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Techpreneur | Sagar Honnunagar | Global Indian
Global IndianstorySagar Honnungar: Building disruptive AI at Hakimo
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Sagar Honnungar: Building disruptive AI at Hakimo

Written by: Vikram Sharma

(October 29, 2022) Puzzles can be deceptively simple, if you know how to approach them. Techpreneur Sagar Honnungar, the co-founder of Hakimo has what it takes to solve even the most complex ones. In school, Sagar Honnungar loved solving puzzles. That childhood hobby continued to inspire him, even his work today could  be described as solving a mountain of puzzles, as he and his team go about securing big enterprises, including airports and multinational companies. Hakimo, where Sagar is both co-founder and CTO, is a California-based company that acts as an AI assistant for GSOC (Global Security Operations Centre) operators in big enterprises by eliminating most nuisance alarms and enabling them to prioritise high severity alerts using cutting-edge AI solutions.

“This significantly reduces the chances of a real break-in going unnoticed by security operators in the midst of false alarms,” explains Sagar, in conversation with Global Indian. The company’s product won the Judges Choice award across all categories in the New Products Showcase at ISC West conference this year — a proud moment for the Hakimo team.

Techpreneur | Sagar Honnunagar | Global Indian

Sagar Honnungar, co-founder of Hakimo

Growing up in Bengaluru, the garden city and Silicon Valley of India, Sagar did his schooling until Class X at S. Cadambi Vidya Kendra, and then went to National Public School Rajajinagar until Class XII. “I had always been the class topper and was taught to aim high in life,” recalls Sagar, who was strong in science and mathematics. His father Kashinath Honnungar was an electronics engineer (now retired), mother Sanjivani Honnungar is a home-maker.

As a child, he wanted to be an astronaut, for he was fascinated by the vast expanse of the sky and space. But when he was first taught Java in high school, Sagar discovered he was that quite good at programming and fell in love with it.

The cream of the crop

Having performed well in the IIT-JEE examination, Sagar went to IIT Madras for his undergraduate studies. “I learnt to adjust to new environments and live independently. The peer group was undoubtedly the best,” smiles Sagar, who maintained a stellar academic record.

He first visited the US in the summer of 2015 as a Viterbi-India scholar to complete a research internship at USC (University of Southern California). Towards the final year of his undergrad, the techpreneur developed an interest in computer vision and computational imaging. He completed his B Tech in Electrical Engineering in 2016 and ranked second in the entire department.

The Stanford experience

Sagar returned to the US a year later and this time, for a Master’s degree in Electrical Engineering from Stanford University. For this, he received the JN Tata Endowment Scholarship. Sagar describes the Graduate school at Stanford as an intense and enriching experience. “Since it has a quarter-based system as opposed to a semester system, it felt quite fast-paced compared to my undergrad. I soaked up all that I could during my two years there and did a number of research projects in the field of machine learning,” explains Sagar, who graduated in 2018.

Techpreneur | Sagar Honnunagar | Global Indian

The Honnungar family

He considers himself lucky to have worked with renowned experts like Prof. Srijan Kumar and Prof. Jure Leskovec on identifying malicious users based on their activity in websites like Wikipedia, and understanding and predicting entity-set interactions in different kinds of networks.

The IT guy

The Stanford alumni’s first job after college was at a fast-growing startup called Rubrik, which was right next to Stanford, where he worked from 2018 to 2020 as a software engineer. “I built Rubrik’s first cloud native data management product for O365 protection on a SaaS platform, designed with a unique enterprise architecture,” informs Sagar, who was also an integral part of the design and implementation of the storage layer which managed the entire lifecycle of data stored on the platform. Two patents were filed based on his work at Rubrik.

Entrepreneurship in Silicon Valley

As he was thinking about and researching different startup ideas at the beginning of 2020, Sagar met with his friend, Samuel Joseph, who was also looking to work on something new. Together, they founded Hakimo in California, now a 15-person company that has disrupted the physical security industry like no other.

The Hakimo team noticed a few major trends. For example, the number of cameras being deployed was increasing exponentially and they were mostly for physical security use cases. The cost of cameras was coming down rapidly, and computer vision and deep learning techniques were advancing fast, opening up possibilities for new innovative products.

“With these trends in mind, we spoke to a number of security professionals to understand their pain points,” he says. Two major problems came up repeatedly — false alarms from access control systems and tailgating incidents. He and his team analysed the reasons and came up with solutions.

Building a prototype and a successful launch

Sagar built the initial prototype of the algorithm and tested it out on a few sample alarm videos from a couple of interested customers. “They were highly impressed at what Hakimo’s AI algorithms were able to achieve,” says Sagar, whose elder sister, Shruti works as a software engineer in the US.

They swiftly decided to raise VC funding to take it to the next level. “We raised a $4M seed round in Oct 2020 with Neotribe Ventures as our lead investor with participation from Defy Ventures and Firebolt Ventures and some angels. We have now grown to a team of 15 split between the US and India,” informs Sagar.

Techpreneur | Sagar Honnunagar | Global Indian

One of the logistical challenges he faced was understanding and navigating the visa requirements and constraints when founding a company in the US since Sagar was an Indian citizen. “In the early days, we encountered a lot of challenges which are common among most startups. Hiring a good initial team is very important but also hard since the candidate has to trust the vision of the company and take a big leap of faith without concrete signals of growth or success,” he explains.

How do tailgating detection and false alarms filter work?

Hakimo’s software is layered on top of and integrates with the existing access control system (which manages the badge readers and door sensors) and the video management system or cameras. It ingests alarms from the access control system and for every alarm, fetches the corresponding video from the camera facing the door or alarm point. The AI engine then analyses the video using state-of-the-art machine learning and computer vision techniques to provide a severity score for the alarm and resolves it automatically if it is found to be a false positive.

“Our product can eliminate more than 80% of such nuisance alarms, of which some common ones are Door Forced Open (DFO) and Door Held Open (DHO). We can identify tailgating by correlating the badge reads from the access control system with the number of people entering through the door in the video for that time window,” he explains.

Rooted in tech skills

A strong technical background forms the core of the Hakimo team, with multiple employees from reputed colleges like IITs and Stanford. Each team member has deep expertise in computer vision, artificial intelligence, cloud computing and design of robust, scalable and reliable software systems.

Roughly half of Sagar’s workday is spent on managing, coordinating, guiding and unblocking the team on ongoing projects. Then, it’s time for talking to customers, identifying avenues for improvement and product expansion and thinking about the company’s vision and roadmap. “The remainder of my day goes into coding and contributing to product development. I also actively engage in hiring activities for team leaders across different departments as well as engineers in the company,” says Sagar.

Expansion to India

The California-based company already has an R&D centre in India and currently employs around eight people with plans to expand over the next few months. But currently they are selling only in the US market. “Once we reach certain milestones in the US market, we will be looking to expand and get some clients in India as well,” informs Sagar, whose way of giving back is by creating more jobs back home.

Techpreneur | Sagar Honnunagar | Global Indian

When not working, Sagar loves to explore the outdoors and going on hikes in the sunny California weather. Otherwise, one can spot him playing tennis or the piano to unwind during his free time. “I also find solving different sorts of puzzles like sudoku and crosswords very exciting,” smiles the Hakimo co-founder, who is currently reading Masters of Doom, the story of two legendary game programmers Carmack and Romero.

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  • AI
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  • Hakimo
  • JN Tata Endowment Scholarship
  • Sagar Honnungar
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Published on 29, Oct 2022

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Ramya Ravi: The Harvard educated entrepreneur bringing alive the magic of her grandmother’s biryani

(March 13, 2022) Growing up Ramya Ravi remembers feasting on the fragrant donne biryani whipped up by her grandmother. With each grain of the jeera samba rice coated in her secret blend of masalas and aromatic herbs, the greenish hued biryani left behind memories of its lusciousness long after it had been demolished. But the entrepreneur wondered why the donne biryani that filled her childhood with its deliciousness failed to enjoy its moment in the sun pan India like the Hyderabadi or Lucknowi biryanis. It was this desire to popularise the typically Karnataka style of biryani that led the Harvard alum to launch RNR Biryani as a cloud kitchen bang in the middle of the pandemic. However, the entrepreneur’s gamble paid off and today, RNR is a hugely profitable enterprise with dine in restaurants too. What started off as a cloud kitchen with an investment of ₹5 lakh in late 2020 is now a flourishing business clocking in a turnover of ₹10 crore. With a considerable presence across Bengaluru, RNR Biryani is set to spread its branches to neighbouring states this year. The fact that it was launched in the midst of a pandemic and managed to successfully grow at a

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f a pandemic and managed to successfully grow at a time when the hospitality and F&B industries took a hit, makes it a unique story of spotting an opportunity at the right time.

[caption id="attachment_21258" align="aligncenter" width="670"]Entrepreneur | Ramya Ravi Ramya Ravi with her sister Shweta[/caption]

Born in Bengaluru into a family that owns a chain of hotels, Ramya and her two sisters – Shweta and Raveena – were always encouraged to be independent and come into their own. “We were always taught that it was all about what we brought to the table as individuals,” says Ramya, who schooled at The Valley School before doing her B.Com from Christ College.

“My father would always share stories of successful women entrepreneurs with us from early on,” says Ramya, who went on to do a short-term management course from Harvard University. “As I watched my father work, it influenced me to get into the hospitality sector myself,” the 27-year-old tells Global Indian. She also pursued multiple internships with various establishments and also worked with her father R Ravichandar, which gave her more exposure into the hospitality and F&B industries.

“But I always wanted to start up on my own,” says the entrepreneur, who often wondered why naati style Karnataka cuisine wasn’t celebrated across India; specifically the donne biryani. She launched RNR Biryani (named after her father Ravichandar and grandfather Ramaswamy) in November 2020 along with her sister Shweta as a tribute to their grandmother’s recipe. “The whole idea was to make RNR Biryani a family affair and dedicate it to my father and grandfather.”

Entrepreneur | RNR Biryani

They first began as a delivery-only model from a 200 square feet space in Nagarabhavi in Bengaluru with a single cook, two assistants and an investment of ₹5 lakh. “What gave us the confidence to start up in the middle of a pandemic is the fact that we saw an opportunity to deliver good quality donne biryani at a time when people were ordering in a lot,” says the entrepreneur, adding, “Given that during the pandemic hygiene was paramount, we found very joints that could deliver a hygienically made donne biryani; most of them were the small local joints.”

That became RNR Biryani’s USP – hygienic, authentic naati style donne biryani. Packaged in a blue tin box, RNR Biryani soon became quite popular as the startup tied up with Swiggy for delivery and in their first month clocked in over 10,000 deliveries. Soon, they’d launched their second kitchen in JP Nagar and there was no looking back. A year later, in November 2021, RNR also opened doors to its first dine in restaurant in Bengaluru’s Jayanagar. Today, RNR also has a delivery radius that covers almost every corner of the metropolitan city.

Entrepreneur | Ramya Ravi

So what is it that makes the donne biryani so unique when compared to other biryanis? To start off, it’s more robust in its flavours, says the entrepreneur. “Since it is made with jeera samba rice, as opposed to basmati, the rice itself absorbs the flavours of the masala and herbs very well.” The RNR offers its biryanis in chicken, mutton, and vegetarian variants along with a slew of sides and kebabs, ghee roast, tender coconut payasam and a fusion rasmalai cremeux. Another unique offering they’ve developed is the drumstick chilli, a hit with vegetarians and non-vegetarians alike.

“We also paid great attention to packaging and opted for tin boxes that also become collectibles. It turned out to be a talking point when we first launched our donne biryani in the market,” says Ramya, a trained Bharatanatyam dancer.

As RNR has made its way into the hearts of Bengalureans, Ramya is now set to take her offering to other states as well. “I want to make the naati style donne biryani as popular as the Hyderabadi biryani. The plan is to first introduce it to other South Indian states and popularise it there,” says the entrepreneur, who also loves to travel, explore new places and cuisines in her free time.

  • Follow RNR Biryani on Instagram

 

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Scribbling his way to Broadway: Indian-origin Shreyas Ayaluri has had a fascinating journey into screenwriting 

(September 15, 2021) As a child, Shreyas Ayaluri would spend hours scribbling just about anything on pieces of paper. It made no sense to anyone but him. From doodles, shower thoughts, ideas, catch phrases or just to-do-lists – he would be at it for most part of the day. Once, his teacher suggested he carry a miniature note-pad to capture all his haphazard thoughts and be more efficient with his scribbling. He followed the advice religiously. Now, at 27, he continues to scribble, creates magic out of it and is unstoppable.   His flair for writing has led this US-based Global Indian to become an acclaimed screenwriter. His work has been featured at some of the best screenwriting festivals in the world while he makes strides in Hollywood with his latest screenplay Elvis Escobar and Juniper Lea which is all set to grace the silver screen in 2021. That is not all: The latest feather in his cap is writing a song for Broadway which has him on cloud nine.  [caption id="attachment_10390" align="aligncenter" width="512"] Shreyas Ayaluri with Quentin Tarantino[/caption] An uphill climb  "While all this is magical, I would be lying if I told you that the path was all sunshine and rainbows. I cannot fathom that I wrote a song for Broadway," says a beaming Shreyas,

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1. That is not all: The latest feather in his cap is writing a song for Broadway which has him on cloud nine. 

[caption id="attachment_10390" align="aligncenter" width="512"]Indian-origin screenwriter Shreyas Ayaluri Shreyas Ayaluri with Quentin Tarantino[/caption]

An uphill climb 

"While all this is magical, I would be lying if I told you that the path was all sunshine and rainbows. I cannot fathom that I wrote a song for Broadway," says a beaming Shreyas, speaking exclusively to Global Indian. Based out of Los Angeles, the youngster from Hyderabad likes to call himself a creative addict. His journey from being a scribbler to a screenwriter is as fascinating as it can get. Only, that screenwriting was never on his mind in his early days. 

"After pursuing engineering, I gave advertising a shot. I worked as a copywriter for two years, trying to quench my creative thirst. It was my stint at the advertising firm that bridged the gap between science and arts," informs Shreyas, whose life took a 180 degree turn when he saw his first piece of work splashed across a huge billboard while walking home one day. "It moved me. All those feelings, emotions that I didn’t know existed in me, gushed through my body and I just knew it," recalls Shreyas, whose work has been featured and placed at the best screenwriting festivals including the likes of The Austin Film Festival, ScreenCraft, The Script Lab, StoryPros Awards and Film Empire.  

[caption id="attachment_10391" align="aligncenter" width="510"]Indian-origin screenwriter Shreyas Ayaluri Shreyas Ayaluri with Jeff Goldblum[/caption]

While his stint in the ad agency where he wrote ads for major F&B brands changed his perception of telling tales and selling stories, which he refers to as the first step into the hero's journey, the determined youngster leapt at an opportunity to study screenwriting and film in the US.   

It’s all in the family 

Growing up in a traditional South Indian family, expectations were set and choices were made for Shreyas, whose father AK Srinivas was in the Indian Air Force. The options before him were straight forward, either join the Armed Forces or pursue engineering. "Luckily, my parents got my enthusiasm and my flair. They pushed me to explore further," informs the award-winning screenwriter, who first studied screenwriting at New York Film Academy and later at University of California.  

Shreyas has written four feature length screenplays, two pilots and has multiple shorts to his credit. His very first screenplay Amuse Me fetched him an award for best screenplay and is still going strong at film festivals. The screenwriter says he loves to write custom comedies with a heart, soul and a mind of its own. His latest feature is called Elvis Escobar and Juniper Lea which is a romantic comedy.  "The song I am writing for Broadway is still in production," informs Shreyas, who grew up listening to ABBA and watching movies like Top Gun over and over again. Shreyas, who has been in the US since 2018, also worked briefly with General Motors as a quality auditor.  

[caption id="attachment_10392" align="aligncenter" width="621"]Indian-origin screenwriter Shreyas Ayaluri Shreyas with a friend[/caption]

Rooted in India 

But like all successful people, Shreyas' journey came with a lot of ups and downs. "There were times when things got rough, financially, especially during the pandemic, as being an artiste is not a 9-to-5 job and one might work on a project for months without a paycheck. But one has to do what it takes to stay in the game and that’s what I did.  Moonlighting and juggling different roles and working for less, it only brought me closer to my dream and made me realize that if you crave art that bad, you just have to be at it like a creative addict," says Shreyas, who did his schooling from Kennedy High and thereafter got admission in Page Academy in Hyderabad.  

While at boarding school, Shreyas recalls how he would write letters to his mother Sridevi Ayaluri, telling her how much he disliked being there. "I didn’t hold back; I went on and on about how things could be different if I were back home. But what my mother remembers is how creatively I would tell that story through the letter," says Shreyas, who was the second rounder at the Austin Film festival of both 2019 and 2020 besides receiving several accolades for his work internationally.  

So, what advice does Shreyas have for anyone starting off on a journey? "If anyone out there is still contemplating to take that first plunge, I say do it. It’s going to be difficult, scary and most likely you will fall.  Pick yourself up, do it again and fall again. Falling may not be fun, but it’s just part of the process. I fall all the time but only I’ve learnt to bounce back quicker,” he says. Shreyas believes that every song has a story to tell and every story is a song, if understood well. "Be it stating facts or dreaming up a fiction, I try to put the right words to go with," he says adding that the one thing that helps ride the tide is his writing. 

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Raising the bar: The remarkable journey of record-breaking pianist TS Satish Kumar

(November 4, 2023) When Dr TS Satish Kumar sits by his grand piano and runs his fingers effortlessly across keyboard — magic happens. In 2018, when he broke the ‘World’s fastest piano playing’ record, with a speed of 2,454 notes per minute and 47 notes in a second — piano virtuosos and connoisseurs across the world were stunned. How could he? They wondered. But that was just the beginning of his record-breaking spree. The ‘Piano King’ has gone on to receive nine honorary doctorates from reputed institutions across the world, surpassing even the maestro, A.R. Rahman, who received seven in a twelve-year span. “I draw inspiration from many things. But observing another artist perform and do something extraordinary motivates me the most. It pushes me to perform,” smiles Dr Satish Kumar, the world's fastest pianist as he connects with Global Indian. [caption id="attachment_46491" align="aligncenter" width="597"] Dr T.S. Satish Kumar[/caption] Accomplishments galore In October, he received his ninth honorary doctorate from Webbic University in Ghana. “I am living my dream due to my parents’ support, for having encouraged me throughout my journey. All parents must support their children to take up any form of art they are passionate about,” insists the

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received his ninth honorary doctorate from Webbic University in Ghana. “I am living my dream due to my parents’ support, for having encouraged me throughout my journey. All parents must support their children to take up any form of art they are passionate about,” insists the pianist, whose music is described as ‘mesmerising, soulful and magical’. “Once I start playing the piano, my fingers move automatically. It’s like the fingers have their own brains. It just flows,” says Dr Satish.

In 2020, he received the “World’s Best Pianist” title by playing classical music on piano with left hand and tabla with right hand. The event was organised by the Bravo International book of world records - UAE. “I don’t get nervous or think about anything while playing piano. I just go out there and play it confidently. For me, just being confident is the key to success,” believes the music maestro.

An early passion

Born in Eluru in Andhra Pradesh, Satish was passionate about music right from his childhood. His father, Thota Jayaprakasa Rao, was a teacher at St Ambrose High School, where he also studied. “When I was in second standard, my father taught me how to play the Harmonium. He was my first teacher. I used to play it during the cultural programmes at school,” recalls Dr Satish, who now lives in Hyderabad.

“I had a great music sense from the very beginning,” he says. Within a short span, he picked up the nuances with ease. He went on to complete his M.Sc (Mathematics) from Osmania University and M.Phil (maths) from Madras university.

While he was fine tuning his skills for hours each day, it was in 2015 that he started playing the piano real fast. “I did not know that I could run my fingers on the keys this fast,” smiles Dr Satish, who gave a live performance in Dubai in 2019. Once he gained confidence that he too could do something extraordinary with a piano, Satish keenly watched the performances of all those musicians who were famous for playing piano. “Watching them motivated me. I contacted the World Records India to test my speed. The rest is history,” says the extremely talented musician.

The record-breaking spree

When Satish broke the world record in 2018, the previous record at the time was 1,208 notes in a minute by another Indian, Aman Bathla. “It was my first attempt and I played double the number of notes Aman did,” he says, beaming with pride.

Dr Satish received his first doctorate in music from the prestigious Berkeley University in California. Among other institutions to have recognised his contributions are the Royal American University, Delaware University and London University of Arts and culture.

“About 150 world record organisations from the USA, London, Australia, Dubai among other countries have tested my piano playing skills,” informs Dr Satish. All of them were taken aback by his skills. “They keep asking me how I do it, I tell them I just have the confidence to do it. I firmly believe that hard work never fails.”

He performed before chancellors of nine universities to get his Honorary doctorates. All of them agreed that Dr Satish performs effortlessly. That is besides the number of performances he gave in Hyderabad.

Lifelong learner

Dr Satish is a well-qualified musician. He holds a diploma in vocal classical and tabla from Potti Sreeramulu university, Hyderabad. He also trained in the drums and piano, reaching the eighth grade from the Trinity College, London. “I am the only person to have achieved the eighth grade in two instruments,” says the multifaceted musician, who also plays guitar and flute.

Prior to breaking world records, Dr Satish would practice six hours each day. Now, at his Kalanidhi school of music, which he founded to impart training in a variety of music instruments, he is at the keyboard of his acoustic piano for almost 10 hours. “I am training many students in music and some of them are already performing in other countries,” informs the musician, who has also earned international titles like World’s smartest pianist, music Genious , Doctor of music, Piano Samrat. Among the national titles he earned are Kala Shiromani, Kala Ratna, Music Genius among others.

He says the aim his music school is to provide a platform for developing musical skills. “We regularly send students to Trinity college, London for grade examination training for piano, drums and guitar. They are also trained for live performances.”

His music school has already produced more than 1500 musicians but Satish carries on tirelessly. “I intend to train one lakh musicians before I retire,” he declares, adding, “I have to pass on my skills to the next generation so that they too smash all world records and leave their mark.”

  • Follow Dr TS Satish on YouTube and explore the Kalanidhi School website.
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Serial entrepreneur Yaswanth Vepachadu finds biryani success

From setting up companies in the IT sector and then selling them to tech giants, Yaswanth Vepachadu has now ventured into biryanis and more, except that his biryani comes in a steel box that is yours to keep. (September 17, 2023) It is often said that once you get bitten by the entrepreneurial bug, no challenge is big enough. That would be the case for Yaswanth Vepachadu who, after graduating in civil engineering from the Vasavi College of Engineering, Hyderabad, went on to do his MBA from the NM Institute of Management in Mumbai. Thirteen years of shuttling between the US, sometimes just for a weekend even, Canada and India resulted in the establishment of several companies that he set up. Subsequently, he would sell these IT verticals to tech giants like Deloitte, Accenture, Facebook, etc. [caption id="attachment_45076" align="aligncenter" width="588"] Yaswanth Vepachadu, Founder of Neos ka Dabba.[/caption] For the love of Biryani While still holding a corporate post of Group CEO for the Nivriti group of companies which he quit only last month, Yaswanth, over a casual conversation with friends about the unavailability of a good biryani in Bengaluru, decided to start an outlet of his own. He also had a

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group of companies which he quit only last month, Yaswanth, over a casual conversation with friends about the unavailability of a good biryani in Bengaluru, decided to start an outlet of his own. He also had a couple of friends in Vancouver, Canada, willing to invest and that is how Neos Biryani was conceptualised. Yaswanth recalls, “Earlier this year when my friends and I couldn’t get a decent biryani in Bengaluru, we decided to start a food business to make the kind of biryani we liked. We rented out a central kitchen space, which also belongs to one of my friends, and started research. We hired 24 local chefs, who know how to make a true biryani and Bangladeshi Muslim specialist cooks from Odisha. Between them, we zeroed in on the formula for the masalas to use and the recipe to follow. We have now hired four out of the 24 permanently and they work at the main kitchens. For the second level of staff, we hired hotel management graduates who follow the recipes created by the chefs without making changes.”

Neos ka Dabba

Interestingly, Yaswanth didn’t attribute any meaning or specific connection to the name Neos. He shrugs, “I just wanted a four-letter word; I thought of Neos and it got accepted during registration.” And what about the steel dabba that the biryani is served in? He elaborates on the philosophy behind it. “During our research and brainstorming sessions, we found that biryani is the most ordered dish by middle-class and lower middle-class people on weekends. Also, women in this demographic have great use for steel dabbas and cherish the ones they have. So, we thought it would add value to the dish when they ordered it as they could keep the box and use it for other things later.” The boxes come in three sizes, based on the serving for one, two, or four people.

[caption id="attachment_45073" align="aligncenter" width="584"] Neos Biryani.[/caption]

The business model he follows is that of cloud kitchens and QSR takeaway outlets. In Hyderabad, the cloud kitchens are in Kukatpally and Kokapet, and AS Rao Nagar and LB Nagar are on the anvil. He will shortly launch in Mumbai and some more outlets in Bengaluru, where currently, they are in Electronic City, Bomasandra, Whitefields, and Hebbal. A diner that can seat 40 people is also part of the expansion plan for Electronic City.

He even has two cloud kitchens in Vancouver, Canada. There, Neos is based in a shared kitchen space, much like co-working spaces. And based on Canada’s food regulations, the recipes have been tweaked to lower spice levels. In Hyderabad, there are QSR takeaway joints where you can buy the Neos biryani offline. The cloud kitchens supply these outlets.

Expanding menus and the company

Launched in March 2023, Neos follows the standard recipe created by its chefs for the biryanis available. However, customer feedback led to Yaswanth having to expand the menu to include starters like kebabs, shawarmas, rice bowls like rajma chawal, palak paneer and rice, chicken curry, and rice etc. The biryani of course is the star of the menu and comes in veg, mushroom, egg, chicken, and mutton and a mixed one with chicken, mutton, and prawns. Within the chicken version alone, there is the 65, lollipop, fried, and dum-cooked biryanis to choose from.  But, Yaswanth is very particular about quality. Hence the quantity made is limited. He says, “Between all my kitchens in Hyderabad, we make only 300 portions of biryani per day. I have found that when you increase the quantities, the quality goes down. On weekends, when there may be more demand, I makeup to 400 but not more than that.”

Yaswanth has been a stickler for good quality from the start. Even the ingredients used have been carefully chosen by him and his team. He says, “I know that people consider other rice strains also good for biryani, especially in Kerala and Tamil Nadu, but in Telangana, you won’t be forgiven if you don’t use basmati rice. The basmati I get is specially brought from Punjab and costs me Rs 170 a kilo. For the spices we needed based on the recipe we finalised, we went to Wayanad in Kerala, and spent ten days meeting various growers and suppliers, before zeroing in on the one whose quality we liked the best. Our ghee comes from one supplier in Ramanthapur (a distant suburb in Hyderabad) and it costs Rs 1500 a kilo. His ghee is famous. You go there and ask anyone for Ramanthapur ghee and they will point you to his outlet. We even send this ghee to our cloud kitchens in Canada. The meat in Hyderabad is sourced locally, but here too, we stress quality.”

Despite all these factors and the costs involved, Neos began making profits early on. Started with an initial investment of Rs 60 lakhs, with more funds infused later, an investor also showed interest and he has bought an eight percent stake in the company. Yaswanth now plans to open outlets in the US and some more in Canada.

Strangely, the only challenge Yaswanth has faced is from petty customers. Human nature being what it is, people would order the biryani without the steel box [that was an option on the menu for those who didn’t want the dabba on food delivery apps], then post pictures and reviews saying they did not receive it in the steel box. Or, they would remove one piece of meat and say the quantity was not as promised. Yaswanth had to personally speak to the customer service heads of these apps to have the problem sorted. He has also now discontinued the box-free option of the biryani on the apps. Only the takeaway outlets will give it to you in foil packaging. If you order online, it will come with a steel box.

In the ubiquitous world of the much-loved biryani, to be able to make a mark with a new brand within a short span of time is no small achievement. And with expansion plans afoot, this Global Indian is likely to make the steel dabba biryani a familiar sight soon.

  • Follow Yaswanth Vepachadu on Instagram
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Sakshin Niranjan: The Indian entrepreneur making New Zealanders’ everyday life easy

(July 7, 2022)Had he listened to his heart, Sakshin Niranjan would still be in the food delivery space. But it was his mind that told him it was "crowded" and nudged him to start something of his own. This led to the launch of NexDo in New Zealand during the pandemic. Dubbed as the "Uber for home services", it connects home services providers with customers via an app. That's not all, in less than two years, it already boasts of 10,000 customers and recently raised $2 million in funding. "We empower local businesses through our startup, and at the same time are solving an everyday problem faced by many New Zealanders," Forbes 30 Under 30 Sakshin tells Global Indian. Entrepreneurship in blood The Chennai-born and raised, who comes from a business background, dreamed of becoming a pilot. But like many childhood dreams, this didn't come to pass as he realised this wasn't the right path for him. That's when he enrolled in the Bachelor of Business Administration at SRM University. This led to a job at Amazon as an associate which helped him gain "experience in technology and how the market works." "Those two years at Amazon triggered an interest

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helor of Business Administration at SRM University. This led to a job at Amazon as an associate which helped him gain "experience in technology and how the market works."

Indian entrepreneur | Sakshin Niranjan | Global Indian

"Those two years at Amazon triggered an interest in business. In fact, my best friend at university and I decided to start our first company soon. But it didn't work out as he left for higher education, and I moved to Zomato in 2015." The high-growth environment and the workings of a startup turned out "pretty well" for Sakshin, who learnt a lot in the process. The stint helped him bag a position in Ola in 2016, but to climb up the ladder, he was told in various ways that MBA is a must. He chose Auckland University of Technology and flew almost 11000 km to start afresh in a new country.

"I did it out of peer pressure," laughs the 30-year-old who was surprised by the difference in the work culture. While he was studying full-time, he worked with Ola part time. "While India has a very hierarchical culture, where the down below is often suppressed, New Zealand has a flat culture. Everyone can speak to the CEO and present their ideas. Initially, it was a little challenging to adapt to this but it changed me as a person," adds Sakshin, one of the key members who helped launch Ola in New Zealand in 2018. Having worked in India for years, Sakshin was ready to bring the ride-sharing company in competition to Uber, but with his own set of challenges. "It was a different ball game in terms of market. I had to understand how the consumers work, understand the change in marketing and accordingly customise the product," says the entrepreneur who learnt a lot through trial and error. "Understanding what's local was the key, and helped me understand what I can bring to the table."

How pandemic became a boon

The pandemic nudged Sakshin Niranjan to return to his dream of being an entrepreneur. "Seeing uncertainty in the market and people losing their jobs, I started questioning what I truly wanted to do. Though I had a job and was even getting better offers at such a time, this gave me enough confidence that things were certain for me even in such uncertain times. With no family to support and locked in the country for two years, I knew this was the best time to give it a shot," says Sakshin who launched NexDo in 2020.

Indian entrepreneur | Sakshin Niranjan | Global Indian

"I always had a passion for solving a problem, and the idea of NexDo stemmed from a personal requirement. I realised that it took days to get an appointment, so I knew it was a space that I could explore for my startup. As many like me were feeling the heat, I took the plunge," says Sakshin but venturing into entrepreneurship came with its learnings. Like most startups, he started in a garage with just two-three people. "Each day I was waking up early to clean the place, search for funds, and learn how to run Facebook ads. I took a course on YouTube to learn design and make marketing campaigns. I knew I always wanted to do something of my own, but it did get overwhelming at times," says the entrepreneur whose team has now expanded to 15 members and also employs 150 contractors.

Making an impact

With NexDo, Sakshin is "empowering service professionals and turning them into entrepreneurs." "Most employees are exploited in terms of pay or work hours. What we are doing with NexDo is creating micro finances for free, where we give them training and guidance," says the man who made it to the Forbes 30 Under 30 list. He calls it "shocking" but is happy with the validation that he's on the right path. "There was a time I was cold-emailing so many people but now, right people are reaching out to us."

 

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Bringing a new idea to a new country has its advantages, and this "edge" helped Sakshin find footing in New Zealand's startup ecosystem with NexDo. "Had I started the same thing in India, it would have been easier to find funding with the kind of contacts and experience I possessed. Would I have succeeded? Maybe. But in New Zealand, it was a bit harder initially. However, the media helped in spreading the word. Since we were doing something unique for this market, the novelty struck the right chord with the customers and investors," says the entrepreneur."I started by borrowing money from family and friends. Within six months, local investors started showing interest and in these last two years, we have seen 200-300 percent growth."

Sakshin Niranjan, who likes to unwind by spending time with friends and watching movies, has plans of expanding NexDo to Australia. The entrepreneur, who has now made a name for himself in New Zealand, says "there is no rule book to follow. You can be anywhere and make things happen if you have a vision."

  • Follow Sakshin Niranjan on LinkedIn and Instagram  

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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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