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Chef | Vineet Bhatia | Global Indian
Global IndianstoryMaking the country proud: Michelin-starred Vineet Bhatia becomes the first Indian chef to be awarded the MBE
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Making the country proud: Michelin-starred Vineet Bhatia becomes the first Indian chef to be awarded the MBE

Written by: Namrata Srivastava

(January 6, 2023) When Vineet Bhatia first moved to England in 1993 as the Executive Chef at Star of India, South Kensington, he had no idea about what a Michelin star was. Exactly three decades later, the chef who is also a restaurateur and an author, has been awarded the Most Excellent Order of the British Empire (MBE), making him the first Michelin-starred chef of Indian origin to be bestowed with the honour by the monarch of the United Kingdom, King Charles III. The chef took to social media to make this announcement, and wrote, “Honoured to be the first Michelin-starred chef of Indian origin to be awarded an MBE. (It’s) a wonderful privilege to have the opportunity to make the world ‘see things differently’ about the United Kingdom.” He dedicated this honour to his mother and wife.

Chef | Vineet Bhatia | Global Indian

Chef Vineet Bhatia

Chef Bhatia, who is also the first Indian chef to be awarded a Michelin star for his restaurant Zaika in London, is the only Indian in the culinary world to receive two Michelin stars. “The Michelin team goes to restaurants discreetly. So, one doesn’t know that they are serving a jury,” shares the eminent chef. “I was thrilled when I received the news that I had won the Michelin star, but more so for creating history, as it was nothing less than opening the door for all the Indian chefs and Indian cuisine across the globe. Today, it makes me very proud when I see other Indian chefs winning the star.”

A living bridge between India and the United Kingdom, the celebrity chef discusses much more than just his culinary journey as he connects with Global Indian from London.

Not a born chef

Born and raised in the city of dreams, Mumbai, Vineet, too, grew up with a dream of his own – to become a pilot. “I lived quite close to an aerodrome, and so I used to watch planes flying in and out every day. Being a pilot was the only plan I had as a kid,” says the celebrity chef, who also cracked the National Defence Exam to join the Air Force. “But I wasn’t tall enough,” he shares, adding, “They told me that I could join the Indian Army or Navy, but I wasn’t interested.”

Chef | Vineet Bhatia | Global Indian

Disheartened, but not defeated, Chef Bhatia turned towards the culinary world. But not before giving bartending a shot. “I wanted to become a bartender. But again, I wasn’t tall enough,” he laughs. However, his experience in the kitchen was life-changing. “As a 17-year-old, I was fascinated with how the kitchen was run so immaculately and that everyone involved was disciplined.”

Chef | Vineet Bhatia | Global Indian

Chef Bhatia bringing Tacos to Indian Cuisine

After completing his training at the Oberoi School of Hotel Management, New Delhi, Chef Bhatia worked as the Chef de Cuisine or head chef at The Oberoi in Mumbai for the next three years. However, it was an uphill task initially. “In the kitchen, you have to earn the respect of your staff. When I first joined, one of my staff members told me, ‘I have more pending leaves than your whole experience.’ So, I worked hard to earn their respect. I told them that I wasn’t there to teach them how to cook, but to help them with whatever they needed to put out a great dish,” shares the chef, whose comfort food is a simple meal of tadka dal, chawal, and achar. “As soon as I land in Mumbai, I go to the pani puri stall and have a nice plate of golgappa and chaat. And later, some cutting chai,” share the chef with a smile.

A decade after moving to the UK, the chef and his wife Rashima Bhatia, opened their first restaurant, Rasoi in Chelsea in 2004, which earned him his second Michelin star in 2006. Since then, he has opened 11 restaurants across the globe including Moscow, Los Angeles, Dubai, Mumbai, Doha, and Jeddah.

Behind the scenes

While the dishes that come out of the kitchen look beautiful, the kitchen itself is a bit chaotic. “Kitchen is not easy. There are so many things happening at the same time,” the seasoned chef says. “The front of a restaurant seems so calm and controlled – which is the way it is supposed to be – but the kitchen is where all the action is going on. Everyone in the kitchen is running around to put that dish on the table. So, your movements have to be very coordinated. There is food in the oven, overhead grill, tandoor, and pan. There is a dessert going out and the plates are falling short… Something is happening in the kitchen at all times. It is a mechanism that works in tandem.”

Chef | Vineet Bhatia | Global Indian

Chef Bhatia’s pistachio chicken seekh kabab

Having opened so many restaurants, the chef calls it a long and tedious process. Apart from deciding the food and beverages that will feature on the menu, the restaurateur also has to work on its theme, colour palette, style, and overall ambiance. “We have to sit with the designers of course, and can take very long to decide all the factors, before the execution. The staff, again, has to be very well-trained, because otherwise, everything will collapse. So, we take time in training all of them.”

Man of many talents

A world-renowned chef, author, TV personality, and social activist – Chef Bhatia dons many hats. But not many know that “travel” has his heart. “My work takes me to places, but I enjoy travelling a lot,” shares the chef, who was very recently on a trip to the Arctic, an experience he calls “magical.”

Chef | Vineet Bhatia | Global Indian

Chef Bhatia with his family

Interestingly, Chef Bhatia is the only chef in the world to cook at the base camp of Mount Everest in 2018. Calling the experience “stunning”, the chef shares, “We were raising funds for a charity called Heart For India in Chennai, which looks after 3000 kids, and also for the victims of the 2015 Himalayan earthquake. So, my team and I trekked for 15 days to get to the base camp of Mt Everest and set up a restaurant for two days. We gave the mountaineers and trekkers free food, and whatever they wanted to donate went toward these two causes. It was one of the most incredible experiences of my life.”

Chef | Vineet Bhatia | Global Indian

Vineet Bhatia believes in working with local ingredients with nuanced Indian techniques

An active campaigner for sustainability in the culinary world, Chef Bhatia was also recently appointed as the GREAT ambassador to the United Kingdom. “I think it is important that while we want to have the products from the international market, we have to ensure that they are ethically sourced. It is not just about using paper over plastic, but also about how the farming is done or how the meat is sourced,” explains the chef, before he signs off.

  • Follow Chef Vineet Bhatia on Facebook, Twitter, Instagram, LinkedIn, his website, and YouTube
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Published on 06, Jan 2023

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Shooter Kynan Chenai: Asian Games medallist has his targets in sight

(October 16, 2023) When Kynan Darius Chenai aims and shoots, he hits the target with precision, almost effortlessly. His Perazzi shotgun, a top-tier Italian-made gun, known for its high-quality craftsmanship, only ensures victory for its proud owner. So when the sharp shooter showcased his skills at the Asian Games 2023 and went on to win the bronze medal in the Men’s Trap shooting event — fellow Indians back home, including Prime Minister Narendra Modi, were left thrilled. "I perform better under pressure. I wanted to win but did not expect to," smiles Kynan Darius Chenai, the Indian shooter in the Trap discipline as he speaks exclusively to Global Indian. Medals galore at Asian Games The Indian men's team comprising Kynan, Zoravar Singh Sandhu and Prithviraj Tondaiman won the gold medal with an Asian games record of 361 in the qualification. "Once I landed at the venue (Hangzhou, China), the most important aspect was to keep my focus on the game intact. I had enough time to get used to the climate, sunlight and even food. So my focus remained on my game and practise throughout,” informs the 32-year-old, who topped the qualification and helped the team win gold medal. Kynan

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"Once I landed at the venue (Hangzhou, China), the most important aspect was to keep my focus on the game intact. I had enough time to get used to the climate, sunlight and even food. So my focus remained on my game and practise throughout,” informs the 32-year-old, who topped the qualification and helped the team win gold medal.

Kynan and Zoravar also qualified for the six-shooter finals for individual glory and were placed first and second respectively, which raised hopes of a gold-silver finish. Kynan was lucky to have won a bronze while his teammate finished a distant fifth. “The other two boys also shot well,” he says of his team.

At one point, Kynan was in the second spot, making 18 out of his 20 shots. "There is a very small margin in the finals which makes the competition really tough. I am glad to have returned with a medal,” says the sharp shooter, who believes it was a team work which led them to gold.

Kynan Chenai | Global Indian

When under pressure, Kynan performs better. “Competitions like Asian games come with its own set of pressures. My performance only gets better in such situations.”

Soon after the win, congratulatory messages began pouring in from Kynan’s friends and family from across the world. “We celebrated our win with a team dinner. Hours later, I was on a flight back home after which the real celebrations began,” smiles Kynan. For him, celebrations are about having a nice meal with family. "That's exactly what I did upon return."

Prime Minister Narendra Modi expressed delight at his success. “Kynan has shown outstanding skill and determination. Due to his success, many upcoming shooters will be motivated,” Modi said.

Taking the legacy forward

Born in a reputed Parsi family in Hyderabad in January 1991, Kynan was introduced to the sport by his father Darius Chenai, who is a former national shooting champion too. "I was 12 when my father introduced me to the sport. The first time I held the gun, I felt an instant connect with it. Seeing my father shoot often thrilled me,” says Kynan.

What initially started off as fun, soon became a passion. "Shooting turned into an obsession by the time I turned 16. I felt incomplete without it,” he says. He went to Hebron, a boarding school in Ooty where he spent the next 10 years.

 

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A post shared by Kynan Chenai (@kynanchenai)

In school, Kynan was part of the football and hockey team. Swimming is what he loved the most. “Back then, I played every sport. But shooting fascinated me,” says Kynan, who studied at the Brunel University, London.

While Kynan often trains in shooting ranges in Hyderabad, he has mostly been in Delhi prior to the Asian games. He was training at the national camp in the capital. "Simultaneously, I was also in constant touch with my international coach David Kostelecki, a two-time Olympic Games medalist who lives in Czech Republic. I have been regularly training with him for last few years. I travel all the way just to train with him.”

What's next?

Post his big win in Asian Games, Kynan wasted no time getting back to the shooting range. “My next target is the Paris Olympics, 2024. I have begun practising to qualify for it,” informs the shooter, who competed in the 2016 summer Olympics held in Rio and was placed 19 in the men’s Trap event.

Kynan Chenai | Global Indian

The globe trotter’s first love was video games. Back in the day, he used to spend hours indulging in it. “But I realised how video games can badly affect my eyes and impact my shooting skills. So I have cut it down drastically now and indulge once a week” he says.

Kynan says he is completely focused on his shooting. “My performance in Asian Games has given me even more confidence to perform better. I am spending more time in the shooting range and doing everything to keep fit,” says Kynan, who regularly plays football with friends.

Fitness has always been a top priority for Kynan. He has specifically roped in renowned fitness coach Dr Matthew Zane for the purpose. “He designs my workouts and monitors them on a daily basis. It involves weights and cardio. Only a fit mind and body can help me in my sport,” says the shooter.

The Chenai family loves adventure. “Me and my father go camping quite often. Spending time outdoors has a calming soothing effect.”

  • Follow Kynan Chenai on Instagram and X

Reading Time: 4 min

Story
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.
Story
Veena Nair: Indian-origin educator wins PM’s prize in Australia

(December 8, 2022) When Melbourne-based Veena Nair got a call from Australian Minister for Industry and Science, Ed Husic, she thought it was probably a scam. So much so that when she decided to call back thinking that he wanted to comment on one of her LinkedIn posts, she was taken by surprise when informed that she had won the 2022 Prime Minister's Prize for Science. Just to be assured, the Indian-origin mustered the courage to ask, "Are you sure?" And sure, she is. The head of technology at Melbourne's Viewbank College, Veena has been awarded for demonstrating the practical application of STEAM to students, and how they can use their skills to make a real impact in the world. "To be recognised in the Prime Minister's prizes for science, I am deeply humbled. I am very grateful to my school, to my colleagues, to my students, and my family," Nair said in a video message, adding, "Many people know about STEM — science, technology, engineering, and maths, but STEAM is with an A, which is for Art. Art brings out-of-the-box thinking, and it brings in creativity because students need STEAM skills to innovate, to become resilient, and to take

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silient, and to take risks."

[caption id="attachment_32550" align="aligncenter" width="688"]Veena Nair Veena Nair has won the 2020 Prime Minister's Prize for Science.[/caption]

With 20 years of experience in teaching science-based subjects across India, UAE and now Australia, Nair is a leading educator in STEAM who "has endeavoured to develop student and staff capacity in new and emerging technologies like 3D printing and designing, wearable technologies, and social entrepreneurship based on UN SDG through the Young Persons Plan for the Planet (YPPP) program," says her LinkedIn profile.

In fact, in the last two decades, Veena has helped increase the number of students who receive first-round offers to study engineering and technology at university, especially young women from diverse backgrounds.

[caption id="attachment_32549" align="aligncenter" width="473"]Veena Nair  Indian Origin Veena Nair is a Melboune-based science teacher.[/caption]

After finishing her BSc in Physics and B.Ed in Science and Mathematics from the University of Mumbai, Veena began her teaching career in Maximum City, where she provided computers to low socio-economic schools and taught students how to code. This love for teaching then took her to UAE, and later to Deakin University in Australia for her M.Ed in Maths.

Veena, who currently teaches Systems Engineering at Viewbank College, says that the gender gap in STEAM is challenging for her. "My classes are currently 70-30 in favour of males; my goal is to raise it to 50-50. I work to get the fear out of the female students. Give it a shot, I tell them,” she told Indian Link in an interview. Interestingly, it is 3D printing that she has been using to initiate girls in science, and she says by making science fun and enjoyable, she is making more young women opt for the subject. "Every industry uses 3D, I tell them; try it, it’s a skill you can use whatever workplace you find yourself in," the Global Indian added.

[embed]https://www.youtube.com/watch?v=uHUJC1mJAw4[/embed]

However, it's Superstars of STEM - a program - that's closer to her heart as it gives a platform to selected science personalities trained as ambassadors to regularly present on stage or in schools. "Representation matters and we have some wonderful role models from our community – Madhu Bhaskaran, Onisha Patel, Veena Sahajwalla. They are great inspirers towards science, for our girls especially,” said Nair who was awarded the Educator of The Year Award by the Design and Technology Teachers' Association of Australia. Nair also supports the Young Persons’ Plan for the Planet program, a STEM-based enterprise development program that allows students to engage with the UN’s Sustainable Development Goals as changemakers at a global level.

Nair believes teachers should "bridge the gap between curriculum and pedagogy" and encourage students to take up science by connecting with new technology. "Students are already tech-savvy, and if you don’t provide the new platforms, they won't engage," she added.

  • Follow Veena Nair on LinkedIn

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Nimal Raghavan: The ‘Son of Rain’ transforming lives and revitalising agricultural cycles in India and Kenya

(January 3, 2024) Environmentalist Nimal Raghavan, who has revived 180 lakes in India, has won people’s heart in Kenya as well. He has earned himself the moniker ‘Wa Muva’, or ‘Son of Rain’ in the drought-stricken country, through his efforts to tackle water scarcity. “I have revived six lakes so far in Kenya, working along with the Ministry of Water,” Nimal tells Global Indian. “I was invited by the Green Africa Foundation to collaborate on their lake revival drives.” Leaving behind a thriving career in Dubai, Nimal redirected his efforts to environmental activism, focusing on causes like organic farming and the rejuvenation of water bodies, along with tree planting, rainwater harvesting and the fight against climate change. So far, Nimal has overseen lake restorations in seven states across India and the planting of over 1.8 million saplings. Now, he aims to restore water bodies in 10 African countries, especially in areas where the water scarcity problem is most acute. “Last year, we brought water to one of the driest places in India (Ramnad) and to drought-stricken Kenya.”   View this post on Instagram   A post shared by Nimal Raghavan (@being_nimal)   Recently, Nimal was awarded the title of Jal

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z aya ayb ayc ayd aye ayf ayg ayh ayi ayj ayk ayl aym ayn ayo ayp ayq ayr ays ayt ayu ayv ayw ayx ayy ayz aza azb azc" dir="ltr">water bodies in 10 African countries, especially in areas where the water scarcity problem is most acute. “Last year, we brought water to one of the driest places in India (Ramnad) and to drought-stricken Kenya.”

 

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A post shared by Nimal Raghavan (@being_nimal)

 

Recently, Nimal was awarded the title of Jal Prahari here in India, a recognition by the Ministry of Jal Shakti. “It was an immense pleasure to have received the award from ‘The great Waterman of India’, my inspiration Rajendra Singh,” he remarked.

Rising above odds

Born in Nadiyam Village, nestled in Tamil Nadu's Peravurani district, often known as the ‘rice bowl of Tamil Nadu’, Nimal’s childhood came with challenges. When he was six months old, his father was diagnosed with a brain tumour and the family’s financial stability crumbled.

“My family spent everything on his treatment. Although we managed to save him, people began seeing me as a bearer of misfortune," Nimal recalls. "Passers-by would deliberately alter their paths upon seeing me on the streets."

[caption id="attachment_47946" align="aligncenter" width="570"]Environmentalist | Nimal Raghavan | Global Indian Nimal Raghavan[/caption]

Determined to rise above adversity, Nimal pursued engineering and secured his first job in Pune and eventually relocated to Dubai. His life took a positive turn financially after this move, allowing him to even construct a house in his native village.

The twist of tale 

When he was on a vacation in his village in 2018, he witnessed devastation caused by a cyclone. The place was severely affected. In every house that Nimal visited he saw people crying and sobbing due to the misfortune caused by nature. “90 percent of the livelihood got affected,” he shared.

Deeply in love with his native place, Nimal extended his leave. “Instead of retreating, I rallied a team,” he says. Starting from his own village, he lent a helping hand to 90 nearby villages affected by the cyclone. This natural calamity unveiled an overlooked crisis—the mismanagement of water resources due to poor knowledge on the part of the villagers.

Realising the severity of water wastage in his region, Nimal embarked on a mission – to manage the water resources. His efforts didn't just revive lakes, rather they resurrected hope. With meticulous planning, Nimal's team rejuvenated water bodies, elevating water levels from 700 to 60 feet within six months, revitalising agricultural cycles in the process.

 

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A post shared by Nimal Raghavan (@being_nimal)

“We realised that due to poor management of water resources, the farmers who previously cultivated crops thrice a year could barely manage once annually, Nimal says. Their efforts involved desilting, erecting boundaries, establishing inlet-outlet connections, and facilitating water retention. “Gradually, we successfully escalated the water level from 700 feet to 60 feet within a mere six months. This success sparked a realisation that if six months of dedicated work could resolve a three-decade-old problem here, why not replicate this in other regions?” remarks Nimal.

The power of action 

Each revitalised lake symbolised more than water; it represented restored livelihoods. Nimal's impact echoed when a grateful elder, previously unable to farm for many years due to water scarcity, handed him the first produce from his revived land—a gesture that remains Nimal's most cherished moment. “The old man said I have been offering my first harvest to God since I have been farming but this time I'm giving this to you.” This gesture meant a lot especially when Nimal had seen times when people used to change their paths when they saw him coming.

Driven by a simple yet profound belief—no one should go hungry, no one should pay for water—Nimal's vision is colossal. He yearns for a world where simplicity sparks profound change. He believes that even a drop of effort can cause ripples of transformation.

[caption id="attachment_47953" align="aligncenter" width="586"]Environmentalist | Nimal Raghavan | Global Indian Nimal Raghvan in Kenya[/caption]

 

“I work with the simple goal that no one should die of hunger. I don't want anyone to pay for water. Through simple mind-set, we can bring powerful changes. With this attitude, I have set to achieve my big dreams,” he signs off.

  • Follow Nimal Raghavan on LinkedIn, Instagram, Facebook and X

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Into the jungles with wildlife photographer Parag Bhatt

(March 30, 2024) In 2023, wildlife photographer Parag Bhatt was named the winner of the People's Vote Award in the wildlife category at the ReFocus Black & White Photo Contest for his image 'The Gentle Giant of Ambroseli', where he went up against entrants from 77 countries around the world. With numerous accolades to his name, and work featured in publications across the globe, the self-taught photographer's journey began at home, listening to his mother's stories of growing up in Mombasa and in his father's darkroom, where he watched films being developed and enlarged. He talks to Global Indian about what inspires him to travel to the world's most remote and challenging terrains to seek out some of the world's most exotic, dangerous and elusive wildlife, as well as toeing the line between respecting an animal in its habitat and getting the perfect shot. [caption id="attachment_50399" align="aligncenter" width="523"] The photo of the polar bear in Svalbard that won Parag Bhatt an honourable mention in 2022[/caption] The formative years Born, raised, and educated in Mumbai, Bhatt’s school days saw him keenly interested in science when he would make models and electrical toys from scratch. That interest saw him pursue electronic engineering.

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t an honourable mention in 2022[/caption]

The formative years

Born, raised, and educated in Mumbai, Bhatt’s school days saw him keenly interested in science when he would make models and electrical toys from scratch. That interest saw him pursue electronic engineering. However, post his graduation, he moved to Powder Metallurgy where he worked on manufacturing diamond tools for the stone cutting industry. He worked in this industry for 40 years at the same time pursuing his hobby. “My father had a deep interest in photography. He had a darkroom at home where he would develop the film and enlarge prints. I used to love the way prints would come alive in a hypo solution in just a few minutes from white light falling on photo paper. So, I used to work with him in the darkroom and occasionally pick up his camera and shoot. That is how my interest was kindled in photography,” he reminisces.

Wild Ways

As far as his interest in wildlife was concerned, the contribution to this came from his mother who was born in Mombasa, Kenya since his grandfather had emigrated to Kenya. “She used to tell us stories of how she frequently encountered wildlife in Kenya when traveling from one place to the other by road or how the animals used to roam freely and were not confined to parks. Such stories brought in a lot of excitement within me as a young boy and ever since then, I wished to visit Kenya to view wildlife. Gladly this dream of mine came to fruition in 1994 when I first visited Kenya. My trip to Kenya plays an integral role in my journey as a wildlife photographer. It was on that trip that I for the very first time in my journey as a wildlife photographer shot wildlife,” he explains.

[caption id="attachment_50397" align="aligncenter" width="466"]Wildlife photographer Parag Bhatt | Global Indian Wildlife photographer Parag Bhatt[/caption]

Lessons in the Wild

Wildlife behaviour is quite unpredictable, making it challenging to anticipate their actions and movements. Capturing the perfect shot often requires waiting for the right moment, sometimes for hours or even days. “Hence patience and persistence are mandatory qualities for a wildlife photographer. Moreover, many times the weather is not conducive, which can impact the quality of shots. In times like these, the photographer can either wait for the weather to change and become favourable for capturing shots or use the weather to his/her advantage,” he says.

Wildlife photography involves using specialized gear, such as long lenses and sturdy tripods, which can be heavy and cumbersome to carry around. Mastering technical skills like exposure, focus techniques and composition principles are essential for capturing compelling wildlife images. “In wildlife photography, there is something very interesting called a ‘circle of fear’, which if crossed, will result in the animal fleeing." It's a fine line, he admits, between respecting the animal's space and natural habitat while still getting close enough for a good shot. But, he maintains, the well-being of animals is always top priority and disturbing them for the perfect shot is just not done. "Documenting wildlife can also raise awareness about conservation issues, but photographers must be mindful of their impact on fragile ecosystems and endangered species,” he adds.

Being Recognised

Bhatt won two honourable mentions and the People’s Choice Award in 2022 in the ReFocus B&W photo competition, something that has given him satisfaction and happiness. “I remember capturing the polar bear photograph less than two years ago in Svalbard. The whole idea behind capturing this shot was to portray the behaviour of the polar bear." The polar bear, he says, was dipping into the icy water to search for her kill, which had been carried adrift from the shore by the tide. For Bhatt, the challenge was to locate her everytime she surfaced, as she would dive in somewhere and resurface  randomly elsewhere after about half a minute. The long and heavy lens, the choppy waters and the bobbing rubber boat only made the task more challenging.

[caption id="attachment_50403" align="aligncenter" width="433"]Wildlife photographer Parag Bhatt | Global Indian Photographer by Parag Bhatt[/caption]

Working on Himself

As self-taught wildlife photographer Parag Bhatt commenced his journey in wildlife photography during the days of the film by taking snapshots of animals in their habitat. For the first few years, he pursued this path and started documenting each exposure, trying to improve the next time. “Over the years, I realized that there was much more to it than what I had been doing. Hence, I started my quest to improve my skills. For this, I collected a lot of books on the art and science of photography and slowly learned the ropes of exposure, metering, focus techniques, and mainly the art of composing images,” he says.

In 2003, Bhatt bought his first digital camera which revolutionised the learning process. It shortened the learning curve for photographers everywhere, and Bhatt also began observing and learning from some of the best in the business. Seeing their work inspired him to strive for better photographs. "My journey has been slow and painstaking but I have reached a stage where I have the confidence to exhibit my work at the prestigious Jehangir Art Gallery in Mumbai,” he adds.

Conflict Cues

For a wildlife photographer documenting human wildlife conflict is an interesting yet challenging task. Balance plays a vital role in showcasing the human and the wild stories. “While documenting the human wildlife conflict I ensure I am capturing the beauty of the wildlife showcasing them as at ease in their natural habitat while coexisting with the human. I also try to show the complex relationship between humans and the wild through my photographs. For instance, I captured one such photograph in Masai Mara Kenya. The photograph portrays how the usage of plastic negatively impacts our ecosystem. The photograph showcased a lion cub chewing a plastic bottle while sitting beside its mother. Plastics pose a significant threat to the health and survival of wildlife globally and the photograph tried to get attention to the harmful effects plastic can have on animals. I wanted to convey the message that we should have effective waste management techniques to avoid such incidents and reduce the harmful effects of plastic pollution,” he says.

Wildlife photographer Parag Bhatt | Global Indian

Looking Ahead

Over the years he has learnt several lessons while pursuing his craft of capturing the wild. Patience, persistence and acceptance in nature are key because no matter how well-prepared one might be, nothing goes according to plan in the wild. "Things unfold in their own way," he says. "I have learned to embrace every moment in the wild as it comes. I enjoy being by nature and observing the animals in their natural habitat and there are a plethora of things I have learned while capturing each shot." Over the years, he has learned to understand animal behaviour better, and to approach every encounter with an open mind. "I accept nature’s unpredictability efficiently and always remain patient in the moment,” he says. For someone who always tries to push boundaries to capture amazing shots, he plans to publish a coffee table book soon. “I will also set strategies to mentor budding wildlife photographers by hand holding them and teaching them the techniques of shooting good wildlife images. I will be going to Kenya at the end of this month to shoot wildlife at night and rhinos up close and hopefully come up with some striking images,” he signs off.

Follow Parag Bhatt on Instagram and on his website

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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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