Global IndianstorySuresh Mukund: Emmy-nominated choreographer stuns the ‘World of Dance’

Suresh Mukund: Emmy-nominated choreographer stuns the ‘World of Dance’

Written by: Charu Thakur

(February 25, 2022) Staring at the Boogie Woogie stage in awe, the then 21-year-old Suresh Mukund felt a rush of excitement and gratitude. That surreal moment in 2009 also evoked discomfort – seeing his crew in slippers and torn clothes rehearsing for their biggest night ever. That day, he vowed to make them stars. Cut to 2019, he along with his team Kings United lifted the winning trophy in season three of American reality show World of Dance in the US. “It was a defining moment as those kids on the stage of Boogie Woogie were now getting a standing ovation from Jennifer Lopez. They had finally become stars,” Indian choreographer Suresh tells Global Indian in an interview.

Stepping up in style

The 34-year-old Emmy-nominated choreographer is also the first Indian to win the World Choreography Award 2020 for his work on World of Dance. “I am so humbled that Indian dance has become popular. I (feel) I have played a role in this,” adds Suresh, who inspired Bollywood director Remo D’Souza to make ABCD 2 on Mukund’s journey.

Suresh Mukund’s Kings United at World of Dance

Born in Vasai in Maharashtra to a businessman father and a homemaker mother, he was an introvert till dance brought out his innate talent. “Due to my dark complexion, I had an inferiority complex. My older brother was fair and popular in school, while I was called kaaliya which led to low self-esteem,” reveals the choreographer. However, things took a U-turn when as a 12-year-old, he performed to the Hrithik Roshan-starring song, Ik Pal Ka Jeena in school. “I wasn’t a dancer but that one performance changed everything. Overnight, I became a star. The appreciation boosted my confidence,” he recalls. He had found his calling in dance. Imitating routines of international crews followed, and he was on song.

Mukund always had his sights set on Boogie Woogie. The dream fructified in 2009 after years of perseverance. “Back then, it was the only dance reality show, and to see myself onstage with my group was unreal,” recalls Suresh, who also formed the Fictitious Dance Group with Vernon Monteiro a few months before the audition. However, it wasn’t a cakewalk as the team had to not only battle scepticism about ambition but also financial constraints. “Most dancers were from poor backgrounds. I remember many wearing slippers and torn jeans during Boogie Woogie’s technical round. It broke my heart,” says the Indian choreographer.

Suresh Mukund

On a winning spree

A simmering desire saw him win season three of India’s Got Talent in 2011. “We became overnight stars. The win catapulted us into the league of star dancers. By then YouTube had become popular, and many realised that I was inspired by a Filipino hip-hop dance group Philippine All-Stars. A few called us out for copying their moves,” admits Suresh. Entering the World Hip Hop Championship in Los Angeles to battle it out with the best dance crews, he says, “We didn’t just beat Philippine All-Stars but ended up being in the top eight.”

Suresh Mukund receives an award at the International Film Festival 2019

A week before his life story made it to the big screen, the Fictitious Dance Group split due to creative differences. One of the lowest points in his life, he went into depression, and was suddenly out of work. Not one to quit, he gathered dancers to form Kings United. To make an impactful comeback, the only path before them was to win the next big dance competition – World Hip Hop Dance Championship 2015. “We had just 20 days to rehearse. The team was shocked at my decision to participate. But I had to prove myself. It was a do or die situation,” adds the Indian choreographer, whose team included a dancer who had never performed before.

When family is all that matters

His biggest support system – his father was beside him even though he had been unhappy with Suresh’s career choice. With a bachelor’s in management studies, he even tried working in his father’s business but was sad. “I asked my father to give me two years to prove myself. The year 2012 was a turning point as we represented India at the World Hip Hop Championship. That’s when he realised that his son had made him proud,” laughs Suresh.

Kings United outperformed some of the biggest international crews in San Diego to clinch a bronze. It was a dream come true for the sprightly dancer who also started Kings United Dance Academy back home.

Their biggest moment came in 2019 – winning season three of World of Dance, with judges Jennifer Lopez, Ne-Yo and Derek Hogh awestruck. “The World of Dance team approached us after watching our viral video in season one of Dance Champions. Frankly, I was nervous about entering the show as some of the best crews had been eliminated. But then I decided to give it a shot,” says the leader of Kings United. Recalling how no one took the team seriously, he gushes, “We killed it in our first performance. The judges went crazy and we saw respect in the eyes of other dance crews too,” adds Suresh.

Moving towards bigger goals

The breath-taking choreography on the show earned Suresh a nomination, first for any Indian choreographer, at the Emmys. “I was shocked beyond words. Walking the red carpet with some of the biggest names was a magical moment,” reveals Suresh, who calls it the perfect validation of his hard work and talent. He also won the World Choreography Awards 2020 for showcasing innovative work at World of Dance.

Suresh Mukund addressing the media at the Emmys

“I always believed in myself and my work. Even during the lowest points, I knew I could overturn any situation,” says the man, who has made Indian dance popular, internationally. Kings United has ensured that the world is raving about them. “It’s so humbling,” adds Suresh.

He now wants to become an actor. “I have started taking acting classes,” he smiles. He decided to reinvent himself during the pandemic too. “It was a tough time as shows were not happening. I had so many team members to look after that I had almost gone bankrupt. Then, I decided to work and rebuild myself through social media. It has given me the confidence to be in front of the camera,” says Suresh, who did a cameo in Bosco Martis’ upcoming film Rocket Gang.

A doting father to a four-year-old son, family is his go-to. “I used to indulge in adventure sports before, but now whatever time I get, I like to give to my family,” Suresh signs off.

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Published on 25, Feb 2022

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From Nigeria to UK: The journey of serial entrepreneur Roopal Pilani

(April 6, 2023) Roopal Pilani is an entrepreneur with a magic touch. From setting up a successful event management company in the ’90s to taking on the responsibility of working night shifts at her husband’s factory, which ensured higher productivity, to acquiring a chain of hotels in the UK and investing in startups which are doing well — success follows her everywhere. “Family comes first for me, everything else comes later,” smiles the entrepreneur as she takes out time to chat with Global Indian during a family holiday in Rishikesh, where she has been kayaking and doing aerial yoga. Becoming a hotel magnate It was in 2010 that she acquired her first hotel, The Makeney Hall at Derby, UK, after much due diligence. “It was refurbished to meet the highest standards in the ever-competitive industry. Our relentless efforts and the right business moves paid off,” says Roopal. The Makeney Hall is now among the top hotels in the region, which is a matter of immense pride for her entire team. View this post on Instagram A post shared by Makeney Hall Hotel (@makeneyhallhotel) The success of her first hotel propelled the entrepreneur into acquiring Malden Hall Student Accommodation

,” says Roopal. The Makeney Hall is now among the top hotels in the region, which is a matter of immense pride for her entire team.

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A post shared by Makeney Hall Hotel (@makeneyhallhotel)

The success of her first hotel propelled the entrepreneur into acquiring Malden Hall Student Accommodation in London in 2014, The Lace Market Hotel in Nottingham in 2015, Empire Filling Station, The Georgian Hollies Hotel Blackpool in 2020 and The Lawton and Beechfield Hotels in 2022. “My elder daughter Diya helps me with the UK businesses. I intervene only when it is required,” says Roopal, whose younger daughter Krishna is in Grade 10 at Woodstock School in Mussoorie.

Natural-born businesswoman

Born in Mumbai in October 1974, her family moved to Hyderabad, the city Roopal calls home. “I was the middle child and most pampered,” recalls Roopal, who did her schooling from St Ann’s High school. “I was thoroughly a teacher’s pet,” she says of her student days.

Roopal then went to Kasturba Gandhi College and graduated with a degree in Commerce. “I was introduced to the nuances of book keeping by my father at our Industrial goods store. This was where I began to appreciate what really went into running an establishment,” says Roopal, who belongs to a Gujarati Brahmin family. When she turned 19, Roopal decided to marry her high school sweetheart Uday, completing her degree after the wedding. “Besides studying economics, commerce and civics, I had taken up painting and arts in my free time. Back then, I was not quite decided on what sort of business I wanted to explore,” says the entrepreneur.

The launch of Jalwa

In the late 1990s, when the party scene was just picking up, she threw the biggest millennium party in Hyderabad, which was a hugely successful event. “We then set up an event management company — Jalwa in 1999. It quickly gained market share and rose to become a pioneer in brand building, store promotions, rock shows, theme nights and much more,” she says.

going Entrepreneur | Roopal Pilani | Global Indian

At Jalwa, the Pilanis were doing everything, from corporate events for Coke, Pepsi and GE to landmark parties. “Events kept happening throughout the year, non-stop. We got busier curating the events (sometimes, round-the-clock!) to make it the best. It earned us trust and respect. The experiences taught me everything that I needed to know about how to run a business successfully and take risks all along,” says the entrepreneur.

Africa calling

In 2002, the Pilanis moved to Nigeria, where Uday set up a Mosquito Coil unit in Kano. “Uday’s family has a long history with Nigeria and therefore we decided to move,” she informs. Four years later, the business was going through a tough phase. Roopal took the responsibility of managing the factory during the more challenging night shift, and even ensured higher productivity than the day shift. “We had a 24/7 operation with 150 employees enabling an end-to-end production,” says the entrepreneur, for whom those were the most challenging years of her life. It forced her to dig deep within herself to find the strength and build tenacity.

Entrepreneur | Roopal Pilani | Global Indian

In 2009, the factory having been sold, the family shifted base to Benin in Southern Nigeria, where her husband took up a job as the Managing Director of a large multinational company producing palm oil. “We were surrounded by thousands of hectares of green fields, splendid weather and a small zoo. It was paradise, and my children spent their time in nature, uninterrupted by the hassles of technology. They rode horses and caught scorpions,” she smiles.

Around that time, Roopal decided that the family must have a secure sustainable income – but this kind of financial stability was more likely to be found in a developed country. “Moreover, I had taken my break and was itching to get back to work. The UK was a good option and it was a favourable time to invest. It was a short flight from Nigeria,” says Roopal.

Business in the UK

Thereafter, the entrepreneur went on a hotel buying spree in the UK. “I moved to London with my daughters while Uday made frequent trips from Nigeria. We had an exciting progression to give hotels,” informs Roopal, who is now mentoring her elder daughter as she learns the ropes. Roopal didn’t stop there. She went on to invest in Invente Innovation Labs in India which does staff augmentation for businesses, sales and growth consultants RyzeUP Inc USA, and Wowsome XR in UK, a media company. “Tech is the future, so we invest in companies which are making cutting edge advancements in virtual and augmented reality, AI and gamification,” informs the entrepreneur, who has also invested in a long line of startups.

Giving back

Philanthropy work keeps Roopal busy too as giving back is a top priority for her. “Sponsoring initiatives linked to women empowerment, child health and literacy gives me a sense of satisfaction,” says the entrepreneur. She is a member of the Arch Klump Society, which is Rotary's highest tier of Donors. She has donated USD 250,000 given to various causes from her personal account.

Entrepreneur | Roopal Pilani | Global Indian

Now that her investments are taking care of themselves and business is good, Roopal likes to spend time with her family. “We now spend our days doing what we like. A few rallies a year, endless travelling and road trips. Family workouts are a must,” smiles Roopal, who watches Shark Tank and action movies post dinner.

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Reading Time: 6 mins

Former Masterchef Australia judges Gary Mehigan, George Calombaris explore the flavours of India

(August 11, 2024) I’m meeting celebrated food icons from Australia, chefs Gary Mehigan and George Calombaris along with food critic Matt Preston, the day after the Indian hockey team beat Australia for the first time in 52 years at the Paris Olympics! But given the mood in the star hotel where the legendary trio are holding court shows that not all Aussies have lost. Sharing their stories, gently ribbing each other, and sharing generous nuggets from their stellar careers, the OG food connoisseurs know a thing or two about enthralling audiences. In a world where food is both an art form and a cultural bridge, few have explored its depths as thoroughly as the talented trio. These culinary luminaries have not only transformed the way we view food through their time on MasterChef Australia but have also embarked on personal journeys that deepen their appreciation for global cuisines, particularly the rich and diverse flavors of India. What makes them special is their deep understanding of local food – they talk knowledgeably about everything food, from local millets, the best haunts for biryani in Hyderabad to the growing fascinating for mandi in India! [caption id="attachment_53568" align="aligncenter" width="432"] Masterchef Australia's OG judges,

ss="wp-image-53568" src="https://www.globalindian.com/wp-content/uploads/2024/08/WhatsApp-Image-2024-08-06-at-11.37.58.jpeg" alt="Gary Mehigan | George Calombaris | Global Indian" width="432" height="576" /> Masterchef Australia's OG judges, Gary Mehigan, Matt Preston and George Calombaris on their Conosh India tour[/caption]

Global Indian catches up with the three masters in Hyderabad during their Conosh India tour, as they do what they do best – bringing in flavors, ingredients and dishes from across the world to create a truly global dining experience.

Early influences and culinary beginnings

For Gary Mehigan, the journey began at home. “My grandfather was a chef, but as a young boy, I didn’t know that. I just thought he cooked nice food,” he recalls. Fast food was never on the table with home-cooked meals being a staple, with his mother making everything from pastries to chips in an old fryer. These experiences laid the foundation for his palate and love for food.

Similarly, George Calombaris grew up with a deep connection to home-cooked meals. His culinary journey started with family gatherings and occasional visits to a local Chinese restaurant. “Those visits were special. I remember the prawn crackers and my dad’s excitement over sweet and sour dishes,” George reminisces.

Matt Preston’s culinary roots were firmly planted in his family’s kitchen and garden. “I still remember the fresh smell of tomatoes in the greenhouses! My father was an adventurer who experimented with different cuisines and flavors. So I grew up with a proper love of spices and dishes like Vindaloo.”

Discovering Indian cuisine

The trio's exploration of Indian cuisine showcases their commitment to understanding and celebrating diverse food cultures. George’s connection to Indian cuisine runs deep, with his great-grandfather being born in India. However, it was their first visit to India in 2012 that truly opened their eyes to the country's culinary diversity. “Before that trip, my idea of Indian food was limited to butter chicken and naan,” George admits. “Traveling through India and experiencing the regional cuisines was a revelation.”

[caption id="attachment_53570" align="aligncenter" width="475"] Gary Mehigan | George Calombaris | Matt Preston | Masterchef Australia | Global Indian The Masterchef Australia crew[/caption]

Matt finds the historical and cultural influences on Indian food fascinating. “Indian cuisine has been shaped by various cultures, including Greek, which adds layers of complexity and richness,” he explains. His travels to India have unveiled the intricate tapestry of flavors and histories that define Indian culinary traditions.

Gary echoes this sentiment, noting that their visits to India have been transformative. “The variety of Indian cuisine is astounding. Each region has its own distinct identity, and it’s a learning journey every time we visit,” he says.

Impact of Masterchef Australia

Their time on MasterChef Australia was a defining period in their careers, influencing not only their personal growth but also the global perception of food. “It was 11 years of filming, 16 series, and it changed the perception of food in Australia and India,” Gary reflects. The show celebrated the melting pot of cultures in Australia, showcasing dishes from around the world and inspiring viewers globally.

Matt emphasizes the importance of the diverse backgrounds of the contestants, which enriched their culinary horizons. “Seeing young cooks from different backgrounds, like Jimmy Seervai, Nidhi, and Sandeep, bringing their heritage to the table was amazing,” he says. George adds that the pride and excitement of young chefs from various cultures were truly inspiring, highlighting the show’s far-reaching impact.

Internet and modern cuisine

In today’s digital age, the internet and social media play a significant role in shaping culinary trends and perceptions. However, George cautions against the potential homogenization of cuisines. “It’s a double-edged sword. It makes trends more accessible but can also lead to a loss of regional uniqueness if not approached thoughtfully,” he warns. Matt agrees, emphasizing the importance of using the internet to enhance culinary knowledge rather than blindly following trends.

Gary believes that while the internet opens up possibilities, maintaining the integrity of regional cuisines is crucial. “Indian cuisine, for example, is so diverse and complex that it’s unlikely to lose its uniqueness. The enthusiasm of young Indian chefs ensures that traditional flavors are preserved and celebrated,” he notes.

It is the impact of these shows that is visible in the culinary scene today While two decades ago the best Indian chefs were working across the world now they have opportunities within the country. Gary adds, “Chefs like Varun Totlani are working wonders each day!”

Memorable culinary discoveries in India

Each visit to India brings new surprises and discoveries for the trio. Gary shares his experience of tasting forage-based and fermented foods in Nagaland, which were completely new to him. “The fermented mustard greens tasted like Vegemite, and I would happily spread them on toast,” he says. These unexpected flavors and textures make exploring Indian cuisine exciting.

George is continually astonished by the simplicity and vibrancy of dishes made with humble ingredients like lentils. “It’s a lesson in how you can feed many people with something simple yet delicious,” he remarks. Matt highlights the unique sourness and depth of flavor in Gongura, a dish that stood out to him during his travels in India.

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A post shared by Gary Mehigan (@garymehigan)

The journey continues

As they create culinary experiences in India, the trio are excited about blending their culinary styles with local ingredients. Matt mentions using burrata from a local producer in Mumbai for one of their dishes, highlighting their commitment to collaboration with local artisans. “This collaboration and bringing our own twists to traditional flavors make our events special,” he says.

The dinners they curate are experiences in themselves and a true amalgamation of the local and the global – from fresh handmade burratas served on maple salted pineapples and sashimi tuna with caviar sourced from Yarra valley to an aussie bush scone with whipped feta.

Gary and George emphasize the fun and creativity involved in planning their menus. “We enjoy incorporating local elements and seeing how they enhance our dishes. It’s about celebrating the best of both worlds and creating something memorable,” Gary explains. George adds that their focus is on highlighting the synergy between their culinary experiences and local flavors, making each event unique and exciting.

The culinary journeys of Matt Preston, George Calombaris, and Gary Mehigan are far from over. Whether through their time on MasterChef Australia, their travels in India, or their ongoing culinary adventures, Matt, George, and Gary continue to enrich the global culinary landscape, one dish at a time.

Follow Gary Mehigan, Matt Preston, and George Calombaris on Instagram.

Indian professor Pallavi Chitturi – Making statistics & maths relatable to US students

(January 21, 2022) Statistics and maths evoke an ardent response from Indian professor Pallavi Chitturi. The research professor with a firm hold on data, predicts and forecasts diverse viewpoints. Teaching statistics at the Fox School of Business, Temple University, and EMBA programmes in Philadelphia and Bogota, Colombia, is a calling that she has embraced with immense grace. As research professor, she has written several research presentations at national and international conferences, and also published a book, Choice Based Conjoint Analysis – Models and Designs. The recipient of the Musser Award for Excellence in Teaching and the Lindback Distinguished Teaching Award, for Pallavi, learning is an evolution. The Andrisani-Frank Undergraduate Teaching Awardee and the Crystal Apple Teaching Awardee, Pallavi was also given the Executive DBA Faculty of the Year Award. The Dean’s Teaching Fellow for innovation in teaching and excellence has decades of mentoring and dedication to her subject and students, in equal measure. At heart, Pallavi loves teaching, and adores her subjects. While maths and statistics are horrors for many, she was a natural. In school, she recalls her teachers repeatedly advising her to pursue engineering because of her passion and aptitude for maths. Unsure about what she wanted to

es her subjects. While maths and statistics are horrors for many, she was a natural. In school, she recalls her teachers repeatedly advising her to pursue engineering because of her passion and aptitude for maths. Unsure about what she wanted to pursue, the one thing she knew was - it would not be engineering. A vague notion of being a teacher, just like her mother, guided her.

The Lady Shri Ram College, Delhi BA (hons) student in mathematical statistics was bowled over by her professors’ zeal and knowledge ---- emulating them was her aspiration.

“LSR being an all-women’s college, the faculty was also all women. They were brilliant, accomplished with PhDs from universities across the country. They were exceptionally good at their subjects and enjoyed teaching. They helped me resolve my dilemma: I was going to teach maths/statistics, and I was going to get my PhD before that,” reveals Pallavi Chitturi in an interview with Global Indian.

Her journey

It was maths and more maths as her journey began. “Mathematics, combined with opportunity - I was lucky to have some wonderful mentors who lit up my path with so much grace,” adds the Indian professor.

“Ever heard of Ikigai — the Japanese philosophy? What you love, what you can be good at, what you can be rewarded for and what the world needs — if these four can intersect, then you can be successful at whatever you choose as your career. I loved maths, I was good at it, and could be rewarded for it. So, my choice of career was clear even before I had earned my PhD,” says the brilliant professor who finished her MA at Delhi University, got married and left for the US. She joined University of Texas, Austin for post-graduation, and a PhD in statistics. “My mentor and guide was the renowned Prof Peter W M John - known for his work in statistics. It was sheer good luck to be mentored by him,” the Indian professor recalls.

Indian Professor | Pallavi Chitturi | Global Indian

As faculty at Temple University, she found herself in the august company of Dr Damaraju Raghavarao, chairman of the department. “Dr Raghavarao was someone whose research papers I had read at DU ---- now I was working in the same department. He published a paper with me, and worked with me on the publication of our book, and papers. He need not have worked with me, a junior faculty, but he was such a wonderful mentor. It was a pleasure learning from him,” explains the statistician who cannot forget the impact of Prof John and Dr Raghavrao.

The teacher who connects with students

“I enjoy the subjects, and I enjoy teaching. Students connect with that. Some must think I am crazy - How can anyone love maths so much? Maybe because I try to make it relatable. In one teacher evaluation, a student wrote, “I never thought I could like maths so much till I took your class,’” says Pallavi, grinning from ear to ear.

Students were often bewildered by her accent --- Is it Brit, Indian or even a Texan twang? Nevertheless, they love learning from her. As a professor, she was asked to teach at Temple University in Rome and Beijing – a respite she enjoyed.

On bringing up her boys

Shifting to the US was smooth as her upbringing – her father, a retired major-general and mother, a teacher, and their Army life prepared her what was to come. Her sons Akshay and Abhinav grew up in the US with Indian ethos as Pallavi’s parents and in-laws visited often, and she would visit India twice a year. She loves music and the arts and indulges in them in her free time.

Indian Professor | Pallavi Chitturi | Global Indian

Plans for the future

The Chitturis are a teaching family – Pallavi at Temple University and her husband Ravi at Lehigh University (teaching marketing).

For Pallavi, there is a “lot more to do” as she believes teaching can be carried forward in three different modes - research, contributions and service. Her elder son, Akshay just got married to his colleague, and the professor-mother is thrilled. Pallavi believes teaching can be carried forward in three different modes – research, contributions and service. "There is a lot more to do,” she concludes.

Follow Pallavi Chitturi on Linkedin

Reading Time: 5 min

International thespian Pankaj Tiwari creates an art dialogue in Amsterdam

(April 1, 2022) The year was 2009. The audience at the Miranda House in Delhi gave the performers a thunderous applause. Pankaj Tiwari won the best actor award that night. In that moment he decided that he would never leave theatre. Today a theatre-maker and curator in Amsterdam, Pankaj still tackles each performance as if it is his first. His studio in Amsterdam is a hub for eclectic artsy oeuvres, discussions, and his collaborative 356 km walk during the pandemic to spread awareness on India’s migrant crisis have all added to his acclaim as an artist. Through the initiative, The Art of Walking they collected over €20,000, which were used to support over 100 migrant labour families in India for about three months. “I never consciously decided to become an actor. But once I started performing, I knew I couldn’t stop,” shares a smiling Pankaj, in an interview with Global Indian. “For me, art is the farming land where we seed a new future. We have to build trust with the audience. Building new communities is my primary practice,” adds the international thespian. [caption id="attachment_22265" align="aligncenter" width="710"] Pankaj Tiwari[/caption] Making of an actor Growing up in the small town of

265" align="aligncenter" width="710"] International thespian Pankaj Tiwari[/caption]

Making of an actor

Growing up in the small town of Balrampur in Uttar Pradesh, Pankaj always was a happy-go-lucky child. His father, who worked at the UP forest department, often stayed away on duty so his mother was a constant. “Even though my father didn’t earn much, she was an efficient homemaker. I have two brothers. We saw my parents work hard so that we could have a good education. So, I have to do well in life for them,” says the international thespian.

While he didn’t take part in many extracurriculars at school, it was a scouts and guides campfire night that awakened the actor in him. “We were asked to put up a play, and the group was short of an actor. It was a very small part, but I agreed to do it. That night many people appreciated me, and I found that experience exciting,” he recalls.

[caption id="attachment_22266" align="aligncenter" width="708"] International thespian Pankaj with his family[/caption]

After school, he dropped a year to prepare for IIT, but life had other plans. A five-digit rank at the AIEEE exam right after school, after one year of preparation, pushed his ranks into lakhs. “I couldn’t understand what went wrong,” laughs Pankaj, “But thankfully a friend had filled my Delhi University admission form, and I made it to the cut-off list.”

Married to theatre

A student of physical science at the Deen Dayal Upadhyaya College in DU, Pankaj participated in several plays in college, and inter-college competitions. After college, he started working on plays with the Breakthrough Trust, an NGO working on the issue of domestic violence, and met several like-minded thespians and activists.

The years between 2010 and 2018 saw him work as a theatre facilitator, consultant, and educator with several institutes and organisations - Ambedkar University, IIT Gandhinagar, Pearl Academy Delhi, Kranti Mumbai, and Disha India. Soon, he was in several critically acclaimed plays - Carnival: the Fest of Bodies (2013-17), 30 days in September (2011-16), Laal Batti Express (2014-18), The 7Inch State (2016), They do not move (2017), and The souvenir (2018).

[caption id="attachment_22267" align="aligncenter" width="1800"] Pankaj during Amsterdam's DAS Theatre's Winter Presentations[/caption]

The quest to learn saw him study three master's courses - at Azim Premji University, Bengaluru (MA in education), Indian Institute of Technology, Gandhinagar (MA in society and culture), and DAS Theatre, Amsterdam (specialisation in curation).

“I never feel more at home than when I am on the stage. That’s why I tell people that I am married to the theatre,” laughs the international thespian, adding, “When I got invited to be part of 4TH IETM Croatia (2018), I met many people who loved theatre the way I did. I then decided to move to Amsterdam.”

A new beginning

While work in Amsterdam was exciting, and he was being invited to various national and international art residencies and festivals across Europe as a curator or jury member, finding a place to live in the city was a nightmare. “Fortunately, I had a few friends who let me bunk on their couches,” he recalls, helpless, and annoyed. So, he decided to return to India. “I wrote a poem about the harsh treatment of immigrants in the city and left the country. On the third day of my return to Delhi, my friends called to tell me that someone was ready to rent me their flat,” he shares.

Thus began a new chapter in Pankaj’s life. In January 2020, Pankaj initiated Current: a Space, Amsterdam, a studio within walking distance of the world-famous Anne Frank House. Interestingly, he uses theatre, food, and farming as a medium for community building. “Actually, cooking has been my hobby. Whenever I feel stressed, I cook. Many friends come for lunch or dinner. I used these meetings as a community-building exercise. Every second weekend about 30-40 people drop in. We discuss everything from art to politics and current issues,” the international thespian says.

[caption id="attachment_22268" align="aligncenter" width="634"] Pankaj during a theatre session[/caption]

During the pandemic, when India witnessed lakhs of migrant workers walking miles to reach home, Pankaj along with Abhishek Thapar walked 356 km from Amsterdam to Calais, in France, to spread awareness in Europe about the abysmal condition of migrant labourers in India.

Currently his collaborative project - The Listeners - sees him along with Polish artist Maria Magdalena Kozlowska sit blindfolded in a hall, and listen to anyone who wants to vent their emotions. “I feel that my art has found new life. We do several such projects that are not just mere performances, but involve a community and create dialogue,” shares the international thespian.

Connected to his roots

He misses home and speaks to his parents every day. “It was difficult for them to understand what I was doing. But they never left my side. My father always told me to do what I wanted, and never have regrets,” he says.

Gearing up to host them in Amsterdam soon, he gushes, “My parents haven’t been on an airplane. So, I am very excited to show them the city and my work.”

Follow Pankaj Tiwari on LinkedIn, Facebook, and Instagram

Reading Time: 7 mins

Diaspora Odyssey: Raj and Bina Sharma are spicing up Maine with its oldest Indian restaurant – Bombay Mahal

(July 14, 2023) More than three decades back when Raj and Bina Sharma landed in Maine, the northeastern state of the United States for a vacation, little did they know that it would soon become a place that they would be calling home. Over the years, the couple established three restaurants there and today their customers span three generations of diners. The Indian-origin entrepreneurs are now an integral part of the Maine community and are famous for owning the oldest Indian restaurant in the area – Bombay Mahal. “We opened Bombay Mahal in 1991 the oldest Indian restaurant in Maine located in Brunswick, alongside two other restaurants - Tandoor in Portland, and Taste of India in Bangor. We sold the other two over the years and have held onto the Bombay Mahal,” Raj Sharma tells Global Indian. The restaurant which serves North Indian food has won numerous popularity awards and has been featured in various renowned publications including USA Today. Apart from in-house dining, Bombay Mahal hosts and caters to events, and serves food at festivals. [caption id="attachment_41636" align="aligncenter" width="542"] Raj and Bina Sharma[/caption] Introducing Indian cuisine to Maine Back then, Mainers weren't familiar with ethnic cuisine and there weren’t

including USA Today. Apart from in-house dining, Bombay Mahal hosts and caters to events, and serves food at festivals.

[caption id="attachment_41636" align="aligncenter" width="542"] Indian Diaspora | Raj and Bina Sharma | Global Indian Raj and Bina Sharma[/caption]

Introducing Indian cuisine to Maine

Back then, Mainers weren't familiar with ethnic cuisine and there weren’t many immigrants running businesses in the state either. Raj and Bina fell in love with the place on their vacation and decided to introduce it to the foreignness of Indian cuisine – finding it to be a good USP of their entrepreneurial venture. With Raj’s background in working in the food industry, the entrepreneurs tasted success in their businesses.

“When Bina and I moved to Maine in 1990 from Europe, it was a big move and we were shocked at how little Americans knew about India, even when Indian food was already famous in other parts of the world like England and Germany,” Raj says. A lot of people in Maine had never tasted Indian food and were scared to try it, fearing it to be too spicy and something too foreign for what they were used to.”

People would research before they came into the restaurant about what dishes they wanted or would pose a lot of questions to the staff on how a certain dish was prepared and which types of spices were being used. “To them, India was so foreign and different, they didn't know anything about us and our culture,” Raj says.

Over time, the entrepreneurs managed to gain a lot of attention from the community and media due to the unique flavours that they were offering on the platters of the locals.

[caption id="attachment_41637" align="aligncenter" width="551"] Bombay Mahal | Raj and Bina Sharma | Global Indian Bombay Mahal[/caption]

Bombay Mahal’s journey

In the 32 years of Bombay Mahal’s journey, the décor and menu have undergone some changes but otherwise, everything largely remains the same, including the challenges.

“The restaurant is in the same location and just like any hospitality business, staffing is always an issue. It’s even harder when you are looking for desi curry cooks, tandoori bread chefs, and Hindi or Punjabi speaking staff to relocate to a small and less populated US state like Maine,” Raj says.

“Staffing challenges are part and parcel of the restaurant business and on top of that even harder when you're located in a part of the world where there isn't that large of a desi community,” he adds.

Immigration stories

Like numerous immigrants to the United States, Raj and Bina arrived with their own unique stories fuelled by a desire to explore the world beyond their homelands. Raj was born and raised in Punjab while Bina grew up in Mombasa, a city in East Africa. After completing his culinary studies, Raj felt an eagerness to venture beyond the borders of India and experience what the world had to offer. With a loan of $500 from his parents' agricultural business, he embarked on a journey that took him through various kitchens across countries such as the Netherlands, Germany, Italy, France, and Canada. Along the way, he encountered a whole new universe of cuisine, culture, and hospitality.

Bina’s ancestors had left India generations ago due to British occupation and settled in Tanzania, where her mother was born. Subsequently, the family moved to Kenya, driven by a combination of factors - better opportunities and increasing political pressures in Africa. Raj and Bina entered a traditional arranged marriage in London before settling in Cologne, Germany, where they lived for almost a decade until the Berlin Wall fell in 1989.

Over time, they became parents of three sons. It was during a family vacation in Maine that they discovered the breathtaking beauty of Acadia National Park and the coastal charm of Portland, ultimately falling in love with the region.

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No matter where Raj and Bina have lived over the years, they have always made efforts to understand the local language and respect the local culture without undermining their own. “We both are very much in touch with India and especially our Punjabi culture.”

“We both grew up speaking Punjabi and Hindi and India will always be part of our identity. India is also the land which is the cornerstone of Bombay Mahal and all the other restaurants we've had over the years with a cuisine which is now becoming more popular in America,” says Raj.

Raising Global Indians

Despite being half a world away from their countries of origin, the couple has firmly planted the seed of love and respect for their Indian roots in the minds of the three sons who were born outside India – two in Germany and one in the UK. “It was very important for us to raise our three boys to fluently speak Punjabi and have a deep connection and understanding of what it means to be an NRI,” says Raj.

“We have told our kids - no matter where you go in the world, never forget your country of origin and keep the attitude to succeed and work hard to have more than what you came with. Ours is the global story of how immigrants, especially desi people are adapting to new cultures despite being rooted in their culture and doing well in so many countries around the world,” he remarks.

[caption id="attachment_41638" align="aligncenter" width="541"] Indian Diaspora | Raj and Bina Sharma | Global Indian Raj and Bina Sharma with Vikash, Vanit and Sumit[/caption]

Over the past three decades, the couple has experienced immense joy in witnessing their three sons graduate from esteemed universities in the United States. While their eldest son, Vikash, established his physical therapy practice in New York, their other two sons Vanit and Sumit have turned entrepreneurs after working in the UK and Australia respectively. Commemorating their family’s entrepreneurial legacy, Van and Sumit launched Rupee Beer to showcase the magnificence of Indian culture to a global audience. It has evolved into a prominent brew in many US states.

Then and Now

“Maine is still not as diverse as other US states like California and New York, but more immigrants have arrived over the years.” In the 1990s, access to South Asian ingredients in Maine was difficult, requiring Raj to travel to Boston at least once a month.

With very few Indian families in the area, it was a very close-knit small community where they would all get together for their kids’ birthdays and celebrations like Holi and Diwali. In due course, the Indian Association of Maine got formed which is still running and holding events across the year. “When the boys were small Bina used to be very involved with all the activities of the association as we wanted them to make friends with other Indians who are to date their friends,” says Raj.

Journey ahead

Raj and Bina express their gratitude for the warmth and support they have received from their patrons over the past three decades. As the couple reflects on their journey, they emphasize the importance of unity in both good and challenging times, in sickness and in health. They believe that life is not merely a search for something elusive, but rather the collective effort of making the most out of it together.

[caption id="attachment_41641" align="aligncenter" width="713"] Bombay Mahal | Raj and Bina Sharma | Global Indian Bombay Mahal[/caption]

Talking about their life ahead they say, “We want to take Bombay Mahal into its next 30 years of serving Maine and our loyal customers. We are planning to also have a presence in Europe, India, and Florida in the coming years.”

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