Global IndianstoryChef Garima Arora on second Michelin star win: It belongs to my team

Chef Garima Arora on second Michelin star win: It belongs to my team

Written by: Charu Thakur

(January 5, 2023) When a 60-year-old traditional Thai house is transformed into a unique dining destination, one expects to find magic served on every plate at the restaurant. And Chef Garima Arora doesn’t disappoint. At Gaa – which has earned the reputation of being one of the best Indian restaurants in Bangkok – she creates a one-of-a-kind Indian dining experience that has helped it bag two Michelin stars, thus helping Chef Garima script history by becoming the only Indian woman chef to achieve the feat. The achievement comes in a few months after Garima embraced motherhood, and welcomed her child Aham. “I am absolutely thrilled and excited,” she tells Global Indian.

Yet, in the same breath, she tips her chef’s hat to her team, acknowledging their pivotal role in this culinary triumph. “This is a great validation to my team and the dedication that they have put in. This transition that I’ve been able to make from being a business owner and chef and to now also a mom, I wouldn’t be able to do it so seamlessly without my stellar team. I can’t take all the credit. It all belongs to my team,” she adds.

Chef Garima Arora

Gaa took Bangkok – and the culinary world – by storm with its stellar debut in 2017, so much so that within a year it earned its first Michelin star. Over the last five years, Garima has been dedicated to transforming how people view Indian cuisine, producing, as a result, an array of award-winning vegetarian dishes. “You can spend a lifetime in India and not finish the entire cuisine. This is why it’s unique to us and also why we have to explore more and take it to the world. We have so much history, technique, and recipes that will die down with generations to come,” she says, adding, “Hopefully, we will save some of the cooking recipes and see our cuisine evolve from where it is today.”

Ask her what’s that one thing one can’t miss on Gaa’s menu, and pat comes the reply, “One of the dishes that I am most excited about is our Tandoori Durian main course. At Gaa, our main course has always been vegetarian and we are very proud of how Indian techniques are capable of drawing so much umami from vegetables in a way that you don’t miss meat.”

Gobi parantha served at Gaa

Dad’s the inspiration

Growing up in a Punjabi family deeply passionate about food, Chef Garima developed a love for the aromas, textures, and emotional connection within delectable cuisines from a young age. In the 90s, her kitchen saw some exotic dishes like hummus and rum baba being whipped up by her dad; the recipes of which he brought back from international travels. “My dad showed me the joy that comes from cooking.”

While her love for food was simmering on a low flame, she pursued Mass Media from Jai Hind College, Mumbai, which led her start a career as a pharma journalist. But she soon realised that being a chef was her true calling, and left for Le Cordon Bleu culinary school in Paris. “At 21, it opened my world of food and cooking. I tried many things for the very first time. For someone who wants to start a career as a Chef, this is the right place to be. Paris is very much like a playground – a Disneyland, with cuisines from all over the world,” she smiles.

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Learning from culinary legends

Her time at the culinary school laid the groundwork, and she soon found herself at Noma, a Michelin-starred restaurant in Copenhagen, learning alongside legendary Danish chef René Redzepi. Under his guidance, Chef Garima began to perceive cooking as a cerebral experience. “I learnt to think cerebrally about food and think about what I was putting on a plate rather than put ingredients together by chance. It made me realise that food was also an intellectual exercise rather than just a blue-collar job,” she reveals.

After cooking up a storm at Noma, Garima was poised to launch her restaurant in India. But a sudden detour led her to Bangkok to work as sous chef alongside Chef Gaggan Anand at his Michelin-starred restaurant, Gaggan. Originally intended to be a temporary stopover, Garima ended up opening Gaa, a three-storeyed restaurant in Bangkok that pays homage to traditional Indian techniques through a modern tasting menu.

Summer Curry served at Gaa

Carving a niche

Gaa, which beautifully captures the vibrancy of Bangkok and the amalgamation of cultural influences, is an avant-garde restaurant that serves progressive Indian cuisine with local Thai ingredients and influences. Born out of her determination to rediscover and reform the narrative on Indian food, she was keen to show the world that Indian cuisine is beyond curries and naan. “Simply put, we explore vegetarian Indian cuisine with Thailand as a backdrop by weaving local Thai and East Asian ingredients to create a one-of-a-kind dining experience, which showcases the modern relevance of Indian cooking techniques,” says Garima whose restaurant won its first Michelin star in 2018. She added another jewel when she was named Asia’s Best Female Chef for 2019 by the World’s 50 Best Restaurants.

Gaa restaurant in Bangkok

With each accomplishment, she is breaking through barriers in the culinary world as Chef Garima is on a mission to showcase Indian cuisine globally. She finds joy in the fact that Indian chefs are embracing their heritage and showcasing it on the plate. “We will see more Indian chefs championing their own food culture. In general, people are starting to look inward which is a very good thing. For the longest time we look to the West for inspiration but it’s time we recognise and give value to all the incredible resources we have in our own country.”

Despite two Michelin stars under her belt, Garima, who is now one of the most celebrated female chefs in Thailand, has no plans for expansion “as of now.” However, she quips, “I have learnt to never say never!” She is keen to give an opportunity to young talented chefs who worked with her to start their kitchens.

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The award-winning chef, who has her hands full with her restaurant and parenthood, is a firm believer in giving back, and this led her to start The Food Forward Initiative in 2019 to give a new perspective on Indian cuisine to the world. “With all the traction we get from the accolades, I wanted to do good with it. Rather than talking about myself, it’s better to use this platform that I now have to speak more about our culture and cuisine, which hopefully will benefit the next generation of chefs to come,” she signs off.

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Published on 05, Jan 2024

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Scribbling his way to Broadway: Indian-origin Shreyas Ayaluri has had a fascinating journey into screenwriting

(September 15, 2021) As a child, Shreyas Ayaluri would spend hours scribbling just about anything on pieces of paper. It made no sense to anyone but him. From doodles, shower thoughts, ideas, catch phrases or just to-do-lists – he would be at it for most part of the day. Once, his teacher suggested he carry a miniature note-pad to capture all his haphazard thoughts and be more efficient with his scribbling. He followed the advice religiously. Now, at 27, he continues to scribble, creates magic out of it and is unstoppable. His flair for writing has led this US-based Global Indian to become an acclaimed screenwriter. His work has been featured at some of the best screenwriting festivals in the world while he makes strides in Hollywood with his latest screenplay Elvis Escobar and Juniper Lea which is all set to grace the silver screen in 2021. That is not all: The latest feather in his cap is writing a song for Broadway which has him on cloud nine. [caption id="attachment_10390" align="aligncenter" width="512"] Shreyas Ayaluri with Quentin Tarantino[/caption] An uphill climb "While all this is magical, I would be lying if I told you that the path was all sunshine and rainbows. I cannot fathom that I wrote a song for Broadway," says a beaming Shreyas,

�That is not all: The latest feather in his cap is writing a song for Broadway which has him on cloud nine.

[caption id="attachment_10390" align="aligncenter" width="512"] Indian-origin screenwriter Shreyas Ayaluri Shreyas Ayaluri with Quentin Tarantino[/caption]

An uphill climb

"While all this is magical, I would be lying if I told you that the path was all sunshine and rainbows. I cannot fathom that I wrote a song for Broadway," says a beaming Shreyas, speaking exclusively to Global Indian. Based out of Los Angeles, the youngster from Hyderabad likes to call himself a creative addict. His journey from being a scribbler to a screenwriter is as fascinating as it can get. Only, that screenwriting was never on his mind in his early days.

"After pursuing engineering, I gave advertising a shot. I worked as a copywriter for two years, trying to quench my creative thirst. It was my stint at the advertising firm that bridged the gap between science and arts," informs Shreyas, whose life took a 180 degree turn when he saw his first piece of work splashed across a huge billboard while walking home one day. "It moved me. All those feelings, emotions that I didn’t know existed in me, gushed through my body and I just knew it," recalls Shreyas, whose work has been featured and placed at the best screenwriting festivals including the likes of The Austin Film Festival, ScreenCraft, The Script Lab, StoryPros Awards and Film Empire.

[caption id="attachment_10391" align="aligncenter" width="510"] Indian-origin screenwriter Shreyas Ayaluri Shreyas Ayaluri with Jeff Goldblum[/caption]

While his stint in the ad agency where he wrote ads for major F&B brands changed his perception of telling tales and selling stories, which he refers to as the first step into the hero's journey, the determined youngster leapt at an opportunity to study screenwriting and film in the US.

It’s all in the family

Growing up in a traditional South Indian family, expectations were set and choices were made for Shreyas, whose father AK Srinivas was in the Indian Air Force. The options before him were straight forward, either join the Armed Forces or pursue engineering. "Luckily, my parents got my enthusiasm and my flair. They pushed me to explore further," informs the award-winning screenwriter, who first studied screenwriting at New York Film Academy and later at University of California.

Shreyas has written four feature length screenplays, two pilots and has multiple shorts to his credit. His very first screenplay Amuse Me fetched him an award for best screenplay and is still going strong at film festivals. The screenwriter says he loves to write custom comedies with a heart, soul and a mind of its own. His latest feature is called Elvis Escobar and Juniper Lea which is a romantic comedy. "The song I am writing for Broadway is still in production," informs Shreyas, who grew up listening to ABBA and watching movies like Top Gun over and over again. Shreyas, who has been in the US since 2018, also worked briefly with General Motors as a quality auditor.

[caption id="attachment_10392" align="aligncenter" width="621"] Indian-origin screenwriter Shreyas Ayaluri Shreyas with a friend[/caption]

Rooted in India

But like all successful people, Shreyas' journey came with a lot of ups and downs. "There were times when things got rough, financially, especially during the pandemic, as being an artiste is not a 9-to-5 job and one might work on a project for months without a paycheck. But one has to do what it takes to stay in the game and that’s what I did. Moonlighting and juggling different roles and working for less, it only brought me closer to my dream and made me realize that if you crave art that bad, you just have to be at it like a creative addict," says Shreyas, who did his schooling from Kennedy High and thereafter got admission in Page Academy in Hyderabad.

While at boarding school, Shreyas recalls how he would write letters to his mother Sridevi Ayaluri, telling her how much he disliked being there. "I didn’t hold back; I went on and on about how things could be different if I were back home. But what my mother remembers is how creatively I would tell that story through the letter," says Shreyas, who was the second rounder at the Austin Film festival of both 2019 and 2020 besides receiving several accolades for his work internationally.

So, what advice does Shreyas have for anyone starting off on a journey? "If anyone out there is still contemplating to take that first plunge, I say do it. It’s going to be difficult, scary and most likely you will fall. Pick yourself up, do it again and fall again. Falling may not be fun, but it’s just part of the process. I fall all the time but only I’ve learnt to bounce back quicker,” he says. Shreyas believes that every song has a story to tell and every story is a song, if understood well. "Be it stating facts or dreaming up a fiction, I try to put the right words to go with," he says adding that the one thing that helps ride the tide is his writing.

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Meet Chef Radi Manoj – serving modern Indian food with an attitude at Tevar, Hyderabad

(January 21, 2024) Chef Radi Manoj’s visiting card describes his designation as Flavour Architect/Bhoj Samrat. This attitude, where he truly loves what he does, shows up on the menu of Tevar – the Progressive Indian Kitchen and Bar, a restaurant in Knowledge City, one of Hyderabad’s newer corporate areas. From an avocado kulfi to a paan-based mocktail, Chef Radi Manoj’s food is all about contemporising Indian cuisine From a CA to a Chef [caption id="attachment_48509" align="aligncenter" width="473"] Chef Radi Manoj[/caption] Chef Radi Manoj hails originally from Rajasthan, but grew up in Mumbai, wanting to be a chartered accountant. Even while doing his B.Com, seeing his older brother become a professional chef inspired him to want to do the same. He loved to sketch and paint, and occasionally cook, even as a child. He completed the first year of his CA course after graduating, then changed trajectories and gave the entrance exam for hotel management. On clearing it, he joined the Institute of Hotel Management in Bhopal, and loved every minute of it. Sitting in a sunny corner of Tevar, Chef Radi tells Global Indian, “After my first year, I had to do an internship and I worked at ITC Maratha

e joined the Institute of Hotel Management in Bhopal, and loved every minute of it.

Sitting in a sunny corner of Tevar, Chef Radi tells Global Indian, “After my first year, I had to do an internship and I worked at ITC Maratha in Mumbai. I am not an introvert, but I was not comfortable interacting with people all the time. I preferred being in the kitchen and getting creative with dishes. I decided then that I wanted to be a chef.”

As part of campus recruitment, Chef Radi got offers from the Taj and the Oberoi Groups of Hotels, but he chose to go with Old World Hospitality, the company which later launched Indian Accent, by Chef Manish Mehrotra. He says, “I would call him my guru and mentor as a lot of what I create today is based on what he taught me. He is the pioneer of modern Indian cuisine. He always said, ‘Don’t fix what is not broken. Don’t make a Paneer Chettinad because that region doesn’t eat paneer. Don’t mix flavours for the sake of it; uplift a dish where possible.’ At Indian Accent, the clientele were global, well-travelled affluent people, so we had to give them new flavours, but nothing that seemed forced.”

Arabian Days and Nights

After four years and a lifetime’s worth of learning, a fluke call asking him to join another legendary chef – Sanjeev Kapoor – had Chef Radi moving to his company. With this job, he travelled all over India, setting up restaurant franchises for the brand. He would be travelling almost 300 days every year; and three-plus years later, he decided he wanted a change. He says, “I was not able to spend enough time with my family so I met Sanjeev and told him I wanted something less hectic. He suggested I go to Oman, where they were setting up five restaurants. I took it up and moved to the Middle East. Initially, I couldn’t understand Arabic food. I saw everyone relishing it but I didn’t find it flavourful. That doesn’t mean the food is bad; I didn’t have the palate for it. It was a learning curve because I got to learn about different Arabic flavours.” The Oman stint led him to Dubai to work with a company he later discovered wasn’t well-funded, but in the process, he met Ananda Kumar Pillai, an entrepreneur who invited him to set up a restaurant in Kuwait.

Chef Radi Manoj | Global Indian

That move was a milestone for him as he worked on the concept for six months, and set up Agnii – a restaurant that serves Indian and Kuwaiti food. Today, the brand is a chain of eight uber successful restaurants. He says, “It was his concept; and we launched a 69-seater restaurant, of mostly Kuwaiti and some Indian food. We would do 350 covers a day. The concept was that of a central kitchen where the food was cooked and sent to the other venues, in refrigerated vans.” Each outlet had a smaller kitchen where the food would be thawed, heated and served. It did phenomenally well. “When we had leftover biryani, I would mix it with cheese and herbs and serve it as arancini balls. They became so popular that we had to make them as a dish and not just from leftover biryani.”

Indian Food with Attitude

Moving back to India after the second lockdown when his father passed away due to Covid, Chef Radi was still in two minds about going back to Agnii and Kuwait. He chose to stay back as his mother would be alone and he wanted his family nearby. Then he got a chance to launch Tevar – The Progressive Kitchen and Bar in Hyderabad, for entrepreneurs Narendra Pal Singh and Nikhil Dhawan. He says, “The owners had a clear vision – we would not serve fusion food, but Indian dishes in a contemporary way. No roti and sabji in a taco or a chicken tikka masala in pasta. It would be regional Indian food with a twist. I personally like to use indigenous ingredients that are the underdogs of Indian cuisine; like arbi, lotus stem and yam. We created a kakori kabab with lotus stem, and because it is so soft, we serve it on a piece of rusk. We make a galouti kabab with arbi – the methods for both are the same as the non-veg versions, but we use vegetables not normally associated with kababs. We serve bhel made with banana flower and an avocado kulfi with banana and honey.”

Even the ubiquitous samosa gets revamped in Chef Radi’s hands. Since most people like the crust, his version of the much-loved triangle of fried heaven is served as a tower of alternating layers of crust and filling. Needless to say, it is one of the most frequently ordered snacks at Tevar. Chef Radi loves pani puri so he had to put it on the menu here. And, in the 15 years of being in Hyderabad, it was the best I have tasted in this city. The waiter comes up with a wooden trolley and serves it at your table, just as a street vendor would – with different stuffings. Eating with one’s hands is encouraged and all the creations have an attitude – evident through their taste and garnish.

[caption id="attachment_48511" align="aligncenter" width="538"] Chef Radi Manoj's recreation of the samosa[/caption]

His favourite ingredients are coconut and curry leaves and he prefers the minimalistic approach where he uses not more than eight to ten ingredients in his dishes.

A team effort

Frequently giving credit to his team of chefs, Chef Radi reiterates that they experiment with recipes and make them three or four days in a row. If he dislikes a dish one day and likes it the next, they tweak it further and then take a consensus on whether it should be on the menu. Having said that, he innovates considerably. The Katafi Paneer uses roasted vermicelli [katafi is the Arabic name for it and is popularly used for a dessert in Kuwait] and it is served with an orange reduction giving it a Mediterranean flavour. The Achari Paneer Tikka is marinated in a Rajasthan chilli pickle instead of the usual pickle masala. An Assamese style Black Chicken is cooked with black sesame seeds. A soft dhokla is served with slightly sweetened sour curd on top and a Malai Chicken Tikka is marinated in blue cheese. Paan leaves are used in a mocktail while a dash of vodka added to pani puri makes it a cocktail.

[caption id="attachment_48512" align="aligncenter" width="438"] The dhokla at Tevar[/caption]

The point is that Indian ingredients and methods of cooking are celebrated at Tevar unabashedly. There is a modern touch that gets added with flair which take regional Indian cuisine to the next level. And while the recipes keep evolving, Chef Radi would like his career graph to move towards launching his own restaurant some day. We hope the universe is listening.

While travelling, Chef Radi likes to eat at:

Pune: Local street food
Chennai: Thali at the Southern spice restaurant at Taj Coromandel
Indore: Street food, Poha Jalebi and Makai Ki Kees
Oman: Lamb Shuwa during the desert safari – the way they roast it in the ground is a unique experience.
Follow Chef Radi Manoj on LinkedIn and Tevar on Instagram.

On the world stage: Super host Nadia Hakani was the energy booster at FIFA

(December 26, 2022) When Nadia Hakani is on the stage, she leaves the world behind. The chaos backstage does not matter to her nor do the technical glitches which may end up snapping the sound, abruptly. Come what may, she remains upbeat. There is no other way to do it. The ace host and anchor have faced stage blackout many times but her experiences — loads of it — ensure she engages with the crowds anyway. Nadia has a knack like no other and she proved it for the umpteenth time at the recently concluded FIFA World Cup. [caption id="attachment_33190" align="aligncenter" width="551"] Nadia Hakani[/caption] “Every moment at FIFA was exhilarating. I was the only anchor hosting the blockbuster event for 30 days non-stop,” smiles Nadia Hakani, the ace host and anchor, in an exclusive conversation with Global Indian, hours after her return from Qatar. She hosted the Al Khor fan zone which caters to fans north of Qatar. “Whatever the event, I can keep the crowds engaged. It is important to read the crowd’s mood before starting any energising activity,” says Nadia, who has hosted 1800 plus shows so far, which include over 100 international shows in nine countries. FIFA

d the Al Khor fan zone which caters to fans north of Qatar. “Whatever the event, I can keep the crowds engaged. It is important to read the crowd’s mood before starting any energising activity,” says Nadia, who has hosted 1800 plus shows so far, which include over 100 international shows in nine countries.

FIFA fever

She has been an anchor, emcee, corporate team-building coach, presenter, and conference crowd motivator for the last 12 years. So how did FIFA happen? “Well, there was no way I would have refused the offer (to host a FIFA fan zone) which came my way. The entire staff did a great job and made the mega event a huge success,” says the host, who has a natural ability to keep the crowd engaged for durations of up to two hours, without a moment of break.

Host | Nadia Hakani | Global Indian

Back from FIFA, she headed straight to host a Corporate Team building Drums Interactive show. Just like she does for all events, Nadia did thorough homework before stepping on the stage at FIFA as well. “I go into a lot of details about the crowd that is attending, their age groups, and the general mood. I mold my events accordingly,” says the host, who did all it takes to keep the crowd, comprising three lakh people, engaged. “Sharing the stage with stars like Jimmy Felix, Abhinanda Sarkar, Tajinder Singh, and Awez Darbar at FIFA was an amazing experience.”

Born to shine

The Hyderabad-born host comes from a big joint family of 13 members. When Nadia was eight, her elder brother, Saleem made a makeshift radio for her from an old compass box and a curling brush. “Both would start hosting fake talk shows for fun. It eventually led to a successful career,” says the host, who did her schooling at Diamond Jubilee High School and completed her MBA from Shadan college, Hyderabad.

She grew up in a conservative family and it took a lot of convincing to allow her to anchor shows. “Now, things are different and my entire family comes to my events and enjoys them,” informs the host, who even used to sneak out of her house to do shows earlier.” While she has made Mumbai her home, the Hakani family resides in Hyderabad.

[caption id="attachment_33192" align="aligncenter" width="658"] Host | Nadia Hakani | Global Indian Nadia with actress Dia Mirza[/caption]

In her growing-up years, public speaking was a farfetched idea until a sangeet event of an event manager friend changed everything. “I was given the entire stage to get the crowd together and I received a lot of accolades for the job,” says Nadia of how that particular instance triggered a passion for hosting and anchoring events.

Over the years, the ace host has worked with people of all age groups, ethnicity, and gender and makes sure that all her crowd engagement activities are inclusive. “A show is not a single artist’s work it is a teamwork of many components. Once on stage, an anchor is representing the entire team,” says the host, who has perfected the art of being a crowd and game energiser. “I have successfully handled massive crowds. Anchoring runs in my blood now,” smiles Nadia.

She is so much into her job that once when she dozed off on a long flight, she started dreaming about the show she was going to anchor. “I started emceeing the show while asleep and it is only when fellow passengers started giggling, I woke up,” she recalls.

Owning the stage

Over the last 10 years, she has single-handedly conducted on-site and off-site team-building events at Google, TCS, Deloitte, Accenture, Cognizant, Amazon, and Oracle among others. “I love the travelling that comes with each event and the people I meet. It’s a highly rewarding career, which teaches something new every time,” says the Hyderabadi host, who attended Clown workshops by actor-director Rupesh Tillu.

Host | Nadia Hakani | Global Indian

She has hosted movie launches, product introductions, and team-building events. From the dance reality show ‘Dancing Star’ to Afro T 20 cricket league to hosting IPL “Ek India Happy Wala live” — the host has done it all, including red carpet events. Along her journey, she met several Bollywood A-listers including Deepika Padukone, Akshay Kumar, Shahid Kapoor, and Ranveer Singh among others. “I have done 1800 shows so far and looking forward to hitting 2,000 soon,” says the super host, who played a role as a reporter in the film Collar Bomb which was released on Hotstar, an experience she describes as amazing.

She has also participated in life planning courses by Mind valley and All Ulfat (National School of Drama fame). “I am awaiting a World tour with actors which is also in pipeline. My theatre guru has offered the main role in a series to me which will soon be revealed,” the host says. Presently, she is learning Boomwhackers and Drums jamming by Dr. Sham Rock.

[caption id="attachment_33194" align="aligncenter" width="632"] Host | Nadia Hakani | Global Indian Hadia with actor Ranveer Singh, during an event[/caption]

Anchoring, she says, lets her wear many hats. “I have performed music jams, been a games jockey, worked on theatre concept, and even danced with the participants and I loved it all,” says Nadia, who has completed certification in World Leadership Training by World Human Development centre and Land Mark Forum Level 1. The host was also honoured with the title of World Peace Ambassador in 2021.

Doing some of the biggest events around the globe, she says there are two things that anchor dreads the most — a stage blackout (when the mic is working but everything else abruptly stops) and a ghost (when even the mic stops). “For one boomwhackers event in Dubai, a ghost happened. I then used my trademark vocals to keep up the crowd's energy,” she recalls. Among the most memorable events of her career is hosting 50 consecutive shows in Dubai, which went on for close to two months. But she is desperate to host more. “My Dream is to work with Bollywood star Shahrukh Khan in an event and be a guest on the Kapil Sharma show,” the host says.

Host | Nadia Hakani | Global Indian

Nadia is looking to do more sports events including Olympics, F1 Racing, and Red carpet events such as IIFA, Filmfare, and Femina. “I am currently in talks with Femina India for a Boomwackers Show,” informs Nadia who is looking forward to continuing with her acting forte. “Stepping up on stage is like entering an unknown territory each time,” Nadia says when asked about the challenges she faced during her journey.

Follow Nadia Hakani on Facebook

Reading Time: 5 mins

Palakkad to Poland: Two entrepreneurs from Kerala have successfully launched a beer called Malayali, in Poland!

(October 6, 2024) Chandramohan Nallur and Sargheve Sukumaran used rice flakes (poha) that were going waste, to make a beer which is fast becoming a much-loved brand in Europe, and not just with the Indian diaspora. Serendipity would be a key factor if a case study is ever done on the Malayali beer brand. What else could explain two enterprising young men from Palakkad, Kerala, meeting in far-off Poland and launching a beer that is popular among Europeans and the Indian diaspora? It’s a story where chance, creativity, and opportunity come together – serendipitously. [caption id="attachment_57470" align="aligncenter" width="767"] Chandra Mohan Nallur and Sargheve Sukumaran[/caption] Poha + Hops = Hybrid Lager Chandramohan (Chandu) Nallur, a corporate consultant who is also the youngest Director of the Indo-Polish Chamber of Commerce and Industry (IPCCI) in Poland, completed his Master’s degree in international business and politics, in Spain. While studying, he worked part-time at an Irish bar and discovered he enjoyed creating and serving drinks. A teetotaller himself, Chandu worked with Lyca Mobile and moved to Poland when the company wanted to set up a branch there. He headed the telecom and operations departments. He recalls, “After four years of corporate life, I became

ics, in Spain. While studying, he worked part-time at an Irish bar and discovered he enjoyed creating and serving drinks. A teetotaller himself, Chandu worked with Lyca Mobile and moved to Poland when the company wanted to set up a branch there. He headed the telecom and operations departments. He recalls, “After four years of corporate life, I became a consultant and then, as the Director of the IPCCI, would represent clients here. One such client from Varanasi, who was into rice exports, approached me because five tonnes of his shipment of rice flakes was on hold, days before it was to get here. The buyer backed off due to the start of the Ukraine-Russia war and he wanted to know what could be done instead of having it sent back.”

Speaking of the war, Chandu says, “My friend Pradeep Nayar and I were the first people from the civilian end who went to the border during Operation Ganga. I created a network of 298 volunteers who worked for a week with the MEA and arranged 5000 SIM cards for people crossing the border so they could contact their families.”

Sargheve Sukumaran, the co-founder, is a product and experience designer with extensive experience in designing mobile phones, consumer electronics, and packaging. He has been living in Poland for over a decade. He and Chandu, both of whom have Polish spouses, met during their early years in the country and have remained great friends. When this opportunity arose, they got talking. They had initially considered various ideas, including pet food, which didn’t gain much traction. Inspired by Komban beer, launched in the UK by another Keralite, they decided to create a hybrid beer. As Sargheve recalls, “We drew up a list of brewers and asked them to craft it for us using rice flakes and European hops.”

Indian Entrepreneur | Malyali Beer | Global Indian
As for zeroing in on the recipe, Sargheve elaborates, “We experimented with various combinations, collaborating closely with brewers from the brewery we partnered with, as well as independent consultants. Our primary goal was to create ‘the smoothest beer’—an idea which, at the time, only existed in our imagination. The existing recipes were merely starting points, and we knew we had to refine and iterate to achieve the perfect balance. The minimum order was for 2000 litres or 4000 bottles. After the third try, we were satisfied with our product. We made sampling boxes, shared them with restaurants and friends and families. I am a social drinker and the exposure to design research due to the profession came in handy during the tasting process. We tweaked it until we got it right.”

Rooted in Kerala

Both the founders were clear they wanted a brand and logo that had deep Indian roots. Sargheve, the designer of the brand’s logo explains, "We wanted a logo that reflected our Indian heritage while resonating with a global audience." The design draws inspiration from the traditional face masks of Kathakali and Theyyam, with elements borrowed from the iconic Ray-Bans sunglasses and moustache sported by Mohanlal in his blockbuster film Sphadikam. This combination captures the essence and swag of the actor, alongside Kerala’s most celebrated dance forms. The brand name Malayali instantly connects emotionally with people, especially the growing Kerala community in Poland.

Chandu reveals how the beer became popular. “We started stocking it at Indian restaurants – and 39 out of the 144 restaurants in Warsaw served our beer. The local Polish people and the female crowd too liked it. Through distributors, we expanded into Indian supermarkets and recently, we started exporting to Lithuania, Germany, Malta, Austria, Latvia, Italy and the UK. Currently, we are in talks to supply it to the UAE, Bahrain, Malaysia, Indonesia, and Singapore. By the end of this year, we will be launching in a couple of these markets.”

[caption id="attachment_57456" align="aligncenter" width="460"] Malayali lager's logo[/caption]

The beer also sells at a few Indian supermarkets in Poland and if price points are to be compared, the price is similar to that of Heineken in restaurants but is 40% cheaper in supermarkets. And, out of the seven brands commonly served at Indian restaurants, the Malalyali has successfully pushed four off the shelves and proudly stands with Cobra and Kingfisher – other brands with an Indian association.

Malayali Superstars

Within six months of their November 2022 launch, the partners sold 50,000 bottles. Sargheve shares the current varieties and their taste profiles: “We offer beers with 4.8% and 7.2% alcohol content, as well as a non-alcoholic version at 0.2%. This year, we plan to introduce a zero-alcohol version and a 12% alcohol beer for those who prefer a stronger drink. If I were to describe the taste, our flagship lager is exceptionally smooth with a light body, offering a well-balanced interplay of subtle malt sweetness and just the right amount of hop bitterness. It’s crisp, refreshing, and easy to drink, with a clean finish. Feedback shows it not only complements the bold, spicy flavours of Indian cuisine, but also pairs effortlessly with mainstream European dishes, making it versatile for a wide range of palates.”

With their beer in so much demand that they are unable to match the supply, plans are afoot to expand production. Says Chandu, “We are looking to lease a brewery. Since the business is self-funded, the pace is slower. The plan is to go from the current 12000 litres to 40,000 litres.” The duo also wants to create a brand of tequila, and enter into the black water arena [alkaline water high in minerals] besides expanding the Malayali brand and taking it to other countries.

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For now, the Malayali beer is going strong with Indians and locals alike in Poland and its neighbouring countries. With the kind of demand it is facing, the beer is soon likely to become a global brand in the days to come. Good going for these lads from Palakkad.

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Diwali’s Radiant Rise: How the festival of lights became popular in America

(November 11, 2023) November 8 saw Kamala Harris, the Vice President of the United States, host a fun-filled Diwali event at the White House which was attended by many influential figures from the Indian and South Asian community. Amid the celebration, the festive tone was set by colourful decorations, ethnic cuisine, traditional music, and rangolis adorned with diyas and lamps. A mere few decades ago, the term 'Diwali' was seldom heard in American conversations or seen in mainstream media. To most Americans, it remained an unfamiliar word, and the Indian-American community, though existing, was relatively modest in size compared to the thriving community we witness today. In the last two decades, Diwali went from an obscure concept to a widely recognised and celebrated festival that now radiates across the American cultural landscape, shining brightly through the expansive and diverse Indian diaspora and beyond. https://www.youtube.com/watch?v=fqpn0yjuyM4 As the Indian-American community continues to flourish and share the beauty of its cultural heritage, Diwali's radiant glow will only shine brighter across the nation, uniting people from all walks of life in the celebration of light and unity. Global Indian delves into the reasons of how Diwali has found a strong place in the American culture.

>Global Indian delves into the reasons of how Diwali has found a strong place in the American culture.

The changing face of Indian America

There has been a striking demographic shift. Between the years 2000 and 2020, the number of Americans identifying their racial origin as solely Asian Indian surged from two to nearly 4.4 million. This exponential growth of the Indian-American community has enriched the cultural transformation of the United States and brought festivals like Diwali into the mainstream American culture.

Establishment of a robust supply chain for Indian food, sweets, and all the essential elements of the Diwali celebration due to the increased population of Indian immigrants has brought the festival into limelight. Its appeal has transcended ethnic boundaries across the nation.

Obama and Biden’s presidential impact

“Jill and I wish a happy Diwali to the more than one billion Hindus, Jains, Sikhs, and Buddhists celebrating this Festival of Lights in the United States, India, and around the world. As we host the official White House Diwali reception, we are honoured to light the Diya surrounded by members of the most diverse administration in American history—led by Vice President Kamala Harris, the first Black American and South Asian American to become Vice President,” President Biden wrote in his Diwali message in 2022.

[caption id="attachment_46655" align="aligncenter" width="790"] Indian Art and Culture | Diwali | Global Indian Obamas celebrating Diwali in 2010[/caption]

Former President Barack Obama had played a pivotal role in catapulting Diwali into the American mainstream. His historic celebration of the festival at the White House in 2009 set a significant precedent, marking the beginning of Diwali's recognition in the United States. The diaspora celebrated this recognition, solidifying Diwali’s place in the American cultural celebrations. Social media helped.

The festival of lights witnessed a great significance in American media post that, thus paving way for Diwali features in mainstream US publications, with the New York Times covering Diwali sweet stores across the country in its food section.

A historic declaration

In recognition of the rapid growth of South Asian and Indo-Caribbean communities, New York City's newly-elected mayor, Eric Adams, made a historic declaration this year. He announced Diwali as a school holiday in the city, underscoring the significance of the festival in the lives of New Yorkers. While it so happens, that Diwali falls on a Sunday this year, the proclamation itself holds immense cultural importance.

Mayor Eric Adams has already ushered in Diwali in a special event in October itself this year, attended by close to 1,200 New Yorkers, each adorned in their most festive attire. This event was not just a celebration but a joyous and inclusive tribute to the diverse South Asian communities in New York. It highlighted the city's commitment to embracing its cultural diversity and ensuring that the rich traditions and celebrations of all its residents are acknowledged and celebrated.

https://www.youtube.com/watch?v=KW1dQkNt93I

World Trade Centre’s Diwali Illumination

In a historic milestone, the World Trade Centre, renowned for its storied history, shone brightly in celebration of Diwali for the very first time in 2021. Since then, the practice has continued.

Indian-Americans, known for their dynamism and resourcefulness, have actively strived to position their culture and community at the forefront of the American narrative. Entrepreneurs, businesses, and corporations have got into partnerships to prominently feature Indian values.

Since a couple of years, two organisations, All American Diwali and Indiaspora, have orchestrated magnificent live Diwali fireworks display that stretched across the Hudson River. This breath-taking event exemplifies the spirit of Diwali, reflecting the growing recognition of the festival within the United States.

[caption id="attachment_46656" align="aligncenter" width="740"] Indian Art and Culture | Diwali | Global Indian A digital mural on One World Trade Center in 2021[/caption]

Shaping the Cultural Landscape with a new generation

Indian-Americans not only represent a significant portion of the population but are also witnessing the emergence of a new wave of proactive individuals and activists with Indian roots. These dedicated individuals are actively introducing the next generation of America-born Indians to their cultural heritage and ethos. In an interview with Global Indian Neerja Patel, founder of Neerja Public Relations, a boutique brand management firm shared, “For the upcoming festive season (Diwali), we are collaborating with Kulture Khazana (another brand by Indian origin founder) to create a delightful festival experience for kids while enriching their heritage knowledge through engaging initiatives.”

In another Global Indian interview, Anu Sehgal, the founder of The Culture Tree that promotes South Asian Cultural literacy in the US in collaboration with all the museums, libraries and cultural institutions remarked, “I took a plunge into entrepreneurship to address the needs of parents like me, who are raising their kids in the US as we want them to remain in touch with their Indian heritage.” There are other organisers from the diaspora across the US whose Diwali events gets covered by the local media these days leading to an increase in the festival’s popularity.

Celebrities popularising Diwali

On social media platforms, a new wave of Indian-origin influencers and celebrities have taken centre stage, enthusiastically promoting Diwali and other Indian festivals. Celebrities like Mindy Kaling, Meena Harris, Poorna Jaganathan and Radhika Jones have used their social media presence to make the Indian origin festivals more accessible and engaging for a global audience bringing the beauty of Indian traditions to the forefront.

[caption id="attachment_46657" align="aligncenter" width="640"] Indian Art and Culture | Diwali | Global Indian Celebrities and Influencers of the diaspora[/caption]

Their collective efforts have fostered cross-cultural understanding and appreciation.

Indian culture in American household

Indian Americans have married people from diverse ethnic backgrounds. As a result, Indian culture and cuisine are becoming integral components of a wide array of families in the country. One prominent example of this is actor Priyanka Chopra who married musician Nick Jonas and the couple keep on sharing pictures of their festivities with fans spread across the globe, making festivities like Diwali seem an integral part of the American household.

The Indian Americans are ensuring that a sense of continuity of Indian festival gets passed on to the future generations of the diaspora. Diwali is expected to grow bigger and more integral to the American culture with the Indian immigrants’ transformation into a strong diaspora.

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