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Golden Globe Race | Gaurav Shinde | Good Hope | Global Indian
Global IndianstoryGaurav Shinde’s ‘Good Hope’ to sail around the world for Golden Globe Challenge
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Gaurav Shinde’s ‘Good Hope’ to sail around the world for Golden Globe Challenge

Written by: Darshana Ramdev

(March 30, 2022) In May 2022, Good Hope, a 1980 TaShing Flying Dutchman 35, manned solely by Mumbai boy Gaurav Shinde, will set sail from Toronto. After a few stops along the coast of Canada for fundraising, she will begin the 17-day journey to France, arriving there in June or July, according to Shinde. That’s when the voyage begins. In September 2022, the 35-year-old will embark on a journey that only six sailors before him have ever finished – the 30,000-mile Golden Globe Race. One of the most challenging nautical events in history, the race entails a solo trip around the world and does not allow the use of any modern technology. “That leaves me with the sun, stars and my instincts,” chuckles the India-born sailor, who is quite carefree, all things considered, as he catches up with Global Indian from his home in Toronto. It’s a March morning, and he is back from walking his dogs, pausing our conversation often to talk to his boss – pockets of normalcy in a life that is otherwise inspired by the famous “vagabond” sailor, Bernard Moitessier.

In 1968, Moitessier, a French sailor, participated in the debut edition of the Sunday Times Golden Globe Race. Poised for victory, he changed his mind at the last minute, re-routed and sailed on to Tahiti instead. The next year, Sir Robin Knox became the first person to complete the race, sailing solo non-stop around the world in 312 days. “After that, the race was only revived in 2018,” says Shinde, who estimates that the voyage could take him anywhere between 200 and 300 days to complete.

Made of sterner mettle


Even if sailors are at the mercy of the elements, the Golden Globe Race has strict stipulations about the boat itself. It has to be over 6,000 kilos and between 32 to 36 feet long. He found a boat in New York, and the former owners who took a liking to Shinde, decided to sell it to him even though he didn’t have the money. “They gave me a low-interest loan and reduced the price.” Good Hope sailed back to Toronto with Gaurav, who then began converting the family boat into a racing model.

Today, a small bed is all it contains. “I removed the propane heater because I fill hot water bags and put them in my sleeping bag,” he says. A three-burner stove is customary, as is a gas oven, both of which Gaurav shuns as “just additional weight.” He swaps them for a basic camping stove instead. Even the windows and the skylight were taken out – “It’s just another space where water can come in and I hate that. I prefer a dry boat.” The trip will be, he says, “very minimalistic. It’s basically about removing all the possible points of failure.”

Even stripped of every luxury, a race like this costs around ₹1.6 crore on average, but Gaurav is determined not to let that stand in his way. “I sold my house and bought a smaller one, I haven’t saved much over the past three years,” he says. His earnings have all gone into Good Hope. “I’m looking for sponsors for the race as well.”

Navigating through fierce storms

 Golden Globe Race | Gaurav Shinde | Good Hope | Global Indian
The preparation? “There’s no preparation. Even if you have done it before, you know that every day is a new day. You can go to the same spot every day and it will be different each time.” The days are busy and their fullness distracts from the extreme isolation. Without GPS, Shinde is dependent on the sun and stars, along with a sextant. “There’s also a radio direction finder. It’s a mix of technology, instinct and nature – you bring in your experiences, recall how you handled the boat in the worst situations, and apply those lessons,” he adds.

Starting out in France, Gaurav will sail south, across the equator, turn left at the Cape of Good Hope, and across the Indian Ocean. At the infamous South African Cape, he will navigate some of the most violent seas – frequent storms, 40-foot high waves and 100 km/hr winds. “I harness myself to the boat just to be sure. I’m pretty careful about what I do – I don’t compromise on safety,” he says.

If Gaurav seems calm, it’s because he has decades of sailing experience – there’s little he hasn’t already faced, both in the water and out of it. “I wanted to be the first Indian to sail non-stop around the world solo,” he admits. The idea came to him around 2007, shortly before he won the 2008 National Offshore Sailing Championship and around the time he met Captain (retd) Dilip Donde, the decorated Indian Navy man. At that time, Donde was planning Project Sagar Parikrama, which involved constructing a sailboat in India and sailing it around the world. Donde began his journey on August 19, 2009 and finished on May 19, 2010.

A chance to be extraordinary

Gaurav’s sailing days began as a kid in Mumbai. Born into a working-class home – his father was a forklift operator and his mother worked as a lab technician – growing up around people with more privilege only made Gaurav determined to find something which made him extraordinary. That came when he was introduced to the Sea Cadet Corps’ Training Ship Jawahar. He went on to win several offshore sailing championships in India.

Without any support, Shinde finished studying and found work. “I was among the first in my family to be so educated, the first to say I wanted to go abroad to study,” Gaurav says. How do his parents feel about his hobby now? “Oh, they have given up,” he chuckles. “But secretly, I think they’re quite proud of me.” He worked with Google for a few years and then moved to Canada for an MBA and has been there since.

Success calls

Around 2013-14, he started the Clipper Round The World Yacht Race but hard-pressed for funds, did only a part of it. He sailed through Brisbane, Singapore and Qingdao (China) to San Francisco. In 2008 and 2011, he won the National Offshore Championships – the second time sailing on an army vessel. “The leader of the army team, a colonel, was a good friend. I had done the same race before and won, so he took me along,” Shinde recalls.

In 2018, the Golden Globe Race was resurrected, and Shinde couldn’t afford to participate. That year, the Navy sent Commander Abhilash Tomy. Some 80 days into the trip, Tomy suffered a huge fall, leaving him paralysed. He was unable to call for help for 72 hours and lay stranded some 1,900 nautical miles from Perth. “Tomy thought about being my manager at that time and I wanted to do the race myself. Since we were in different countries, we couldn’t make that work,” he adds.

Tomy is making a return this year, and will participate in the race once more with a UAE boat. “It’s a sad state of affairs – an Indian sailor having to fly the UAE flag, and not the Indian tricolour,” says Shinde. But support is hard to come by – Shinde funding the voyage himself, without national backing or sponsorship.

A day on a boat

How does a day on the boat unravel? “You wake up in the morning, or according to whatever shift you have planned for yourself,” Shinde explains. “How the day begins depends entirely on how the night went. If you had to stay away, you can sleep in a little longer,” he says. The day begins with an inspection of the vessel and taking care of the minor repairs. The best time to navigate is at noon, where if the sky is clear, he can use the sun and pick another celestial sight. The process takes about an hour to get right. Sails have to be changed according to the wind conditions and a rudimentary weather forecast sent through a fax machine will alert him to a storm, if there is one. “By the time I’m done prepping, it’s evening and I will get on a call with the other skippers. There’s always something happening. You’re so busy, you forget that you’re alone at sea.”

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  • Abhilash Tomy
  • Clipper Round The World Yacht Race
  • Gaurav Shinde Racing
  • Global Indian
  • Good Hope
  • National Offshore Sailing Championship
  • Sea Cadet Corps
  • Sunday Times Golden Globe Race
  • TaShing Flying Dutchman 35

Published on 30, Mar 2022

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Lila Lakshmanan: The Bombay-bred editor who paved her way to French New Wave cinema

(September 27, 2024) A group of trailblazing French directors exploded onto the film scene in the 1950s seeking to revolutionise cinematic conventions with artistic liberty and creative control. Steering away from the linear tropes of storytelling, these filmmakers were keen to create a new language, and this revolution gave birth to French New Wave Cinema. With pioneers like Jean-Luc Godard and Francois Truffaut at the center of the movement, it became a defining moment for world cinema. And amidst this path-breaking current was an Indian editor — Lila Lakshmanan. The India-born and Sorbonne-educated Lakshmanan found herself cutting her way through the French New Wave in the 60s by working with stalwarts like Godard and Truffaut. She was among the first Indian women to find a place in world cinema. From Bombay to film school in Paris It was in 1935 that her story began in Jabalpur where she was born to a French mother and an Indian father, who was the director of All India Radio. Owing to her dad's transferable job, Lila shifted base from Lucknow to Delhi to later Bombay, where she spent the initial years of her life. However, after her parents' separation, a 12-year-old Lila packed

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r parents' separation, a 12-year-old Lila packed her bags and left for a boarding school in England. With Indian-French roots, Lila had a hard time adjusting to her new life at the boarding school that was too strict in its discipline. However, in her own words, it was this strictness that forced her to evaluate life from many corners.

Two years later, Lila found herself at a student's ball in Paris where she met a 24-year-old actor who wrote and made films. The meeting sparked a connection, however, things soon fizzled out after an exchange of a handful of letters. But this brush with someone from the world of cinema piqued her interest in films, and she vowed to either marry a filmmaker or become one herself.

[caption id="attachment_7390" align="aligncenter" width="567"]Lila Lakshmanan in a still from Breathless Lila Lakshmanan in a still from Breathless[/caption]

At 17, she enrolled herself in the Sorbonne to study English Literature. But her English way of thinking didn't find a perfect landing in the French world, and she had to unlearn and learn a lot to graduate from the University of Paris.

"But I failed with bad marks (two on 20). My teacher said, 'poor thing she doesn't know how to think'. I was not dismayed. I managed to learn how to think. The French way of thinking is based on logic and construction and the thought must be synthesised. The English prefer you to know your subject well and then allow you to present your thoughts in your own rendition coherently," the Global Indian told a daily.

Lakshmanan still had the desire of being a part of cinema, and this dream led her to a French film school IDHEC (Institut des hautes etudes cinematographiques) where she studied editing as opposed to filmmaking because she didn't consider herself creative enough. It was here that she met Jean Vautrin, a French writer and filmmaker. The two got married in 1953 and after the birth of their first child in 1955, the couple moved to Bombay.

While Vautrin found a job as a French Literature professor at the Wilson College, Lila taught French at the Alliance Francaise. It was around the same time that Vautrin assisted Italian director Roberto Rossellini on his documentary on India titled Inde, Terre Mere.

The beginning of French New Wave

While Rossellini was working his magic with Italian neo-realist cinema, in France, French New Wave cinema had started to spread its wings. Steering away from the traditional studio-bound filmmaking style, the avant-garde French filmmakers were exploring new narratives and visual styles. They often used handheld cameras, natural lighting, improvised dialogue, and non-linear storytelling to create a sense of immediacy and realism. Rejecting the polished, studio-bound films of the time, the French New Wave favored on-location shooting, low budgets, and unconventional editing, such as jump cuts. This movement celebrated the director as the "auteur," or creative force, and explored themes of existentialism, love, and rebellion. And this new art movement found Godard and Truffaut at the center of its rising.

Lila Lakshmanan ended up working with two of the biggest French filmmakers of all time as an editor. It all began when she moved to France by the end of the 50s with her husband. And one balmy afternoon while walking down the Champs Elysees, she met Godard. "My husband asked him if he could employ me as an intern and Godard agreed, that's how it started and I became his assistant editor. I first film I worked with him was Breathless. It was a weird experience because he didn't know what he was doing. He sort of imposed me onto editor Cecile Decugis, who was in the Algerian Resistance," she added.

https://www.youtube.com/watch?v=iAuqDI4EAl4

Learning the ropes from Godard

Working with a legend like Godard wasn't an easy experience for Lila Lakshmanan. For someone who was keen to revolutionise cinema, he came across as a complex person. "Godard was a sadist really, and he liked to see how far he could go with somebody and that didn't show immediately. He would test and see if you yielded," said Lila.

But she found her footing in the world of Godard and the new wave cinema as she went on to edit A Woman Is A Woman. The 1961 film was a musical comedy starring Anna Karina and Jean-Paul Belmondo that went on to win big at the 11th Berlin International Film Festival.

The next film that came on Lila's table to edit was Virve Sa Vie. Deeply influenced by Bertolt Brecht's theory of epic theatre, Godard borrowed a new aesthetic for the film. The jump cuts that disrupted the flow of editing made Virve Sa Vie a masterpiece in itself. The film turned out to be the fourth most popular film at the French box office in 1962 and also won the Grand Jury Prize at Venice Film Festival.

[caption id="attachment_7391" align="aligncenter" width="535"]Anna Karina in a still from Jean-Luc Godard's Virve Sa Vie Anna Karina in a still from Jean-Luc Godard's Virve Sa Vie[/caption]

Lila Lakshmanan was working with a taskmaster like Godard, but every time she surprised him with the efficacy of her work. "Godard never took anyone's advice; he had always made up his mind. We used to scratch the films and stick them together. If you missed a frame, it was considered bad luck. Godard used to stand over the editor to see if she did not make a mistake. I wasn't intimidated by him because he tested me and he knew I could step over his toes," added Lakshmanan.

In 1963, she worked with Godard on two films - Les Carabiniers and Contempt. While the former enjoyed a good reception at box office, it was the latter that has been a point of influence in cinema till now. Touted to be the greatest work of art produced in postwar Europe, Contempt is ranked 60th on the BBC's list of 100 greatest foreign-language films.

Lila's skill of editing was also explored by another maverick director of the French Wave cinema, Francois Truffaut. The editor collaborated with Truffaut on his 1962 romantic drama Jules and Jim. Set against the backdrop of World War I, the film is a tragic love triangle that has made it to Empire magazine's The 100 Best Films of World Cinema.

https://www.youtube.com/watch?v=nEtiba8_gsk

"Truffaut was independent-minded like Godard. He often put his mind to work and was more organised than Godard. He had a clear plan; he wrote his own scripts. There were men that would control directorship, editing and scripting of the film," she added.

It was during this time that Lila Lakshmanan separated from Jean Vautrin, and married Atilla Biro, a Hungarian architect-turned-surrealist painter. After working with the French filmmakers for a few years, Lila bid adieu to her career as an editor and focused on her married life.

Though Lila's stint was short-lived, she was among the first Indian women to cut her way through French Wave Cinema in the 60s. Working with stalwarts like Godard and Truffaut is an achievement in itself, and she stood like a pro editing film after film and contributing to these masterpieces of work. At a time when not many women thought of crossing over to other continent for work, Lila was brushing shoulders with the bigwigs of French Wave Cinema, making her presence count in the sphere of world cinema.

Story
Chef Chintan Pandya: The game changer who has altered the way America consumes Indian food

With a firm belief in serving food cooked in its original form, Chintan Pandya is the creative mind behind four very successful restaurants, including one that won a Michelin star. (August 27, 2023) A chat with Chintan Pandya, Chef Partner at Unapologetic Foods and the brain behind Dhamaka, the Indian restaurant in New York, reveals that he is one of life’s straight shooters. Retaining the candour that is a trademark of the Gujarati community he comes from, growing up in Mumbai – where no one has time for anything except straight talk – and then finding his life’s calling after moving to the US, he has truly transferred the integrity of his beliefs into the food he serves. [caption id="attachment_44258" align="aligncenter" width="544"] Chef Chintan Pandya.[/caption] Explosions of Flavour In these days of political correctness, Chintan prefers to be honest. He says, “I speak the truth and I don’t believe in sugar coating anything.” In the hospitality business, where keeping customers happy is of prime importance, does this approach work? Apparently, it does. Dhamaka, meaning explosion, the Indian restaurant launched by Chintan and his business partner Roni Mazumdar, with whom he set up their company called Unapologetic Foods, is serving little-known

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of prime importance, does this approach work? Apparently, it does. Dhamaka, meaning explosion, the Indian restaurant launched by Chintan and his business partner Roni Mazumdar, with whom he set up their company called Unapologetic Foods, is serving little-known Indian dishes from states like Meghalaya, Bihar and Nagaland among others, to huge success. What’s more, the dishes are cooked in their original style, with no tweaking, even being served in the containers they are cooked in.

His other restaurant, Semma, serving micro-regional South Indian cuisine, headed by Head Chef Vijay Kumar, was awarded a Michelin star within a year of its opening. And, Adda, his restaurant serving classic Indian and street food, is the only one in his bouquet of brands that serves naan and butter chicken. Rowdy Rooster, serving Indian style fried chicken among other things, is also making its mark, Masalawala serving Bengali food is popular and Kebabwala, serving grilled meats and kebabs like you get in India is on the anvil.

And oh, he is also the first Indian from New York, the third person of colour, and the first Indian cooking ethnic Indian food to win the prestigious James Beard Award in the culinary field last year. Not bad for someone who doesn’t believe in compromising his culinary skills now, is it?

So, how has Chintan quite literally, caused a dhamaka in the US with his food which is spicy, rich with little known masalas, and includes ingredients like pig’s tails and dishes like Champaran Meat and Nalli Biryani on the menu? With a generous smattering of Hindi phrases interspersed, he says, “I have always questioned the norm and looked for the logic behind it. Yeh aisa kyun hai?  I also asked the same questions about the Indian food served in the US.” He doesn’t have anything complimentary to say about the butter and cream laden, bland versions of desi food that was and is perhaps still being served in several places. “Sticking to my beliefs has caused me a lot of setbacks in the past. But I knew what I wanted and that was to cook Indian food as close to its original recipe.”

[caption id="attachment_43913" align="aligncenter" width="578"]Chef Chintan Pandya | Global Indian Chef Chintan Pandya with Chef Vijay Kumar and Roni Mazumdar[/caption]

Unapologetically Indian

Incidentally, he adds that the only complaints he has ever received about his food, few and far between as they are, have come from Indian Americans. The local people of different heritage who dine here relish his creations. “When an Indian American complained about my biryani, and asked me to change it, I refused. I respectfully told him that we have sold over 4000 biryanis so far. If I get only two or three complaints about it, I am not going to change it. You are welcome to eat at the place you say makes it better.”

Dhamaka has some dishes you would not even find in India. The tag line says Unapologetic Indian and the menu is a veritable culinary map of India. Kolambi and Kekda Bhaath, from the Konkan region is a rice dish cooked with crab and tiger prawns; Champaran Meat is mutton cooked Bihari style and the Rajasthani Khargosh is rabbit cooked the way hunters in Rajasthan would. The last dish is a sellout because they only cook one rabbit per day.

The integrity Chintan displays in his thought process is echoed in his food. Nothing but the best ingredients are used. He says, “I always look at the end product. It could be the most expensive ingredient if I compare it to others, but it has to be the best.” Speaking of the best, another star bestseller at Dhamaka is the Methi Paneer. In fact, Chintan has been known to declare that he will pay anyone who can procure paneer better than what is made in-house at Dhamaka. What is the secret of his paneer? He says, “We buy the entire high fat milk produced for the day from one guy and he only has a limited quantity. We make our own paneer with that milk. If there is any leftover from the main course, we use some to make Chenna Poda, the Odia dessert.”

It is this dedication to being authentic that in fact prevents Chintan from serving some classic Gujarati food, the food he grew up eating, and perhaps knows best. He says, “We do serve Methi na Gota and Makkai Panki, among others, but because I can’t get fresh green garlic here, I cannot serve Undhiyu (a traditional Gujarati dish that is a medley of winter vegetables, steamed muthias etc.). It is also why I cannot serve dhoklas because I am yet to achieve the level of perfection – which my mother’s dhoklas have. And though I have replicated the Mumbai pav, I think it is still mediocre by comparison to the original,” he says candidly.

Chef Chintan Pandya | Global Indian

Simple and Authentic

Personally, Chintan loves working with all green leafies and pure ghee is the fat used to cook all the food. He says, “When I make Saag Paneer, it doesn’t only mean spinach. Saag for us means all the green leafy vegetables, even the ones we get here. As for ghee, we use insane amounts of it to cook our food. I don’t believe in all that drama of dry ice and other such tricks; and I don’t create any new dish. I simply prefer to serve the best version of a dish. I like to keep food as simple or as complicated it is, so long as it is original.”

Speaking of simple, Chintan doesn’t eat at his restaurants, but carries food from home. “My lunch box is usually boiled moong or boiled chana, some fruits and a protein bar. Even as a family, we don’t eat out much,” he says.

However, he reveals that his favourite dishes served at his restaurants include the Gunpowder Dosa at Semma, Paneer Tikka at Dhamaka, Dahi Batata Puri at Adda, Biyerbarri Fish Fry at Masalawala and Vada Pav at Rowdy Rooster. His favourite comfort food though is khichdi and chhaas or buttermilk.

Another practical touch is the fact that there is no fancy serveware used at Dhamaka. Food is served in steel plates and the glasses are standard fare from Ikea. Chintan believes in letting his food do the talking. And talking it is, with Dhamaka having a waiting list of 400-500 people wanting a reservation every day.

With all this success under his chef’s hat; other chefs in the US, following his trajectory of serving authentic Indian food, with chillies and all the other bells and whistles, how does Chintan stay grounded? There is that brutal honesty again. “We as Indians celebrate too much. There are chefs who have achieved far more accolades than we can think of. My goal is to reach that level. I am happy with what I have achieved, but I wonder how will I get there?”

 

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A post shared by Roni Mazumdar (@roni.mazumdar)


And the reason he is so confident about his talent is the setbacks he has faced in the past. “People only see the success; they don’t see the blunders that came first. But I am not scared of failure; when you have nothing to lose, you are free to do what you believe in.” And because of this very attitude, the Global Indian is happy that more chefs are following the trend he has set. “More is good, we should take everyone with us as we do better.”

Busy with several assignments besides creating new menus, Chintan Pandya is also toying with the idea of a cookbook that he plans to launch soon. We are sure it will be nothing but an original compilation.

Chef Chintan Pandya eats at:

  • Rezdora and Don Angie for authentic Italian
  • Wus Wonton for Pan Asian
  • Kailash Parbat for Indian street food
  • Ayada Thai for Thai food
  • Spice Symphony for Indian Chinese

 

  • Follow Chef Chintan Pandya on Instagram 
Story
Sacred connections: Christine Ghezzo’s devotional Indian music bond

(November 17, 2023) During the famous Chatth puja of Bihar and Jharkhand, a devotional Chatth song that America's Christine Ghezzo sang seven years ago continues to go viral, with people sharing it among friends and families during the festival season. The singer had received the lyrics from a friend, who suggested she try singing it, even helping her with the pronunciations. “It was just between friends and he put it on Facebook. Within hours of his posting it, the following morning I woke up to messages and notifications. I couldn't believe how quickly it had become popular,” says Christine in an interview with Global Indian.  Happy with the love and appreciation she has received from the Bihar-Jharkhand community, she adds, "I am very grateful to them for making me a part of their Chatth Puja celebrations." Since then she has sung few more Chatth songs garnering popularity. Christine Ghezzo’s association with Indian music began even before she was born. Her parents, who had moved to New York City as refugees, were both musicians who happened to listen to a lot of Indian classical music, even when Christine was in her mother’s womb. Christine’s baby shower, which was hosted by an

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th musicians who happened to listen to a lot of Indian classical music, even when Christine was in her mother’s womb. Christine’s baby shower, which was hosted by an Indian family, was filled Indian music. Today, Christine is an accomplished singer, who can sing in more than 15 languages. is so deeply attached to India she refers to it as a ‘past life connection’.  

[caption id="attachment_31856" align="aligncenter" width="522"]Christine Ghezzo | Indian music | Global Indian Christine Ghezzo[/caption]

The Florida based singer is the disciple of Pandit Radharaman Kirtane who is the senior disciple of Sangeet Martand, Pandit Jasraj. Christne has been learning Indian classical music for close to 18 years now and quite often performs bhajans and kirtans and other devotional chanting at temples, yoga studios and house concerts in her region. She has a kirtan group called Bhav.  

Music and languages in the environment 

Speaking from St. Petersburg, Florida, the singer says, “My parents loved music from around the world including India. So, it was a part of my upbringing, and that’s how I picked an inclination towards this form of expression.” Both her parents have been professors of music. While her mother focused on history and research, Christine’s father was the director of the music composition department at New York University for 35 years. He was also a pianist and used to perform devotional songs in many languages internationally. Christine would travel with her father and in the process, began her own career as a performing artist from a young age.  

“We all have different talents in different directions. My personal talent is sound and that is how I have been able to process different languages,” says the singer, who grew up in Queens in New York City, where her Romanian father and Hungarian mother settled down as refugees. The sheer volume of immigrants in Queens meant Christine grew up listening to a “fusion of languages,” developing quite an ear for them in the process. She went on to do an undergraduate degree in creative writing and music and earning a Master’s in ethnomusicology. 

[caption id="attachment_31857" align="aligncenter" width="513"]Christine Ghezzo | Indian music | Global Indian Christine performing as a child[/caption]

In 2011, Christine’s father passed away. Until that point, she had focused mainly on European devotional music but begun her training in Indian Classical music as well. “I remember, there was one piece in Raag Bageshree that I sang while my father accompanied me on the piano,” she says. After his passing, she moved to Florida with her husband, Ron Weiss. Now, Christine is even looking at putting European and Indian devotional music together to come up with a new genre.  

The spiritual awakening  

Eighteen years ago, in an Indian restaurant, Christine heard virtuoso Subha Mudgal for the first time. “I was having lunch there and they were playing Subha Mudgal’s Mathura Nagarpati Kahe Tum Gokul Jao, the soundtrack from the film Raincoat and something completely shifted in me. It was like a spiritual awakening hearing that piece of hers.”  

Mesmerized, she asked the restaurant staff about the singer. They directed her to a shop across the road, saying, it had “lots of resources” for her. The shop sold a little bit of everything, from Indian CDs and DVDs to puja items and Ayurvedic herbs. Christine asked if she could be put in touch with a guru and was handed a business card. “That card belonged to my first teacher of Indian music, Poornima Desai of Shikhshayatan Institute in New York,” she says, and her journey began. 

[caption id="attachment_31858" align="aligncenter" width="559"]Christine Ghezzo | Indian music | Global Indian Christine with Pandit Jasraj[/caption]

Shortly after, Christine came to India, where she travelled to places like Delhi, Varanasi, Agra and Jaipur.

I absolutely loved Varanasi, it was like being in another dimension. It was then that I started to feel the real spiritual connection. Music always carries the spiritual imprint with it and I had not experienced it until I went to Varanasi.

Strong connection with India 

With a deep fascination for the country, Varanasi and Kolkata feel like home to Christine. Over the time she even became a devotee of Goddess Kali and sings Shyama Sangeet, a genre of Bengali devotional songs dedicated to the Hindu goddess Kali who is also known as Shyama. 

“I have been studying Indian classical music for many years but there is still so much to learn,” she says. Her current guru, Pandit Radharaman Kirtane in Florida has been her teacher for last eight years. Born and raised in Mumbai, Pandit Kirtane has had his own influence on her and Christine can now sing in Marathi, along with Hindi, Sanskrit, Bengali and Bhojpuri.  

https://www.youtube.com/watch?v=exSg5wwCC1g

I have become very familiar with different regions and languages of India and the richness of musical tradition of each region. It’s incredible. I probably need 200 life times to learn what I would like to from the rich legacy.

Woman of many talents  

Last time that the singer was in India was three years ago, when she was invited to Silchar to perform a concert. Since she is also a professional photographer the programme entailed holding photography workshops in her month-long stay.  

Christine has been receiving many invitations to come to India but owing to her fragile respiratory system, severe asthma and bronchitis, her pulmonologist restricts her travel to the country. “I feel so connected to India that I would have loved to even live there, if not for my health issues” she says. “But I am very connected to the people there through my circle of friends. Thankfully, in this digital era it is easy to stay connected.”   

Christine Ghezzo | Indian music | Global Indian

Christine works with her husband’s construction consulting firm and the couple also share a love for photography, often exhibiting their images together. The couple’s photography group was recently invited to the only museum in the state of Florida to exhibit their work, which was a huge honour for them. 

Apart from all this, Christine is also a gifted cook. “I was probably the mother of 10 children in my past life and that is why I cook in huge quantities,” laughs the singer, who loves inviting her friends over to eat food cooked with organic vegetables freshly plucked from her garden. As far as Indian food is concerned, she likes anything that is fried, crispy and salty. Medu vada, batata vada and masala vada are few of the things that tops her list. 

The vegan singer, photographer and chef loves all lentil-based recipes, and is good at cooking chole. The extraordinary baker loves nature walks and staying connected to the roots of both Indian and European cultures.  

 

https://www.youtube.com/watch?v=ex1zMwOS1yg

 

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Anshu Ahuja and Renee Williams: Making takeaway in London sustainable with DabbaDrop

(February 10, 2024) Dressed in a white outfit and traditional Gandhi topi, an army of about 5000 dabbawallas push through every nook and corner of Mumbai to satiate the hunger of over 200,000 Mumbaikars daily with home-cooked food for 125 years. This very lifeline of Mumbai inspired a Mumbaikar, who is now settled in London, to start DabbaDrop - London's first plastic-free, waste-free and emissions-free takeaway. In just five years, co-founders Anshu Ahuja and Renee Williams have saved 2,03,370 plastic containers and prevented 2,500 kg of food waste from going into landfills through DabbaDrop. "In the past few years, people have started ordering a lot, thanks to the arrival of food delivery apps. After having that food, we end up with a bin full of plastic. The packaging is very wasteful and greasy. You can’t recycle it. So, I wanted to find a better way to order in," the Global Indian said in an interview. [caption id="attachment_48946" align="aligncenter" width="618"] Renee Williams and Anshu Ahuja[/caption] Zero wastage takeaway Growing up in Mumbai with a Tamilian mother and a Punjabi father, food remained a big part of Anshu's life. As a teenager whenever she stepped out to try some food, she would

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| Global Indian" width="618" height="392" /> Renee Williams and Anshu Ahuja[/caption]

Zero wastage takeaway

Growing up in Mumbai with a Tamilian mother and a Punjabi father, food remained a big part of Anshu's life. As a teenager whenever she stepped out to try some food, she would end up recreating the same in her kitchen upon her return. "This way I could continue to taste the flavours."

However, after moving to London and working a high-pressure job as a TV producer, she would often end up ordering food. But the options for vegetarian food were very limited and the food always arrived in plastic containers. Keen to find a better way, she quit her 15-year-long stint in TV production to start Dabba Drop. It began with her reproducing her family's recipes, packing them in reusable metal tiffin or dabbas, and delivering it by bike in the nearby areas of Hackney. She texted a handful of friends about the idea, and the first week saw six people ordering in, and later the number rose to 25. In just 18 months, DabbaDrop was feeding 300 people weekly across Hackney, Leyton and Walthamstow.

[caption id="attachment_48947" align="aligncenter" width="679"]DabbaDrop Eco-friendly delivery[/caption]

One of her first messages landed in Renee William's textbox, who was a restaurant event producer. Coming from New Zealand, she believes in nature and sustainability and instantly fell in love with the concept of DabbaDrop. "I loved the theatre of not knowing what was inside the dabba before I opened it, and the wholesome food and sustainability element really ticked all the boxes for me," Renee said in an interview. In no time, the conversations between the two turned into how to make this idea bigger and better.

Offering healthy South Asian cuisine

They work on a flexible subscription-based system that allows people to sign up weekly or fortnightly, with a set menu for every week. They curate the mains, and customers can add the sides. "We cook all our dals, curries and subzi's from scratch in our commercial kitchen, using 100% natural ingredients - vegetables, lentils, legumes, healthy fats, whole grains, nuts, and seeds. Our handmade spice mixes are made fresh every week and everything is made in small batches," reads their website. With DabbaDrop, Anshu and Renee wanted to introduce Londoners to Indian flavours and textures. "What we serve is not something that is easily available in a traditional Indian restaurant."

"Our meals are vegan and South Asian. We want to follow the journey of the curry. This way, we are uncovering the history of Indians as they emigrated across the world," added Anshu, who avoids wastage, thanks to pre-orders. The chefs cook for the exact amount of people who have ordered, as one dabba can easily serve two people.

DabbaDrop | Global Indian

The dabbas that serve meals from Japan, Vietnam, Sri Lanka, Kerala, Delhi, and Hyderabad are then mounted onto bicycles, e-bikes, and other emission-free vehicles for delivery in Zones 1-3 of London And the empty dabbas can be picked up during the next delivery. "We use everything that is reusable. We are constantly trying to improve our packaging. We want to leave a better planet for our kids," added Anshu.

Dabbadrop has more than 2,000 subscribers and delivers food all over East London. They want to grow bigger in the future. They got £500,000 in their first funding round, which made the company worth £2.7 million. "We want to change the way London does take away," said Anshu.

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Breaking barriers: Indian-origin business executive Ajay Banga scripts history as World Bank’s new President

(May 5, 2023) In a historic appointment, the World Bank confirmed that Ajaypal Singh Banga, an Indian-origin business executive, will be taking over as its next President. As the first-ever Indian-American to head the World Bank, Banga's appointment marks a significant milestone. Confirming his appointment, the World Bank said in a press statement, "The Board looks forward to working with Mr. Banga on the World Bank Group Evolution process, as discussed at the April 2023 Spring Meetings, and on all the World Bank Group’s ambitions and efforts aimed at tackling the toughest development challenges facing developing countries." Ajaypal Banga was nominated earlier this year by US President Joe Biden to lead the institution. During his candidacy, the top business executive emphasised the importance of greater private sector funding to address global problems, stating, "There is not enough money without the private sector." Banga, who will assume his new role on June 2, envisions the World Bank established a system to share risk or mobilise private funds to achieve its goals. As the Indian-American business executive gears up to lead the World Bank, Global Indian takes a look at his glorious 40-year-long career. Ahead of the curve Born to an Indian

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new role on June 2, envisions the World Bank established a system to share risk or mobilise private funds to achieve its goals. As the Indian-American business executive gears up to lead the World Bank, Global Indian takes a look at his glorious 40-year-long career.

Ahead of the curve

Born to an Indian army officer in Khadki cantonment, the business executive is the younger brother of Manvinder "Vindi" Singh Banga, the senior partner at the private equity fund Clayton, Dubilier & Rice. Growing up in various parts of India, he learned a lot about adaptability and managing people. "I grew up moving from city to city. Adults find it hard to move, but kids don’t. Moving frequently makes you flexible, quick to make friends, quick to adjust and adapt, and allows you to glide between cultures and people. Different parts of India have completely different cultures. The North is completely different from the East and the West. This is completely different than even in the South," he said, adding, "The one thing it did for me more than anything else was this easy adaptability, the willingness to adjust, and the willingness to just fit in, I think it’s helped me in all my life."

[caption id="attachment_35571" align="aligncenter" width="638"]Business executive | Ajay Banga | Global Indian Prime Minister, Narendra Modi met Ajay Banga, in New York[/caption]

Having studied in some of the finest schools in the country, including St. Edward's School, Shimla and Hyderabad Public School, the business executive went on to graduate with a Bachelor of Arts (Honours) degree in Economics from St. Stephen's College, Delhi, and later pursued an MBA from the Indian Institute of Management, Ahmedabad. Soon after finishing his studies, Mr. Banga started his career with Nestlé in 1981, where he worked for 13 years before moving to PepsiCo.

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

"When I was a young manager in India, infrastructure was relatively poor. Labour relations were challenged. Phone lines were awful. You couldn’t get through to people or distributors. If you were waiting for baby food trucks to reach you, it wasn’t that you knew they would arrive in three days; it could take nine days. So that idea of knowing how to deal with ambiguity, of knowing how to deal with that form of unpredictability, it’s the way I’m trained to think," shared the business executive, adding, "The idea of taking thoughtful risks came from that environment. And having the sense of urgency to make that decision and take that risk without knowing everything, but having had the patience at the same time to listen to people who know more than you — that is an interesting balance."

Taking the plunge

In 1996, Ajaypal Banga moved to the United States while working for PepsiCo and handled various roles during his tenure, including CEO of the company's operations in India and Southeast Asia. While the business executive was still settling in his role, a grave terrorist attack on the USA shook the world and in its aftermath, Banga too had to endure discrimination. "Post-9/11, I have been accosted by people on the street and called names. I’ve been taken aside randomly for searching at every T.S.A. checkpoint. I get that. But again, you can be pissed off about it, or you can realise that this is people trying to do their job. They’re trying to keep me safe as well as you. But I’m not resentful," he shared during an interview.

[caption id="attachment_35566" align="aligncenter" width="659"]Business executive | Ajay Banga | Global Indian Mr. Banga with his wife, Ritu[/caption]

The business executive was naturalised as a US citizen in 2007. And soon after that, Ajaypal Banga became the CEO of Mastercard, and also a member of its board of directors. When he took over the company, Mastercard wasn't in great shape. Instead of giving quarterly earnings guidance to the company's investors, Banga offered them a rolling forecast of where Mastercard would be in the next couple of years. "I told my investors, you should expect to see over the next three years is growing at an average growth rate of this to this, this range, within average profitability of this to this, this range. And I’m not going to make other commitments to you. I’m going to run my company. I want to grow revenue, not maximise my profitability," he shared. Almost all his strategies worked out and soon enough Mastercard stocks soared by more than 1,000 percent during his tenure, outperforming competitors Visa and American Express.

[caption id="attachment_35569" align="aligncenter" width="657"]Business executive | Global Indian Mr. Banga receiving Padma Shri by former President of India, Dr. Pranab Mukherjee[/caption]

Realising his potential in leading a financial institution, the former US President appointed Ajaypal Banga to serve as a member of the President's Advisory Committee for Trade Policy and Negotiation in 2015. The business executive was also elected as the chairman of the International Chamber of Commerce (ICC) succeeding Paul Polman. The Government of India awarded Banga the civilian honour of the Padma Shri in 2016.

Leading the World

Banga's appointment as the new President of World Bank has been applauded across the globe. As Banga takes the reins, the world economy faces significant challenges, including slowing global growth and high-interest rates. Low-income countries are expected to face a double shock from higher borrowing costs and reduced demand for exports, fueling poverty and hunger.

https://www.youtube.com/watch?v=9-tjY-DG5-0

With the bank estimating that developing countries will need $2.4 trillion every year for the next seven years just to address the costs of climate change, conflict, and the pandemic, Banga aims to balance World Bank's new objectives without diluting the pressing economic development needs of its member countries in developing economies. "Climate is important, but we don't want to have a trade-off where we have an agenda that will be climate versus development," the business executive said during an interview.

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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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