Indian Art and Culture | Vrinda Chadha | Global Indian

Global IndianstoryWorldly moves: Vrinda Chadha’s Odissi odyssey

Worldly moves: Vrinda Chadha’s Odissi odyssey

Written by: Amrita Priya

(December 20, 2023) Odissi exponent Vrinda Chadha was only a teenager when she began traveling the world for her performances. Vrinda, who was introduced to the ancient dance form at the age of 13, began accompanying her Guru, Padma Shri Ranjana Gauhar, as she performed across India and around the world. Vrinda has been part of her guru’s ensemble and a solo dancer in her own right, gracing stages in Spain, Argentina, Korea, Japan, China, Singapore, the United Kingdom, Madagascar, and Seychelles. With a vast repertoire of work, the former member of the International Dance Council UNESCO in Paris and a Teach for India fellow, Vrinda has earned numerous awards.

Vrinda Chadha

In 2020, during the pandemic, Vrinda launched ‘Imagine,’ a video project aiming to uplift the prevailing sombre mood by blending music and dance across genres. “The video, initially created just for social media platforms, gained instant popularity. Later, to our delight it was selected to be featured at Chicago’s In/Motion International Dance and Film Festival in 2022,” Vrinda tells Global Indian. “Curated by DanzLenz – Kri Foundation‘s dance and camera vertical, the festival was dedicated to South Asian dance films made by dancers and dance filmmakers of India, Pakistan, Bangladesh and Sri Lanka, and their diaspora from across the world.”

‘Imagine’ with a vision

As artists took to online platforms to stay connected to their craft during the lockdowns in 2020, Vrinda’s project ‘Imagine’, was aimed at bringing cheer during times of uncertainty. “What started off just on a whim became a virtual performance by 13 ace vocalists, on whose songs I performed on my own choreography,” she tells. The team of musicians sang an a Capella cover of John Lennon’s iconic anthem, Imagine, to which Vrinda created a beautiful fusion choreography with Odissi movements and expressions to it. “All the contributing artists worked from home. Our aim was to just bring people together and spread a message of peace, hope and love,” she says.

As Vrinda and her collaborators revelled in the success of their heartfelt creation, they were pleasantly amazed when it was chosen to be showcased at the Chicago’s In/Motion International Dance and Film Festival. This global event aims to foster collaboration among artists advocating for social equality and serves as a platform for discussions on sustainable artistry.

The festival was organised by Amy Wilkinson, a leading expert in innovation and entrepreneurship, along with Aaron Greer, a film and media arts professor at the University of Wisconsin-Madison, Sarah Cullen Fuller from Loyola University Chicago’s Dance Program, and the dancer/choreographer Sarah Fluegel.

Vrinda’s artistic path

“I have always loved dancing. It allows me to express myself more than words can,” Vrinda shares. Her parents had noticed this passion in their daughter when she was a school student studying at Modern School in New Delhi, and took her to Guru Gauhar who lived in their neighbourhood. Recognising Vrinda’s talent, she agreed to be Vrinda’s teacher and has been guiding her disciple’s dance journey ever since, both in India and abroad.

Vrinda Chadha

“Guruji noticed my potential, nurtured my natural interest in dance, and provided the guidance it required. Finding the right mentor is key for anyone pursuing an art form. I feel fortunate to have been trained under her,” Vrinda says, highlighting that her family had no prior professional ties to the art world before she started learning Odissi.

When Vrinda embarked on her dance journey, she had limited knowledge about the different dance forms. Yet, it seemed as if Odissi was destined to become an integral part of her identity. “I didn’t even realise how deeply it intertwined with my personality,” remarks the dancer, who alongside her training in Hindustani classical music and yoga, acknowledges their substantial role in enriching her dance performances.

“Now, after so many years of my association with Odissi, it’s challenging to distinguish between myself and my dance,” tells Vrinda who has been the recipient of the Nalanda Nritya Nipuna Award in Mumbai, the Young Talent Award by the International Academy of Mohiniyattam in Delhi, the prestigious title of Odissi Ratna in Bhubaneswar, and the Kameshwari Award in Guwahati.

Giving back

Apart from performing and serving as a faculty member at ‘Utsav‘, her Guru’s, dance academy, Vrinda teaches across government schools in Delhi.

Vrinda Chadha with her guru Padma Shri Ranjana Gauhar

“Performing artists and their audience are privileged to have access to art but art seldom reaches the underprivileged, “she remarks, adding “With this in mind, I took up the Teach for India fellowship to introduce dance and music to the lesser privileged. The idea is not to make these kids experts in Odissi, rather enhance their self-expression and emotional literacy through the medium. Through my art I hope to continually spread love, peace, and consciousness.”

Dance and beyond

“Dance isn’t solely about performing; there are other dimensions to it,” explains Vrinda, who deeply soaks herself into research and study of Odissi when she is not performing or teaching. “My future plans include taking the legacy of my Guru’s teachings forward and spreading this art further to the best of my capacity, she tells.”

Apart from her passion for dance, Vrinda cherishes exploring nature, frequently embarking on solo journeys to scenic destinations like Himachal for hiking and climbing.

Vrinda Chadha

“As an Odissi dancer I have always valued the ability to express and connect with one’s innermost being through the medium of art. The liberation and joy of surrender in such an experience is unparalleled. It helps me to not just my audience but my own soul. My art empowers and frees me both on and off stage. It is my identity,” she signs off.

Follow Vrinda Chadha on LinkedIn, Instagram and Facebook

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Published on 20, Dec 2023

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Teja Chekuri: The Indian restaurateur bringing bold Andhra flavours to the world

(September 17, 2024) An Indian restaurateur who has made his mark in the USA and now in India, Teja Chekuri, founder, Full Stack Ventures is also a global restaurateur who has set up restaurant chains across the world. Apart from being the Managing Partner at Ironhill India, he is on the board at several other different companies as well. He has also acquired nine Dunkin’ Donuts franchises across the USA, with an $18 million investment in total. A deep fascination with flavours and innovation characterised his upbringing in the southern peninsula of the Indian subcontinent. “From a young age, I harboured a deep appreciation for culinary experiences, cultivating a rich understanding of gastronomy,” he tells Global Indian. At the same time, he was also intrigued by numbers and technology, which eventually steered him towards a degree in Electrical Engineering at Sree Vidyaniketan Engineering College in Tirupati, Andhra Pradesh. From there, he moved to the US to do his MS in Gannon University, Pennsylvania, and began his career as a database administrator for MetLife and UPS. The experience helped him develop a strategic mindset, laying the groundwork for his subsequent entrepreneurial endeavours. [caption id="attachment_56083" align="aligncenter" width="288"] Teja Chekuri[/caption] What nourishes the

[caption id="attachment_56083" align="aligncenter" width="288"] Teja Chekuri | Ironhill | Global Indian Teja Chekuri[/caption]

What nourishes the soul

Chekuri’s career has reflected his passions and aspirations. While his background lies in engineering, his heart has always been in the food and beverage industry. Despite carving a successful path in the corporate sector, he never lost sight of his first love – food. Teja's expansion into f&B spans three countries - India, the US and Canada. It started with Prost, Bengaluru's first microbrewery. Athough he was a Telangana boy, Bengaluru was the most conducive place to start his business, although he went on to launch Prost in Hyderabad in 2016.

During his time in the US, he had observed that although there were lots of Indian restaurants, most were toned down to suit a wider palate. So, he decided to launch a chain of restaurants that were unaplogetic about their spicy roots, serving up Andhra food that wasn't tweaked to suit American tastes. In 2015, he launched Godavarin Woburn, near Boston. The approach at Godavari was bold, but it received such a positive response that Teja expanded to over 30 locations in the US and Canada, with plans to launch 21 more. They keep the menu dynamic, although the thaali, the Andhra chicken curry and Hyderabadi dum biryani remain favourites. Godavari also dishes up perennial South Indian favourites like idlis, dosas and sambar rice.

“My journey has been guided by a relentless pursuit of innovation and a desire to create authentic consumer experiences. I chose to venture into entrepreneurship because I believe in the power of ideas to transform industries and uplift communities. Each business I have pursued has been driven by a desire to challenge the status quo and redefine the boundaries of possibility,” he says. He also co-founded the Madras Dosa Company, and Vaanga, which aimed to bring authentic South Indian flavours to a global audience. Setting up food businesses in the USA posed challenges, including navigating complex regulations and competition, but his dedication to providing genuine culinary experiences helped overcome these hurdles.

Teja Chekuri | Ironhill | Global Indian

The return home

Returning to India was a natural progression for expanding his culinary ventures globally. Managing restaurants across countries allowed him to cater to diverse audiences and leverage unique opportunities. “Despite challenges adapting to a different market and business environment, the experience has honed my cross-cultural communication and team management skills. I remain committed to leveraging my expertise to create new opportunities for growth and development,” he explains.

He has also acquired nine Dunkin’ franchises in the US, marking a significant milestone. “With a $18 million investment across multiple locations, we are poised to enhance the Dunkin' brand experience. We constantly adapt to evolving consumer preferences to stay ahead of the competition. We see the rise of QSRs as a significant trend and are eager to incorporate it into our offerings, demonstrating our agility and readiness to adapt,” he adds. His approach involves a multifaceted strategy, focusing on branding, product innovation, and operational efficiency. By leveraging Dunkin's established reputation and expertise, he aims to meet and exceed customer expectations, solidifying his position in the market and driving sustainable growth.

Learning from challenges

Chekuri admits that he is driven by an unyielding passion for innovation and a deep-rooted desire to make a meaningful impact on the world. “Every obstacle presents an opportunity for personal growth, and success should be measured not just in monetary terms but also in our positive impact on others. Additionally, I find inspiration in the diverse cultures and culinary customs from around the globe, and I am committed to honouring these differences and fostering togetherness through the universal language of food and hospitality,” he says. And as far as conquering obstacles is concerned, he says that it requires a combination of creativity, determination, and adaptability. His experience as an entrepreneur has come with its share of challenges, from including manoeuvring through intricate regulations, to competing with formidable opponents. The ability to keep an open mind, as well as the willingness to experiment, has kept him fortified.

Teja Chekuri | Ironhill | Global Indian

One of Chekuri’s most valuable lessons is continuous learning and adaptation. In a rapidly evolving world, staying ahead of the curve requires embracing change and exploring new ideas. “Moreover, I have learned the power of collaboration and teamwork in achieving shared goals. By surrounding myself with talented individuals who share my vision, I have accomplished more than I ever thought possible,” he says. In his free time, he enjoys immersing himself in culinary exploration, travel, and adventure. Reading and watching movies offer him both a welcome escape and inspiration. “My goal is to drive growth and innovation in the food and beverage industry. I will promote culinary innovation, explore new business strategies, and celebrate diversity. I will cultivate creativity and professionalism to achieve our objectives and lead the industry,” he concludes.

Follow Teja Chekuri on Instagram and on his website.

Vandana Luthra the businesswoman who brought the winds of change to the Indian wellness industry

(October 16, 2021) In the late 1980s, when Vandana Luthra came up with the idea of a transformation center – offering beauty services, wellness and weight management programs for men and women all under one roof – many, including her financiers, were apprehensive. Some even dismissed her idea as too futuristic. Back then, the health and wellness industry were doing well abroad but were still unheard of on Indian shores. After all, it was an era when most women would head to their friendly neighborhood parlor, one would that often be tucked into the owner’s home, for their beauty needs. She painstakingly convinced people that her venture as a business model was both scalable and sustainable. Despite the naysayers, Vandana stayed persistent. The convincing took a while, but she secured a bank loan and the first VLCC transformation center opened up in Safdarjung development area in New Delhi in 1989. [embed]https://twitter.com/Vandanaluthra/status/1440666809519067155?s=20[/embed] Woman with a vision Fast forward to 2021 and the numbers speak for themselves. The VLCC health care operates in 326 locations in 153 cities and 13 countries in South Asia, South East Asia, the GCC region and east Africa; the company manufactures and markets 170 hair care, skin care and body care products along with functional and fortified foods, which are sold through one lakh outlets in India and over 10,000 outlets across various countries and e-commerce channels.

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Fast forward to 2021 and the numbers speak for themselves. The VLCC health care operates in 326 locations in 153 cities and 13 countries in South Asia, South East Asia, the GCC region and east Africa; the company manufactures and markets 170 hair care, skin care and body care products along with functional and fortified foods, which are sold through one lakh outlets in India and over 10,000 outlets across various countries and e-commerce channels.

Today, her chain of transformation centers VLCC is a brand to reckon with. Vandana’s work also earned her the Padma Shri in 2013, the Enterprise Asia Women Entrepreneur of the Year Award in 2010, and the Asian Business Leaders Forum Trailblazer Award in 2012. She was also ranked 26th in the Forbes Asia list of 50 Power Businesswomen in the APAC Region and was featured in Fortune’s 50 Most Powerful Women in Business in India list for five straight years.

Indian businesswoman Vandana Luthra

Long road ahead

But she is not done yet. "By nature, I am a restless person. Though I certainly take great pride in what the VLCC family has achieved, we have much more to accomplish," says Vandana during an exclusive chat with Global Indian. She says that the incidence of obesity continues to rise alarmingly and its related issues are a huge public health challenge. "The COVID-19 crisis has heightened awareness about proactive and preventive healthcare across age groups and that has made a leading Wellness & Beauty services and products player like VLCC even more relevant today. We have a significant role to play in this area," she says.

Vandana says she realized quite early in her entrepreneurial career that there were certain stereotypes that needed to be challenged. "Nutrition is the key aspect of providing wellness, weight management, skin and hair treatments for a 360-degree transformation. Though there were women out there who had very impressive qualifications in dietetics, very few had taken up that academic qualification to make a career in the nutrition domain," she says. Most women would only opt for these courses to attract good matrimonial prospects.

[caption id="attachment_13281" align="aligncenter" width="768"] Indian businesswoman Vandana Luthra Vandana with her husband Mukesh[/caption]

The Delhi girl with a mission

Born in New Delhi in July 1959, Vandana’s father Ram Arora was a mechanical engineer, while her mother Kamini an Ayurvedic doctor. Vandana did her schooling from Mater Dei School before graduating from Lady Shriram College in 1979. She then chose to move to Karlsruhe in Germany for her higher studies in cosmetology and nutrition.

Ask her what she makes of her journey when she looks back, and she says, "Over the years, I have become far more aware about issues than I otherwise would have had I been focusing only on the transactional aspects of creating and nurturing successful businesses," says the 61-year-old.

Recalling her own experiences, the entrepreneur says that one of the first issues that a woman grapples with when embarking on a professional journey is self-doubt with respect to work-life balance. "This issue may be less acute today when compared to two-three decades ago but women continue to struggle with it. If one takes a look at the traditional, stereotypical role of women as homemakers, they will realize that women are inherently good managers, balancing work and home. So, one need not obsess too much about balancing different priorities, it comes naturally to women," says Vandana, herself a mother of two.

"Our 3,000-odd colleagues across 12 countries are the torchbearers of VLCC's success," smiles Vandana. She credits her husband Mukesh and their two daughters who helped her ride the tide throughout her entrepreneurial journey. "Then came along my VLCC family which has grown over the years and has always been my strength," smiles Vandana, who was appointed the first chairperson of the Beauty and Wellness sector skill council, an initiative that provides training under the Pradhan Mantri Kaushal Vikas Yojana scheme, in 2014.

[embed]https://www.youtube.com/watch?v=N4WHiAs2WAM[/embed]

Giving Back

While her work keeps Vandana busy, it is the Amar Jyoti Charitable Trust, of which she is the patron, that is close to her heart. Founded by her mother, the trust pioneered the concept of educating children with and without disability in equal numbers from nursery to class eight; it has over 800 children in its two schools. Vandana is also the vice chairperson of the NGO Khushii which has projects like telemedicine centers and a remedial school catering to 3,000 children.

On Brand India, Vandana explains how it has evolved over the years to become a multi-faceted icon. "Today, brand India stands tall among the community of nations for its reputation as a unique tourist destination, splendid in its diversity, for its status as a growing economic powerhouse, for its attractiveness as a large and lucrative market of over 1.3 billion consumers, for the respect it commands as a talent nurturing pool for outstanding leaders in the global corporate world. The list is long," says Vandana, who has authored two books on wellness and fitness.

Follow Vandana on LinkedIn and Twitter.

Reading Time: 8 mins

Globetrotting with a purpose: Anil Srivatsa is raising awareness on organ donation

(September 12, 2022) "My biggest challenge in the journey has been people," says Anil Srivastsa, "Most people are ready to donate money to an organisation such as Akshaya Patra because they feed people. But, when I tell them that they should donate their organ to others, they are hesitant as they do not have enough knowledge about it." Having dedicated his life to the cause of organ donation, public speaker Anil's biggest challenge has been to raise awareness about a subject he says "is more of a social issue than medical." [caption id="attachment_29267" align="aligncenter" width="557"] Anil Srivastsa, public speaker, life coach and entrepreneur[/caption] The Mumbai-born life coach and entrepreneur embarked on this journey about seven years ago, after a fateful incident. "In 2014, my brother, Dr. Arjun Srivatsa was diagnosed with chronic renal failure. During his treatment, we got to know that he will require a transplant. When the doctor consulted us, I was more than happy to donate one of my kidneys. However, the more I researched organ donation in India, the more I found how people were not only hesitant but also ignorant about how transplant works. Many didn't know that donors can lead a healthy, normal life

. However, the more I researched organ donation in India, the more I found how people were not only hesitant but also ignorant about how transplant works. Many didn't know that donors can lead a healthy, normal life after they donated their kidney or part of their liver. Also, many people shy away from donating organs of their relatives who have passed away. I am working towards dispelling the myths around the matter," he shares, as Anil connects with Global Indian from the USA.

In the last seven years, Anil has undertaken several overland expeditions to raise awareness about the matter. Covering thousands of kilometres, the entrepreneur has driven across 44 countries by road, including Denmark, Central Asia, Myanmar, USA , sharing his story with over 1,50,000 people and encouraging them to donate organs. A gold medalist at the World Transplant Games, Anil is also the founder of the NGO Gift of Life Adventure.

Inspired by a fateful event

Growing up in a fauji household, Anil shares that he was brought up in a disciplined environment. "I had a very normal upbringing. My father was in the Indian Navy and my mother was a journalist. She would take me and my brother along for the interviews she took, so I was well-exposed to the world and that allowed me to learn about several things that kids my age didn't get to learn at school."

After finishing his bachelor's in criminology from Mysuru, Anil left for Kutztown University of Pennsylvania, where he pursued a master's in telecommunication management in 1993. His first job was at Medstar Television Inc as the head of production and research for the first-ever reality-based forensic series on television which used a 'murder mystery approach’ to documentary storytelling. He later produced and hosted a radio show, Anil ki Awaaz, which was aired in North America. "I have a career spanning over 35 to 40 years. And in those years, I have worked in various companies and held many senior positions," shares the public speaker, who was also the CEO of the Indian Premier League team, Kings XI Punjab.

[caption id="attachment_29269" align="aligncenter" width="460"] Public speaker | Anil Srivastsa | Global Indian Anil at the WPRB studios. 1999[/caption]

Anil's life turned around when his brother was diagnosed with a kidney disorder. Speaking about his first introduction to organ donation, he says, "In 2001, when I was living in the United States, my neighbour donated her kidney to her sister-in-law. While I had heard about organ donation, it was the first time that I witnessed it. However, I didn't delve deep into the subject back then. It was only when the doctors informed us that they will have to transplant Arjun's kidney is when I started researching the subject."

Impacting lives

Soon after his brother's successful surgery, Anil started spreading the word about organ donation and how it can save several lives across the globe. However, it was an uphill task initially as people not just lacked basic knowledge on the subject but many were hesitant due to several social stigmas. "The religious and spiritual leaders have a great role to play in encouraging people to come forward and donate vital organs." Narrating an incident, the public speaker, shares, "I once met a couple of a particular community, which doesn't even allow blood donations. When I asked them what would they do if their child needed a blood transfusion, they said that they would let them die if that is what the god wished."

[caption id="attachment_29271" align="aligncenter" width="2048"] Public speaker | Anil Srivastsa | Global Indian Anil, during his expedition in Antarctica[/caption]

Several such conversations with people from different regions and communities motivated Anil to embark on this extraordinary journey. And up till now, he has impacted over one lakh people by encouraging them to donate their organs. Speaking about one such incident, he says, "My car is decorated with various slogans and messages about organ donation. So, once while I was in Gujarat, I was spotted and stopped by a couple whose daughter was diagnosed with a liver disorder and needed a transplant. Despite several attempts, they weren't able to find a donor. When I got to know about the case and met the medical team handling the case, I spoke to the family about how a live person can also donate a part of their life - something they didn't know about. The mother agreed to donate her liver, and today that girl is studying to become a lawyer."

Donning many hats

The public speaker, who is currently on a 56,000 km drive, is on his way to take part in the 'World Transplant Games' that will be held in Australia in 2023. "I have been representing India at the World Transplant Games - which is held for either donors or recipients of an organ. In 2019, I won gold for India in ball throwing. My brother, Arjun, also won gold in golf. In a lighter vein, it was my own kidney winning the gold because he has one of mine." laughs Anil.

https://www.youtube.com/watch?v=ellKTD6FvL8

Anil is also the founder of Sochcast, which is a content creation and distribution platform, especially for women. "I also started Radiowalla Network, which is the most scalable, dynamic, and valuable internet audio distribution and content platform," he shares before signing off.

Follow Anil Srivatsa in Twitter, Facebook, Instagram, LinkedIn and his website

Reading Time: 7 mins

Artist TK Sarasvathy creates hyper realistic paintings celebrating Indian cuisine

(August 21, 2023) When you are digging into delicious idlis, did you realize that they have hundreds of tiny holes in them? Or when you are relishing a crisp dosa does it strike your mind that it has more than 5000 infinitesimally tiny holes that give it structure and form? Imagine a self-taught artist spending hours and days painting these daily Indian foods onto canvases and transforming them into life-like art works? Hyper realism is the forte of artist TK Sarasvathy who lived across countries and places – she was born in Puducherry and lived in UAE and Singapore before leaving for the US in 2017 and she excels at re-creating Indian foods as part of her oeuvre. [caption id="attachment_43959" align="aligncenter" width="541"] Artist TK Sarasvathy.[/caption] She started dabbling with art in 2008 when a visit to the Louvre museum in Paris triggered a passion for art and has never looked back since. The artist specializes in creating hyper realistic images of art on canvasses and her last solo exhibition at the Foley Gallery in Manhattan. Bhojan, showcased Indian food depicted in a hyperreal style to much acclaim. Hooked To Hyper Realism Drawing and scribbling on paper using pencil were always

rt on canvasses and her last solo exhibition at the Foley Gallery in Manhattan. Bhojan, showcased Indian food depicted in a hyperreal style to much acclaim.

Hooked To Hyper Realism

Drawing and scribbling on paper using pencil were always of interest to Sarasvathy but, she never took it seriously. Once, that changed she started working on canvases and exploring her art.

While searching for unique subjects, Google introduced her to hyperrealism. Various works from renowned artists in hyperrealism world and especially in food like burgers, desserts, fast foods as art attracted her and she realized that, Indian food was not explored in the milieu.

The artist shares, “This is where I started my journey to depict Indian food as hyper realistic art. To start my journey in hyper realism art world, I didn’t have any references or someone to lookup for help. Painting is all about colours and texture along with thoughts of artists shown on canvas. According to me, any food/cuisine and especially in Indian food, will have amazing textures and colors and this is the inspiration towards my work.”

[caption id="attachment_43962" align="aligncenter" width="500"] Global Indian | TK Sarasvathy Jalebi Painting by artist TK Sarasvathy.[/caption]

Sarasvathy studied the art of hyper real greats including Tjalf Sparnasy and Mary Ellen Johnson, to understand its intricacies and she them calls her inspiration. She adds, “I love their creations and they have influenced me a lot. This is due to the minutely detailed work depicting colour and texture of food.”

Her works are a treat to behold. From idli, sambar and coconut chutney to samosa, naan, gulab jamun, mango lassi and chole bhatura she has created works of well-known Indian dishes covering from North to South, using the medium, Oil on Linen, as her canvas as it helps to get a hyper realistic texture because of its smoothness and its great quality.

Food Fables

Every single painting takes Sarasvathy months and each work is a challenge in itself. This difficulty is not with the dimensions of the food or dish or even color, but lies in bringing those intricacies of details at every centimeter of the canvas to life.

“It took me close to 6 months to paint Idli, Sambar and Chutney and this was due to complexity of idli texture with tiny holes around and being the first painting to be painted in this genre. While eating idli all my life, I never realized it has so much details and hundreds of tiny holes. Now, I cherish eating idli more, knowing its value.” she laughs.

Similarly, when she worked on dosa which had 5000+ circles or on Gulab Jamun, she had to paint 1000+ tiny circles on seven Gulab Jamuns depicted in the paintings took her months. Every painting takes two to three months and surely is very demanding.

These challenges are something the artist relishes. “It is not easy to paint food as there is a very detailed output covering colour, texture, shape of the dish, condiments, magnitude and depth of vegetables among others.” she shares before adding, “When we paint a food/dish, all eyes that are going to watch it, have a pre-determined picture of that food/dish in their mind. As an artist I have to ensure, the picture of that dish in end viewers mind is matching with my work or my art replaces that picture in his brain.”

[caption id="attachment_43960" align="aligncenter" width="511"] Global Indian | TK Sarasvathy Papad painting by Artist TK Sarasvathy.[/caption]

No Pain, No Gain, is her mantra. For example, her painting Papad has almost 1400 big circles and many smaller ones. “I have to make all these circles look like a puffed portion, it is very time consuming but it gives me immense pleasure for creating artworks intricately hand painted capturing every detail. More than anything, it's the satisfaction of achievement and the peace in my mind during every stage of that painting that motivates me.” she adds.

To start her journey in hyper realism art world, Sarasvathy did not have any references or help, it was all self-learnt. An artwork showcasing real-life image on canvas is an overwhelming feeling of happiness for the person behind it and this is what moves Sarasvathy to pay homage to Indian food, no matter the difficulties.

She adds, “What we cook is an expression of who we are and where we come from. Food is one thing that we all have in common and it plays such a central role in every culture, globally. This is the background to my project to bring all famous Indian dishes and my small attempt retrieves culture back into the form that is alive.”

Art as the center

The artist recently collaborated with South Asian Woman’s Creative Collective (SAWCC) public programming that provided a deeper context into the foods of the Indian Subcontinent and with The Cumin Club first ever PR/media dinner in NYC for 25 food writers and editors. Her work brings Indian food to the global diaspora showcasing the rich wealth and heritage of the cuisine.

Global Indian | TK Sarasvathy

Since her work is time-consuming, how does she juggle it with her young family? By being organized and planning ahead, she laughs and shares, “I am blessed to have children (Revant aged 13 and Nipeksha, 7) and a spouse (Nagaraju Palivela, Senior Director - Credit Suisse Bank) who are extremely co-operative and understand my work and my aspirations with art. They are very supportive and lend a hand, sometimes to take care of things. I plan their classes and activities in advance and ensure my meetings and work are done before / after them.”

Currently she started working on a small series of artworks with spoon and fork while she plans on exploring other cuisines too. Creative, Unique and Surreal, the artist is a perfect example of pursuing passion with all of one’s energy. Showcasing real food through hyper real art, the Global Indian captures the mystery of Indian food through her mastery over medium.

Follow TK Sarasvathy on Instagram

Chef Gyanendra Gupta: Creating desi food with a twist at Raas, Delaware

Restaurant: Raas Founder: Chef Gyanendra Gupta Cuisine: Blend of Indian, vegan, Pan Asian and original creations Service options: Reservations required · Serves vegan dishes Address: 210 Savannah Rd, Lewes, DE 19958, USA (May 12, 2024) Chef Gyanendra Gupta’s restaurant Raas in Delaware is a happy blend of Indian, vegan, Pan Asian and original creations. His purpose is to introduce real Indian flavours to Americans, who think Indian food is mainly curry, and dismiss it as too spicy. Chef GG serves up creatively thought out delicacies like Tandoori stuff potato, Asian spiced salmon cake, biryani and Rigatoni Aglio Olio with Chicken Tikka Masala. Chef Gyanendra Gupta, the fourth sibling among five brothers, grew up helping his mother prepare food for family dinners. He starts the interview with Global Indian by saying, “I was a mama’s boy. She would dictate a paragraph for me to write while cooking; and when she’d check my spelling, I’d check on what was being cooked. None of my brothers had any interest in cooking but since I did, she took me to the markets, and I spent most of my time at home with her in the kitchen. I remember getting excited seeing the roti puff up

k on what was being cooked. None of my brothers had any interest in cooking but since I did, she took me to the markets, and I spent most of my time at home with her in the kitchen. I remember getting excited seeing the roti puff up on the gas burner as a child.”

[caption id="attachment_51601" align="aligncenter" width="458"] Chef Gyanendra Gupta, founder, Raas[/caption]

Indian Roots, Overseas Experience

Chef GG as he is known, grew up in Lucknow, and would even cook for his mother so she could eat with them instead of eating last. All this time spent with her led to him dropping out of medicine at the last minute and joining the Indian Institute of Hotel Management in Lucknow, which was just five minutes away from his home. This was in 1993 and during his third year, he got a job at the Taj Mahal Palace in Mumbai as a hotel management trainee. He recalls, “I worked there till 1998, after which I got a chance to work in the Caribbean islands with a London-based hotel group. They had hotels in Granada, St Lucia and many other islands. I used to train people there and on other islands also.”

In 2007, he moved back to India and joined the Landmark Group, a Dubai-based company that was trying to set up hospitality operations in India. He joined as Brand Chef and developed several brands and kiosks for the group in different parts of India including Bengaluru, Hyderabad, Mumbai and Pune, to name a few. One of the restaurants in our franchise was Yellow Chilli by Chef Sanjeev Kapoor and Chef Harpal Singh.”

This assignment gave Chef GG the background he needed in the backend logistics of running a business, which would later help him with Raas, the fine-dining Indian and Pan-Asian restaurant he now owns and runs in Lewes, Delaware. He says, “We had a 5500 sqft kitchen for R & D and we set up the first franchise for Gloria Jeans, an Australian coffee shop chain in Bandra, Mumbai. Though I quit after a year, it had been a great learning journey, where I understood the economics behind the business.”

Dream jobs galore

Other assignments at the Royal Orchid in Bengaluru followed and he was back with the Taj group for their launch of the brand Vivanta for the Taj in Goa. He says, “Though they had earlier launched Vivanta in Bengaluru, the Goa branch was the real launch and it was quite successful.” From there, in 2011, he moved to the Jai Mahal Palace in Jaipur, where he infused new energy into that property. Chef GG created an international menu, launched Frangipani, a Mediterranean restaurant along with Giardino, an Italian restaurant by the poolside, and elevated the culinary level by training his team at Jai Mahal Palace.”

“I believe every trainee has to be as good as you; and on every second Saturday of the month, anyone and everyone in the team had the liberty to prepare any dish they wanted. It was a wonderful exercise because even those who were not in the kitchen, would participate and make so many different items.” This property and the nearby Jaigarh Fort were the locations for several high-profile destination weddings, where the food was overseen by Chef GG.

[caption id="attachment_51600" align="aligncenter" width="547"] Raas, Chef Gyanendra Gupta, Global Indian Raas is located in a 100-year-old heritage home in Lewes, Delaware[/caption]

Then, in 2015, he represented India at the Mid-Atlantic Wine and Food Festival where 24 chefs and 70 winemakers from all over the world participated. He says, “I got a lot of exposure and met with a friend who was a medical student when I was a chef in the Caribbean at Dupont Hotel, Wilmington, USA. He showed me around the place, and I loved Lewes, which is a historic city with beautiful beaches in Delaware, the first State. He suggested I should open a restaurant here as no restaurants were serving Indian cuisine in that area, so the seed was planted in my brain at that time.”

In April 2015, Chef GG moved back to Taj Holiday Village in Goa but during a vacation in 2017, he went back to Delaware. He says, “That is when we decided to open a restaurant there and bought this historic building. It is a Queen Anne-style Victorian structure built in 1899 and we launched our first restaurant called Raas here.”

Dance of destiny

The website for Raas describes the name as a traditional folk dance from Gujarat in India – the garba and dandiya raas of the Gujaratis performed during weddings and Navratri. He has also added a medical acronym for Raas which is the renin-angiotensin-aldosterone system, the hormonal system responsible for blood pressure, fluid, and electrolyte balance in our bodies. Chef GG and his team renovated the building and launched in August 2019.

The restaurant, which was listed among the 100 best restaurants by Yelp and published in Forbes magazine, was also featured in the Wall Street Journal and has won many awards.

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He says he wanted to introduce Americans to Indian flavours as many of them consider Indian food as spicy and that it comprises of curry only. “We plated our food interestingly to intrigue their palates.”

Unlike other Indian restaurants of its kind, Raas has at least 17-18 starters and 28 main course dishes each on the menu. Most places list half that number of options. Chef GG runs a tight ship where he is on the floor meeting guests, explaining the food philosophy of his creations, and reiterating that all the calls to the restaurant are always forwarded to him. He says, “Within a few months of opening, Covid had us shut down, but we started takeout options, which kept us going.” Lewes in Delaware has a lot of folks who own second homes here as the city is barely three hours away from Washington DC and New York. Several of the city folk had never had Indian food before so it was a challenge to get them to try something new. “But I believe in Atithi Devo Bhava – the guest is god – so I interact with each guest and help them decide what they’d like to eat,” he adds.

Raas has some interesting options on offer in the fairly extensive vegetarian and non-vegetarian menu. They also have a full vegan and gluten-free menu which is in demand with locals. The Dal Lalla Mussa, Chef GG’s version of Dal Makhni is a popular favourite. As are the Saag Paneer Kofta, Lamb Shank Rogan Josh, Malai Chicken tikka Arancini, and Duck Breast Korma. He has dishes which are not on the menu but could be prepared on the guest’s request and the spice levels, even in the Pan Asian dishes are mild. He adds that 90 percent of his menu is gluten-free with the Chilli Olive Naan and Missi Roti as fast-moving items.

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Now that Raas is an established brand in Delaware, Chef GG is currently thinking of opening a branch in other parts of the US and in the Caribbean islands where he has spent a fair amount of time in the past.

As for global food trends, Chef GG believes that with current lifestyles being such that people eat out a lot, and the US being the multicultural hotpot that it is, people are open to trying food from different cuisines.

While travelling, Chef GG likes to eat at:

Cultured Pearls, a Japanese restaurant in Rehoboth, Delaware: Sushi Boat
Mediterranean Aroma, Rehoboth: Kebab Platter and Falafel
Touch of Italy, Rehoboth: Antipasti platter
Rasika, Washington DC: I love their lamb chops
The Capital Grille, Philadelphia: They do lovely steaks
Roadside Caribbean Jerk Barbeque on St. Lucian Island is his favourite among all of them

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