Indian Entrepreneur | Abhinav Bijavara Nagaraj | Global Indian

Global IndianstoryAbhinav Bijavara Nagaraj: Creating a delicious solution to plastic pollution with Edible Cutlery

Abhinav Bijavara Nagaraj: Creating a delicious solution to plastic pollution with Edible Cutlery

Written by: Amrita Priya

(July 3, 2024) National Geographic, in a report produced in partnership with the National Geographic Society shared, “Plastic cutlery is everywhere, and most of it can be used only once. Billions of forks, knives, and spoons are thrown away each year. But like other plastic items—such as bags and bottles—cutlery can take centuries to break down naturally, giving the plastic waste ample time to work its way into the environment.”

Once seen as a solution to reduce paper and bamboo consumption, plastic cutlery has now become an environmental crisis. Billions of plastic forks, knives, and spoons are discarded into landfills, oceans, and waterways each year leading to a significant environmental cost and a substantial carbon footprint. Australia based entrepreneur Abhinav Bijavara Nagaraj is doing his bit to tackle this problem.

Abhinav Bijavara Nagaraj and team after winning the second place in the City of Canning – Plus Eight Sprint program

With dreams of a sustainable future, he has founded his venture, Edible Cutlery, offering an eco-friendly alternative to traditional disposable cutlery that is completely biodegradable. Made with natural ingredients the cutlery can be eaten after consuming food or drink. “It’s my dream company. I always wanted to do something for Mother Earth and give back to nature, and the venture serves this purpose, he tells Global Indian. “It is based on the idea of reducing waste in a sustainable and unique way,” he adds.

Making meals fun with flavoured edible cutlery

Edible Cutlery’s eco-friendly cutlery line of spoons, sporks, straws, cups and bowls come in a variety of flavours and colours to suit every taste. “Our edible cutlery is perfect for picnics, barbecues, and other outdoor events. We believe in providing our customers with quality and convenience, and we strive to make every meal a memorable one with an eco-friendly, tasty, and fun option,” tells the entrepreneur.

Edible Cutlery offers a variety of flavours like chocolate, cheesy garlic, oregano, or green mango, enhancing every meal with an extra layer of enjoyment. For instance, one can pair chocolate-flavoured cutlery with ice cream to savour it after dessert, or choose cheesy garlic cutlery to complement dishes like pasta.

Indian Entrepreneur | Abhinav Nagaraj | Global Indian

Product range of Edible Cutlery

Recently, Edible Cutlery closed its first crowdfunding round. “I am so glad to see how people are supporting us and validating our ideas and concepts,” says Abhinav happy about the developments.

Turning heads

To promote his dream company, Abhinav recently flew from Australia to Japan with his team to participate at SusHi Tech Tokyo, a global startup program where startups from across the world showcase their innovations and create new connections. “It was great for networking, and the pitch night gave us a chance to introduce our brand to hundreds of attendees, including founders, investors, and distributors,” tells the entrepreneurs.

To participate in the international conference his venture had to qualify in a selection procedure set by the Department of Jobs, Tourism, Science and Innovation in Western Australia (WA). “Three WA startups were selected to represent the state at the SusHi Tech Tokyo 2024 Global Startup Program from the many startups who had expressed their interest for the program and applied for it. The fact that the department chose us as one of the three startups bestowing their trust and support means a lot to us,” says Abhinav.

Team Edible Cutlery at the SusHi Tech Tokyo 2024 Global Startup Program

Running a business as an expat in Australia

“There were challenges, but the Australian government is supportive and encourages businesses for economic growth and development,” he tells. “It is good to have an Australian citizen as a shareholder in your business venture if you are an expat but not a mandatory requirement. Expats are eligible to get ABN (Australian Business Number) to conduct business,” he mentions.

Abhinav has been finding the business ecosystem of Australia quite constructive. “Most of the time, I have been supported and fortunately, I got investors and mentors to help me build my dreams,” he remarks. However, one major challenge was understanding the Australian market and mindset which he aced with time.

While Abhinav was pursuing his master’s degree in marketing in Australia, he had indulged in some entrepreneurial projects. Experiences garnered from those along with few job experiences after passing out proved to be good stepping stones for him as an expat entrepreneur.

From India to Australia

After earning a bachelor’s degree in engineering in India Abhinav worked in a few companies, before moving to the University of Western Australia in 2019 to study marketing. “This was a fresh start for me and just the beginning of a new journey,” he tells. As a student of engineering and later marketing, he always had a knack for entrepreneurship.

While studying as an international student in Australia, Abhinav had started offering marketing services as a freelancer, enjoying the part-time stints. After completing his studies, he joined a company called Heat Exchangers WA in a role that required knowledge of both marketing and engineering. “I knew from the very beginning that I was the perfect fit for the role,” he says.

Indian Entrepreneur Abhinav Nagaraja | Global Indian

Abhinav Nagaraja during a presentation at the City of Canning – Plus Eight Sprint program

He worked there for two years before dipping his toes into entrepreneurship – his ultimate passion, and laid the foundation of his first business venture, Aeozo. Later, he started two more ventures, Pro Shakes and Edible Cutlery, being fortunate enough to attract angel investors and business partners who believed in his acumen and vision.

Abhinav Bijavara Nagaraj considers his movement to Australia a turning point. “Throughout these years, I have learned a lot, especially since starting my entrepreneurial journey. I know there’s much more to come and a lot more to explore,” he remarks adding, “I believe in constantly moving forward with more strength and knowledge. My aim is to take my startups to the next level while contributing positively to the planet.”

Managing multiple ventures

Talking about his other business venture Abhinav shares, “Aeozo is a marketing company helping over 100 businesses across Australia to level up their marketing. Creating a company like this was always on my list.”

His second business venture, Pro Shakes, is a healthy drink brand that combines the protein with the deliciousness of a shake to offer a healthier option for people looking for taste and energy. “I had a chance to meet two individuals who were running the business with this interesting business idea on a small scale from kiosks. They had the idea, and I had the acumen and knowledge to build a brand, so we partnered and created Pro Shakes,” he tells.

Abhinav Bijavara Nagaraj

Handling all the three ventures is overwhelming sometimes for him and Abhinav credits supportive co-founders, investors and a great team for making it possible to manage the operations successfully.

“My vision has been to bridge the gap between the demands and the available options. Whether it’s Aeozo, Pro Shakes, or Edible Cutlery, my primary goal is to offer superiority and quality over what’s already available. I believe that it’s not just about building brands but about crafting value for users and stakeholders,” he signs off.

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Published on 03, Jul 2024

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Stick to roots, conquer the world: Pullela Gopichand’s journey as an athlete and coach

(Vikram Sharma, May 19) From a 10-year-old, who would walk several miles to receive badminton training in his hometown in erstwhile Andhra Pradesh to becoming one of the top names in the world of badminton, the journey of Pullela Gopichand has been incredible. Soft-spoken and gentle, spotting talent comes naturally to this 47-year-old, who has given India some of the best badminton players ever. Throughout his phenomenal journey, which took him to almost every corner of the world, he remained on top of his game -- both on and off the court. But Gopichand's feet are firmly on the ground, which becomes evident when he says that people who stuck to their roots and grew in their respective fields went on to show what India is to the world. Gopi sir, as he is fondly known, says he takes pride in being Indian, being a Telugu and a Hyderabadi. "The entire journey has been full of challenges, pride and a sense of responsibility. A lot of things I have done on this journey were not about what I wanted to do, but it needed to be done. From 1991, when I first played my first international badminton to 2004 when I

rabadi.

"The entire journey has been full of challenges, pride and a sense of responsibility. A lot of things I have done on this journey were not about what I wanted to do, but it needed to be done. From 1991, when I first played my first international badminton to 2004 when I started coaching till now, these 30 years of my journey have been huge,'' smiles Gopichand in an exclusive chat with the Global Indian.

His sheer determination and hard work saw him become the captain of a combined Indian universities team in 1990-91. He clinched gold in the SAARC badminton championship in 1996 and went on to defend the crown in the next games held in Colombo. At the international level, he represented India in Thomas Cup tournaments thrice. "Looking back at the badminton journey, I think we have shown what is possible. We have demonstrated that if we do well, we can do the best in the biggest tournaments despite stiff competition," says Gopichand.

Pullela Gopichand Born in a middle-class family in 1973, a young Gopichand was interested in cricket while his parents were keen he pursued engineering. But it was his brother who introduced him to badminton. Soon, the passion for the game kicked in and he rose through the ranks. "As a player, it was all about being the best today, giving it all you had. Every time I moved up, I could see the next ladder and figured out a plan to achieve the target. As a coach, it was to prove we as Indians can do it," he says. The ace shuttler-turned-mentor says there needs to be involvement in what you do, love and risk-taking ability. "There will be a lot of ups and downs but you need to maneuver your way out. Be tough at heart and keep pushing," advises the father of two.

Coach Gopichand took a host of young players under his tutelage and crafted them into world-beaters, from Saina Nehwal and K Srikanth to PV Sindhu. He turned Hyderabad into India’s badminton training hub and his early morning training route for proteges is well documented. Crucially, he has changed a country’s outlook towards a sport where the great wall of China has for long looked insurmountable.

Ask him if he considers himself a Global Indian, pat comes the Padma Shri awardee's reply: "I consider myself as somebody who has his roots in the Indian system. That we are from a country which is endowed with such great history and culture is amazing. If you have strong roots, then you can be comfortable wherever you are. If that means you are a Global Indian, so be it."

Gopichand considers people like Swami Vivekanand, Sundar Pichai, NR Narayana Murthy and Sadhguru, among others, as true Global Indians. "They are huge motivators. These are the people who stuck to their roots and showed what India is to the world," he says.

On his multiple trips abroad, Pullela Gopichand often carries the autobiography of Yogi and MS Subbulakshmi's Vishnu Sahasranamam which help him deal with problems coming his way. The 'Dronacharya' of Indian badminton recalls some of his not-so-pleasant experiences abroad. "When our contingent went to China or Europe for tournaments, the locals there would start giggling the moment they looked at us. I think their perception and knowledge of India was very limited 20-30 years ago. But now, we have a stature in the world in various fields and people abroad recognise India's innate qualities, culture and history more than ever before," Gopichand says of Brand India’s rising equity.

He feels that a lot more needs to be done for badminton in the country. "To convince people to invest in the sport, make them believe that we can be world-beaters is a challenge. Players have huge potential but after reaching a certain level, many of them did not grow to match their full potential," says Pullela Gopichand.

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Chef Lakhan Jethani brings Japan’s Shoji Ryori cuisine to India

(January 14, 2024) Chef Lakhan Jethani has always had a fascination for all things Japan; especially its cuisine. He is well-versed in all aspects of this fascinating country and its culture – from the Shoji Ryori cuisine of the monks to the principle of working with five ingredients only. [caption id="attachment_48256" align="aligncenter" width="549"] Chef Lakhan Jethani[/caption] Though he is not a fluent speaker of Japanese, he understands the language fairly well. One word he would have heard most often for the food he cooks would have to be ‘Oishii’ which means delicious. And, if you look at his picture, he could pass off as a young man hailing from Japan due to his genetic heritage, as his great-grandmother had roots in the North East of India. This is just as well, because he has completely immersed himself in Japanese cuisine, and continues to delve deeper into it. Early days of cooking In an exclusive with Global Indian, the 34-year-old Chef Lakhan, a partner and the head chef at Mizu Izakaya, an upmarket Japanese restaurant, remembers, “When I was around 12, I would go for tuitions with other kids from my building. Once I made tomato baskets – with the flesh

an exclusive with Global Indian, the 34-year-old Chef Lakhan, a partner and the head chef at Mizu Izakaya, an upmarket Japanese restaurant, remembers, “When I was around 12, I would go for tuitions with other kids from my building. Once I made tomato baskets – with the flesh scooped out, filled with fruit pieces, and tossed in salt, pepper, and chaat masala. I took them for everyone at the tuitions; that is my first memory of cooking.”

[caption id="attachment_48257" align="aligncenter" width="551"] Chef | Lakhan Jethani | Global Indian Hokkaido Grilled Scallops with Mentaiako[/caption]

At 17, after finishing his 12th grade in the IB curriculum, Chef Lakhan enrolled at the Glion Institute of Higher Education in Montreux, Switzerland. He recalls the unusual manner in which they were taught there. “The college had a beautiful five-star hotel which the students managed. The kitchen batch guys would run the kitchen, the housekeeping ones would make the beds for all of us and the cafeteria batch managed everything at the two cafeterias. We were taught everything in a practical way. I also got into a couple of internships during breaks. I worked at Zenzi in Mumbai for six months and for the second internship, at the Marina and Ocean Club Kitchen at Myrtle Beach in South Carolina.

"It is a town that is similar to Miami but smaller. After going back to Switzerland, I did one more internship at the JW Marriott and several weekend part-time jobs at different kitchens. I came back to India after I completed my bachelor’s degree and launched IBar, an upscale cocktail and gastro pub that served food that was better than what is usually served at pubs. This was in Bandra Reclamation, behind Lilavati Hospital, in Mumbai.”

Making a strong foundation

The chef ran IBar for five-and-a-half years and the stint convinced him more than ever, that he wanted to spend the rest of his life in the kitchen. But that meant he needed to have some more certifications under his chef’s hat. “I had to study for three more levels, especially in bakery and pastry if I wanted to be a chef. At 26, I went to the International Centre for Culinary Arts, Dubai to do a specialisation course. After that, I joined Chef Thomas at Bombay Canteen.”

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A post shared by Mizu Izakaya 🏮 (@mizuizakaya)

Underlying this entire career path was a deep and abiding interest in Japanese philosophy, culture, and food. He says, “I liked origami since I was a kid, and Japanese philosophy, how they treated their ingredients and their approach towards Mother Earth. I used to dream of studying and working there so I found my way to Japan for some culinary studies.”

Here, Chef Lakhan worked with Daisuke Namura, a third-generation chef who headed Sougo in Tokyo. Namura had worked earlier with the restaurant Daigo, started by his grandfather, which was a two-Michelin star restaurant. Namura was the chef's mentor. He recalls, “Namura worked at his family restaurant for ten years. The food and ambiance there were very formal and extremely culture-driven. He launched Sougo as a more relaxed place and he is best known for his contemporary creations that have reinterpreted Shojin Ryori cuisine.”

[caption id="attachment_48258" align="aligncenter" width="553"] Chef | Lakhan Jethani | Global Indian Ramen Saporro[/caption]

The cuisine there was Japanese at heart but creative. “The restaurant followed a rule of five – five flavours – salty, sweet, sour, bitter, and umami, the fifth taste. The colours he worked with were black and white, red, yellow, and green. These flavours are drawn from ingredients to provide balanced nutrition to the body and equilibrium to the mind. He was also a teacher at the local university; I learnt a lot from him in three months. I also did a course on how to make Soba noodles – which are made from buckwheat flour or kuttu atta as it is known in India. I plan to launch these noodles here at Mizu soon where they will be made in-house and hand-cut.”

Fun and food, the Japanese way

On his return, in 2018, the chef set up a test kitchen to work on the ideas he had based on his learnings. He then wanted to go to Russia to learn some more. But, his childhood friend Vedant Mallik, with whom he had made plans during their early years that they would set up a restaurant together, intervened and suggested they should work on that dream instead of Chef Lakhan going off to foreign shores again.

[caption id="attachment_48259" align="aligncenter" width="550"] Chef | Lakhan Jethani | Global Indian Mizu Negroni[/caption]

In 2019, the friends decided to launch Mizu Izakaya in Khar, in suburban Mumbai. The name means relaxed, fun, upscale dining. After COVID, they are back in the game and 80 percent of their ingredients are sourced from Japan. The chef adds however that, “We are very conscious of our carbon footprint, so what can be sourced locally, like crabs and prawns, we get from here. In keeping with this principle, we also work on recipes to eliminate wastage. So, the vegetable waste from a California roll is fermented and made into a hot sauce. The kitchen staff have to devise recipes using the ingredients that would otherwise go to waste. This is an annual task for them.”

The current food trend in Japan is Shojin Ryori cuisine – temple food cooked by monks. Sans any onion and garlic, it can be compared to Jain or sattvik food. But that is where the similarity ends. Chef Lakhan says, “This cuisine is becoming more and more prominent as it is quite different from other parts of the world. I have taken Shojin Ryori to the next level in my menu where the veg ramen has no ginger and garlic and the Shojin Dashi broth is made with seaweed and mushrooms. I also try and apply the rule of five to my veg and non-veg dishes.”

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A post shared by Lakhan Jethani (@samurai_cook)

Since he has worked with practically all kinds of ingredients, which is the one he likes the most? He says promptly, “Eggs. They are one of my favourite ingredients as you can cook an egg in a hundred different ways. It is so tasty no matter which way you cook it.”

**Desi khana goes global**

The chef innovates with Japanese cuisine and introduces influences from Indian cuisine as well. He says, “I switch to Indian ingredients when I can; when we were not able to source Japanese lemons, I started using the gondoraj lemon which comes from West Bengal and the North East. The salmon and gondoraj truffle is one of our star dishes. I also have a smoked garam masala sauce that I use for our Hamachi carpaccio. In our desserts, we use the Alphonso mango for our kakigori which is outstanding, as are the strawberries we get here.”

[caption id="attachment_48260" align="aligncenter" width="549"] Chef | Lakhan Jethani | Global Indian Chef Lakhan with his friend and partner, Vedant Mallik[/caption]

Speaking of global trends, Chef Lakhan believes that currently, Japanese food dominates the world of eating out, especially fine dining. But vouches that “Indian and South East Asian cuisines like Taiwanese are going to be the next big thing. Regional Indian food is already becoming popular with so many chefs and restaurants winning Michelin stars. Chefs like Himanshu Saini are pushing boundaries – you only have to see how pani puri is driven into various formats to know how much Indian food has scored on the world stage.”

And even as the young chef keeps going back to Japan to work at sushi joints to brush up on his knowledge, what he comes back and creates, transforms into sheer art.

While travelling, Chef Lakhan likes to eat at:

Sougo, Yakuo, Diago, all in Tokyo: Seasonal tasting menus
Matsunozushi, Tokyo: Aanago fish
Torigin, Ginza, Tokyo: Taukune skewers
Masque, Mumbai: Chef Varun’s tasting menu
Bandra Born, Mumbai: East Indian crab dip and pav brioche
Hashida: Singapore: the signature hand roll and edamame espuma parfait
Sg Low, Singapore: Mentaiko mac and cheese

Follow Chef Lakhan Jethani and Mizu Izakaya on Instagram

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Alpesh Chauhan: Meet the British-Indian musician shortlisted for Royal Philharmonic Society Awards

(February29, 2024) When an 8-year-old Alpesh Chauhan returned from his school with a cello tucked under his arm, his parents were quite surprised. Immigrating to the UK from East Africa, his parents had no inclination towards music. So, seeing their son with a cello left them a little baffled. This sudden fascination for the cello dawned on him when he first heard local music teacher and cellist Veronica Raven from Birmingham Music Service perform during his morning assembly at Hall Green Junior School. "She's a bit of a legend and I remember it was amazing to listen to her. From that moment I knew it was what I wanted to do. I spoke to her – and the next thing is that I was given a cello to take home," he said in an interview. Years later after he fell in love with the cello, he is conducting some of the greatest orchestras in the world. Being tipped as the next Sir Simon Rattle, Alpesh, the Music Director of Birmingham Opera Company, was recently nominated in the Conductor category at the Royal Philharmonic Society Awards in the UK. [caption id="attachment_49529" align="aligncenter" width="1024"] Alpesh Chauhan[/caption] Welcome to the world of orchestra

9" src="https://www.globalindian.com/wp-content/uploads/2024/02/alpesh1-1024x682.jpg" alt="Alpesh Chauhan | Global Indian" width="1024" height="682" /> Alpesh Chauhan[/caption]

Welcome to the world of orchestra and symphony

Alpesh grew up on a rich diet of Bollywood films whose soundtracks he found to be orchestral and instrumental, thus helping him lean towards the sound and orchestral world. Already learning the cello, it was at age 14 that he discovered the City of Birmingham Symphony Orchestra (CBSO) through friends who encouraged him to give it a shot. "That's when I started discovering orchestral music. It certainly wasn’t a culture I was familiar with in my own house. But to me, at that moment, it just seemed so amazing," said the Birmingham resident.

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Keeping up with his passion for music, he was a cello student at the Royal Northern College of Music, and later enrolled in Manchester College's masters conducting course. It was here that he was spotted by the CBSO chief who presented a golden opportunity to him. Impressed with Alpesh's conducting skills, he was offered the post of fellow conductor which he held until he was promoted to associate conductor in 2014. Later, he took up the position of principal conductor, conducting his own full programmes.

Tiptoeing into the professional world

His debut occurred alongside the BBC Philharmonic Orchestra during a Radio 3 live broadcast featuring Vasks’ Violin Concerto "Distant Light" and Brahms’ Symphony No. 3. Subsequently, he was invited back to conduct the orchestra for the Ten Pieces Secondary film. In May and June 2015, he substituted for two live Radio 3 broadcasts with the BBC Scottish and City of Birmingham Symphony Orchestras, both garnering significant acclaims.

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A post shared by Alpesh Chauhan OBE (@alpeshconductor)

But being a young principal conductor came with its own set of challenges. His age often translated into a lack of experience. "Conductors often give the best concerts of their lives when they are well into their 60s, 70s or even 80s. It's a field where age and experience only improve your conducting. This experience includes life experience, to understand better the plethora of emotions that composers strive to achieve in their music," he revealed. However, the Global Indian knew that he could always help himself by working hard. "You have to study and always strive to go deeper and deeper into scores so that when standing in front of an orchestra, you know the music as well as you can on that day," added Alpesh, who was named the associate conductor of the BBC Scottish Symphony Orchestra.

In 2022, Alpesh received an OBE in HRH The Queen's New Year's Honours for his services to the Arts.

ALSO READ | Sarod soldier: British Indian artist Soumik Datta uses music for climate action

A star in the making

"I started out conducting little groups of musicians at school." Now, he directs substantially larger ensembles, whether it be in Birmingham or throughout the UK and Europe.

It was perseverance and hardwork that led him to great heights in the world of symphony and he advises the same for youngsters who plan to tread the waters. "Once you know what you’re getting yourself into, focus! Focus, focus, focus! It’s a hard world – people often comment on just how difficult it is to be employed and to be successful in the music business. However, it isn’t that scary if you are committed and have the passion and drive to thrive," he said.

https://www.youtube.com/watch?v=0tVp0U8FB-g

Alpesh Chauhan's remarkable journey to prominence in the world of orchestral conducting speaks volumes about his extraordinary talent and dedication. Being nominated in the Conductor category at the prestigious Royal Philharmonic Society Awards in the UK solidifies his status as a rising star in the realm of classical music. Despite his young age, Alpesh has already established himself as a name to reckon with, captivating audiences and earning the respect of his peers with his exceptional skill and musical insight. As he continues to inspire and elevate the art of orchestral performance, Alpesh's future in shaping the landscape of symphony appears incredibly promising, heralding a new era of brilliance and innovation in the world of music.

Follow Alpesh Chauhan on Instagram and website

Celebrating 50 years: Madhur Jaffrey’s culinary legacy

(January 16, 2024) Renowned for securing the best actress award at the 1965 Berlin Film Festival for her portrayal of a pompous Bollywood star in Merchant Ivory's film 'Shakespeare Wallah', Madhur Jaffrey is a trailblazer in the culinary world. She has brought the delights of Indian cuisine, along with its diverse regional nuances, to successive generations of Western cooks. Recently, the 50th anniversary edition of her debut cookbook 'An Invitation to Indian Cooking' got released by the publishing group, Knopf. With its original edition 50 years back, the book had announced the arrival of a culinary star. 2023 also saw the release of the 40th anniversary edition of Madhur's another popular cookbook, 'Indian Cookery', updated with 11 new recipes. The first edition of the book was groundbreaking, coinciding with a BBC series of the same name featuring Madhur, and it went on to sell lakhs of copies. Madhur has authored more than 30 cookbooks in her illustrious career. At 90, the workaholic is far from slowing down. One of the biggest living authorities on Indian cuisine, Madhur keeps herself busy by educating Gen Z and Gen Alpha through her Masterclass on digital media. “Nobody knows spices like we do, we

ducating Gen Z and Gen Alpha through her Masterclass on digital media. “Nobody knows spices like we do, we are masters,” she announced proudly in its trailer.

[caption id="attachment_32665" align="aligncenter" width="525"] Indian Cuisine | Madhur Jaffrey | Global Indian Madhur's debut cookbook is celebrating its 50th anniversary edition[/caption]

“When my programme came on air, there weren’t any Indian cookery shows, it was an immediate hit,” Madhur Jaffrey told the BBC, talking about her ground breaking cookery programme that premiered in the United Kingdom 40 years ago.

The Padma Bhushan 2022 awardee grew up in Delhi and left for London in her 20s to study at The Royal Academy of Dramatic Art. She became an actress and later, turned to writing cookery books and presenting cookery shows. Little did she know that this career transition would turn out to be a significant step towards introducing India’s soft power to the western world.

[caption id="attachment_32663" align="aligncenter" width="544"] Indian Cuisine Madhur Jaffrey Madhur Jaffrey[/caption]

Indian food is a magical world where the art of using spices is so advanced that we’ve created a cuisine that exists nowhere else in the world!

Her debut cookbook, an Invitation to Indian Cooking (1973) introduced Indian food to western hemisphere for the first time. It was later inducted into the James Beard Foundation’s Cookbook Hall of Fame in 2006.

When she was hired by BBC to present her cookery show - Madhur Jaffrey’s Indian Cookery, it was meant to be an educational programme. The aim was to make people learn about Indian culture by introducing them to authentic food cooked in different regions of India. The show mesmerised people so much that Madhur soon became known as ‘spice girl’, thanks to the plethora of South Asian spices she introduced to the western homes. She was popularly called ‘the actress who can cook.’

Building respectful image of South Asians

“Until then, the South Asians were not represented the way they would have loved to see themselves on the television and cinema,” she said, in the interview with BBC.

[caption id="attachment_32664" align="aligncenter" width="574"] Madhur Jaffrey[/caption]

Madhur’s career transition had filled in the much-desired space with elan. Her show was the first mainstream series about Indian food to be broadcast in the UK and also the first one to be presented by an Indian.

Characteristically dressed in a crisp cotton saree, Madhur Jaffrey became the face of the South Asian diaspora in the UK. She knew this, tailoring her image to that of an attractive Indian who is modern, yes, but remains tied to her roots. That was the pre-internet era, so Madhur used to get flooded with letters of appreciation from her fans.

Ruling the supermarkets

If Madhur was exotic, the food she cooked seemed even more so to the uninitiated Western audiences. In fact, her recipes became so popular that Indian food was "tried by everybody all over England and beyond’. “The day I cooked chicken with green coriander, they ran out of green coriander in Manchester,” laughs the food expert.

The demand for Indian spices and ingredients grew so much that supermarkets started overstocking the ingredients that the Global Indian used in her cookery show.

[caption id="attachment_32666" align="aligncenter" width="598"] Indian Cuisine Madhur Jaffrey Madhur Jaffrey presenting her cookery show on BBC in 1980s[/caption]

The spice girl from India

In the introduction to her cookbook, At Home with Madhur Jaffrey, she writes, “The techniques used in Indian cooking are not any different from those used the world over: roasting, grilling, steaming, frying, stewing, braising and so on.” Yet it is distinct she emphasises.

What gives Indian cuisine its uniqueness, its tingling excitement, and its health-giving properties is the knowledgeable use of spices and seasonings, ancient in its provenance.

The food expert has authored close to thirty bestselling cookbooks on Indian, Asian and world vegetarian cuisine, and has appeared in several related television programmes. Apart from Madhur Jaffrey’s Indian Cookery that premiered in 1982, she presented Madhur Jaffrey's Far Eastern Cookery (1989) and Madhur Jaffrey's Flavours of India (1995).

[caption id="attachment_48280" align="aligncenter" width="456"] Indian Cuisine | Madhur Jaffrey | Global Indian Madhur Jaffrey[/caption]

What made her shows and books relevant for decades was the fact that she adapted to the time constraints of her fans. In one of her book introductions, Madhur shared, “My own cooking has changed over the years. I am often as rushed for time as perhaps you are. I am often asking myself is there an easier way to do this?”

Madhur made sure, therefore, to simplify her cooking to match with the times.

I now try to reach real Indian tastes by using simpler methods and fewer steps

The seven times winner of James Beard award wrote in one of her books.

As she made a huge name for herself in the traditional yet novel segment, Madhur went on to associate herself as food consultant of one of the most popular Indian restaurants in New York City - Dawat.

Madhur has also written three children’s books and two memoirs – Sweet Memories (2002) and Climbing the Mango Trees: A Memoir of a Childhood in India (2006).

Strengthening cultural relations between continents

Before becoming a television personality and delving into the domains of food and travel writing, Madhur had made a mark for herself as an Indian-British-American actress, starting with minor acting roles on BBC television and radio. One of her notable works is the film, Shakespeare Wallah (1965) for which she won the Silver Bear for Best Actress award at the 15th Berlin International Film Festival.

[caption id="attachment_32667" align="aligncenter" width="714"] Madhur Jaffrey Global Indian Madhur Jaffrey in one of her television shows[/caption]

During the course of her acting career, she enthralled audiences with her performances in television, films, radio and theatre. Perhaps this background contributes to her eloquence as a food presenter.

Her cookery shows have always been lively with powerful punchlines like:

Each grain of rice should be like brothers, close to each other but not stuck together.

After a divorce from Sayeed Jaffery, the notable actor who is father to her three daughters, Madhur married an American violinist. The couple have now been together for 56 years.

https://www.youtube.com/watch?v=B2GKfjaZQZE

In recognition of her contribution to cultural relations between the UK, India and the United States, through film, television and cookery, Madhur was named the honorary Commander of the Order of the British Empire (CBE) in 2004. Padma Bhushan 2022, the third highest civilian award from the Government of India, is a testament of her service to Indian culinary art.

Follow Madhur Jaffrey on Twitter

Reading Time: 5 mins

It took a village to change NRI couple Kalawars’ purpose: Today 10 districts, 8 states are the better for it

(March 6, 2022) Waiting for a train at Bokaro station to Pune two decades ago, a little boy approached a young Ashish Kalawar, offering to polish his shoes. Unhappy, Ashish reprimanded the boy saying he should be studying at his age. The boy replied that he was working to support his education, and to buy books. “That touched me. He asked for Rs 15 but I gave him Rs 50. Helping the child get closer to his education dream filled me with happiness and contentment,” Ashish says in an interview with Global Indian. This incident was the biggest inspiration behind quitting a high-paying job in the UK in 2014, relocating to India to work for the people of Lonewadi village in Maharashtra. Ashish and his wife Ruta, trustees of Shivprabha Charitable Trust in Pune, work relentlessly for the empowerment of people across five districts including Lonewadi, Pusad, and Chandrapur in Maharashtra through social work and meditation camps. “It’s the joy of giving, and helping people reach their highest potential,” says Ruta. A moment of clarity [caption id="attachment_20844" align="aligncenter" width="474"] Ashish and Ruta Kalawar with their son in the UK[/caption] An electronic engineering gold medallist, Ruta joined ISRO in 2001 as

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[caption id="attachment_20844" align="aligncenter" width="474"] NRI Couple | Global Indian Ashish and Ruta Kalawar with their son in the UK[/caption]

An electronic engineering gold medallist, Ruta joined ISRO in 2001 as a scientist, and later moved to Wipro (2005) where she met Ashish, an electrical engineer from Pune University. A few months later, December 2006, they got married. A year-and-a-half on, the couple shifted to the UK - Ruta started work at Intel while Ashish was at Broadcom. A foreign land, embracing a new culture and learning aside, when Ruta holidayed in India in 2012, there was an awakening. “I always searched for a purpose in life. During the trip, I visited the Samarpan Meditation Centre in Pune. It was life-changing - for the first time I felt happiness within me,” smiles Ruta, who had an enlightening experience which led her on the path to working for the welfare of the downtrodden. Even as they were set to apply for UK citizenship, they chucked it all and came back. “On my return, I told Ashish that I was quitting my job and moving to India to work for society. He was shocked,” laughs Ruta, who realised Ashish wasn't ready for the journey yet. So, she waited patiently. Within a year, after Ashish attended a meditation camp in Goa, the move materialised. “Something had shifted in me. I got clarity on how I should live,” reveals Ashish who quit his high-pressure job at 33 for more altruistic pastures.

Finding a village, adopting a community

Back home, they joined hands with Amol Sainwar, at the Shivprabha Charitable Trust to help transform the lives of Lonewadi villagers in Nashik. “During our earlier visits to India, Amol often discussed the problems faced, and the projects his trust was working on. The villager’s difficult lives struck a chord – a drought-affected tribal village with no electricity or drinking water,” says Ashish who was heartbroken to find women and children walking hours to fetch water, often attacked by wild animals. First, he donated Rs 2 lakh for a solar-powered drinking water distribution system, helping solve the biggest problem. Then, after returning to India, the couple slowly became torchbearers for the people of Lonewadi and other villages.

[caption id="attachment_20845" align="aligncenter" width="643"] Ruta Kalawar at Lonewadi village[/caption]

“Ruta and I joined Amol as the trustees, working on many projects - toilet construction (30), digitisation of schools and meditation camps,” says Ashish who also heightened his social responsibility with social work and spirituality. “It was meditation that made me choose my path in life, and now we are spreading it through camps across eight states in India,” says the 42-year-old.

Farmers in Lonewadi were in a terrible state, “Many turned to alcohol burdened with interests from money lenders,” reveals Amol. So, the couple started counselling farmers and holding meditation sessions. “The sessions had a profound effect. Within months, 80 percent left alcohol. We didn't preach, instead, the self-realisation from meditation helped them stay away from alcohol,” reveals Ashish. “Open defecation was another challenge, and it took us one-and-a-half years to change perspectives,” reveals Amol, whose charity works on crowdfunding and CSR.

[caption id="attachment_20849" align="aligncenter" width="616"] NRI couple Ruta Kalawar at Lonewadi village in Maharashtra[/caption]

Giving to the have-nots

Having travelled 12 countries, living well, it was the realisation of a bigger purpose that has embellished the Kalawars’ lives immensely.
Working with the future of Lonewadi was important – its children . The installation of a computer in the village (2015), and later tablets were also distributed to village children. “Ruta and Ashish have played a big role, and we have now digitised six village schools across Maharashtra,” adds Amol.

[caption id="attachment_20847" align="aligncenter" width="608"] NRI couple Ashish Kalawar at Zila Parishad school in Lonewadi[/caption]

Ruta and Ashish have spread their wings to 10 districts in Maharastra, and eight states, and are heartened to see their efforts bring light into village lives. “We are happy to have become instruments of change,” says Ashish whose wants to see people become self-sufficient.
“Meditation changed Ruta and my life, and we are spreading it across the country with our camps. We want people to find true happiness within themselves, and work for a larger cause,” says the visionary who is developing a meditation centre in Lonewadi - built on 4 acre land. Their biggest project yet.

A meditative way of life

The couple’s 14-year-old son has imbibed their values, and is happy living a simple life. “He has been meditating and I have seen a profound effect on him,” says the 42-year-old mother, who adds, “He has his destiny to fulfil, we are just watering this sapling, and seeing him grow.”

[caption id="attachment_20848" align="aligncenter" width="603"] NRI couple Ashish and Ruta Kalawar with their 14-year-old son[/caption]

“Freedom of time,” she feels is her biggest lesson from this altruistic journey. “Freedom is more expensive than money, and one should hold onto it at all costs,” advises Ruta adding, “Never give up, accept challenges head-on. Everyone takes their own time to reach their destiny. So don’t rush.”

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Reading Time: 7 min