

However, when the pandemic hit and institutions closed, his cafeteria business came to a sudden standstill. “Supporting over a hundred employees during this time was difficult, but we managed to sustain them for almost a year until they migrated back to their hometowns. This period tested my resilience and adaptability,” Shoubham recalls. He decided to pivot to the processed foods sector, and leveraged his expertise in kitchen-based recipes, to learn more about food science and technology. This involved collaborating with various brands, where Shoubham gained insights into the intricacies of the food industry beyond traditional culinary practices. “This adaptability and willingness to learn allowed me to overcome the hurdles posed by the pandemic and continue my professional growth,” he says.

Learning blocks

Throughout his journey, he has learnt that perseverance and adaptability are crucial to overcoming obstacles. “Whenever I encounter a hurdle, I focus on finding solutions rather than dwelling on the problem. This proactive approach has helped me navigate various challenges and maintain a positive outlook. I believe that persistence and patience are essential, as at times even time needs time to make things right,” he says.

In his leisure time, he enjoys swimming, table tennis, lawn tennis, and squash. “I also love exploring new places, often taking solo trips with a business book in hand. These trips allow me to pause, reflect, and recharge, enabling me to continue my journey with renewed energy. I am an avid movie enthusiast and can spend an entire day in a theatre, immersing myself in different films,” he says.

 

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Upcoming ventures

He is also in the process of launching two restaurant brands, Babbar Rolls, a quick-service Indian cuisine restaurant catering to the fast-paced corporate crowd and, Razzo, offering premium Italian street cuisine. “In addition to these ventures, I aim to continue expanding our consulting footprint, helping more food brands navigate the complexities of the industry while also launching owned ventures via different unique brand concepts.” Next on the agenda, he says, is the premium nightlife segment. “My goal is to leverage my diverse experiences to create innovative culinary solutions and contribute to the global food and beverage landscape,” he says.

Through his journey, he hopes to inspire others to follow their passions, overcome challenges, and achieve their dreams. “Whether it is through culinary arts, entrepreneurship, or personal growth, I believe that dedication and hard work can turn any dream into reality,” he signs off.

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