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Indians in Canada | Aditya Mhatre | Global Indian
Global IndianstoryAditya Mhatre: Transforming the immigration experience in Canada
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Aditya Mhatre: Transforming the immigration experience in Canada

Written by: Mallik Thatipalli

(June 20, 2024) It is just 9 a.m. in Toronto, but Aditya Mhatre is already settled in at work, attending calls and taking stock of his in-work tray. “I tend to start early,” he tells Global Indian, adding, “I have the school drop-off run in the mornings.” 

Affable and armed with a smile, it takes a while to sink in that he is the co-founder of a fintech startup and has had a stellar career across different industries. But then, the 43-year-old wears his success easy, and it is this agility that has enabled a trajectory that started as a student at Panvel in Mumbai and took him across the world. 

As the co-founder of Beacon, a platform that is transforming the immigration experience in Canada, Aditya is doing what he has done throughout his career: leveraging technology with a human touch to provide out-of-the-box solutions for customers. 

Indians in Canada | Aditya Mhatre | Global indian

Aditya Mhatre

Driven, passionate, and tenacious, the entrepreneur’s biggest strength remains adapting to the environment around him, which has ensured success at every step. 

Early Learnings

Growing up in Panvel, then a small town where everyone knew everyone, Aditya had a childhood typical of 80s and 90s India, where he got around on a cycle, played cricket with friends, and had a leisurely childhood. Things changed when he went to Belgium for a year as a teenager as an exchange student. He recalls, “I had to live with a family that spoke only French, and I remember when I first went to their home, they served me a meal of bacon with lettuce, which I had because I could not refuse their hospitality.” 

It is also where the innate flair of Aditya to thrive in unexpected circumstances came to the fore. Within three months, he learned French, adapted to the new surroundings, and soaked in all the experiences the international exposure accorded him. 

Once back, he pursued his degree in commerce, and one thing led to another before he went to Carnegie Mellon for his master’s degree. While a commerce graduate applying for a technology degree was an anomaly, it was a time when the IT companies in India were coming of age and piqued by the phenomenon, Aditya taught himself to code (by learning books; no YouTube tutorials back then!) and soon found himself at one of the best universities in the world. 

Indians in Canada | Aditya Mhatre | Global indian

Aditya Mhatre with his team

He recalls, “The talent at the university was surreal. As most of the students were from a science or math background, I was among the few who were not and had to work doubly hard to ensure that I made the grade.” Grade he did make and life at the university also taught him other pertinent life lessons, such as the importance of networking and building a community. 

Exploring and finding himself

In 2005, in an attempt to stay in touch with his roots and happenings in India, Aditya, along with his friend Abhishek, started the podcast Indicast. One of the first Indian podcasts, it still runs strong, touching upon a variety of topics, including current affairs, sports, and Bollywood. 

“Podcasts were quite the flavour of the season back then, with Wired magazine putting them on its cover and Apple I-Tunes just getting popular,” he notes and adds, “We were one of the early adapters, and it was a time when many engineers from IT started to move abroad in large numbers, so we had a great captive audience.” 

Aditya then moved to India and worked with Reliance Jio (which was still in its formative stages), where he was employee number 10, and the company basically operated from a conference room. It was there that he worked with Reliance Industries Chairman Mukesh Ambani, who mentioned in a meeting that “What you don’t write, you cannot manage!”— an advice Aditya follows till date! 

Moving abroad, again

After working in India for a while, Aditya moved to Canada to pursue an MBA from the University of Toronto — something he calls one of the best decisions he made. It was an email to Vijay Shekar Sharma, the founder of Paytm, that changed the trajectory of his career. 

“I emailed Vijay, evincing an interest in working with him as Paytm just launched its operations in Canada, and got a reply within 15 minutes. I joined the company the next day,” he smiles. His role in the initial days was all encompassing; from ordering toilet paper to drafting the HR policy and conducting an internal audit, he did everything that came his way. 

Indians in Canada | Aditya Mhatre | Global indian

Aditya Mhatre with co-founder of his startup, Beacon

After the Paytm launch in Canada in 2017, when they added over 300,000 users to the system, opportunity came calling to Aditya in the form of a move to Japan to oversee Paytm operations in the country. Never one to say no to a challenge, Aditya moved along with his family to Japan, once again finding himself in a new country and starting all over again. 

In Japan, where 78 percent of the payment was still in cash, the entrepreneur had his hands full building the team and encouraging an entire economy to transition to digital payments. Delivering on objectives and launching key products, Aditya managed to build a QR-based mobile payment system that helped a seamless transition to online payment. 

Back to (second) home 

After a stint in Japan, Aditya felt it was the correct time to return to Canada, as it was the right move for the family. When he moved back to Canada at the tail end of COVID, when immigration had spiked, Aditya noticed the challenges and discrepancies in the system that immigrants had to face. From opening bank accounts or applying for credit cards to getting information from the government, everything was a challenge.

It was to address this challenge that he co-founded Beacon, a start-up aimed at transforming the immigration experience in Canada through a comprehensive platform that simplifies their financial and informational needs. He explains, “We use the power of technology to solve real-world problems. Be it getting a telecom provider or finding accommodation, it is a one-stop shop for those coming to Canada for the first time. The premise of Beacon is simple: how can we make the first 100 days easy in a new country?”

 As a true global Indian who has worked in different countries, Aditya says that it is important to understand and adapt to local cultures. “What works in one country will not work in another. The nuances are specific to each country. As more Indians are moving abroad, it is imperative to understand that soft skills matter and the strength of building relationships.

Indians in Canada | Aditya Mhatre | Global indian

Aditya Mhatre with his team

When not working, the entrepreneur loves spending time with his wife, Prachiti Mhatre, and 10-year-old son Kaivalya (or Kai as he is lovingly called), celebrating Indian festivals and playing golf with his friends. 

While Aditya prepares for his busy day ahead, it is easy to understand his mantra in life: to always be a student and seek knowledge, which helps him succeed. Be it learning Japanese to assimilate into a new culture, upskilling himself with coding or ensuring that he does not lose touch with his roots, he is the perfect example of a new-age Indian, one who is comfortable in his skin in any country.

Aditya suggests three things that every Indian moving abroad should keep in mind: 

  • As you grow older, building relationships might be difficult. But talk to people around you, form bonds, and ensure that you make enough social connections.
  • Nothing replaces hard work, and the truth is that immigrants definitely need to work harder than locals.
  • Pick up new skills, learn new languages, and understand the dynamics of the country you move to. It always helps to grow, both personally and professionally.

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  • Aditya Mhatre
  • Beacon
  • Carnegie Mellon
  • DesisinCanada
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Published on 20, Jun 2024

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Indian social entrepreneur Dr Ruha Shadab – How her Led By Foundation gave India its first incubator for Muslim women

(January 7, 2022) A physician and medical professional who entered the halls of public policy and healthcare in India to augur change, Dr Ruha Shadab today champions Muslim women empowerment through her organisation Led By foundation. The Indian social entrepreneur brings rejuvenated depth as a doctor to public policy which often gets waylaid by the lack of on-the-ground knowledge. The Harvard-educated girl comes with a wealth of experience from her time at NITI Ayog, the Clinton Health Initiative and the Gates Foundation, which endowed Ruha with the tools to spearhead social entrepreneurship. From Saudi Arabia to India The Saudi Arabia born’s shift to India as a child brought her in touch with a starkly different cultural landscape – from being a majority to a minority. After finishing her MBBS at Lady Hardinge College in Delhi, she worked at the Clinton Health Initiative, and at Government of India think-tank NITI Ayog. She then went on to Cambridge, MA, for master’s in public policy at Harvard Kennedy School (2019-20). The amalgamation of these key roles saw Shadab hone the skills to lead and emulate. It nurtured a philosophy steeped in giving. The more Ruha searched, the less she found Muslim women represented

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, the less she found Muslim women represented in the Indian work force. Not to mention an abject lack of opportunities, learning and foundation, imperative to growth.

[caption id="attachment_18565" align="aligncenter" width="600"]Indian Social Entrepreneur | Dr Ruha Shadab | Global Indian Dr Ruha Shadab with her Led By foundation team[/caption]

“I grew up as a middle child in a family of five. I have an elder and younger brother who are arguably my closest friends. They are my biggest supporters and cheer leaders - I love them to absolute death,” smiles the 31-year-old Indian social entrepreneur. Ever grateful for her parents support, the daughter adds, “They continue to be supportive of my educational and professional decisions when I moved from medical sciences to public policy and social entrepreneurship. I think they have great faith in me and my moral compass. They are my guiding north star.”

The physician turned towards public policy and healthcare, studied at Harvard on a public service fellowship, and was the first Indian to be awarded the Harvard Kennedy School women’s leadership award. “The experience was fantastic as it opened up and widened my exposure, dramatically. I was able to learn from other movements, and other successful social endeavours. It was one of my biggest learnings, which I was able to bring back home to start Led By foundation,” Shadab tells Global Indian.

As the first Indian to receive the Barbara Johnson Women’s Leadership Award, Ruha is grateful for the appreciation of her hard work. “The award has five criteria –  to build a community at the school which I did by organising the largest student-run conference, the India Conference at Harvard. Next was furthering issues of public importance outside the school, where I spoke about the inclusion of Muslim women in India. The third was being an example of a potential role model for other women aspiring to be leaders. I was humbled as they thought my work was that of a potential role model. Fourth, was displaying excellence in academic achievement (through grades),” explains the Muslim woman social entrepreneur who was selected for other leadership programmes while there. The fifth - being able to leverage leadership to advance gender equity in unprecedented times, Ruha continues to address with LBF.

[caption id="attachment_18567" align="aligncenter" width="800"]Indian Social Entrepreneur | Dr Ruha Shadab | Global Indian Dr Ruha Shadab with the CEO of Gates Foundation[/caption]

How vaccines can change the world

In a world where Covid strains continue to paralyse nations and people in 2022, Shadab, during a project at Yale, (while doing her master’s at Harvard) worked on the ethics and inequities of vaccines - most pertinent to current pandemic times.

“I was working at Yale while a student at Harvard, as co-chair of the India Conference at Harvard, as first author for a medical ethics paper, and later I interned at the Gates Foundation on a global health strategy framework on cervical cancer. It was extremely interesting that we were discussing global inequities of vaccines. Our argument was on how to address global inequity of vaccine supply for cervical cancer, which is the only cancer that can be cured by a vaccine right now. Once you get infected with the HPV (Human papillomavirus), you can develop cervical cancer at any point in life. So, it’s important to get the vaccine before you ever get exposed to the virus - it prevents you from getting the cancer,” enthuses the public policy expert.

Addressing the lack of supply, she elaborates, “It’s also the most expensive vaccine which is a part of the immunisation protocol. With limited supply, and an expensive vaccine, how do we ensure that this gets to the developing world where it is needed the most?” thus resonating with current Covid inequity.

The team looked at the problem scientifically and ethically. “Ethically, it is about minimising inequities, and scientifically, the two doses versus one. You can start to sense these conversations are even more relevant in Covid. The whole argument about the ethical framework for addressing vaccine inequity is applicable to the Covid vaccines. Having all the thinking done by the most senior scientific advisors, and knowledgeable experts of HPV, and to be with them for a year discussing the problem, and also seeing how our answers adapted to a Covid and pandemic world was interesting. It felt worthwhile to be able to contribute to address global inequities for healthcare,” the Indian social entrepreneur avers.

[caption id="attachment_18568" align="aligncenter" width="800"]Indian Social Entrepreneur | Dr Ruha Shadab | Global Indian Dr Ruha Shadab at WHO[/caption]

When medicine led to an authority on healthcare

Her NITI Ayog role was where Ruha first broke ground. She was entrenched into the world’s largest government health insurance scheme. “It was a fantastic experience. I understood the personal pressures of a government, and the nuances of public policy making,” says the girl who loves donning her jogging shoes to go for a run. If not that, then it’s baking which relaxes the Indian social entrepreneur.

Her focus has evolved - to promote a cohesive, respectful and inclusive economy emphasising on eliminating entry and retention barriers for underrepresented women.

At the Clinton Health Foundation, was her first non-medical role. “A very senior doctor who worked in government relations and stakeholder management and I were the only doctors. I was the only young doctor, fresh medical graduate, that Clinton at that point had ever hired in India,” says Ruha who underwent a massive cultural shift from working in a hospital with no concept of weekdays and weekends to working in a structured corporate setup. “It helped hone my quantitative skills. It was arguably my first heavy step towards public health and policy,” she adds.

How to lead by example

Ruha started the Led By foundation in 2020 to champion Muslim women in India. The Cheng Fellow started it as the first leadership incubator for Indian Muslim women which provides experiential leadership to under-graduates and post-graduates, and connects them to mentors, even aids with capital.

“Our goal is to represent Indian Muslim women in the work force. We are currently 8 percent of the population but less that 1 percent of any leadership roles. There is work to be done. It is also important to find root causes of different access and work towards solving those root causes through Led By,” the Indian social entrepreneur explains. Through its incubator, LB foundation has supported a large number of women dream bigger, apply for dream jobs, get coached and nurtured through the core team, with over 150 advisors.

“We’ve had women nurture entrepreneurial dreams, today, one is a co-founder of a multi-million dollar ed tech startup which recently got funded,” says Ruha. Jobs, colleges and entrepreneurship guidance aside, the aim is to, “help move the need-alone workforce participation of Indian Muslim women.”

[caption id="attachment_18569" align="aligncenter" width="596"]Indian Social Entrepreneur | Dr Ruha Shadab | Global Indian Dr Ruha Shadab[/caption]

The fellowship aided 24 women in 2020, and has coached a total of around 60 fellows. Led By has also worked with over 5,000 women since inception. Executive coaches like Kit Pappenheimer, Leadership in Motion and Dr Shreya Sarker-Barney, founder & CEO, Human Capital Growth among others mentor the girls.

Policy matters to Ruha who is often seeing pouring over the Economist.

Ruha, the girl with a plan

The Indian social entrepreneur's love for India has grown since she moved as a child. Having lived and worked in the US, the sights, sounds and hubris of India inspire her.

“What I love about returning to India every single time is having these physicals markers of my memories - the story of my life was written in the streets of Delhi and NCR, no place feels like home like this city. India is home, you love your home because of the sheer reason that it is your home. The resilience of India as a country, as a people and as individuals amazes me. That inspires me every day, that’s why I love India,” says Ruha, who is ready to move forward as a torchbearer for Muslim women empowerment as she continues leadership fellowships and accelerator programmes in 2022, adding, “Inshallah, I hope to have 10,000 women benefit from our programmes very soon.”

  • Follow Dr Ruha Shadab on Twitter and Instagram

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Sarod soldier: British Indian artist Soumik Datta uses music for climate action

(July 29, 2023) One rainy day, while playing indoor cricket with his younger brother, a 12-year-old Soumik Datta discovered an old sarod that once belonged to his grandmother. Today, the award-winning multi-disciplinary artist has released several albums. An ambassador of the Earth Day Network, Soumik often addresses social and environmental issues through his art. His recent animated musical film Songs of the Earth, premiered at The UN Climate Change Conference in Glasgow. A short story about Asha, a young climate refugee from Bengal who searches for her father across the world, through burning forests and rising oceans, the film was commissioned by the British Council. [caption id="attachment_14964" align="aligncenter" width="619"] British-Indian musician Soumik Datta[/caption] Just a month ago, the sarod player was appointed as the artist in residence by the UK’s prestigious Philharmonia Orchestra. The composer, producer and TV presenter will take on the role for the 2023-24 Season. "I read that the climate disasters caused more internal displacement than war. This had a deep impact on me, especially as someone privileged, living in London. What came out was in the shape of a short story — about a young climate refugee called Asha searching for her father across burning forests

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han war. This had a deep impact on me, especially as someone privileged, living in London. What came out was in the shape of a short story — about a young climate refugee called Asha searching for her father across burning forests and melting glaciers. This was the start of Songs of the Earth," shares the artist, during an interaction with Global Indian.

Not a born musician

Soumik was born in Indian to banker father and film director mother, and spent the initial years of his life in Mumbai. A child, who loved the sea, Soumik shares that he had no musical inclination while he stayed in India. "I was a proper Mumbai kid. My days were mostly about school, playing with my friends - but I wasn't into music at all while I was in India. I wonder, had my family continued living there, if I would have ever become a musician," shares the 39-year-old artist. Soumik has a younger brother, Souvid Datta, who is now a well-known photographer and filmmaker.

https://www.youtube.com/watch?v=UerChOwsjq0

When a 11-year-old Soumik first moved to London, the artist reveals that it was a bit of a culture shock. "My father was already working in London, so the family eventually moved there. I was one of the very few coloured kids in my school. I had to learn a lot in terms of the vocabulary, which was quite different from India. It took an adjustment period, but looking back I feel it all happened quite quickly," the artist shares, adding, "My parents listened to classical music. I remember my mother would sing Tagore songs. I was a huge Shahrukh Khan at that time, so I would listen to his songs. So, while I wouldn't sing to play, music was always around."

Trained by a great Guru

Soumik's first introduction to the stringed musical instrument was purely by chance. "It rains a lot in London, and on one such day, I and my brother were playing cricket indoor. I shot the ball a little hard and it dashed into a cardboard box kept in the corner. When I went to check what was inside the box, I found a shiny instrument with stringed attached to it, which I had never seen before. I showed it to my father when he came back from work and he told me what it was and that it belonged to my grandmother. That evening my father gave me my first sarod lesson," shares the artist, laughing, "I didn't really play cricket after that."

[caption id="attachment_24906" align="aligncenter" width="609"]Indian Artist | Soumik Datta | Global Indian Soumik with Pandit Ravi Shankar[/caption]

After a year, Soumik was introduced to his Guru, renowned artist Padma Shri Pandit Buddhadev Das Gupta, while he was on a vacation in Kolkata. "He looked at me noodling at the instrument and told me to come to his house next morning at 6 am. And just like that my training started," the artist quips. While most students attend music classes for years, Soumik had an unusual training. "The training was quite rigorous while I was in India, each year during vacation. However, my guru would design the training in a way that even when I returned to London, I would still be able to practice the ragas every day. I was very blesses to have him train me," the artist shares.

[caption id="attachment_24905" align="aligncenter" width="606"]Indian Artist | Soumik Datta | Global Indian Young Soumik, playing the tanpura, with his guru Pandit Buddhadev Das Gupta[/caption]

However, sarod was not the only thing that captured Soumik's interest. Says Soumik, "Growing up I listened to every kind of music. I remember in school I would play the English tracks on the sarod. So, that way I became more interested in the contemporary music as well."

A melodious journey

After completing his school, the artist attended the University College London, and later studied at Trinity Laban Conservatoire of Music and Dance, graduating in 2009 with an MMus in Composition. Meanwhile, Soumik toured with his band to various cities with his songs. However, a big break came when Soumik was invited by American rapper Jay-Z to play at the Royal Albert Hall in 2006 and later even performed with Beyoncé.

https://www.youtube.com/watch?v=Mshi-7hfKJM&list=RDEMBAf3gaMmjK8gH1kxW95Nwg&start_radio=1

Subsequently, Soumik's music started addressing several social issues. "I wanted to talk about these issues since they affect each one of us. I feel that music has the power to make people think," quips the artist. In 2021, Soumik released a six-part visual album titled Silent Spaces, which is a creative lockdown response driven by a pervading sense of Covid-induced personal and professional loneliness. Later the same year, the British-Indian artist won the British Council Commission for Climate Change Award to create a project titled Songs of the Earth which will be released in the run-up to the 26th UN Climate Change Conference of the Parties (COP26) in Glasgow.

Music for the environment

"When British Council announced the award, I was already devising music and film projects about the environment and had already released an album Jangal — to raise awareness about the impact of deforestation with Sachin. I had a premonition of working together again, so I wasn’t surprised when we landed this award," shares the artist. The animated film Song of the Earth contains an eight-track album, in which each song represents a specific environmental issue experienced through Asha’s young eyes. The songs create a unique narrative, covering issues from floods and eco fashion to deforestation and industrialisation.

https://www.youtube.com/watch?v=-g3Dbn6Heog

Soumik shares that he wanted to write the songs in a manner in which the musical quality wouldn’t diminish and the lyrics would appeal to all types of audience. “I wanted to write the songs in a way that wouldn’t detract from their musicality but would hold hidden layers of meaning for the different kinds of listeners,” the artist says, adding, "Throughout the film, Asha’s Baba’s teachings offer her hope and propel her to face the dangers and calamities which lie ahead. Datta fervently believes that to face the problem that climate change poses for us, we must not be motivated by fear but instead by the hope for a better future."

[caption id="attachment_24907" align="aligncenter" width="572"]Indian Artist | Soumik Datta | Global Indian Soumik with British-Indian-American sitar player, Anoushka Shankar[/caption]

The artist collaborated with Sachin Bhatt and Anjali Kamat who visualised the story from page to screen and helped him manifest his lead character, Asha and the climate emergency that spirals around her. Currently, the artist is working on a new show that will address immigration, mental health issues, and the refugee crisis.

  • Follow Soumik Datta on Instagram, LinkedIn, SoundCloud, Twitter, YouTube, and his website

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Chef Chintan Pandya: The desi ‘Dhamaka’ in NYC

(October 8, 2022) The biggest misconception about Indian food in America, believes James Beard Award-winning Chef Chintan Pandya, is that it is "too heavy." Maybe it had to do with the American-Indian fare commonly found in the US, but Americans believed - that "if you eat Indian food for lunch, you won't be eating dinner," Pandya told Money Control. Pandya and his business partner, Roni Mazumdar run three immensely popular restaurants in New York City - Rahi, Adda and Dhamaka. Restaurant fare was doused liberally with cream and butter and as any Indian will tell you, that's not how we do it at home. Instead, Pandya ensures his food contains no cream or butter whatsoever. Everything is cooked in ghee. They revel in their Indian-ness, so much so their company is called Unapologetic Foods, while their servers wear t-shirts with 'Unapologetic Indian' written across them. On any given night in New York City, the waiting list for Dhamaka is around 1500 people. Global Indian looks at Chef Chintan Pandya's remarkable journey. [caption id="attachment_30366" align="aligncenter" width="618"] Chef Chintan Pandya and Roni Mazumdar[/caption] Regional flavours to the fore You're also not likely to find the sort of 'gourmet' Indian fare that's usually

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dian.com//wp-content/uploads/2022/10/chintan-and-roni.jpg" alt="" width="618" height="412" /> Chef Chintan Pandya and Roni Mazumdar[/caption]

Regional flavours to the fore

You're also not likely to find the sort of 'gourmet' Indian fare that's usually served up at desi restaurants in New York City. Pandya and Mazumdar refuse to serve their Indian food with "truffle, wasabi or parmesan to make it gourmet. We were ashamed to make real Indian food," Pandya remarked. "This recognition will empower a lot of chefs to believe that simple Indian food can be successful and it can bring you recognition and accolades.' 

At Dhamaka, you can ease your way in to the menu with vada pav, or "spiced potatoes in a bun with turmeric and chutney," or the fried pomfret. If you're feeling more adventurous, you could branch out into the Meghalayan boiled pig's head salad. All their food is served in the same vessel in which it is cooked, a bluntness of style that has drawn praise and criticism and in both cases, recognition. 

In 2022, Chef Chintan Pandya was named Best Chef in New York State at the James Beard Foundation Awards, after Dhamaka made it to No. 1 on the NYT New Restaurants list. It was more than he could have imagined. He thought he had peaked when Adda became the first restaurant to make it to the coveted list.

 

View this post on Instagram

 

A post shared by DhaMaKa (@dhamakanyc)

Learning from setbacks

Growing up in India in a vegetarian household, Pandya always knew he wanted to be a chef, because he "genuinely loves to eat," he told Eater. "I always wanted to be a chef so I could eat as much as I wanted and not have to pay money." At home, the Sunday meal was much anticipated, "because that's when mom made dal dhokli," he said, in the interview with Moneycontrol. "So bhelpuri, sevpuri, dosa and Chinese food from the roadside stall were a huge part of my life. Rasraj and Guru Kripa in Vile Parle at Shiv Sagar at Chowpatty were favourite haunts." 

The first time he handled meat, poultry and seafood was at culinary school, which he attended for three years before joining the Oberoi Centre of Learning and Development for his master's degree. That's where he specialised in Indian food, a turn of events that happened almost by chance. Italian cuisine was his first choice but there were no openings at the Oberoi Grand, where he was at the time and he was assigned to the Indian restaurant instead.

These were the early setbacks in Pandya's life and he admits there have been "multiple," which have only "made him stronger." In 2008, he quit hotels and worked as a food and beverage manager for an international airline, which involved lots of desk work and no cooking. His first break came in 2009, when he moved to Singapore to serve as a chef-partner at a fine-dining restaurant, where he remained for four years. In 2013, he came to Cleveland, working with a company there as its culinary director.

Rahi, the trendsetter

It was around this time that he decided to do something on his own and Atlanta seemed the place to be for Indian food. Pandya was wrong, however. He "lost a certain amount of time, money, effort, everything." So he packed his bags once more and arrived in New York City. In 2017, he founded Unapologetic Food with Roni Mazumdar and they opened Rahi, an upscale Indian restaurant in Greenwich Village. Their take was contemporary fusion, with offerings like truffle khichdi and smoked salmon chaat.

[caption id="attachment_30364" align="aligncenter" width="510"] The truffle khichdi at Rahi. Photo: Instagram[/caption]

Indian and proud

A year down the line, they changed that approach. Adda opened up in Long Island in 2018 and Dhamaka came to the Lower East Side in February 2021. They did away with the tikka masala and salmon and truffles, bringing regional flavours boldly to the fore. While Adda dished up a Lucknow-style goat neck biryani, Dhamaka brought more exotic offerings to the table, like the Meghalayan doh kleh. In 2022, one year after its opening, Dhamaka fetched Pandya the James Beard Award for best chef. 

Now, the duo wants to step out of the diverse and cosmopolitan hub that is New York City, to test themselves in tougher environments. "Until we really reach the heart of the country," Mazumdar told the New York Times, "I don't think we can really move Indian cuisine forward." There are perceptions to battle - "Americans expect to pay less for tandoori paneer than they would a burrata salad, and to dictate the level of spiciness," Pandya said, in the same article. "We are stopping this idea of catering to every other person but the Indian palate."

  • Follow Chef Chintan Pandya on Instagram

Reading Time: 6 mins

Story
The Indian students who won Belgium university’s KICK Challenge Award with their edible cutlery innovation 

(October 11, 2021) What does a brewer’s spent grain have to do with cutlery? Absolutely nothing, yet in this latest innovation, everything. The next time you order food, gobble away, and chomp on the cutlery instead. There will be much less plastic in the world. Three Indian students from Ku Leuven University in Belgium created a biodegradable, edible cutlery brand called Eco Ware from a beer by-product, and it won the 2021 KICK Challenge Student Award. Anusuya Samantaray, Apoorva Vardhan and Varun Singh won this university business competition which focuses on social entrepreneurship. Their end goal is now to create a sustainable world, and reduce the human carbon footprint at a time when the latest Climate Change report warns us of the consequences of living on the edge.  [caption id="attachment_12770" align="aligncenter" width="1600"] Apoorva Vardhan | KICK Challenge Student Award Winner[/caption] What got them started  Anusuya was pained at the sight of the trashed beaches in Odisha, and even helped clear plastic waste as a child while Varun and Apoorva also wanted to help Belgium (and the world) answer the single use plastic menace.  Apoorva (Faculty of Science), Varun (Faculty of Bioscience Engineering), Anusuya (Master of science in sustainable development) found that spent

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1600" height="1589" /> Apoorva Vardhan | KICK Challenge Student Award Winner[/caption]

What got them started 

Anusuya was pained at the sight of the trashed beaches in Odisha, and even helped clear plastic waste as a child while Varun and Apoorva also wanted to help Belgium (and the world) answer the single use plastic menace. 

Apoorva (Faculty of Science), Varun (Faculty of Bioscience Engineering), Anusuya (Master of science in sustainable development) found that spent was perfect to make edible cutlery. 

“Apoorva, Varun and I did a lot of research and found that spent grain, a byproduct of the beer manufacturing industry is edible and a rich source of fiber. Restaurants in Belgium also use spent grain in pizzas. The country has over 1,000 beer brands and generates 60,000 MT of spent grain annually. We decided to use this to come up with an edible cutlery range including spoons and dip cups,” Anusuya told Global Indian.

“We were aware of edible cutlery and its presence in minimum capacities in India. There was also this concern that it’s being made out of agriculturally stressed products (wheat for example). We wanted to find possibilities to make it as eco-friendly as possible. Thanks to Varun, we discovered how brewers spent grain (BSG) could be of use. Apoorva and I, as students of sustainability, further incorporated ideas to reduce the carbon footprint by going local with our project.” 

[caption id="attachment_12771" align="aligncenter" width="754"]Indian Youth - Eco Ware Edible Cutlery | Indian Students Belgium The edible cutlery developed by the Anusuya, Apoorva and Varun[/caption]

Work in progress 

The team came up with Eco Ware cups and trays that was awarded the Gemma Frisius KICK Student Award for a business idea with impact. The trio researched extensively, and conducted a small pilot survey to understand consumer behavior with a focus on edible cutlery — 91% were open to the use edible cutlery, 3% showed partial interest. 

Given that KU Leuven is the European capital of innovation, they were confident that the idea will kindle eco-consciousness among all. In agreement about the lack of sustainable policies in India, poverty, policy making and execution hurdles, they hope to ignite the same fervor back home. Even as Leuven sets the pace for such interventions, Anusuya feels there is a lot to learn from the indigenous communities in India, “Their knowledge of organic material such as using sal leaves to stitch plates, natural non-toxic dyes, farming methods, there is much tacit knowledge of the environment that could be used to build on innovating sustainable ways of living.” 

Indian Youth - Eco Ware Edible Cutlery | Indian Students Belgium

For any foodie, taste is tantamount to consumption, so how does spent grain translate on the taste meter? Spent grain is used by farmers as fodder, and there has been a growing interest in alternative uses of spent grain in the food industry. “Brewer’s spent grain is a perfectly edible by-product of the beer industry, and is being significantly incorporated into breads, cookies and even pizza doughs because of its rich fiber content," says Anusuya.  

“As a matter of justification, according to a paper presented at the 18th European Roundtable on Sustainable Consumption and Production Conference (ERSCP 2017), spent grain is proven to be rich in fiber and protein content. The only reason breweries simply give away the grains as fodder or discard them is because there is no current large-scale industry set up to add value to the processed spent grain/flour. Processing of spent grains into flour is an energy demanding task, so they find it feasible to sell it as fodder. We want to bridge the gap." 

Being eco conscious 

Anusuya’s upbringing had much to do with her chosen course. Her father’s naturalist leanings helped her gain knowledge about coastal bio-diversity. In fact, Sanjay Samantaray is the chief organizer of the India Surf Festival and founder of Surfing Yogis. A childhood amidst the tranquil seaside forests of Puri, influenced by her father who is action oriented and hosts events like beach clean-up drives, and promotes eco-tourism, she adds, "Sustainable development addresses the intricacies of the complexities; a process that is holistic and takes into account all three dimensions — societies, ecology and the economy to pursue sustainable growth,” says the girl, who did her BSc in sustainable development at Xavier University, Bhubaneswar. 

[caption id="attachment_12773" align="aligncenter" width="631"]KICK Challenge Student Award - Eco Ware Edible Cutlery | Indian Students Belgium Varun Singh | KICK Challenge Student Award Winner[/caption]

Kanpur boy Varun Singh, 25, is doing his Masters in Food Technology (IUPFOOD), offered by KU Leuven and Ghent University. It is his experience that cemented this innovation. A B.Tech in food technology from Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Prayagraj, Varun also worked as a manufacturing executive in Too Yumm and a research associate at Mordor Intelligence. 

“The knowledge and exposure at the Faculty of Bioscience Engineering is life-changing. I get to work on critical industrial problems related to food processing, packaging, and preservation. Added is the access to labs equipped with the latest equipment, valuing millions of Euros, used for the sole purpose of increasing food safety, food innovation, and promoting healthy eating,” says Varun. His research interest is working on chocolates as Belgium is world-famous for its expertise, and loves composing music, playing the guitar, and sketching. 

For Apoorva, who is originally from Delhi, but has lived in Pune, her bachelors in Plant Sciences from University of Delhi paved the way for a degree in sustainable development with a specialization in ecology. She too is passionate and is inspired most by, “How you can come up with solutions that have the power to change the world and bring systemic change in society,” says the student, who will be traveling to Rwanda shortly for field work and master thesis, and is interested in agroforestry and food systems, for her PhD or career. 

[caption id="attachment_12826" align="aligncenter" width="800"]KICK Challenge Student Award - Eco Ware Edible Cutlery | Indian Students Belgium Anusuya Samantaray | KICK Challenge Student Award Winner[/caption]

Road ahead 

They now want to develop a finished product with the help of Leuven Research and Development department of KU Leuven, collaborating with researchers and research labs at KU Leuven’s beer institute. Working on developing partnerships with breweries in Leuven, they will go local before expansion. Product development, manufacturing and building partnerships is their focus, and they are on the lookout for funds and partnerships for distribution. They believe in ideating and challenging frontiers. In unison they say, “Keep hustling,” adding that research was their foundation. 

As they work towards a tangible product, there is a second year to complete, projects, and master thesis to finish too. Anasuya adds, “While most other companies are exploring the market using rice and wheat, which are agriculturally stressed commodities, the spent grain initiative is most eco-friendly. Upon discovering sustainability, it made me believe that the problems we face today are not isolated affairs. Sustainable development addresses the intricacies of the complexities; a process that is holistic and takes into account all three dimensions — societies, ecology and the economy to pursue sustainable growth.” 

 

Reading Time: 10 mins

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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

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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"]Cinu Chandran 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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A post shared by CINU Chandran (@chef_cinu)

"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"]Cinu Chandran 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 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

Reading Time: 8 min

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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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