Digital Payments | Rahul Chari | Founder Of PhonePe

Global IndianstoryHow PhonePe founder Rahul Chari is revolutionising fintech in India

How PhonePe founder Rahul Chari is revolutionising fintech in India

Written by: Ranjani Rajendra

(February 26, 2022) Rahul Chari is a man who knows his mind and has the courage to follow his convictions. Be it choosing a course he was truly passionate about, passing up an MNC job for a role at a startup or giving up a corporate career to branch out on his own. He’s done it all with gumption and today, as founder of digital payments app PhonePe, he is a force to reckon with in the Indian startup ecosystem. With several players in the market today, PhonePe stands apart with its focus on tech and user experience. “We have a manic focus on success rate of transaction, our app is extremely utilitarian with a simple UI/UX, and we’ve adopted a serialised approach to consumer journey,” he says of the app that today has over 350 million users.

“I’ve always believed that one of the most strategic choices one can make with their career is to condense the largest amount of learning in the shortest time possible.”

Rahul Chari

Rahul Chari with his co-founder Sameer Nigam

Rahul, co-founder and CTO, firmly believes in maintaining a high level of transparency when it comes to work. He also detests micro-management, and believes that it is best to give his co-workers the independence to bring out their best. A philosophy that has held him in good stead – from his first job at Andiamo Systems back in 2001 to his days at Flipkart and today as an entrepreneur helming PhonePe.

When learning took him to Purdue

Born into a Tamil family in Hyderabad where his maternal grandparents lived at the time, Rahul grew up in Mumbai where his father Varada Chari is a civil engineer and architect, and mother Padma, a homemaker. Good at academics, Rahul is grateful for his childhood and his parents who gave him the freedom to choose. “What stands out is that although my parents emphasised on education, they let me carve my own path,” says the entrepreneur, who schooled at St Xavier’s High School.

His interest in technology grew from his love for gaming on the Atari set and PC games. “That led to computer classes where I learnt basic programming using DOS and COBOL,” says Rahul.

Digital Payments | Rahul Chari | Founder Of PhonePe

By the time he completed high school, he was clear that he wanted to build a career in computers. He appeared for the JEE and even got a seat at IIT-Bombay. Instead he joined Sardar Patel College, Mumbai University. “Back then, I was resolute on pursuing a course in computer engineering but at IIT, I was offered civil engineering. So, I decided to opt for my true passion,” laughs the entrepreneur, who’s often been quizzed on his decision to give up an IIT seat.

Soon after graduation (1999), he moved to the US to pursue Master’s in computer science from Purdue University (2001). There, Rahul was met with an education system starkly different from the one back home. “In India, the focus was on theoretics and I am grateful for it, as it laid a strong foundation. At Purdue, it was a different ball game. I had to acclimatise to an environment where my batchmates – most from IITs, China and US – were already proficient in the development side,” says the PhonePe founder, adding, “It was a steep but very exciting learning curve. I loved the challenge.”

When starting up was a calling

Rahul Chari with the PhonePe team

Incidentally, Purdue is known for its computer networking. Rahul had the opportunity to study under renowned computer science researcher Douglas Comer. On graduation, Chari had a plethora of choices – offers from IBM, Intel and Andiamo Systems (a San Jose-based startup). Well-wishers pointed him towards larger companies, but Rahul chose a startup. “This was just after the dot com bust had happened, and startups were considered extremely risky. Yet, I decided to join Andiamo,” he recalls. His time at Andiamo afforded him a superb experience.

“I’ve always believed that one of the most strategic choices one can make with their career is to condense the largest amount of learning in the shortest time possible. That’s what Andiamo did for me,” says Rahul, who worked there for three years, till it was acquired by Cisco in 2004.

In 2008, Rahul returned to India with Cisco, and by 2009, after almost a decade spanning embedded software and enterprise software development, he was ready to branch out on his own. It was around this time that he got together with Sameer Nigam, an alumnus of the Wharton School. The duo launched their first startup MIME360 in December 2009. “Today, startups are celebrated. But back then the startup ecosystem in India barely existed,” he recalls.

Back to home base

Their first office was based out of Sardar Patel College, where they would hire students as interns. “While they were all happy to join us as part of their final semester project, not everyone wanted to join as an employee. But, there were a few who did,” says Rahul, recounting how a graduate turned down an IBM offer to work with him and Sameer. “Six months later we learnt that he’d been telling his parents that he was working with IBM. He’s still with us at PhonePe,” he laughs, adding that he’d often spend days meeting parents to convince them to let their kids join MIME360, a media distribution platform that was acquired by Flipkart in 2011.

His role as VP engineering at Flipkart, saw him build e-kart. “I had a great journey at Flipkart. The infrastructure laid out by Flipkart is what the rest of the startup ecosystem today relies on. It was a great learning experience; I learnt how to merge the best of the digital and physical worlds,” says Chari, who along with Sameer quit Flipkart to set up PhonePe in December 2015.

Digital Payments | Rahul Chari | Founder Of PhonePe

“We wanted to build the infrastructure for digital payments,” he says. PhonePe happened to launch around the same time as UPI was introduced, thus paving the way for some great opportunities. “We were sold on UPI and built PhonePe on it,” says Rahul.

The demonitisation move in 2016 proved to be a catalyst to drive digital payments, but it was the pandemic that caused the baseline shift when it came to the adoption of digital payments. “The pandemic swung the pendulum towards digital payments; it has now become a necessity,” he says.

Away from tech, the entrepreneur loves to dabble with wood work, has crafted several jewellery boxes, floor lamps and console tables that he and his wife Priya gift.

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Passos Pereira da Costa

October 22, 2022 10:19 pm

I would like to purchase the digital wallet that has a lending module

Published on 26, Feb 2022

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Chef Apurva Panchal redefines soul food at Palo Alto’s progressive Indian restaurant, Rooh

(April 14, 2024) Unlike most teenagers who make up their minds about their careers even before they start tenth grade, Chef Apurva Panchal decided at the cusp of having to make a choice, that he wanted to well, be a chef. Coming as he did from a family of bankers, his father was not quite happy about his decision but did not stop him. At close to midnight in Palo Alto, California, where he currently works as the head chef at Rooh, Chef Apurva spoke to Global Indian in an exclusive interview. He recalls, “I used to like watching cooking shows, so that is why I thought, why not try cooking as a career. I took the entrance exam, got selected, joined The Institute of Hotel Management and Catering Technology, and the rest as they say, is history.” Learning from the best A lucky campus placement with the last word in hospitality, The Taj Mahal Palace and Towers, in Mumbai, taught him about all the nuances of hospitality. He worked there across banquets, the coffee shop, Shamiana, and Tanjore, the Indian restaurant later rechristened Masala Kraft. He says, “At The Taj, we were always taught to be a team that inspires

Indian restaurant later rechristened Masala Kraft. He says, “At The Taj, we were always taught to be a team that inspires us to grow. During the training, we learnt about goal-setting, having a vision, communication, encouragement, giving space, opportunities, and genuine feedback to the team members to grow and excel. I follow the same rule with my team.” Regarding the food, the importance of telling a story, and weaving in details about its history and origins was a vital part of cooking. “When you design the menu with a story to narrate, it encourages the guests to experiment too.”

[caption id="attachment_50709" align="aligncenter" width="378"] Chef Apurva Panchal dishes up progressive Indian cuisine at Rooh[/caption]

He worked with the Taj Mahal for 18 years. An offer from an overseas guest to come work in the US made Chef Apurva take the chance to explore foreign shores. He recalls, “I was at a phase where I wanted more out of my life and do something different. I took up the offer but the dream job was not so dreamy after all. It was not as great as it was made out to be and after two years of trying different things, I joined another restaurant. That shut down during Covid and I couldn’t even go back to India. Plus, my family was here with me, and my son was turning 21. I was looking for a job and Spice Klub, which has a branch in Lower Parel, in Mumbai, was on the verge of opening here, in California. I joined them and worked there for one-and-a-half years. Then Rooh was in expansion mode and after I met with the owners, I realised it was what I wanted to do. I joined them in 2022, and have been here since.”

Soul food

Rooh, which means soul in Urdu, subscribes to a food philosophy of giving a modern touch to rustic and traditional recipes. Added to that is Chef Apurva’s own firm belief that you should cook with all your heart. Rooh is a fine-dining restaurant serving progressive Indian food, located in Palo Alto and San Francisco, in the US, New Delhi, and Columbus, Ohio.

As the Head Chef for the Palo Alto venue, Chef Apurva experiments to his heart’s content with local produce, and traditional Indian spices. The outcome is a unique blend of reinvented Indian food served in a contemporary style. In #fineiningindian, a newsletter published by Chef Michael Swamy, he says, “The diversity of Indian food is the source of my motivation for imprinting my personal identity on each dish. Indian food is so diverse that there is something in it for everybody. Also, globalisation has amplified the exposure to good Indian food. The canvas is so wide that creativity is not limited. In most of the dishes, we use a lot of ingredients. So, playing with ingredients, methodology, and presentation defines my food at its best. I like to keep things simple, but not too simple, it gets boring. Every plate should revolve around a story to make it more appealing and interesting. Cooking is … about simple food made desirable with local ingredients.”

This vision translates into dishes like the Avocado Bhel – where locally sourced avocado, fresh green garbanzo or cholia as we know them here, and edamame – come together in a Californian version of the popular Mumbai snack, the bhel puri. Raw jackfruit, served as a gravy-based dish in several Indian homes, is presented in the avatar of a cutlet with a mustard kasundi mayo. Chef Apurva is all praise for the variety and quality of local produce available in his town. “From artichokes, avocados, and asparagus to fresh turmeric and turnips… I use everything seasonal and differently.”

Synergy between the east and the west

Besides the Avocado Bhel, some of his innovations include beef seared and braised French style, a Rajasthani Laal Maas gravy, with caramelised turnips and carrots. The Lamb Shank Biryani, cooked the Lucknowi way; the evergreen paneer – pin-wheeled with a stuffing of an Indian pesto made with coriander and basil leaves and cashewnuts; and a Burrata salad served with khandvi and olive oil-marinated tomatoes and pickled ginger, along with homemade cumin khari biscuits and stuffed kulchas are popular choices. He says, “I use ingredients not usually found in Indian cuisine – za’atar, togarashi, tobiko or fish eggs, and I try to create umami flavours. I enjoy working with fresh produce that grows locally.”

Where then does he see global trends in food move towards? He says, “All across the world, chefs, restaurants, and diners are coming back to the originality of the food. Chefs can’t afford to fool around anymore because diners know a lot more about the food they are ordering and what they want. With a healthy balance of flavours, cuisines are moving towards more rustic, traditional and home-style cooking that is not oily.”

Chef Apurva Panchal | Rooh | Global Indian

Another passion of Chef Apurva’s is teaching. He has remarked elsewhere that had he not been a chef, he would have been a teacher. What would he like to do in the years ahead then? Cook, or teach? He says, “I have not decided yet. Sometime in the future I would like to teach at a hospitality institute. But for now, I am happy at Rooh.”

While travelling Chef Apurva likes to eat at:

The Tanjore Tiffin, Mumbai: Appams with the choice of gravies
The Vishala, Ahmedabad: Thali
ukhara, ITC, Delhi: Dal Makhani/ Kebabs
Southern Spice, Taj, Chennai: Kori Roast

Follow Rooh on Instagram.

Brittany to Benaras: The journey of Alain Daniélou

(February 11, 2023) Recently, I began reading Ilango Adigal's third-century Tamil classics, Shilapaddikaram and its sequel, Manimekalai. The man behind the exquisite translation is Alain Daniélou , a name I had heard before but hadn't really noticed. Still, the depth and beauty of the writing made me wonder. Why was a Frenchman translating Tamil epics? Was he another remnant of Tamil Nadu's colonial past? An Aurovillian, maybe? He was neither. Pulling at the thread led me on a journey into a life that he himself describes as ‘labyrinthine’, beginning with his birth into Norman nobility and Roman Catholicism that led him, from the avant-garde circles of Paris to Banaras. Global Indian takes a look at the maverick genius who took Hindu philosophy, music and architecture to Paris, New York and the world. Daniélou, who received the Sangeet Natak Akademi Fellowship, the highest honour bestowed by the institution, remains nearly unmatched as an Indologist and Musicologist. A dancer, he spent time in Paris, as an intellectual, he rubbed shoulders with the likes of George Steiner and Anthony Burgess and in India, with Rabindranath Tagore. Here, he studied music, Sanskrit, literature and Hindu philosophy at Banaras Hindu University and lived in

an Indologist and Musicologist. A dancer, he spent time in Paris, as an intellectual, he rubbed shoulders with the likes of George Steiner and Anthony Burgess and in India, with Rabindranath Tagore. Here, he studied music, Sanskrit, literature and Hindu philosophy at Banaras Hindu University and lived in Varanasi on the banks of the Ganges. He was an exponent of the veena, and translated the works of Swami Karpatri who initiated him into Shaivism. After his conversion, he took the name Shiva Sharan or 'protected by Shiva.

Daniélou translated the Tirukkural, Shilapaddikaram and Manimekalai when was working at the Adyar Library and Research Centre in Madras and went on to join the French Institute of Pondicherry. His website is extensive, maintained by the Alain Daniélou Foundation but aside from that, there is very little literature available on the man (in English) from the media, aside from a 2017 documentary ‘Into the labyrinth’ and a beautifully written obituary by James Kirkup for The Independent.

[caption id="attachment_34939" align="aligncenter" width="408"] Alain Daniélou [/caption]

Early life

"I was a sicky child," he writes in his autobiography Les Chemins du Labyrinthe. "I was never sent to any of those noisy places called schools... for a boy without a future, this was considered a useless ordeal." He was born into an aristocratic Norman family – his father was a "noted anticlerical and a minister in the Third Republic," Kirkup writes, while his mother "was devout to the point of being called a fanatique." She founded schools and the Order of Sainte-Marie, receiving the blessing of Pope Pius X for the latter.

Written off by doctors at an early age, Daniélou spent his early years in a "large, very uncomfortable stone house" bought by his father in Brittany. Daniélou would spend his time in the thick woods on the property, creating small sanctuaries that he "adorned with sacred objects, symbols of the forest gods." Needless to say, this didn't go down too well with his mother. He was baptized, according to custom, although it left him “sad and indifferent.”

Daniélou did, however, learn piano and singing, encouraged by his father. He wrote poems, became fluent in English and practiced translation. At the time though, Daniélou loved to dance and went on to perform professionally. He had many friends in the ballet circles too, until, Kirkup writes, he "abandoned the dance for more serious matters."

[caption id="attachment_34941" align="aligncenter" width="474"] Photo: www.alaindanielou.org[/caption]

Arrival in India

Daniélou had great wealth to his name and travelled extensively across Europe and Asia. Still, India held a special fascination. In the early 1930s, Daniélou 's partner was the Swiss photographer Raymond Burnier. The pair were fascinated by Indian art and culture and decided to go on an adventure. So, they left behind their Bohemian high life in Paris to make their way to Banaras.

They were among the first Westerners, it is believed, to see the now famous erotic sculptures in Khajuraho. Burnier took many photographs, which were featured featured in Paris in 1948 and a year later, in an exhibition at New York's Metropolitan Museum. That took place in 1949 and Ajay Kamalakaran writes in Scroll.in, "a photo exhibition of medieval Indian sculptures was the talk of the town among New York's intellectual elite." Burnier even went on to become an Honorary Officer on Special Duty of the Archaeological Department of the government of India.

He had become more or less estranged from his family, apart from his older brother, Jean, who was kind to him. In the eyes of his family's religion, he admits, he was a heretic. However, among the "Hinduists," and with the Hindu religion, "which welcomed me among its members, there is nothing reprehensible about my style of life or my way of thinking." In India, finally, the troubled young man had found a home.

Shantiniketan, Shaivism and a new life

In 1935, Daniélou enrolled at Benares University, where he would spend the next 15 years. He studied music, Sanskrit, Indian philosophy and Hinduism and remained in the University for the next 15 years, after being appointed research professor. He also began performing professionally on the veena.

[caption id="attachment_34940" align="aligncenter" width="462"] Alain Danielou with his veena. Courtesy: https://www.alaindanielou.org[/caption]

Danielou immersed himself in the Hindu culture and even took offence at what he perceived to be its dilution by foreign rulers and English-speaking Indians. He is a vocal critic, of Nehru and Gandhi and even of philosophers like "Vivekananda, Radhakrishnan, Aurobindo or Bhagwan Das." He found instead, a scholar named Vijayanand Tripathi and would attend the discourses he led outside his house every evening. For many years, Danielou only read Hindi and Sanskrit. He also became a "strict vegetarian, observed all the customs and taboos," he writes, and wore "the spotless, elegant and completely seamless dhoti and chhaddar."

As Burnier was a great admirer of Rabindranath Tagore, Danielou accompanied him to Shantiniketan. Tagore went on to become one of Danielou's greatest influences. Danielou even painted a portrait of the man. Tagore, on his part, was very impressed by the French scholar. 'Tagore's Songs of Destiny' is still a part of The Danielou Collection.

He converted to Hinduism and adopted the name 'Shiva Sharan', which means protected by Lord Shiva. Les Quatre sons de la vie (translated as The Four Aims of Life in the Tradition of Ancient India), Le Betail des Dieux (1983), La Sculpture erotique hindou with photographs by Raymond Burier (1973) and La Musique de l'Inde du Nord (1985). His translation of the Kama Sutra, according to Kirkup, is "one of his great masterpieces."

Journey to Madras

In Madras, Daniélou , now an accomplished Sanskrit scholar, decided to study Tamil. Working with local experts, he translated Ilango Adigal's third-century epic romance, Shilappadikaram. It was also published in America under the title 'The Ankle Bracelet. All this time, Daniélou was working at the Adyar but found "the puratanical atmosphere and the various taboos extremely difficult to bear." In 1956, he ended his association with the library. Three years later, he went to Pondicherry and became a Member of the French Institute of Indology.

Controversy

Trouble followed Daniélou all his life, as he rebelled constantly against any puritanical form of thought. He even went up against Nehru and Gandhi, when the latter spoke out against eroticism in temple statues. Controversial or not, Daniélou 's contribution to Indian culture - and to the world - is immense. His books have been published in twelve countries, in several languages, from English to Japanese.

He returned to Europe in the last days of his life, living between Rome, Lausanne, Berlin and Paris. He died in Switzerland on January 27, 1994, leaving behind instructions for his remains to be cremated, according to Hindu tradition.

Unveiling the icon: Fashion maestro Rocky S redefines luxury and comfort

(June 26, 2023) Rocky S is a renowned fashion designer who has made a significant impact in the industry. With a passion for transforming fabric into art, Rocky S has dressed numerous celebrities, including Beyoncé, Priyanka Chopra Jonas, and Paris Hilton. His work has been showcased at international fashion weeks and his brand has gained recognition for its luxurious couture, bridal wear, and accessories. With meticulous attention to detail and a commitment to craftsmanship, Rocky S has established himself as one of India's top designers, captivating the fashion world with his innovative and exquisite designs. From a young age, Rocky Star found himself irresistibly drawn to the captivating allure of fashion. Whether it was observing trends, experimenting with styles, or simply appreciating the artistry behind clothing — he knew deep down that his destiny lay within the world of fashion design. He would help his friends select the perfect outfit for different events, and found he could style them flawlessly. “Even when I was in school, I was deeply captivated by the fashion world,” Rocky tells Global Indian. From Beyoncé and Paris Hilton to Priyanka Chopra Jonas, Carrie Underwood, Danielle Campbell, Kangana Ranaut and Nora Fatehi among others — Rocky S,

Priyanka Chopra Jonas, Carrie Underwood, Danielle Campbell, Kangana Ranaut and Nora Fatehi among others — Rocky S, as he is popularly known, has styled many celebrities across the world. He has also done six international shows including London Fashion Week (2016), Milan Fashion week (autumn/winter 2016), Dubai Fashion Week (2021) and LA Fashion Week (2022).

[caption id="attachment_40672" align="aligncenter" width="573"] Rocky S[/caption]

The Mumbaikar

Born in Mumbai, Maharashtra in October 1970, a city he describes as brimming with culture and creativity, Rocky faced the loss of his father at a young age. “But my mother’s unwavering strength became a guiding light in my life,” informs Rocky, who has two elder brothers, one a chartered accountant and the other has made his mark in the realm of business construction.

Even back then, Rocky showed a deep interest in sartorial pursuits. “I still remember during holidays, my grandmother would create stunning outfits from scratch and lovingly gift them to us. I was truly captivated by the artistry of transforming a single piece of fabric into such garments,” smiles the ace designer. Alongside his passion for fashion, Rocky discovered an affinity for swimming, a sport that has influenced his life and values and remains indelible.

He went on to graduate with a bachelor’s degree in commerce, but swiftly transitioned to pursue his dreams in fashion design, enrolling at the esteemed JD Institute in Mumbai.

Brand Rocky S

His process begins with inspiration. "It consumes a significant portion of my time," he admits, "but serves as a catalyst for my creative flow. Once I find the perfect inspirations, my sketches come to life effortlessly." This inspriation springs from the people who hace influenced him, and played role in shaping his creative vision.

Rocky’s art is shaped by his love for travel, which he says ignited a passion for exploration. During his travels, he encountered remarkable gothic and baroque designs, which became a fount of inspiration for the ace designer. “These influences, combined with my unwavering vision, propelled me to establish my own brand in 1995, with a resolute mission to create relevant and luxurious couture for the ever-evolving women of today,” recalls Rocky, who is well known for his artistic mind and penchant for invention.

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Over time, he nurtured a self-sustaining unit, housing skilled master craftsmen and artisans, who breathe life into each intricately designed piece. “At our atelier, we prioritize the art of precision, focusing on cut, comfort, fit, and finish, resulting in exquisite haute couture, bridal wear, luxury pret-a-porter, and accessories,” says Rocky.

Rocky now ships his creations worldwide, marking a remarkable evolution from his humble beginnings. “Today, we showcase our collections in prestigious multi-designer stores while maintaining our flagship store in Mumbai—a physical manifestation of our brand's essence, inviting fashion enthusiasts to immerse themselves in our world of style and craftsmanship,” he says.

Dressing up Beyoncé

Back in 2007, Rocky was pleasantly surprised to receive a phone call from the manager of superstar Beyonce, who was expected in Mumbai for a performance. The manager requested Rocky to bring a selection of outfits for the upcoming concert. “I swiftly gathered my team of assistants and headed to the hotel, armed with a carefully curated collection of 10-12 exquisite ensembles.”

As he presented the options to Beyonce, her eyes lit up with delight and after careful consideration, she ultimately chose the resplendent pink lehenga-choli for her stellar performance, says Rocky. He doesn’t just cater to the stars and their high-profile events, however. He works with the common people as well, and has established a reputation in the fashion community for offering a combination of style and comfort.

Association with ‘Miss India’

For many years, Rocky has served as the fashion director for Miss World, and has had a long association with the Miss Indian pageant – he was an official designer for Femina Miss India 2023 as well. He curates wardrobes for winners at events and red carpets.

This year, he says, his association with the pageant grew stronger as he had the honor of designing every gown for the state winners. “The collection of gowns exudes classic sophistication with a contemporary twist feature simple appliqué patchwork of cut Dana and stones. The delicate embroidery adds just the right amount of sparkle and texture to the gowns,” he explains. Only the finest silk, taffeta and velvet were used to create the meticulously-crafted gowns.

Future plans

Currently immersed in creating his newest collection, Rocky is pouring all his creative energy into the smallest details. “My strategy is to expand the brand’s presence by opening new stores both within India and abroad,” he says. “This decision is driven by the growing demand from our esteemed clientele, who hail from diverse locations such as the US, Canada, London, and Dubai,” Rocky adds.

Rocky’s other interests

Rocky is someone whose interests encompass a wide range of sources that fuel his creative spirit. “While I don't have a specific hobby per se, I find immense joy in traveling, immersing myself in different cultures, and drawing inspiration from the vibrant tapestry of the world.” He also enjoys techno music, which he says resonates with his artistic sensibilities and serves as a backdrop for his creative process.

Fashion in India

Coming to the fashion scene in India, Rocky says people are currently embracing and celebrating a captivating neon revival, which has brought a fresh burst of energy and vibrancy to the scene. “Alongside this exciting trend, they are also exploring a myriad of captivating variations in saree styles, pushing the boundaries of traditional attire. These variations encompass a wide spectrum of design elements, ranging from unconventional draping techniques to experimentation with fabrics, textures, and embellishments,” explains the fashion designer.

Moreover, the anticipated rise in luxury spending in India by 2030 presents a promising landscape for the industry, he feels. “This upward trend in luxury spending suggests a growing demand for exclusive and high-end fashion products, creating a favorable environment for designers to showcase their craftsmanship and creativity as well,” he says, adding that opens up exciting opportunities to cater to the discerning tastes and aspirations of affluent clientele.

Rocky S stands as an extraordinary force in the realm of fashion, leaving an indelible mark on the industry with his visionary designs and impeccable craftsmanship. From dressing global celebrities to captivating audiences with his runway showcases, Rocky S has cemented his position as a leading fashion maestro in India and beyond. With his unwavering dedication to excellence and his ability to breathe life into every ensemble he creates, Rocky S continues to inspire and shape the world of fashion, leaving a lasting legacy that transcends trends and time.

Follow Rocky S on Instagram

Elizabeth Yorke: Upcycling spent grain from breweries to make food products

(May 18, 2024) Her city Bengaluru is home to 72 breweries, and chef-turned-food researcher Elizabeth Yorke couldn't help but think how the micro-breweries were using the spent grain. A concept she came across while interning with food historian William Rubel in California in 2018, who was recreating bread from the 16th century. She learnt that spent grain, a by-product of brewing, has the potential to be repurposed into flour, which otherwise makes its way to landfills. This led her to start Saving Grains in 2022, to upcycle spent grains from breweries into products like cookies, flour, granola, biscuits, and ladoos. "An average microbrewery in the city uses nearly 200 kg of grain/day that’s about 12000 kg of grain is potentially wasted every day within the city," according to Elizabeth. "We're rescuing these grains to make a 'Good Flour.' Why good? Because we're creating a model that derives value from waste by capturing food waste streams in cities - built for communities, through a human-centered approach." [caption id="attachment_51704" align="aligncenter" width="662"] Elizabeth Yorke is the founder of Saving Grains[/caption] How a chef turned into a food researcher Growing up in a family where food played an integral part as it brought people

ight="662" /> Elizabeth Yorke is the founder of Saving Grains[/caption]

How a chef turned into a food researcher

Growing up in a family where food played an integral part as it brought people together, Elizabeth consciously gravitated towards culinary arts and pursued the course at the Manipal Academy of Higher Education. The route took her to multiple restaurants and hotels across the US and Mexico where she worked as a chef for almost six years before exploring food outside the kitchen space. "I have always been drawn to cooking naturally. A kitchen always brings family and friends together; an interesting space to be around. A kitchen is a place that can build perspectives on food and the supply chain," she said in an interview, adding, "Being around food has always prompted me to think of what happens to food before and after it is served on the plate. That curiosity and learning have shaped what my worth is as a cook."

The curiosity to learn more took her to California in 2016 for an internship with food historian William Rubel, who was recreating bread from the 16th century. While learning the history of bread, she discovered the concept of spent grain - a byproduct in the beer brewing process and also the relationship between the bakers and brewers. Throwing light on it, she said that brewers and bakers used to work in similar spaces. "They would share common ingredients, its byproducts, and work in a closed-loop circular system. For instance, bakers gave brewers their leftover bread to convert into beer, and brewers gave bakers leftover grain to make bread. Back then, bakers would bulk up grain because flour was an expensive commodity," said the Global Indian.

Elizabeth Yorke | Global Indian

Armed with this knowledge, she moved to Bologna in Italy in 2018 to work as a food innovation research fellow at Future Food Institute, where he focus was on understanding circular and sustainable food systems. This gave her an insight into ways of minimising food wastage as well as the lifecycle of food.

Circular food economy

Inspired, she returned to Bengaluru to start Saving Grains in 2021 as an attempt to upcycle the brewery grain. Explaining the process on the Saving Grains website, she wrote, "Brewing relies on grains, typically malted barley, which are first soaked in hot water. This step releases sugars that are crucial to the later production of alcohol. Once those sugars are released into the liquid, the grain is discarded. That discarded grain is called spent gain."

The spent grain is collected by Saving Grains from local breweries and then taken to the facility where it's dried and processed into products such as ladoos, biscuits, granola. cookies and flour, which has 22% protein, 45% fibre and 20% carb.

Elizabeth Yorke | Global Indian

Spreading awareness to create impact

However, convincing people to consume by-products of a waste product has been a challenge for Elizabeth. "Repurposing spent grain is an extra effort for most stakeholders. Also, it has nothing to do with the beer production. This mindset needs to be changed, and a sense of ownership of material needs to come into place," she added. Elizabeth, who upcycled 1200kg of spent grain, also found coming up with new recipes with the ingredients to be an obstacle. But she kept researching and experimenting and developing and has also written a handbook on how to make new recipes from spent grain.

Apart from partnering with breweries, she has collaborated with Kutumba Community Centre in Bengaluru to engage the community in a circular food economy. "The people at the community centre can freely use the flour to make rotis. This collaboration has been done to put people and the community at the heart of the circular food economy," she added. Being a food researcher and educator, she started the Serial Upcyclers Club which educates people about spent grain and the concept of recycling. She wants to create awareness among people and communities about spent grain. "There's a saying, ‘Waste is what is left when our imaginations fail’. It is time that we try to understand the potential of food as a resource and the strategies we can employ to reduce food waste," she added.

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From Bukhara to Chutney Mary: Chef Siddharth Krishna’s amazing culinary journey

(September 22, 2024) Chef Siddharth Krishna has worked with global legends over the past 22 years including Chutney Mary in London, Spice Mela in Abu Dhabi and is currently the Executive Head Chef at Fairmont Windsor Park near London. An Army kid, Chef Siddharth Krishna wanted to join the forces like his father who hailed from Rajasthan. Travelling all over the country every two years, eating the food cooked by his mother who came from Dehradun, and eventually settling in Delhi gave him exposure to various cuisines and food. However, wanting to be a chef was not his goal and he took the entrance exam only after joining the armed forces didn’t pan out. Gliding into Cooking Chef Siddharth Krishna, currently the Executive Head Chef at Fairmont Windsor Park, a luxury hotel in Egham, an hour away from London, candidly starts the interview with Global Indian by saying, “I never had an aha moment regarding cooking. Since joining the Army didn’t work out, I took the entrance exam, passed and joined the Institute of Hotel Management in Goa. It was at my internship at the Taj Holiday Village when I realised I enjoyed cooking. Till Class 12, I had never

ssed and joined the Institute of Hotel Management in Goa. It was at my internship at the Taj Holiday Village when I realised I enjoyed cooking. Till Class 12, I had never wanted to enter the kitchen or been curious about cooking.”

[caption id="attachment_56414" align="aligncenter" width="444"] Indian Chef | Siddharth Krishna | Global Indian Chef Siddharth during an invitation to cook at the prestigious James Beard House in New York City[/caption]

Chef Siddharth Krishna joined the ITC Maurya in Delhi after graduation. He recalls, “I worked at Dum Pukht, Bukhara and Peshawri, the three globally known restaurants of the brand. Bukhara was also featured in Patricia Schultz's book 1,000 Places to See Before You Die. At Peshawri, known for its robust tandoor-cooked dishes, I refined my ability to prepare bold, flavourful meals that celebrated the culinary traditions of the Indian Northwest Frontier. Meanwhile, at Dum Pukht, famous for its luxurious Awadhi cuisine, I mastered slow-cooking techniques and the delicate use of spices, further broadening my culinary repertoire. These experiences laid the foundation for my later success, as I blended traditional techniques with modern innovation—a philosophy that would define my global culinary journey.”

Namastey London

While he was the Sous Chef at ITC Chola Sheraton in Chennai, in 2004, he got an opportunity to work with Camellia and Namita Punjabi, the sisters who have established Chutney Mary, one of the UK’s best-known restaurants serving Indian food. “I had participated in a cooking competition, and my dish was ranked the best. I met Camellia Punjabi because Jiggs Kalra, the legendary chef, had suggested she meet me and she asked me to join them. It was a no-brainer and I said yes given that it was one of the top ten restaurants in the world at that time.”

Chef Siddharth worked with Chutney Mary as Head Chef till 2012. His time there was a learning curve at several levels, he reveals. “We shared a great rapport, and through them, I learnt the know-how and tricks of the trade. Vision, strategy, flavour profiles, cooking techniques for all kinds of meat and more. Some of the processes we used there were unheard of at the Indian restaurants then. If we served three curries, none of them were anything like each other. I am still in touch with them!”

[caption id="attachment_56415" align="aligncenter" width="454"] Indian Chef Siddharth Krishna | Global Indian Chef Siddharth Krishna at a fish farm and market[/caption]

During his tenure there, Chutney Mary became known for its ability to blend traditional Indian flavours with contemporary presentations. The restaurant received multiple awards and recognitions during this period, including being ranked No. 5 in Time Out’s Guide to London’s Top 50 Restaurants. Additionally, it frequently featured in top food guides, such as the Square Meal Guide, which awarded it the Best Modern Indian Restaurant title for two consecutive years.

More milestones

Chef Siddharth Krishna left Chutney Mary to join Rosewood Abu Dhabi as the Chef de Cuisine and was part of the launch and subsequent success of Sambusek, (a lifestyle Lebanese cuisine restaurant), and instrumental in the launch of Dai Pai Dong (the Chinese restaurant at the Rosewood); and Aqua. Chef Siddharth says about his stint in the UAE, “One of my most significant achievements was my tenure at Spice Mela in Abu Dhabi, where I served as Chef de Cuisine. Under my leadership, Spice Mela became one of the premier destinations for contemporary Indian cuisine in the region, earning numerous prestigious awards.”

Due to his impactful journey in Abu Dhabi, the Rosewood group offered him a plum position to lead the culinary operations in the Bahamas at their property the Rosewood Baha Mar. He was responsible for the launch of their F&B operations here as well. Says Chef Siddharth about working on the island that is the haunt of the rich and the famous, “Since May 2018, I have led the culinary operations here. As the Executive Chef and a member of the Baha Mar F&B advisory committee, I was instrumental in the successful opening of the resort’s food and beverage operations. This included the critically acclaimed Café Boulud by Daniel Boulud and Costa, a coastal Mexican cuisine concept. Under my direction, the resort served over 35000 a la carte covers per month.”

[caption id="attachment_56418" align="aligncenter" width="450"] Indian Chef | Global Indian Chef Siddharth at work at Rosewood Baha Mar[/caption]

To further his knowledge, he went on a road trip to coastal Mexico to learn about their food as he didn’t want the cuisine to be limited to the ubiquitous Tex Mex variety. Some of his innovative approaches curating unique dining experiences included a ‘Dinner Under the Stars,’ featuring a menu inspired by Zodiac flavours, and collaborating with celebrity chefs Marcus Samuelsson, Daniel Boulud, and Margarita Carillo during the Baha Mar Culinary Festival.

Another achievement in this long list includes the invitation he received to cook at the prestigious James Beard House in New York City. “Being invited to this esteemed institution is one of the highest honours for a chef, and the opportunity to highlight my culinary artistry was a testament to my standing in the culinary community. My menu at the James Beard House featured a collage of Indian spices with modern cooking techniques, reflecting my vision of contemporary gastronomy.”

Life in the UK

Chef Siddharth Krishna decided to move back to the UK again because he wanted his 13-year-old son to have more exposure than was available on the island. In January this year, he joined the Fairmont Windsor Park, a luxury property in Egham, an hour away from London. About his role here as Executive Head Chef he says, “We change the menu every season and it is a lovely property where we grow our own vegetables in the garden.”

[caption id="attachment_56417" align="aligncenter" width="425"] Indian chef | Siddhartha Krishna | Global Indian Chef Siddhartha Krishna at the Fairmont Windsor Park[/caption]

Chef Siddharth Krishna has a strong belief system which has perhaps played a key role in his success. He says, “I believe that whatever you do, you have to be true to yourself. There have been challenges where acquiring the knowledge and skill was important. Now it is about cooking with passion and authenticity.”

On the personal front, Chef Siddharth has a cookbook ready in the wings, complete with a foreword written too. He says it is one with an out-of-the-box concept but has not gotten around to sending it to publishers yet. If it is as colourful as his career trajectory, we are sure the book will be as successful when it hits the shelves.

While travelling, Chef Siddharth likes to eat at:

Black Pepper Crab at Long Beach UDMC, Singapore
Crispy pork belly at Mott 32, Hong Kong
Lasagna at Don Angie, New York
Tacos, gorditas, churros, al pastor on the streets of Mexico City
Prawn Al Ajillo at Casa Lucio, Madrid

Follow Chef Siddharth Krishna on Instagram

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