Global IndianstoryDr. Santanu Paul: Transforming deep tech education in India with TalentSprint

Dr. Santanu Paul: Transforming deep tech education in India with TalentSprint

Written by: Bindu Gopal Rao

(December 2, 2023) In 2007, Dr Santanu Paul did what few IIT-ians in the US chose to do. He returned to India. In Hyderabad, in the epicentre of the Indian tech boom, Dr Paul realised that the industry was struggling to hire talent with relevant skills, despite the thousands of engineers and techies being churned out by the higher education ecosystem every year. It sparked the idea for TalentSprint, now a global platform for deeptech and high-end coding bootcamps, with over 3,50,000 learners to date. TalentSprint caters to a wide spectrum of people, from young graduates to seasoned professionals, bringing them up to date on disruptors like AI, machine learning, spacetech and digitial health. WISE, their program aimed at reducing the gender gap in tech, received funding from Google in 2019.

A storied career

After finishing school at Ramkrishna Mission in Narendrapur near Kolkata, Paul, always a bright student, joined IIT-Madras for a degree in engineering. Armed with a BTech in Computer Science, he moved to the US for postgraduate studies in 1990 and received a PhD in Computer Science & Engineering in 1995 from the University of Michigan. This started his professional journey as a research scientist at the IBM T.J. Watson Research Center in New York from 1995-1999. “I was soon bitten by the entrepreneurial bug and I co-founded a co-founded a B2B tech company, Viveca Inc., where I was the CTO for two years. In 2000, Viveca was acquired by OpenPages and I continued as CTO till early 2003. Both were Boston-based tech firms, with investments from Matrix Partners and Sigma Partners, both blue chip East Coast venture capital firms,” Dr Paul tells Global Indian.

Dr Santanu Paul, founder, TalentSprint, is on a mission to revolutionise deep tech education in India

Creating industry-ready talent

Later that year, Dr Paul decided to relocate to Hyderabad with his family, and he took on the role of Senior Vice President and Head of Global Delivery Operations for Virtusa Corporation until 2008. By 2007, Virtusa had listed on NASDAQ and he played an instrumental role in building Virtusa India into a 4000+ strong organization. Post his corporate life in Virtusa, he returned once again to entrepreneurship and co-founded TalentSprint, an edtech firm with a difference. “We began our journey at the end of 2009 with an idea to help 90% of India’s STEM (Science, Technology, Engineering, and Mathematics) graduates who receive degrees but are ill-equipped to pursue careers in software engineering because of inherent weaknesses in our higher education ecosystem,” he says.

These flaws meant the booming industry struggled to hire young talent with relevant skills. The conversion rate from interviews to actual hires was quite low, often just 2-3%. To address this problem, he created coding bootcamps as their core offering. These bootcamps equipped fresh STEM graduates with the hard and soft skills they needed to start their careers with great confidence. “Then we noticed there was a huge gap between the demand and supply for deep tech talent, so we went on to introduce deep-tech programs for experienced tech professionals as well,” Dr Paul explains. This was done in close partnership with some of India’s top institutions, including the IIMs, IITs and IIITs. These initiatives became the cornerstones of TalentSprint’s success.

The edtech revolution

Around a decade ago, Dr Paul realised that even seasoned industry professionals aren’t immune to disruption – AI, machine learning, data science and space tech were creating a new genre of demand for talent. TalentSprint followed with deep tech education for executives. TalentSprint has made significant contributions to the ed-tech sector by focusing on developing deep tech talent, offering courses in AI, machine learning, data science, semiconductors, space tech and digital health, among others. The programmes were designed to be specialised and futuristic, “providing learners with in-depth knowledge, hands-on experience, and practical skills in deep tech domains, offered in collaboration with top academic institutions, global corporations, and industry experts to ensure their relevance and effectiveness,” says Dr Paul. By nurturing deep tech talent, they play a vital role in bridging the skill gap and meeting the industry’s demand for skilled professionals and contributing to the overall development of the technology ecosystem.

Naturally, his journey at TalentSprint has been phenomenal. The team offers innovative learning programs and transformational bootcamps to new-age professionals who want to build deep expertise to future-proof themselves. Global big-tech businesses such as Google, PegaSystems, and elite academic institutions like IISc, IITs, IIMs, IIIT Hyderabad, Carnegie Mellon University, University of Michigan have partnered with them in this current journey. World-class academic rigor and industry-leading practitioner expertise are seamlessly blended in the programs we offer. With TalentSprint’s patent-pending AI-powered learning platform, the team has reached over 350,000 learners. “Our programs have a 95% completion rate, coupled with an outstanding Net Promoter Score of 85 — a benchmark that stands among the highest in the ever-evolving landscape of educational technology,” Dr Paul remarks.

Bridging the gender gap

The company has also been working on addressing gender disparity in the tech industry as a focal point. Even in 2023, women remain drastically underrepresented in the tech sector, with their share among tech professionals being only 29 percent. Although they have been breaking traditional barriers in recent years, women make up only 8 percent of leadership roles in tech industries. They also tend to earn around 17% less than their male counterparts. TalentSprint flagged off the Women in Software Engineering (WISE) program in 2012, their attempt to make strides towards gender inclusivity.

The breakthrough moment occurred when they presented data from their WISE program to Google in the US. Google offered them funding in 2019, giving rise to their pioneering Women Engineers program (WE), now in its fifth edition. WE offers scholarships and full tuition coverage for two years and has impacted the lives of over a thousand female students from tier 2/3/4 locations. “The WE programme is aimed at cultivating a self-reliant ecosystem of technically adept and confident women professionals,” Dr Paul explains. Continuing with the spirit of giving back, their C-STEM (Computational Science, Technology, Engineering, and Mathematics) Programme is designed for middle-school students, particularly those from underprivileged backgrounds, aiming to bridge the access gap to STEM education.

Racial diversity in the US

Inspired by this feat, TalentSprint and Google extended the model to address racial diversity in the US. Their TechWise programme, now in its second cohort, “is dedicated to empowering minority students that are historically underrepresented in the Silicon Valley narrative,” says Dr Paul.

The company is also strategically broadening its collaborations with top-tier universities in the United States. “We take a responsible approach to financial performance, which has allowed us to scale,” Dr Paul says. The company is also venturing into new areas like management, leadership and K-12 segments, alongside an emphasis on expanding our their B2B offerings. “Innovation is in our DNA,” he smiles. That’s evident in their development of iPearl.ai, an AI-powered learning management system. “We want to launch hyper-niche, industry relevant programs through innovative business models catering to diverse audience segments,” he says.

Advice to aspiring entrepreneurs

For aspiring entrepreneurs, his advice echoes the wisdom of visionaries like Steve Jobs. Success in entrepreneurship stems from a long-term perspective and striving to make a difference with all sincerity means that outcomes are likely to follow. “We must embrace adversity as our greatest teacher on the road to accomplishment. My foremost counsel is to pick substantial, challenging problems to solve. We must resist the allure of quick gains and instead focus on addressing pivotal issues and build enterprises around solving intricate problems through impactful and elegant solutions. This approach does not just promise financial success, it also brings inner fulfilment and garners respect on a global scale,” says Paul.

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Published on 02, Dec 2023

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Building better lives: How Nowsheen Yaqoob went from aviation to human development through NLP

(March 27, 2023) Nowsheen Yaqoob believes no matter what the adversity is, one must learn to be joyful in all situations. Joy, she believes, is a basic emotion – It was the conviction that led to the creation of Auracious Global Consulting - a human development company based in Dubai, that helps individuals and organisations across the globe achieve their full potential on the personal and professional fronts. Their approach, according to the company's LinkedIn profile, involves the latest developments in neural and behavioural science, Neuro Linguistic Programming, Hypnosis and Quantum Physics, as well as Life Coaching and Change Management models. Auracious works with a diverse clientele from around the world, as well as with clients like FedEx, De Montfort University Dubai and Amity University Dubai. Nowsheen, who left behind a lucrative career in the aviation sector to help people and organisations transform themselves, has come a long way. The wind beneath her wings Born in Srinagar, Nowsheen is a qualified Architect and holds a Master’s degree in Business Administration, besides being a certified life coach. Growing up, she always dreamed of a profession that would allow her to fly. "When I would watch planes fly as a child, I

Administration, besides being a certified life coach. Growing up, she always dreamed of a profession that would allow her to fly. "When I would watch planes fly as a child, I dreamt of working in a profession that would allow me to travel across the world. However, when it actually happened I felt something was missing,” Nowsheen said, in an interview with Global Indian.

[caption id="attachment_36614" align="aligncenter" width="361"] Nowsheen Yaqoob, founder, Auracious Global Consulting[/caption]

So, after more than a decade of working in the aviation sector she realised that it wasn't her calling. She loved communicating and connecting with people more. Nowsheen went on to do a Master’s in Neuro Linguistic Programming and life coaching. During this time, she realised “there were many people, especially youngsters, who were unable to experience joy because of some trauma they were carrying,” she says. "I transform the way people understand themselves, their relationships, career, and health. The intent to help people in an authentic manner, backed by professional tools, put me on the road to making Life Coaching my career."

Nowsheen constantly feels this desire to add value to people’s lives, especially the ones who feel they are under societal pressure and have issues that prevent them from achieving their best potential due to self-limiting beliefs. She finds it extremely fulfilling personally and professionally in more ways than she could have imagined.

The entrepreneurship route

It was this passion that led to creation of Auracious Global Consulting. "As an Internationally certified Master Life Coach and Neuro Linguistic Programming Practitioner, my work focuses on human development, along with personal and professional coaching solutions," Nowsheen explains. She remarks, that in her quest for excellence, she has taken purposeful strides to blaze new trails in her specialisation, combining the best of her experience and expertise to help people and individuals achieve growth.

Nowsheen ensures that her beliefs and values hinge on achieving human connectedness, growth and contribution, in a manner that brings the best benefits for those who gain from it. "I give my best in everything I do, and be as genuine as humanly possible, with a never-give-up attitude. It is this same belief, ‘yes, it is possible’ that I share in my work, to help transform an individual’s mindset to realize their infinite horizons, dimensions, and potential."

Her personal transformation

Nowsheen has had her own journey of transformation. "The amalgamation of my life experiences with how I overcame many challenges and obstacles in life, and my passion for sharing my learning with people helped me to take this up as a career," she explains. From her early childhood years and well into adult life, hers has been an arduous journey towards overcoming many fears and anxieties. When she triumphed over them, it inspired her to go forward confidently in her chosen field of work.

In order to take the plunge into entrepreneurship, Nowsheen had to overcome her own self-limiting beliefs and rise above the apprehensions, fears, doubts and vulnerabilities, as well as a certain level of self-directed scepticism. "Now, I am living my passion of helping individuals to break their shackles of fears, anxieties, traumas, and stress, to live a confident, happy, and fulfilled life."

Her focus areas

Today, Nowsheen helps individuals and corporations to transform the way they understand themselves, their relationships, career, and health, thus becoming their personal and professional best.

Nowsheen Yaqoob, founder, Auracious Global Consulting, Global Indian

"I work on bringing about a dynamic transformation in people’s lives through the principles of Human Potential Development, NLP and Life Coaching through individual sessions, awareness workshops, corporate trainings, group coaching, webinars, seminars, social media awareness, eBooks, self-help PDFs and podcasts."

Human connectedness is the core value on which her Life Coaching approach is founded. Each step of the personal empowerment journey is designed to the highest degree. Auracious Global Consulting uses a well-structured combination of scientifically proven tools and techniques that are an amalgamation of Neuro Linguistic Programming, Life Coaching processes, Compassionate Counselling, Hypnosis and Meditation. “I have been a full-fledged Life Coach since 2015. However, my career in training and development has grown over the past 18 years, with many milestones, experiences, and learning.”

A global mission

She works with people of over 200 nationalities and Auracious Global Consulting is based out of Dubai. Still, Nowsheen keeps her ties with her homeland. “I visit India off and on for counselling; have conducted many sessions in Kashmir with schools, different organisations. I work with multinational companies and conduct workshops for employees and top-notch CEO’s,” she says. These days, Nowsheen has people calling her up from across the world seeking counselling.

In 2022, she also launched Auracious Global in Kashmir and provides online consultations. When she is in Kashmir she does in-person consultations. “People just need to be more aware that help is available and they need to be guided in the right direction. In order to create awareness I make the best use of my social media handles – both personal as well as professional.”

“It is a rewarding journey of transformation and fulfilment for those who I work with, by helping them overcome struggles to achieve their goals,” the entrepreneur remarks. Nowsheen loves to work closely with her clients and seeing them experience their personal breakthroughs is a constant source of fulfilment and gratification for her. “I give my 100 percent to my clients which led my clientele to grow organically through referrals and meaningful associations.”

Overcoming obstacles

Taking on huge responsibilities at an incredibly young age, with minimal guidance and no mentor presented Nowsheen with a mountain of obstacles to surmount.

“However, successfully overcoming those early challenges gave me that all-important thrust in the right direction. I had to break free from the imaginary mould of ‘perfection’ to face realities and to see for myself that inner happiness is more validating and satisfying than trying to live up to anybody else’s definition of perfection. We are not here to live up to a mark sheet of perfect expectations. We are better off discovering and creating our own happiness in each moment of our lifetime, she explains.

Making a difference

At various points in her personal and professional life, Nowsheen has been able to give back to society in many ways where her expertise could be harnessed free of cost to those who needed it. “Throughout the year 2020, especially when the pandemic forced people to give in to mental, emotional, and psychological pressures, and income sources dried up, I was able to provide professional life coaching pro bono to one and all.”

Lately, she has been working towards building a community of transformational coaches, thought leaders, mentors and change facilitators – who offer help to those who cannot afford or access professional coaching. “The foundation of this community lies on shared ideologies, and a fluid forum that inspires, sustains, and encourages progressive thoughts and sustainable human potential transformation.”

Nowsheen’s own struggle for inner transformation and her courage to follow her dreams, have led to her living her greatest passion - making a meaningful difference to people’s lives, by helping them make empowering decisions. She helps people to create the best version of themselves for themselves, and for the larger benefit of society.

“The greater aim is to make the world a better place through individuals who are joyful, confident, and evolved.” Apart from receiving many awards and appreciation during her course of journey, having received the Business Excellence Award from Padma Bhushan Javed Akhtar in November in Dubai has been quite a humbling experience for Nowsheen.

Follow Nowsheen Yaqoob on LinkedIn

Reading Time: 6 mins

Alka Joshi : Re-imagining India as a debutant novelist at 61

(Sheryl Dixit, April 6) Alka Joshi, 63, is a citizen of the United States, born in Jodhpur, Rajasthan, and currently residing in Pacific Grove, California. Her journey is highlighted by her transformation from an advertising entrepreneur to a best-selling novelist and brand ambassador for India at the age of 61. She holds a BA from Stanford University and an MFA from the California College of Arts and runs an advertising and marketing agency. Joshi's Global Indian Quotient is marked by her debut novel, "The Henna Artist," which offers a fresh perspective on India to western audiences. The novel has been translated into 23 languages, with a TV adaptation in the works. Additionally, she impacts the literary community by mentoring fledgling authors and serving as an Author Advocate for 'Room to Read,' a US-based non-profit organization focused on children's literacy. Alka Joshi honestly thought of herself as a ‘hack’, a writer of mini-stories. That was before she won international acclaim for The Henna Artist, her New York Times bestseller that encapsulates a young woman’s drive for self-sufficiency after escaping an abusive marriage and battling conspiring factors that threaten her ingenuity. The San Francisco Chronicle calls it “An amiable and entertaining debut

debut novel about an important theme — balancing family with personal ambition — that allows readers to escape into a fantasy teeming with sensory pleasure.”

Alka says The Henna Artist is bringing India to the world: It’s being serialized by Miramax, and the second book The Secret Keeper of Jaipur is due for a mid-year release.

Alka’s a great example of pursuing your dreams and pushing the boundaries: she was 61 when the book launched. Starting her career as a copywriter and later advertising agency promoter, Alka created campaigns for TV and radio. Over three decades she became adept at crafting themes with dialogue in a very short timeframe. Then Alka’s husband motivated her to try writing long-form fiction. “He said: You’re always telling stories about people and situations just to entertain me,” she recalls. Taking up the challenge Alka completed a two-year writing course at the California College of Arts, and came away with a Masters and a draft of her book.

Alka’s Indian heritage complimented her natural creative flair as a wordsmith. “Hard work is an Indian ‘thing’ because we are determined to succeed,” says Alka.

In 2008 after a gap of 40 years, Alka traveled back to India with her mother. Exploring her ancestral roots in Rajasthan not just transformed her into an Indophile, but set the scene for Alka’s book.

“I had no expectations of a land I barely remembered. But what a trip that turned out to be,” says Alka. India embraced its prodigal in a fulfilling and kaleidoscopic reunion. Alka’s senses were wonderfully overwhelmed: Colourful saris gracefully draped, enticing foods to delight the palate, aromas of wood fires, warm jelabies and henna drying on hands were visuals that eventually found expression in the book. “The markets, handicrafts, monuments...I saw India through my mother’s eyes and rediscovered my heritage. I was proud. I felt that I could breathe again.” says Alka.

Alka has lived in the US since 1967 when the family joined her father Ramesh in the US to do his doctorate. Determined that his children should have the best education, the family lived in mostly white neighborhoods with good schools. Alka and her brothers were the only brown kids and their school friends only knew India as an underdeveloped, starving, illiterate nation. At the impressionable age of 9 Alka started to feel ashamed of her origins, so she simply disassociated herself from the Indian stereotype.

But the trip to India changed everything. Also, the book’s title protagonist and henna artist evolved as Alka uncovered her mother Sudha’s traditional veneer that masked an independent and quietly assertive spirit. Sudha motivated her children to make their own choices, while her life remained embedded in convention, one in which she still cooked chappatis for Alka’s dad every night.

Alka is a spirited feminist having faced racism, sexism and wage disparity throughout her career. “I am all about women’s rights and choices. I hired only women (in her advertising agency) so they could gain confidence and experience. We were successful and we had fun,” she says.

Grateful for her privileged life, Alka pays back by supporting disadvantaged women and girls, and mentoring fledging authors.

That’s why she loves being Author Advocate for ‘Room to Read’, a US-based global nonprofit for children's literacy and girls' education. She represents them across geographies, encouraging kids to read, write, find and develop their talents.

Reading Time: 7 mins

From Mumbai Streets to North Carolina Eats: Chef Meherwan Irani’s Chai Pani

(October 29, 2023) From chaat to vada pav and more, Chef Meherwan Irani's restaurant chain called Chai Pani, is all about celebrating Indian street food with aplomb. Pani puri, sev puri, dahi puri, vada pav, misal, bhajiyas – sounds like just a streetfood restaurant in India. This menu, however, belongs to Chef Meherwan Irani’s Chai Pani, in America’s Deep South, in Asheville, North Carolina. In 2022, Meherwan’s flagship restaurant in Asheville, Chai Pani, was named Outstanding Restaurant by the James Beard Foundation, in the ‘Oscars’ of the culinary world. “It was jaw-dropping, honestly,” Chef Meherwan Irani smiles, as he chats with Global Indian. “To win the award for the Outstanding Restaurant, where the word Indian doesn’t even figure, was a shock. It means a lot because I got nominated five times for Best Chef but never got to the finals.” What’s more, Meherwan has just signed a deal for a cookbook with Penguin Random House’s division Tenspeed Press. [caption id="attachment_46322" align="aligncenter" width="506"] Chef Meherwan Irani[/caption] Born in Ahmednagar, in Maharashtra, Irani went to the US for an MBA, then lived and worked with companies like Lexus and Mercedes Benz in the Bay area for 12 years. A desire to get

ion Tenspeed Press.

[caption id="attachment_46322" align="aligncenter" width="506"] Indian Cuisine | Chef Meherwan Irani | Global Indian Chef Meherwan Irani[/caption]

Born in Ahmednagar, in Maharashtra, Irani went to the US for an MBA, then lived and worked with companies like Lexus and Mercedes Benz in the Bay area for 12 years. A desire to get out of the rat race made him and his American wife Molly relocate to Asheville in North Carolina, with their daughter Aria. This was way back in 2009, and it was a move that would forever change the course of their lives; and go on to significantly impact that of others as well.

The co-founder and CEO of the Chai Pani Group of Restaurants, says, “Life in San Francisco was too busy and too expensive. So we moved to North Carolina and having grown up at the hotel my parents had in Ahmednagar, I was familiar with the hospitality business. I wanted to start a restaurant; I made a list of my favourite street food based on what I had eaten in Mumbai and other cities. Then I created dishes, ran focus groups with white Americans for feedback and over a couple of hours one night, I created the entire menu for Chai Pani.”

Chai Pani Time

Meherwan called the restaurant Chai Pani because the phrase has multiple meanings in Indian culture and many layers, much the way the menu does. It literally means tea and water. While the common association is a small roadside snack with friends, or a small tip to grease the wheels, it mostly signifies hospitality and welcome (offering tea and water to guests in your home)!

Meherwan made frequent trips to India to figure out how the hawkers made bhel puri and other snacks. “There is no culinary school for vada pav, pav bhaji or bhel puri; or chai even. Also, I wanted to create food that was different, but not necessarily an acquired taste. The Indian food at restaurants is often too oily, too spicy and greasy and not how we make it at home. We give it a halka sa touch of spice and tadka and don’t drown it in chilli and ghee. I wanted to create flavour profiles that are universal, combinations that appealed, because with globalised palates, there was less fear of people not wanting to try the unknown.”

Indian Cuisine | Chef Meherwan Irani | Global Indian

Elevating Street Food

Chai Pani essentially serves snacks you could get on the streets of Indian cities and meals you’d be served in someone’s home — what Meherwan felt were the most under-represented Indian foods in Western culture. Diners craved Chai Pani’s stereotype-shattering food, drinks and service, and this first-of-its-kind establishment has been recognised as sparking a revolution in Indian cuisine in America. He also insists that managing people is an art; one that is diligently taught to staff. He avers, “The philosophy at the centre of Chai Pani, which is the purpose of our existence, is that we don’t serve food, but serve people by serving food.”

Word spread and the local, predominantly white populace started frequenting Chai Pani. Now, every Friday through to Sunday, from 5 to 9 in the evenings, they queue up for pani puri and the restaurant averages anything between 3000 to 5000 of them being sold every week! Other popular items are vada pav, sev puri and dahi puri.

Chai Pani and the kebab and rolls restaurant that followed, Botiwalla, have décor inspired by the Irani cafés one sees in Mumbai. Old Hindi film posters on the walls add a dash of Bollywood, as does the music playing in the background. The atmosphere is mela-like, especially during pani puri time!

What makes this restaurant authentic all the way is Meherwan’s integrity and approach to food. He reveals, “We make the sev in-house, we even set the dahi ourselves for the raita and dahi puri; and teach our staff how to do it as well. We buy puris from Atlanta, from an ex-team member who wanted to start his own business.” The puris, he says, resemble “what you get at the Elco Market pani puri stall [a famous street food place in Bandra, Mumbai] and like them, we too serve our pani cold.” The green chutney is Parsi style and the tamarind chutney reminiscent of Mumbai. The vada pav is served with a mix of chutneys and fried green chillies, just like it is sold on the streets of Mumbai.

[caption id="attachment_46318" align="aligncenter" width="532"] Indian Cuisine | Chef Meherwan Irani | Global Indian Chef Meherwan Irani with his wife Molly, the co-founder of Chai Pani[/caption]

I love my India

Sticking to his Indian roots, Meherwan also serves Kingfisher and Haywards beer – both Indian brands and Old Monk rum, besides Thums Up. The cocktails here too have Indian flavour profiles, like a gin and cilantro cocktail and the Punjabi Porch Pounder which is gin, sage and Indian spices. The Tamarind Margarita is self-explanatory.

What started as one restaurant in 2009, is today a group of restaurants and includes Botiwalla which serves grilled kebabs, rolls, and more, along with the popular chaat items. Meherwan says, “We didn’t have the budget to expand though Chai Pani was self-funded. Family and friends like family came forward and expressed interest in our expansion plans. If you remember that scene in the movie Kal Ho Na Ho where friends come together to relaunch the Indian restaurant, it was exactly the same with us.”

Spicewalla is their retail brand of freshly crushed spices and blends – over a 100 of them and they include spice blends from across the world. Meherwan leads a growing team across several locations: Chai Pani Asheville, Chai Pani Decatur, Botiwalla Atlanta, Botiwalla Charlotte, and spice brand Spicewalla, which has two outposts in Asheville and Atlanta.

Intriguingly, although Chef Meherwan Irani is half-Parsi, the menus don’t quite include Parsi dishes, nor do eggs dominate the menu, given how much the Parsis love them. An acknowledgement of his Parsi heritage is the raspberry soda [also made in-house] and the Falooda at Chai Pani. He agrees, “Yes, I did think of including Parsi dishes but other than Kheema Pav, others didn’t work out. I do sneak in the Parsi dishes like Egg Bhurji, Akuri, Dhansak and Patra ni Machchi at special events and galas.”

Indian Cuisine | Chef Meherwan Irani | Global Indian

The Gift of Giving

Through Chai Pani University, Meherwan and Molly provide formal training in leadership and management skills coaching to managers and employees who express an interest in future leadership positions. In 2018, the University launched an annual programme to send several of their employees to India for cultural immersion. Meherwan explains, “We pay for everything – and we take anything between eight to 15 employees twice every year. They love the visits, and many of them have come with us several times. Some have even learnt how to speak Hindi.”

As part of their visit, the team also goes to the hotel run by Meherwan’s parents. And they unanimously declare that meeting his parents and getting cooking tips from Meherwan’s Parsi mum is usually the highlight of the trip. “My mother is the heart and soul of why Chai Pani exists. Her cooking philosophy is all about balance – tradition and innovation.”

The co-founder couple are generous bosses in other ways too. He reveals, “We give away a certain percentage of our business to our staff – the managers and other employees, every year. That is so they have a sense of ownership. Our daughter Aria is now studying law, and we hope to bring her into the business someday.”

The Iranis also created Chai Pani Giving, an internal foundation dedicated to giving back and supporting causes related to hunger, poverty and socio-economic inequalities faced by immigrants, especially in the service and hospitality business. He says, “We believe that since our needs are taken care of, we need to do the next best thing and help the community. We conduct food drives at shelters for the homeless, provide support for education.” They have sent over 50 kids to school in the last seven years, and several to college.

Indian Cuisine | Chef Meherwan Irani | Global Indian

Global Melting Pot

Speaking on global trends in Indian food, Chef Meherwan Irani says, “Regionality is gaining prominence. Unlike an all is one approach, the originality of each dish is the standpoint. In Mumbai for instance, there is a cultural coming together that is reflected in food. Take bhel puri – the murmura comes from Andhra, the sev from Gujarat, papdi from the North and chutneys from Maharashtra. But, if you look across cuisines, veganism, conscious eating, giving back to the planet through the way we eat is growing.”

Follow Chef Meherwan Irani on Instagram

Reading Time: 5 mins

Chef Manuel Olveira: A master of Spanish cuisine redefining dining at La Loca Maria, Mumbai

(December 2, 2024) Chef Manuel Olveira, the creative force behind Mumbai’s acclaimed restaurants La Loca Maria and La Panthera, has redefined how Spanish and European cuisines are experienced in India. After graduating from Universidad Laboral Toledo, he gained invaluable experience working in Michelin-starred kitchens and prestigious establishments worldwide, including JW Marriott Mumbai and St. Regis Saadiyat Island. In Mumbai, Manuel has brought his deep appreciation for Spanish culinary traditions to life, creating dishes that marry global sophistication with local ingredients. Growing up in Toledo, Spain, in a family of restaurateurs, Manuel’s mother’s restaurant was his first introduction to the bustle of the kitchen. He started helping her as a teenager and watched her prepare traditional Spanish dishes. She’d let him taste the paella broth or help with tasks like making meatballs, all while explaining the importance of fresh, local ingredients and simple, bold flavours. “School, on the other hand, never really captured my interest. I knew early on that my passion lay in the kitchen, not in academics or higher education. So, as soon as I finished school, I enrolled in culinary school in Toledo. That decision felt natural—it was the first step toward turning my passion into a career

assion into a career and pursuing a path that truly excited me,” he recollects, in an interview with Global Indian.

Career Cues

Over the course of his career, he has worked as Chef De Cuisine at several illustrious hotels around the world, including St. Regis – Saadiyat Island, Abu Dhabi and Le Cirque and Café Belge at The Ritz-Carlton in Dubai & J.W Marriot in Mumbai. “Working in Michelin/ high-end restaurants within five-star hotels is both challenging and exhausting. You need an immense amount of grit," Chef Olveira admits. These environments, he says, demand perfection in every way, from quality of the food and its presentation, to top-tier service. "The pace is intense and there is a constant focus on maintaining the highest standards to meet the expectations of a global clientele,” he explains. As these places have a strong emphasis on consistency, creativity, and innovation, he admits that he was constantly pushing boundaries to stay ahead, adapting to trends while remaining true to the essence of the cuisine. “You are not just preparing meals; you are crafting experiences. Attention to detail is critical, from sourcing the finest ingredients to ensuring every dish is plated with precision. Collaboration is also key, as you work closely with a diverse team of chefs and staff, each bringing their own expertise and perspectives,” he adds.

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Working as Chef de Cuisine at St. Regis – Saadiyat Island, Abu Dhabi, and Le Cirque and Café Belge at The Ritz-Carlton in Dubai, as well as JW Marriott in Mumbai, was an incredible journey that shaped him as a chef. “These kitchens brought together teams from all over the world, and leading such diverse groups taught me the importance of adaptability, collaboration, and cultural appreciation. Each chef brought unique techniques and perspectives from their home countries, creating a melting pot of ideas and experiences. These roles not only strengthened my leadership skills but also deepened my understanding of how food can connect people across cultures,” he says.

India Calling

After working in some of the finest kitchens and renowned Spanish Chefs such as Sergi Arola, Pepe Rodriguez and Paco Perez,he wanted to bring something personal to Mumbai's food scene with dishes that reflected his journey and his love for simple, bold flavours. The result was La Loca Maria focuses on modern Spanish cuisine, while La Panthera offers a fresh take on European dining in a lively, welcoming atmosphere. “A big part of this dream has been my wife, Mickee Tuljapurkar, whose vision and creativity have shaped both our restaurants. Together, we have created spaces that are extensions of ourselves and a place where guests can enjoy great food and drinks with beautiful ambiance and friendly service,” he adds.

Over the past decade living in Mumbai, he has witnessed a shift in the palate of Indian diners. There is a greater openness to global cuisines, with dishes being served in their more authentic forms, rather than being overly adapted to local tastes. “The restaurant scene in India is rapidly evolving, with a growing number of concept-driven, chef-owned establishments that focus on quality and innovation. Chefs now have the freedom to create dishes they are truly passionate about, offering diners a more authentic and personalized experience,” he says.

Staying Inspired

Manuel Olveira says that for him inspiration comes from many places including his culinary journey across different countries, the ingredients he works with, and the people he meets along the way. “Ultimately, it’s the passion for my work and the desire to keep growing, learning, and sharing that keeps me going. What makes India’s dining scene particularly exciting is its incredible diversity; each region brings its own unique culinary influences, opening endless possibilities for creativity and a rich interplay of flavours,” he explains. Likewise, developing new dishes and innovating in the kitchen is always an exciting process for him. “We look at what produce is in season to bring the freshest flavours to our table. We have brainstorming sessions with our team. We draw inspiration from our travels, dining experiences, culinary books, and even casual conversations. We're continuously exploring new flavour combinations and techniques keeps our menu fresh and exciting,” he says.

His culinary style leans towards a full-on sensory experience that feels seriously special. “Food that really connects and stays with you long after you leave. Anybody who has ever set foot in Spain knows that it is home to the most amazing produce, countless specialties, and cooking techniques. I infuse this classic culinary heritage using local produce into creating Spanish/ European dishes that are modern, elegantly plated and develop simple, robust flavours that are a delight to taste. I believe food should taste, smell, and look equally exceptional,” he adds. Outside work, cycling gives him peace. “After a hectic day at the restaurant, when I get on the bike, I forget everything else. I also make sure to go for one ski trip every year. The focus and discipline required is a lot like cooking in the kitchen and the connection with the mind and inner self becomes stronger,” he concludes.

Follow Chef Manuel Olveira on Instagram.

Cinu Chandran: How an accidental chef became a celebrity chef

(December 24, 2021) From tossing rosemary into a pan of butter to sauteing caramelised mushrooms with chicken, Dubai-based celebrity chef Cinu Chandran is often seen giving epicurean lessons on television. Who would have thought that an accidental chef would someday bring laurels to a restaurant in Dubai and become a regular on TV? That's Cinu for you - A Malayali lad who worked with Michelin-starred chef Raymond Blanc in the UK, and later made a name in the UAE by giving Indian cuisine a modern twist. "Indian cuisine is doing well in the global market. It has evolved in the past few decades. The cooking style, flavours, and spices have elevated to another level. Today, it's the amalgamation of cuisines that is making it a hit among food lovers," Cinu tells Global Indian in an exclusive interview. https://www.youtube.com/watch?v=6c88TF-jqJU The kitchen confidential run From the best kitchens to the television screen to now a consultant chef, Cinu meandered into the world of cuisine effortlessly. "It has been an incredible journey. Learning the craft from scratch and working at the best places around the globe has helped me gain exposure. Now, I am putting that expertise into helping provide solutions to restaurants

around the globe has helped me gain exposure. Now, I am putting that expertise into helping provide solutions to restaurants and food service businesses," adds Cinu.

[caption id="attachment_18213" align="aligncenter" width="399"] Chef Cinu Chandran[/caption]

Born in Jalandhar in 1979 to an army officer father and a homemaker mother, Cinu's tryst with cooking was purely accidental as he had dreams of following in the footsteps of his father, and joining the army. However, after two failed attempts, Cinu gave hospitality a go after a family friend coaxed him into it. "It's rather strange that I sat for the exam after a family friend mentioned that I look like a hospitality guy. To escape from the family pressure of what’s next, I sat for the exam and surprisingly cleared it," smiles chef Cinu.

This took him to the Institute of Hotel Management Trivandrum, and within six months, Chandran knew that he had found his true calling. For someone who wasn’t even a home cook, Cinu had to work hard to prove himself. His efforts paid off, and the faculty started noticing his talent. The turning point came when he migrated to the Delhi Institute of Hotel Management in the second year to be closer to family, and also represented his college at the All India Chef competition. "Someone from the judging panel saw my work and approached me for a job as a management trainee at the Casino Hotel in Kochi. That was the beginning of my career," recalls the celebrity chef.

A carte Blanc for Cinu

After a short stint in Kochi, came The Oberoi Grand Kolkata where he mastered the art for three years. Cinu recalls those days as his foundation years. He left the City of Joy in the quest for a better opportunity that brought him to Delhi's Taj Palace before moving to the UK. "I was always into continental food but somehow I was unable to satisfy my curiosity about European food in India and wanted to have a hands-on experience," says Cinu who grabbed the opportunity of working with Michelin-starred chef Raymond Blanc at Brasserie Blanc in Bristol.

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"Working with Blanc was such an enriching experience. I could experiment with dishes like nowhere else, and had so much freedom in creating a dish," beams Cinu with pride. While he loved his time evolving as a chef, moving to the UK put him out of his comfort zone. "Working in the kitchen at Brasserie Blanc was a different experience as it was a very busy concept. Though I did learn a lot, it was tiring. Such was the pressure that I would often skip meals," reveals Cinu.

However, working with fresh produce and exotic ingredients made him love the craft. After gaining experience under Blanc, Cinu left Europe to move to Dubai in 2011 as Chef De Cuisine for the West 14th Steakhouse. In less than two years, he helped the restaurant catapult into the league of the best with Dubai's Best Steakhouse Award 2013. "Moving to Dubai was quite an experience because the food scene was evolving in the country. With almost 80 percent expats being Indians, there has been an ever-growing demand for Indian cuisine. Indian restaurants are popping up at every corner, and that says a lot about the love for the cuisine," says the food consultant.

[caption id="attachment_18214" align="aligncenter" width="418"] Chef Cinu Chandran[/caption]

A champion of organic produce and sustainability, Cinu's days at Urban Bistro helped him understand the nuances of environmentally friendly options. "If the food was organic, we equally focussed on using cutlery and packaging that was eco-friendly," says the chef. "I think the pandemic has changed the way people view their health. The realisation of a good diet has finally dawned upon them," notes the chef whose ultimate dream is to start his own restaurant.

While the F&B industry took a major blow during the pandemic, things weren't too bad in Dubai as cloud kitchens and restaurant delivery came up in a big way. The consultant chef did face some project losses during the lockdown.

The 42-year-old calls his entire journey a manifestation of sorts. "Even as a child, I loved sharing stories. I kept on doing that through my food. This love for food took me to television and made me a celebrity. Now, as consultant chef, I help others realise their dream of running a restaurant. This makes me grateful," says the Dubai-based chef who loves unwinding with his three kids.

[caption id="attachment_18215" align="aligncenter" width="487"] Chef Cinu Chandran with South African players Graeme Smith and Herschelle Gibbs[/caption]

Of course, when he first decided to become a chef, his parents were against it, "Those were the days when a guy becoming a chef wasn't socially acceptable. But I knew I had to keep going. And now years later, I have made them proud. I think this is the biggest validation for me," he adds.

Any advice for youngsters? "If you think you can enjoy and have some fun in your work, then it's the right thing for you. Don't be influenced by social media. Everything takes time, so take your time to learn and acquire as much knowledge as possible," signs off Cinu.

Follow Cinu Chandran on Instagram and Twitter

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