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Ritu Arya | Global Indian
Global IndianstoryHow Ritu Arya of Barbie fame found her footing in Hollywood
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How Ritu Arya of Barbie fame found her footing in Hollywood

Compiled by: Charu Thakur

(April 11, 2024) Growing up playing with Barbie dolls that looked a certain way (Read white, blue eyes, and blonde hair), Ritu Arya never thought that she’d be playing the character on screen. However, there she was taking up the space as a South Asian actor playing the role of a famous Pulitzer prize-winning journalist and reporter who lives in Barbie Land. Living in England, she grew up watching people unlike her on the small and big screen.

 

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Representation in the 90s was so feeble that she noticed its sheer nonexistence while watching television at home. That’s when she decided to become the poster girl of diversity when she grew up. And the 35-year-old actor did that when she landed roles in series like Sherlock, Doctors, The Umbrella Academy and Red Notice. “Films contribute massively to shifting culture. They should inspire conversation,” said Ritu in an interview.

Following her dream

Entertainment while growing up in Guildford, England meant watching television, and Goodness Gracious Me, the British-Asian comedy show, was the first time she saw South Asians on screen. “Our family homes, stories about them, that allowed us to just poke fun at ourselves. It was brilliant.” Inspired, she along with her cousins would write her story and build characters. “I guess I felt seen from that.” Though she was keen to take up acting, conforming to the traditional norm of finishing a degree, she ended up studying astrophysics at Southampton University. However, her desire to act led her to enroll in the on-campus comedy society. However, she knew her heart was in acting and it was Google who came to her rescue. “I googled how to become an actor. The answer was drama school,” she added and went on to study acting and drama at Oxford School of Drama.

The big debut on TV

Switching from physics to acting was a journey but Ritu knew how to learn, and she remained curious and open to acting. She soon landed her first role in the British soap opera Doctors. The British-Indian actress smashed the ball out of the park in her debut and was nominated for the British Soap Award for Best Newcomer. While Ritu stayed on the show for four years, she expanded her horizon by making an appearance in the popular British crime TV series Sherlock. In 2016, she diversified with the sci-fi series Humans had her play the role of robot Flash.

Ritu Arya | Global Indian

Ritu Arya

While Arya was gaining popularity in the world of television, she exploded on the film circuit with the 2019 rom-com Last Christmas. The film starring Emilia Clarke and Henry Golding was a major commercial success with a box-office collection of $123.4 million.

But one big opportunity came knocking at her door in the form of an American superhero TV series The Umbrella Academy. Based on the comic book of the same name, it revolved around a dysfunctional family of adopted superhero siblings who reunite to solve the mystery behind their father’s death. To prep for the show, Arya, who played Lila Pitts, read all the comic books to get into the skin of the character, a wild card entry that the fans of the series cannot stop raving about. It’s her quirks and eccentricity in the Netflix show that catapulted Arya into the league of the best.

Such was the impact of her stellar performance that Ritu was soon roped in for Red Notice, a heist thriller alongside Hollywood action heavyweights like Dwayne Johnson, Ryan Reynolds, and Gal Gadot. The actress plays an Interpol agent. “It’s such an incredible experience. I’m just so aware of what I can say and what I can’t! I’m so anxious! But it’s so fun, and I feel like I’m learning and growing so much,” she had said. Made on a budget of $130 million, the film was one of Netflix’s biggest investments.

 

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Representing South Asians

But it’s her role in the Oscar-nominated Barbie that’s challenging stereotypes like no one else and is making South Asians proud with strong representation. “Representation is a huge reason why I even got into acting. I was not seeing people that looked like me on my screen, and I thought, “Well, I’ll be the change” and that’s a huge motivation,” she said in an interview.

Ritu has become a force to reckon with in the TV and film world but not without her struggle with racism. The British-Indian actress, who was bullied at her predominantly white school and was called all sorts of names, has always tried to empower herself to create change. In an interview with the Hindu, she said, “It drives me to push boundaries for women and people of colour, to gain further equality by taking up space and having a voice. I try not to complain, but rather lead by example. And always, always leading from love and compassion.”

Ritu Arya

The British-Indian actress has finally arrived and how. Arya, who was keen to portray diversity, is taking every step towards her dream and is smashing the glass ceiling, one project at a time.

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  • Barbie
  • British-Indian Actress
  • Global Indian
  • Oxford School of Drama
  • Polite Society
  • Red Notice
  • Ritu Arya
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  • The Umbrella Academy

Published on 11, Apr 2024

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[caption id="attachment_36485" align="aligncenter" width="494"]Grammarly CEO | Indian CEO |Global Indian Rahul Roy-Chowdhury[/caption]

He thanked his predecessor Brad Hoover for his leadership over the last 12 years. “It can only be described as an epic run!” Roy-Chowdhury mentioned in his message.  

From Google to Grammarly 

The business executive spent over a decade in Google, starting out in the Bengaluru office as a product manager in 2007. He climbed the hierarchy ladder, becoming the vice president of product management during his 14-year stint. Two years after he joined Google, he moved to California.  

Roy-Chowdhury spent his years at Google leading the safety, security and privacy teams coming up with unified solutions across Google’s product portfolio. He also led the product management teams for Chrome OS and the Chrome browser. 

The empathetic leader and team builder has been passionate about his craft of product management, applying a human-centred approach to problem solving.  

Inclusivity and mentorship 

With a mission-driven mindset, Roy-Chowdhury places emphasis on the value of inclusive process in building a high-quality decision-making culture at workplace. 

I care about the mission, and I care about the possibility that what I am working on can impact the world. Trying to bring about the world we believe in keeps me going.

Rahul Roy-Chowdhury said in a podcast

Mentoring product leaders and entrepreneurs and sharing the lessons he has learned, has been an important part of Roy-Chowdhury’s career graph.  

From Grammarly to GrammarlyGO 

Roy-Chowdhury has announced Grammarly’s new AI tool, GrammarlyGO - the next evolution of the digital writing assistant. “GrammarlyGO brings the power of generative AI to Grammarly: it works everywhere you write, uses context to create personalized and relevant content, keeps you safe from harm and brings the comfort of our enterprise-grade security and privacy guarantees. Let's GO!!” Users would be able to use the new assistive tool from April onwards. 

[embed]https://twitter.com/Grammarly/status/1637906922220269569?s=20[/embed]

Driving excellence 

Brad Hoover, Roy-Chowdhury’s predecessor at Grammarly is all praise for his abilities. “During his two years at Grammarly, Rahul has focused on driving excellence and helped us up-level as a company. He has pushed our thinking and driven the organization forward with clarity, keen judgment, and sound decision-making,” he said, as he announced Roy-Chowdhury’s appointment. “Under Rahul’s leadership, we also took a big step forward with our product, increasing quality and introducing solutions to help beyond the revision stage of communication,” he added.  

Successfully enabling billions of people worldwide access the power of the open web, Roy-Chowdhury oversaw the entire functioning of the writing assistance software - managing the product, design, and data science teams.  

The course of life  

Roy-Chowdhury’s academic accomplishments are as impressive as his professional journey. After doing his BS in mathematics from Hamilton College, he went on to do MS in computer science from Columbia University, and an MBA from Stanford Graduate School of Business. 

On the personal front, one of his big goals has been to impart his love for ’80s music to his children, and has made some progress with the British rock band, Queen’s ‘Another One Bites the Dust’. 

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he audience. So much so that Pandit Jasraj walked up to them on stage, blessed them and appreciated their performance. “Those were moments which will be forever memorable as it was our first major concert,” smile the Mohan brothers, in an exclusive conversation with Global Indian. Lakshay and Aayush, who have immense following among music lovers in India and abroad, have been performing globally since 2009. The first Indians to be invited to perform at the Grammy museum in Los Angeles, some of their prominent performances include Symphony Space, New York, Berklee College, Boston, Abbey Theatre, Dublin, David & Dorthea Garfield Theatre, San Diego among others.

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In April 2015, the Grammy Museum, Los Angeles, was organising a year-long exhibition on music legend Pandit Ravi Shankar. The Mohan brothers were invited to perform on the opening day of the exhibition titled "Ravi Shankar : A Life in Music.”

“This concert saw us present some of the oldest Indian classical compositions to the western audience along with our collaboration with the American Cellist Barry Phillips,” say the Mohan brothers, who also performed a piece composed by Pandit Ravi Shankar as it was the opening of exhibition on his life and music.

The jugalbandi approach

Their musical repertoire is very traditional but they have redesigned their presentation which makes it better to connect with today's listeners.

“Our Jugalbandi is an example of extensive coordination and a deep understanding of each other's 'musical vision. Practising and performing music together for almost 14 years now, it comes naturally to us,” say the renowned musicians, who will soon be finalising their album of 'Malhars' — the rainy season ragas that will have some of the most signature compositions of Maihar Gharana.

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“We have been handed over a vast treasure of traditions enriched by great musicians by two generations of Gurus. For us, the goal is to bring to the listeners the pure quality of this music,” say the musicians, whose album "The Hidden Harmony" got nominated for Best Classical Instrumental award at the Global Indian Music Academy (GIMA) Awards 2016. The album was a recording of a Live Concert held at Abbey Theatre in Dublin in 2015.

Challenges 

What kind of challenges do they face when performing live ? “On stage, we have to understand what the person is trying to convey during the musical dialogue or a sawal-jawab sequence and improvise instantly on a similar theme,” explain the Mohans, who have also been nominated for the Global Indian Music Academy awards for Best Classical  Instrumentalists.

The Mohan brothers believe that both artists in a duet must be on an equal level. “Neither of them should appear to be playing like a soloist or an accompanist. We indulge in a playful  competition on stage but at the same time have high respect for each other.”

They say that the choice of Ragas and it’s duration is often decided by the nature of audience at the concert. “If most of the people in audience are new to classical music, then it is better not to play any Raga for too long,” explain the maestros, who have given lecture-demonstrations at various universities including Wayne State University, Detroit and the University of Arts, Philadelphia.

Lakshay says the Indian classical genre unlike any other form, has the beautiful part, which is spontaneous presentation of a raga. “So our thinking process never gets saturated and we always see new horizons while playing a raga,” he says.

Passion to perform

“Over the years, we have realized that the real joy is to find what you connect to the most and be able to follow it, perfect it and grow closer to it passionately throughout life,” elaborates Aayush.

Among the many highlights of their musical journey has been performing with Anoushka Shankar and other disciplines of Pandit Ravi Shankar at the iconic Royal Festival Hall, London to celebrate his 100th anniversary. “It was a very special experience for us as we composed few fresh pieces which were added to his old composition in his Raga Tilak Shyam,” say Mohan brothers.

When not immersed in music, what do Mohan brothers like to do ? “I am passionate about cars and love going on long road trips and try new cuisines,” says Lakshay. As for Aayush, he likes to indulge in painting, creative designing and audio mastering, besides reading about history and archeological facts.

 

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ded her breakout role in Bridgerton. Reflecting on this meteoric rise, she had acknowledged in an interview with The Guardian, “I’ve potentially had the biggest success, in my professional life, in the second thing I’ve ever done.” However, the actor dreams of even bigger opportunities. “I’m not saying I’ll never do anything grander than Bridgerton. I hope that’s not the case – and I have big ambitions. It’s just rather bizarre that it was the beginning of my career. I think it has really warped my sense of achievement,” she said.

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Tamil Nadu connection and Oxford education

The only child of two doctors from Tamil Nadu, Charithra Chandran calls her parents a ‘case of classic economic migrants’ who moved to the United Kingdom before her birth. Her endocrinologist mother and surgeon father separated quite early, and the actor has no recollection of their days together. At the age of six, she was sent to a boarding school as her parents were too busy with their careers but Charithra grew up being close to both.

“My parents are polar opposites. I always say I’m in the middle: less hard-working than my dad and less intelligent than my mum. But as a combination, it has enabled me to be high-achieving enough,” she mentioned.

Her education revolved around modern languages, and classical literature. Just like her fluency in English, she is comfortable in Tamil, and has played hockey and netball at county level.

After school Charithra Chandran had joined the prestigious Oxford University where – despite spending most of her time doing drama – she earned a first-class degree in philosophy, politics and economics.

Indian Actor | Charithra Chandran | Global Indian

Transformative experiences

While her education at Oxford University shaped her personality, it was her gap year experiences that she describes as truly 'transformative.' She spent it traveling, working as a waitress, and serving in the constituency office of her local MP. These experiences ignited a passion for social justice, a cause she continues to be deeply committed to.

Upon graduating, Charithra Chandran was ready to start a job with an international consultancy firm, but couldn't shake the feeling that it wasn’t the right fit. So, she chose to take another year off before committing to a demanding 70-hour-a-week job. Then the pandemic struck. As she watched her parents head to work in their hospitals daily, she took action by setting up a food bank.

“This was the time I became introspective about what I wanted to achieve and what I would regret. I was like, ‘I have to give acting a go',” she shared.

Finally identifying where her interests are, she sent emails to acting agencies, and two months later, got signed for Alex Rider. Even before filming ended, she had got the role of a lifetime; in Bridgerton.

While considering herself lucky, Charithra Chandran believes that there is another side to her good fortune. “In getting signed to my agent, I was a beneficiary of the Black Lives Matter movement. Everybody took stock of how diverse their looks were and – whether cynically or beautifully – they were like, ‘Oh, shoot, we need more people of colour,’” she remarked.

 

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The 27-year-old is aware of the intersectionality of race in her industry. “As a brown actor, my experiences aren’t going to be the same as those of my white peers.” She understands that she would have lesser opportunities, and hence has a plan B ready.

From pleasure to purpose

Charithra harbours ambitions to make a difference in the lives of people in India. If opportunities in acting start diminishing, she plans to shift her focus back to her other passions. The Indian-origin actress has a dream of setting up a micro-community near her grandparents’ home in Tamil Nadu, where she aims to establish solar-powered factories operated by women who will share the profits. Her goal is to demonstrate alternative models for running businesses and communities, proving that profit maximization doesn’t have to be the sole priority.

“I believe life is divided into periods of purpose and periods of pleasure,” she remarked, “and my acting career is a period of pleasure.” However, the actress also views acting as a path that can intersect with purpose, especially when it conveys a positive message to society.

[caption id="attachment_39138" align="aligncenter" width="525"]Indian Actor | Charithra Chandran | Global Indian Indian Actor | Charithra Chandran | Global Indian[/caption]

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Meet Teja Chekuri, the global F&B maverick who shaped India’s craft beer market

(August 7, 2023) How does a young engineer end up as the President of a company that owns a chain of restaurants, microbreweries the size of a gated community, and other food and beverage hotspots that are perennially popular? Teja Chekuri is one such entrepreneur born with vision and foresight. He says, in an exclusive with Global Indian, “After my master’s at Gannon University in Eire, Pennsylvania, I worked at Metlife and UPS. Then I set up my own IT services company. While travelling around the US, I observed that microbreweries were popular and I thought of setting up one in India. I was planning to move back to India and there were three cities with microbreweries already running – Bengaluru, Pune and Gurgaon. I saw the opportunity, wanted to have the early mover advantage and decided to go for it.” [caption id="attachment_43334" align="aligncenter" width="441"] Teja Chekuri, founder of the microbrewery Prost, in Hyderabad.[/caption] Microbreweries to Macro Businesses Teja’s food and beverage outlets span across India, the US and Canada. He started with Prost, a microbrewery, in Koramangala, Bengaluru in 2012. Though hailing from Telangana, the lack of permissions made him choose Bengaluru; he eventually launched Prost in Hyderabad in

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/h4>
Teja’s food and beverage outlets span across India, the US and Canada. He started with Prost, a microbrewery, in Koramangala, Bengaluru in 2012. Though hailing from Telangana, the lack of permissions made him choose Bengaluru; he eventually launched Prost in Hyderabad in 2016.

Simultaneously, based on his observations of the Indian cuisine served in the US, he decided to set up a chain of restaurants that would be unapologetic about their spicy foundation – essentially Andhra and Telangana food – not tweaked to suit the American palate. “In 2015, we launched Godavari in Woburn, 20 minutes away from Boston, Massachusetts. We did not want to do the sweetened versions of curries. We were not afraid to make it spicy; why should we change our food?” he asks.

[caption id="attachment_43320" align="aligncenter" width="581"]Prost Prost, Hyderabad.[/caption]

It might have seemed risky to many but incredibly, Godavari received a positive response, and is now in over 30 locations across the US and in Toronto, Canada. With plans to launch 21 more branches in the near future, with the latest ones set up in Denver, Colorado and Princeton, New Jersey, Godavari is present in Delaware, Toronto, Tampa, Jersey City, Minneapolis, Orange County, Atlanta, Columbus, Woburn, Philadelphia, Naperville, Houston, Schaumburg, Kansas, Charlotte, Cincinnati, Edison, Hartford, Herndon, Morrisville and Rhode Island etc. Despite 30-40 per cent of the menu changing once a year, the thali, the Andhra Chicken Curry and the Hyderabadi Dum Biryani are its most popular items. Godavari also serves idlis, dosas, sambar and rice and uluvacharu – dishes familiar to the fairly large Telugu speaking diaspora. And, the flagship Woburn restaurant, is still the biggest crowd puller, contributing over 300,000 USD to the company’s turnover every month.

Expanding Indian Cuisine’s Frontiers

Under the Godavari Group of Restaurants in the US, Teja continued to expand. Following the quick service restaurant model, Vaanga, serving fusion Indian food was started in 2017 in Boston. He then launched Madras Dosa Company [MDC] in 2021 in Seaport and Harvard Square, in the same city. He refers to MDC as a “Subway for dosas with a set menu – two kinds of batters, two chutneys [coconut and ginger; peanut is not used due to people’s allergies] and toppings like karam podi, sweet chocolate, onion, Horlicks, and more. There is even a Lays [chips] and an ice cream dosa available for kids. We are now looking to launch MDC at Times Square in New York too,” he reveals.

This was followed by 1947 – Truly Indian – a fine dining brand serving North and South Indian cuisine in Norwood, Massachusetts also in 2021. The next two ventures he has lined up for Boston include an Indian gastro bar called ‘Don’t Tell Aunty’, serving fusion food, and drinks concocted with Indian spices. The other is Boston Halal, following the quick service restaurant model, serving Mediterranean food.

[caption id="attachment_43322" align="aligncenter" width="692"]Prost Madras Dosa Company, Seaport.[/caption]

This year, Teja incorporated all his brands into the Golden Horn Company, of which he is the President. His initial investment of six crore rupees now fetches a neat turnover of Rs 250 crore. In the US, his partner who handles operations is Kaushik Koganti and Sree Harsha Vadlamudi partners him in India.

The company has clearly defined roles and demarcations. He says, “Every menu goes through six months of trials and tests; we have streamlined operations and 40 staff members oversee different departments for all the chains. Maintaining the highest standards is a must. It was tougher to get permissions and licenses in some cities and others were easier. But, ensuring that all the dishes taste the same across the outlets remains a challenge.”

The India Growth Story

Next on the anvil is Pangeo – a lounge bar on Bengaluru’s Brigade Road, spread over 20,000 square feet – to be launched shortly. And the world’s largest microbrewery spread over two acres, or 1.4 lakh square feet, in Marthahalli in Bengaluru again. Teja is looking at opening new outlets in Hebbal, Kanakapura and cities like Nagpur. Purple Potato, in Hyderabad’s Financial District, serving what he calls borderless cuisine, is also due to open its doors shortly.

Milestones and More

What could perhaps be his company’s biggest milestone this year though, has been his investment of buying a whopping nine franchises of Dunkin’ Donuts in the US. He says, “For two years, we have been trying to acquire these franchises. The company has very stringent rules about who they give them to. After evaluating us for a long time, they gave us their approval. We invested 18 million USD into acquiring nine of them in different locations.”

How does he stay ahead of the game? It is almost like he knows what is going to be the next big trend and gets on it before his competitors do. He says, “The food and beverage market is a volatile one. If you want to grow, you have to keep changing and evolving. You have to know what people want to eat when they dine out, all over the world. Currently, pan-Asian food is the popular trend.”

[caption id="attachment_43335" align="aligncenter" width="639"] Pangeo lounge bar, Bengaluru.[/caption]

If he didn’t have enough on his plate already, Teja has also been nominated to the Forbes Business Council, a prestigious networking platform where he is expected to give advice as a mentor, write articles and be part of expert panels, in business affairs.

With a busy lifestyle, long hours included, how does he maintain a work-life balance? He says, “I travel a lot for work, but when I am in Hyderabad, I make it a point to go home early to spend time with my wife and two daughters. I go to the gym every day and I catch up on my reading on flights.”

Teja’s career trajectory seems unstoppable with multiple food and beverage venues. His business could well become a case study at a business school in the future.

  • Follow Teja Chekuri on Instagram and on his website.
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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

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, 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 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.

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About Global Indian

Global Indian – a Hero’s Journey is an online publication which showcases the journeys of Indians who went abroad and have had an impact on India. 

These journeys are meant to inspire and motivate the youth to aspire to go beyond where they were born in a spirit of adventure and discovery and return home with news ideas, capital or network that has an impact in some way for India.

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