Global IndianstoryIn the footsteps of Guru Nanak, turban traveller Amarjeet Singh, 61, drove 40,000 km across 6 countries

In the footsteps of Guru Nanak, turban traveller Amarjeet Singh, 61, drove 40,000 km across 6 countries

Written by: Charu Thakur

(April 28, 2022) Age is just a number – the adage perfectly fits this “61-year-young” retired garment exporter Amarjeet Singh Chawla who travelled from Delhi to London by car at an age when most hang up their boots. The passion to travel the world in his gaadi took him on a journey across 33 countries, and earned him the moniker of the Turban Traveller. “It was a life-changing journey. Everyone has dreams, but not many fulfill them as they don’t have the keeda (urge). I knew I had to do it, and it changed my perspective on life. Such journeys change you within, and what is life without growth,” Amarjeet tells Global Indian.

As a youngster, he wanted to go backpacking around the world. Yet the 70s were different. So, he put his dream on the back burner, for when he retired. At 59, he decided to take a journey that not many take – he drove 40,000 km across the world. “I think 45 is an apt age for retirement. You are healthy enough to travel. I retired late at 58. But being on your own, interacting with the locals, and chasing your dreams at that age. It is worth the wait,” adds Amarjeet who has been on several spiritual journeys in the past few years spreading the message of Guru Nanak Dev and Sikhism.

Amarjeet Singh

A chance meeting changed it all

Born in 1959 in Kanpur to a businessman father, and homemaker mother, the Delhi-based Amarjeet was raised by his maternal grandfather. Passionate about cars since childhood, he loved bribing his driver with his meagre pocket money to let him drive at just nine. “I had my first accident at 13,” laughs Amarjeet whose love for adventure saw him hop on his Royal Enfield to the mountains. A chance encounter with a couple from Holland changed his perspective. “In 1979, I met a couple who was backpacking across the world and were in Faridabad. Their adventurous journey triggered something. So, with my best friend, I decided to travel the world on a bike. But bauji (grandfather) nipped my dream in the bud saying, “Puri zindagi hai dream pure karne ke liye. Abhi kaam karo (you have your whole life to accomplish your dream, now it’s the time to work),” reminisces Amarjeet who listened yet the dream was alive in his heart.

“Life went on. I got married in 1981 and started a family. I travelled the world, did cross country in rented cars, yet that dream to travel the world kept nagging at me,” says Amarjeet.

Turban traveller | Amarjeet Singh

Chasing his dream at 59

After retiring from his garment business in 2018, Amarjeet resolved, “I had this paagalpan (madness) to fulfill my dream. I think one should try to do everything they couldn’t, and tick their bucket lists,” adds Amarjeet. Jumping into his Toyota Fortuner, four months of preparation later – visas, permits and permissions, he was ready to rev on a journey of a lifetime. “I make short films, and decided to make a web series, and explore the route from Patiala to Paris. I knew this was the best opportunity to fulfill my dream,” says Amarjeet, who obtained seven visas from India. “It’s better to plan from India as getting permissions and visas is a tedious job,” adds the turban traveller.

In July 2018, he kickstarted his journey from Delhi and moved through Nepal, China, and Uzbekistan to Russia, Poland, Estonia to Germany, Netherlands, Belgium, and France to reach London in January 2019 which cost him between ₹35-₹40 lakh. “Those 145 days on the road changed me. Travelling by road throws you out of your comfort zone, and that’s when growth happens,” says Amarjeet who befriended many, stayed with locals, and shared meals.

Yet, the reunion with the couple from Holland tops his memories. He had tried contacting Judia on social media – and found her in the Netherlands, “It was such a surreal experience and so emotional,” says Amarjeet who thrilled to meet his inspiration 40 years later.

His turban and his car with personal messages scribbled all over purred across Europe and Asia. Onlookers were undoubtedly curious. Infact, leaving Delhi, his father scribbled his blessing on the car. Slowly, others scribbled in, and today, it’s an art and blessing cornucopia on wheels. Overwhelmed with the love, he believes he carried those well wishes on the journey as well. “Europeans care about dreams, so they were mesmerised,” adds the Sardar who wryly admits that his turban and car grabbed eyeballs. “My colourful outfit and turban invited many inquisitive souls,” says the turbaned traveller who met Hollywood actor Arnold Schwarzenegger in Budapest.

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From adventure to spiritual

His spiritual journey is inspired by Guru Nanak Dev’s four udasis (travels). “Guruji travelled by foot for 28 years, we just did the same journey by car. It coincided with his 550th birth anniversary, and I wanted to pay him a tribute. I travelled 44,000 km across 29 states including six countries – Pakistan, Nepal, Bhutan, Myanmar, Bangladesh and Sri Lanka in his footsteps,” says Amarjeet who has stacked 245 episodes that were telecast on a Punjabi TV channel, adding, “It was a symbolic journey to spread the message of brotherhood, equality, peace, and love.” On song, he took two more spiritual journeys across India with his wife Sweety. “I realised that jeene ke liye sirf roti and chhat chahiye (to live, one only needs food and shelter). Rest is luxury,” smiles the travelling Sikh. When a German reporter asked, “a world tour? Yet, had I seen India?” So, the turban traveller decided to go desi too. Originated in the 15th century, Sikhism preaches devotion, truthful living and equality of mankind. And Amarjeet is keen to spread this across as much as possible through his journeys.

Amarjeet Singh with his wife Sweety

“Every journey is a life lesson, and learning,” says the turban traveller who is in the US to buy a caravan for his upcoming big trip – Patiala to Paris in 2023.

An inspiration to any dreamer, “Junoon (obsession) is what keeps a dream alive. Nothing is impossible. The water doesn’t boil at 99°C, it needs that 1°C. 99 percent is 100 percent failure. So go for that 1 percent,” advises Amarjeet the travelling Sikh who declares, “go chase your dreams. The world awaits.”

Vroom across the globe:

1. Get visas in advance from India, it saves time and helps at borders.

2. An international driving license is a must. Get it by submitting passport, visa and a form at the Regional Transport Office (valid for a year).

3. Rented or borrowed cars require a letter from the owner.

4. International car insurance is a must. While you cannot apply from India, it can be done at a country’s border.

5. Carry tents to save on lodging.

Follow Amarjeet Singh Chawla on Instagram, Facebook and YouTube

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Published on 28, Apr 2022

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Chef Avin Thaliath: Transforming India’s baking landscape, one pastry at a time

(November 17, 2024) Dr. Avin Thaliath is redefining India's baking landscape with a blend of science, culture, and artistry, transforming baking from a foreign concept to an accessible art. His journey began in the aromatic kitchens of Kochi, but it was his studies in pastry-making in France that became a turning point. Trained in traditional French techniques, Avin returned to India with a bold vision: to bring world-class pastry education and innovation to the country. Co-founding the Lavonne Academy of Baking Science and Pastry Arts in Bengaluru, he set out to blend European precision with Indian flavours and conditions, inspiring a new generation of bakers. At Lavonne, Avin combines hands-on practice with deep culinary science, introducing students to techniques like autolyse and sourdough fermentation, and teaching them not just how to bake, but why each technique works. His dedication to creating an inclusive baking community and educating future chefs is paving the way for a uniquely Indian take on the art of pastry-making. [caption id="attachment_60121" align="aligncenter" width="547"] Chef Avin[/caption] His culinary journey began long before he ever donned a chef’s apron. It started in the kitchens of his childhood summers in Kochi, where he spent countless hours watching his mother

> Chef Avin[/caption]

His culinary journey began long before he ever donned a chef’s apron. It started in the kitchens of his childhood summers in Kochi, where he spent countless hours watching his mother and grandmother cook. “I discovered early on that I had a peculiar nose for flavours,” Avin tells Global Indian. “I could pick out subtle differences in the same dish served twice. The sensitivity, along with the rich textures and tastes I experienced in their kitchens, laid the foundation for my future as a chef.”

These early encounters ignited Avin's passion for food, but it wasn’t just about nourishment—it was about memories. For him, food became synonymous with emotion, a connection which continues to influence his approach to cooking today. “Flavours have the power to evoke memories and emotions,” he says, of the principle central to his work as both a chef and educator. Having worked with two of the country's largest hotel chains, the Taj and the Orchids, he was part of the team which catered to dignitaries like Dr. A.P.J. Abdul Kalam and President George W. Bush.

Discovering His Passion

Interestingly, Avin Thaliath didn’t set out to be a baker. While he had always enjoyed food, it wasn’t until a scholarship took him to France that he found his true calling. “I didn’t have the skills of a baker yet,” he admits, “but it was in France, during my internship, that I formally trained and fell in love with baking.”

Chef Avin | Global Indian

Working alongside a seasoned French chef who recognised his potential, the 39-year-old was handling intense shifts on his own. It was here, he baked his first baguette, an achievement he remains proud of. “I have an entire film roll of photographs of it,” the chef recalls with a smile. This experience marked the beginning of his lifelong fascination with the science of baking—a journey which has taken him across kitchens and classrooms, from Europe to India.

Avin’s approach to baking is unique, combining a deep understanding of the science behind ingredients with a respect for cultural traditions. “Baking is more than just mixing ingredients,” he explains. “It’s about understanding how those ingredients interact on a molecular level.”

His experiments with techniques like sourdough fermentation and the autolyse method have allowed him to refine not only European breads but also Indian breads. “Autolyse, where you let flour and water rest before kneading, can save up to 80 percent of the usual time required for gluten development,” he shares.

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Blending Ideas

Upon his return to India, Avin Thaliath found no place where he could practise the techniques he learned abroad. This led him to start Lavonne Academy in 2012, India's first international baking sciences and pastry arts academy, where he teaches aspiring bakers by blending his scientific knowledge with cultural context. “I want my students to understand not just the ‘how,’ but the ‘why’ behind traditional and modern techniques,” he says. This philosophy allows him to introduce his students to the complexities of baking, while also encouraging them to innovate and create new flavours reflecting their unique backgrounds.

Baking in India presents its own challenges, from the varying quality of flour to the impact of humidity and heat on the baking process. “Flours like T-55 or T-45 don’t have direct equivalents in India, so we have to adapt,” he explains. Success, he believes, comes from knowing how to ‘tame’ these ingredients. “Fifty percent of the battle is understanding your ingredients,” he says, noting how climate and local conditions play a crucial role in shaping the final product.

From Teaching to Writing

For the baker, one of the high points of his career has been the opportunity to return to Christ University, his alma mater, as a professor. “It’s rewarding to give back to the same institution where I nurtured my talents,” he says.

Now, Avin Thaliath is focused on passing the knowledge he has gained to the next generation of chefs. His new book, A Baker’s Journey, is his way of giving back to the culinary community.

The book explores the science and art of baking, explaining how ingredients like flour, yeast, and eggs interact to create flavor and structure. It emphasizes the importance of precision, blending traditional techniques with modern innovations. The book aims at making baking accessible for both hobbyists and professionals.

“I realized there was a gap in the literature,” he explains. “No one has yet attempted to combine the three crucial aspects of baking I focus on: the science, the art, and the anthropology. As an Indian chef, I felt it was important to contribute this perspective to the global culinary dialogue, as no Indian author has previously undertaken such a comprehensive exploration of baking”

Avin’s philosophy is grounded in hard work and resilience, qualities that have carried him through the toughest challenges. “There’s no substitute for hard work,” he tells his students. “It’s what will carry you through the toughest challenges. Smart work comes later, but the foundation of hard work is what matters.”

The Legacy of a Baker

The baker’s journey is far from over, but he has already achieved what many only dream of—success in his field, the ability to pass on his knowledge, and the chance to give back to the community which shaped him. For Avin Thaliath, it all comes back to his roots. “This book is inspired by my mother, Pauly Mathew, and my grandmother, Mary Paul Vithayathil. They were the ones who first showed me the magic that happens in the kitchen,” he notes.

Chef Avin

When he’s not teaching or writing, Avin enjoys experimenting with new ingredients and thinking about how he can make baking accessible to everyone. “My goal is to simplify baking for the everyday home baker,” he says, “to make it something anyone can enjoy, even if it’s their first time.”

Dr. Avin Thaliath’s story is one of innovation and following his passion. “There’s something truly special about creating food and bringing people together,” he reflects. And with his new book, he hopes to inspire others to embark on their own culinary journeys—guided by the same love for flavours and the art of baking that has shaped his life.

QUICK TAKES

Favourite dessert? Crème caramel – the most difficult dessert to make
A baker you look up to? Chef Antonio Bachour, Chef Carlos Mampel and my mother
One dish you haven’t ever cooked and why? I’ve never cooked something without involving heart and soul.
Patisseries you like eating at: A small little bakery in Turkey where I ate simit, at Café Nantes, a bakery where I discovered the best bagels and Lavonne Café.

Follow Chef Avin on Instagram

Village Roots to Global Plates: Chef Suresh Pillai elevating Kerala cuisine on the world stage

(October 25, 2024) It’s a cool winter morning in London, and the bustling streets outside can’t match the calm and focus inside the Michelin-starred Veeraswamy restaurant. In the kitchen, Chef Suresh Pillai works his magic—perfecting the flavours of his signature Kerala-inspired dishes. It’s hard to imagine that this man, revered as a culinary genius, once worked as a waiter earning ₹450 a month. His journey from a modest beginning in a small town in Kerala to becoming a celebrated name in London's elite culinary circles is nothing short of extraordinary. Humble Beginnings and Early Struggles Born and raised in Chavara Thekkumbhagom, a sleepy village in Kollam, Kerala, Chef Suresh's early life was far removed from the glitz and glamour of Michelin-star kitchens as his parents were coir labourer. Financial constraints meant Pillai had to abandon his academic pursuits early on. He left school after class X, but his thirst for learning and ambition to break out of his circumstances never waned. [caption id="attachment_58528" align="aligncenter" width="806"] Chef Suresh Pillai[/caption] At 17, Pillai took on various jobs, including a security guard. However, the long solitary nights filled him with dread, and soon, he found himself in a new role — a waiter

ian" width="806" height="454" /> Chef Suresh Pillai[/caption]

At 17, Pillai took on various jobs, including a security guard. However, the long solitary nights filled him with dread, and soon, he found himself in a new role — a waiter at Chef King - a restaurant in Kollam. Earning a meager salary of ₹450 per month, the young Pillai would work long hours, but it was here that he stumbled upon his passion for cooking. As he helped in the kitchen with odd tasks like chopping vegetables and meat, he began to feel drawn to the culinary world.

"I never thought I would be a chef,” he recalls. But, working in that restaurant, watching the cooks, and helping out, "I slowly realised that I have an interest in cooking." Over time, the passion grew, and he transitioned from a waiter to a cook on the persistence of the chef, soaking in all the knowledge he could from the chefs he worked alongside. But he was just getting started.

The Journey of a Thousand Miles: From Kollam to London

Kerala's cuisine, with its rich and diverse flavours, has always had a special place in the hearts of its diaspora, especially in the UK, where the Malayalee community has long craved authentic flavours of home. Chef Suresh was poised to take these familiar flavours to a global audience, but the road was anything but easy. After gaining experience in regional cuisines across Kerala and Bengaluru, Pillai dreamt of working in a five-star hotel. However, the lack of a formal degree in hotel management was the biggest roadblock for Chef Suresh. Despite excelling in cooking tests, he often was rejected due to the lack of a degree.

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After much effort, he landed a job at The Leela Palace in Bengaluru, but the position came with a harsh reality: despite his years of experience, he had to join as a trainee due to his lack of formal culinary education. He had to forgo his 12 years of experience, but I knew this was my chance to grow. "I got an insight into the working of an organised hotel industry, their methods, and best practices. This changed my career and helped me to grow as a professional chef," said Pillai. He persevered and within two years, became an integral part of the hotel's kitchen.

It was this determination and drive that eventually led him to the iconic Veeraswamy restaurant in London. Founded in 1927 by a British man, Edward Palmer, who married an Indian lady, Veeraswamy at Piccadilly Circus is the UK’s oldest Indian restaurant, known for serving royalty, celebrities, and politicians. His appointment to work at London's first Asian restaurant was a pivotal moment in his career. The restaurant, while predominantly known for its North Indian cuisine, offered Pillai the opportunity to introduce authentic Kerala dishes, adding his personal touch to the menu. His cooking was a hit, and soon, he was a name to be reckoned with in London's elite culinary circles.

Challenges on the International Stage

However, his rise wasn't without its challenges. Transitioning to life in London, while exciting, was filled with difficulties. For one, navigating the British culinary world as an Indian chef came with cultural and professional hurdles. "I had never travelled outside Kerala, let alone India, before moving to London. It was a completely new world," Pillai recalled.

Chef Suresh Pillai | Global Indian

Despite these challenges, he thrived. His crowning moment came when he was selected to compete in the BBC MasterChef competition, becoming only the second Malayalee chef to make it to the iconic show. He dazzled the judges with his fish curry made with mackerel and green mangoes — bringing the flavors of Kerala to the world stage.

"MasterChef was a dream come true," Pillai said, adding that he had applied multiple times before finally making the cut. His appearance on the show catapulted him to even greater heights in the UK’s culinary scene, but perhaps more importantly, it made him a hero for the Indian diaspora.

The UK’s Love for Kerala Cuisine

As Malayalees settled in the UK, which currently is a population of 45,000, they longed for the flavours of home — dishes like fish curry, appams, and traditional sadyas. Kerala cuisine, known for its use of coconut, spices, and seafood, began to gain prominence in London with more restaurants offering the cuisine. Soon, thanks to Chef Suresh Pillai, Veeraswamy became a hotspot for not only the Indian diaspora but also for Londoners eager to explore the unique tastes of South India. Today, Kerala cuisine is celebrated as one of the defining elements of Indian food culture in the UK, thanks to pioneers like Pillai who have brought it to the global stage.

"In London, there’s a deep love for the familiar flavours of Kerala. Whether it's the spicy fish curries or the traditional appams, people long for a taste of home." - Chef Suresh Pillai

In a city filled with Indian restaurants, many of which focus on North Indian cuisine, Pillai's commitment to showcasing the nuances of Kerala's food set him apart.

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Life came a full circle for the chef when he, who didn't have a formal education in culinary arts, found an opportunity to deliver lectures on Kerala cuisine to hotel management students of the University of Bahamas in the West Indies. "Teaching at the Bahamas University has been one of my biggest achievements mainly because I was not able to attend and complete college myself," the Global Indian said, adding, "Their cooking style is entirely different and I showed them how fresh seafood and fresh products could be cooked together."

A Return to Roots and Family

In 2018, after 14 years of living in the UK, Pillai made a life-changing decision. Despite enjoying a comfortable life in London with his wife and two children, he yearned to give back to his homeland and share the knowledge he had gained abroad. He returned to Kerala, where he joined the Raviz Group of hotels as their culinary director. "I have learnt so much from my experience from different parts of the world in terms of knowledge, ideas and hygiene standards. Whatever I have learnt I wanted to bring it to my people," he added.

His dishes like the ‘Taste of Ashtamudi’ tasting menu, served at the renowned Raviz Hotel in Kerala, reflect his dedication to presenting the unique flavours of his homeland on an international platform.

His family, deeply connected to his journey, has always been his support system. His wife Remya and his children, Aiswarya and Sreehari, have witnessed his incredible journey from a waiter in Kollam to a celebrated chef in London. "I wanted my children to get them acquainted with India and its culture. They were living in the UK, and I realised that they needed to know the culture and life of India. I wanted them to experience both cultures so that they can choose what they think is best for them."

A Journey Far from Over

Chef Suresh Pillai's journey isn't just about personal achievement — it's about keeping Kerala's rich culinary traditions alive on the global stage. By bringing the authentic flavours of his homeland to international audiences, while staying firmly rooted in his culture, Pillai has become a beloved figure, especially within the Indian community abroad. His dedication to showcasing Kerala’s unique cuisine has helped elevate its status, making it not only known but celebrated far beyond India.

In 2021, he started his own restaurant - Restaurant Chef Pillai in Bengaluru, followed by another branch of his restaurant at Hotel Le Meridien, Kochi in 2022.

Chef Suresh Pillai

A chess player, who loves music and books, Chef Suresh remains committed to popularising Kerala cuisine. "It brought me from a small town in Kerala to the world stage, and I want to use that power to give back to my community."

For Chef Suresh Pillai, the journey from Kollam to London may be complete, but the journey of sharing Kerala's culinary heritage with the world is far from over.

Follow Chef Suresh Pillai on Instagram

Rajnish Bajpai: Driving the development of rural India through SmartGaon

(August 19, 2024) In 2015, India’s Prime Minister, Narendra Modi, traveled to the US and addressed the Indian community in San Jose, California, imploring them to give back to the society they came from and stressing that Indians abroad should be counted as “brain gain” and not “brain drain.” Among the audience was Rajnish Bajpai, who held a job at Synopsys Inc. and was deeply motivated by the PM’s speech. “I couldn’t sleep for two days after I heard the speech. I was determined to do something for my motherland,” he recalls, in an interview with Global Indian. It was this determination that soon made him start the SmartGaon initiative with his friend Yogesh Sahu, which worked towards making India's villages' smart. Things came to a full circle when the Prime Minister mentioned Rajnish and his initiative in his Mann Ki Baat program in 2018, lauding his efforts and holding him as a shining example as to what global Indians can achieve. He is the first NRI who was appreciated in the national program. [caption id="attachment_53837" align="aligncenter" width="700"] Rajnish Bajpai was lauded for his SmartGaon initiative by PM Narendra Modi on his Mann ki Baat program[/caption] By leveraging his expertise and passion,

s://stage.globalindian.com//wp-content/uploads/2024/08/Untitled-design-4.png" alt="Rajnish Bajpai | SmartGaon | Global Indian" width="700" height="400" /> Rajnish Bajpai was lauded for his SmartGaon initiative by PM Narendra Modi on his Mann ki Baat program[/caption]

By leveraging his expertise and passion, Rajnish Bajpai has made a significant difference to society, transforming rural communities through technology and innovation. His efforts have not only improved the quality of life in these villages but have also inspired others to contribute to the development of their homeland, showcasing how the efforts of one person can act as a multiplier for a community.

A rooted upbringing

Born and raised in the Taudhakpur village in Raebareli, Uttar Pradesh (the first village adopted under the initiative), Rajnish was the first person in his village to pass his tenth board exams with distinction.

He calls those years blissful. “Growing up in a village is a very humbling experience. While I sat on the ground in our school, which did not have many comforts or facilities, I really learned a lot about human resilience and the importance of relationships. We had so much time for street games, be it gully cricket or gilli danda,” he shares.

He went to complete his Bachelor of Engineering degree in Computer Science from Bhopal and his master’s degree from IIIT Hyderabad.

Sparking a fire

After moving to the US in 2013, Rajnish wanted to give back to his janmabhoomi but was not clear on the path to do it. SmartGaon was the perfect vehicle to do so and actively contribute to the country in which he grew up.

SmartGaon is an idea that is built around the five principles that can transform a village into a smart village: Swacch (sanitation), Swasth (health), Sundar (modern), Sakshar (literacy), and Swavalambhi (self-reliant). Just like a body needs five elements to thrive, Rajnish believes that society can thrive if these five fundamentals can be provided.

[caption id="attachment_53839" align="aligncenter" width="542"] Rajnish Bajpai | SmartGaon | Global Indian Rajnish with SmartGaon co-founder Yogesh[/caption]

“There are so many benefits available to the common man by the government that they are not aware of,” he states and adds, “be it as simple as prices of wheat and rice, complaints and suggestions to Sarpanch, availing of government schemes, or having access to healthcare. Raised in a village, I know the issues that plague people. From village news to requests for certificates, the app helps authentic information trickle down to the grassroots level.”

The app is easy to use, and anyone who wishes to make their village a smart village can only download it and feed information to use it to make a difference. What started with one district in Uttar Pradesh was followed by many in Madhya Pradesh, Chhattisgarh, Maharashtra, and Rajasthan, transforming the lives of people.

Currently working with 20 villages with a focus on 3E development: education, employment-based skills, and entrepreneurship assistance, the initiative is making its presence felt at the grassroots level.

Making an impact

The SmartGaon Mentors program trained 1,500 students in 21st-century skills, including coding and imparting others that leverage technology. An early success was building 243 quality toilets in 48 hours in Taudhakpur with the help of district administration and village support. Security measures, such as CCTV and public address systems, increased PDS distribution from 30% to 90%. School infrastructure improvements boosted attendance from 20 to 140 students, earning an award from the Chief Minister.

The SmartGaon model aims for holistic development, starting with smart schools with clean drinking water and toilets, smart classrooms, cleanliness, tree plantations, beautification, electricity connection, and clean drinking water for each household, healthcare, waste recycling, better road connectivity, and sanitation facilities—all things small and big that have an impact.

The biggest change the SmartGaon initiative has brought about is that many NRIs came forward, bringing with them resources and skills, which created a ripple effect. As Rajnish juggles his job with his initiative (working on the weekends), this has helped create a community of changemakers.

“When you have the passion to do something, you find a way,” smiles the change agent and adds, “When you give 5% of your time to society, you can actually create an impact that future generations can take advantage of. So many people ask me how to give back to their motherland. I say, Do it by giving your time.”

Advise to next gen

Rajnish Bajpai | SmartGaon | Global Indian

As many young Indians seek opportunities abroad in record numbers, Rajnish’s advice is simple and straightforward. He says, “Many youngsters think that language is a barrier as they come from rural backgrounds and cannot speak perfect English. Remember that your ideas are what matter most. If you keep learning, you are in the right direction.”

He also implores the young to not lose touch with their roots (similar to Japanese and Chinese students who move overseas yet remain connected to their values) and think about giving back to society. “While you learn new skills, remember that the same skills are transferable to improving society. From Gen AI to tech transformation, try and ensure that you use them in real life too.”

When not juggling his work, Rajnish loves to spend time with his wife, Ojaswi, traveling to the national parks in US and enjoying the small joys of life.

Rajnish Bajpai's journey exemplifies Mahatma Gandhi's wisdom: "The best way to find yourself is to lose yourself in the service of others. He has demonstrated the impact of what one determined person can make with their passion.

Learn more about SmartGaon on their website

Indian filmmaker Dr Rajah Balakrishna: His film September 13 on Covid warriors out in Feb ’22

(January 18, 2022) When his father gifted him a still camera at the age of 15, Rajah knew deep down that his passion for photography will soon become a full-fledged career. “I don’t even remember what camera it was, but I ended up shooting a lot of photographs with it,” says Dr Rajah Balakrishna. A few years later, when he watched a Shivaji Ganesan film, he realised that he wanted to be an actor too. The man behind eight UNESCO films and many regional films has left a mark in Abu Dhabi where he worked as a film maker for over two decades. Then, his roots called out to him, and he came back to Bengaluru. He is now set to direct, act, edit and cinematograph his first multi-lingual feature film about Covid 19, honouring doctors and frontline workers September 13. An alumnus of St John’s High School (Bengaluru), Rajah completed BCom at Bangalore University, MA in mass communication and journalism at Bombay University in 1972, and a PhD in cinema from the UK. His thesis - comparing audience reaction and realisation in cinema across 15 countries – was to endow him with the tools to create a cine legacy.

e tools to create a cine legacy.

Indian filmmaker | Dr Rajah Balakrishna | Global Indian

His visual stories gave him multiple accolades - from UNESCO - recognition for documentaries on culture and heritage of the Gulf, the Karnataka State Udyog Award for creating public awareness films, the award for best traffic awareness film from the police department of Saudi Arabia. A recognition from the National Orthopaedic Council of India and Lions International for an innovative video about the human eye came in too.

“My documentaries usually capture real, existing culture, while my films are fantasy, though inspired by life. Both are different worlds, and I enjoy both,” says Dr Rajah Balakrishna in an exclusive with Global Indian.

Balakrishna’s grasp and intuitive eye has given him a unique perspective over the decades. He has done five films in Kannada, one in Malayalam, one in Tamil, one in Arabic (where he acted too). But it’s his documentaries for UNESCO – eight - where he shone with cinematography, direction and editing. Other documentaries, serials, 40 plus corporate ads - The list is long and impressive.

Middle East calling

After stints in Chennai and Bengaluru for a Karnataka trade publication, Rajah moved to Abu Dhabi in 1982. The Gulf expatriate was on song as he turned his passion into a career of cine magic. He joined the audio-visual department for Al Jazira Group, scripting, editing and directing documentary films. Recognising his creative potential, the government-run Abu Dhabi Cultural Foundation invited him as the TV and film division producer in 1996. It was to be his home for the next two decades.

At what was to become the Abu Dhabi department of culture and tourism, Rajah set up a state-of-the-art film production unit and single-handedly shot and edited a dozen films highlighting the heritage of the Gulf, many made for UNESCO. “It is during these years that I learnt about a variety of new technologies. Today, my biggest learning from the Gulf has been the use of digital technologies for high-quality film-making,” he adds.

Indian filmmaker | Dr Rajah Balakrishna | Global Indian

He is happy to be back to his hometown, and lives with his wife, and has two daughters. Incidentally, Rajah’s brother – Rajah Vijay Kumar – a scientist, recently created a “scalene hypercharge Corona canon (SHYCO-CAN),” a device which pumps out large electrons in the air to potentially kill Covid virus in the air. The device is currently gaining global acceptance.

The ghar wapsi

After more than two decades, this film encyclopaedia, who had earned a name in the Middle East, returned to India (2018) to set up his own studio at his ancestral house in Bengaluru (Rata Communications). He has reinvented the craft, and today helps educate young enthusiasts in emerging techniques of phone photography and film-making. “My film-making endeavours give me the opportunity to interact with a lot of youngsters across various spheres and these interactions help me understand the changing world and stay relevant,” adds the avid cinema buff.

Indian filmmaker | Dr Rajah Balakrishna | Global Indian

It was only a matter of time before Sandalwood turned to Rajah to edit movies using state-of-the-art digital FX and techniques. Over the years, he has also acted in a few Arabic, Malayalam, Tamil and Kannada movies.

Direction, screenplay and editing

For this man for all seasons of cinema, the journey continued. In the second half of 2021, Rajah took on the task of writing the screenplay, editing and directing a full-length Kannada language feature film, September 13, with Malayalam, Tamil and Telugu versions, due to release in February 2022. Audiences will see Rajah acting in a pivotal role – in this story of a sister who becomes a nurse only to be welcomed rudely by the Covid-19 pandemic which spreads to her native village, and she tests positive. The film is a tribute to the relentless efforts of doctors and front-line staff with a tagline, “A film born out of the Covid experience.” Rajah says, “Nurses are true angels, who tirelessly work for the betterment of human health. This fact hugely attracted me towards taking up the September 13 project.”

Indian filmmaker | Dr Rajah Balakrishna | Global Indian

The irony

During the interview Rajah was quarantining after completing all his outdoor schedules. “Look at the irony. Four of my team members tested positive for Covid during our shooting. Thankfully, they are doing alright and all of us are looking forward to the film’s release soon,” says the man who juggles many roles.

The film was shot in rural Karnataka locations. “Rural folks are friendly and helpful. I really enjoyed shooting with them,” he adds. This may be the first of many cinematic ventures for Dr Rajah Balakrishna. His priorities remain steadfast - spreading the art and culture of cinema, and he is already crafting an online course in digital film making for budding film professionals.

Encouraging youngsters

Rajah personifies art. While his career is centered around editing, film making and acting, his hobbies include painting, with a hint of cooking, where he often tries to find artistic elements.

Rajah had conducted dozens of short and long workshops on digital film-making to educate and enthuse a generation of young people in the UAE. Having trained young and aspiring film-makers, he advices, “Every human being is creative. Just try thinking out-of-the-box, followed by hard work and dedication, this will bring satisfaction and success.”

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Reading Time: 7 min

Ayan and Ani Sayal: Indian-American brothers bringing authentic masala chai to New Yorkers

(February 2, 2024) Indians love their chai - no matter whether they are in India or abroad. Two Indian-American brothers with their roots in Kolkata often took to the streets of New York in search of that kadak cup of chai. But all they got was a westernised version that lacked the authenticity of a good Indian tea. This led to the birth of Kolkata Chai Co. in 2019 - which has Ayan and Ani Sayal on a mission to bring authentic tea to New Yorkers. "Kolkata Chai started with a simple idea: How do we extend the authenticity, respect, and tradition behind a cup of masala chai to NYC?" the brothers write on their website. Massachusetts Masala It was in 1987 that their parents landed in Massachusetts to fulfill the American dream, and growing up as first-generation Indian Americans, their concept of home was ever-shifting. "In 90’s America, we listened to hip hop, ate pizza, and begged our parents for a pair of Vans sneakers. Every other summer or winter, we’d spend a couple of months in Kolkata. An earth-shattering contrast, there, we would jump in monsoon puddles, eat mangsho-jhol, play cricket in the streets, and drink chai every

rast, there, we would jump in monsoon puddles, eat mangsho-jhol, play cricket in the streets, and drink chai every day," they added.

[caption id="attachment_48747" align="aligncenter" width="542"] Ayan and Ani Sanyal | Global Indian Ayan and Ani Sanyal[/caption]

The brothers often joked that the street vendors of Kolkata possessed some magical skills. "From eating bhel puri in newspaper cones to visiting the same chai stalls that our mother would frequent during her college years, we developed a deep respect for the tradition and personal nature of food," Ayan said in an interview. They would enjoy kulhad chai on the streets of Kolkata, something they missed dearly on their return to the US. "The satisfaction we got from smashing the clay bhar cups into the ground after finishing our chai was unparalleled," said Ani, adding, "There was a lore to street food. It was democratising, generational, and spoke to all socio-economic levels."

Recreating Kolkata street food charm in NYC

Upon their return from one such trip to Kolkata, they were brimming with excitement to bring the authentic desi cup of chai to the people of New York, and that led to Kolkata Chai Co. They wanted to make South Asian culture and cuisine accessible to everyone through chai and street food. "For the first 18 months after we had the idea, we would do pop-up shops and farmers markets in NYC, and got a great response. Following this success and getting a sense that people loved desi chai, we opened the NYC cafe to a line of 700 people in 2019," added Ani. Apart from chai, their menu includes Indian street food – which encompasses Kolkata-style egg rolls, samosas, chaats, and more. "We also feature seasonal menus for the fall and summer, where you can catch our ‘Ma’s Ginger Chai’, a take on the simple, yet highly effective ginger tea our mother made for us growing up. We also serve mint lemonade, which is a spin on a childhood classic we grew up with in Kolkata," said Ani.

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Betting on themselves and their food culture

However, starting their own venture wasn't a cakewalk for the Sanyal brothers due to lack of capital and resources. Moreover, they had no clue that running a food business in an expensive and competitive place like New York being would be difficult. "Barely six months into our cafe operation, the pandemic shut all the restaurants in the city down and we were forced to close," added Ani. But that didn't stop the Sanyal brothers who knew that had to bring in a new strategy to keep their business afloat. They started delivering chai in their car across NYC and shipping the chai mix across the country. "These lessons taught us to be sharp operators and we’ve been able to sustainably grow ever since," revealed Ayan.

https://www.youtube.com/watch?v=ycs6c3wRJjE

Keen to put Kolkata in NYC, they did everything to bring authentic flavours to the city. For them, a perfect cup of chai is a balance of cardamom, ginger, milk, and really strong black tea. "If you get all these things kind of perfectly done, then it makes a really wonderful, warming, and energizing drink," said Ayan, who takes care of the retail while his brother Ayan runs the marketing and branding of the brand. They are happy that New Yorkers are open to education their own palettes, and have embraced Kolkata Chai with open arms.

Seeing their parents struggle to make their American dream come true, the Sanyal brothers are telling a story of their culture through their chai. "We don’t get to really tell our story a lot of the time. And I think that’s what, you know, we’ve done with Kolkata Chai — is really plant a flag for where our family comes from, what our culture is about."

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