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Global IndianstoryAkshat Saraf: The steel scion and AI startup founder who made it to the finals of the Microsoft Imagine Cup
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Akshat Saraf: The steel scion and AI startup founder who made it to the finals of the Microsoft Imagine Cup

Written by: Vikram Sharma

(June 11, 2024) When Microsoft flew Akshat Saraf and his Mexican classmate Jorge Garduño to their headquarters in Seattle as part of the Microsoft Imagine Cup recently — they fully expected it to be an eventful week in their lives. But it turned out to be much more than that.

Not only did they get to attend MS build, where they met with the global developer community, they attended keynotes by the likes of Satya Nadella and Sam Altman. What more, they even received a pat on their backs by Satya Nadella. “We met Satya backstage right before his keynote. He wished us the best of luck and said he was very impressed by our work before patting us on the back. It was an incredible experience that we will cherish forever,” smiles Akshat Saraf, an MBA student of Saïd Business School, University of Oxford, UK, in a chat with Global Indian.

Akshat and Jorge were declared runners-up in the recently concluded Microsoft Imagine Cup, a global competition that encourages students to create AI-based solutions to real-world challenges. More than 1,500 startups entered the competition, in which Akshat and his MBA classmate’s innovative AI startup, JRE reached the top three.

Akshat and Jorge, co-founders, JRE, at the Microsoft Imagine Cup

Microsoft Imagine Cup

Akshat and Jorge first entered another competition, the “Oxbridge AI Challenge”, where AI startups from Oxford and Cambridge come and pitch their ideas. After being one of the winners of this challenge, they were fast-tracked to the Imagine Cup due to their partnership with Oxbridge AI.

“The Imagine Cup was a huge time commitment and an incredible learning experience for us, filled with multiple mentor calls, expert guidance, and product improvement over the course of four months,” says Akshat, who also got an immense amount of pitching experience through it, which made the team much stronger.

The Imagine Cup was an eliminator-style competition, and Akshat and Jorge had to bring their A-game every round. “When we got the news that we had reached the world championship and were amongst the top 3 out of over 1500 startups that applied, we were over the moon and in utter disbelief,” says Akshat.

As World Finalists and runner-ups of the Imagine Cup, the dynamic duo received an equity-free grant of $50,000 from Microsoft, which they have fully deployed towards bootstrapping their company.

Akshat Saraf | Global Indian

At the MS headquarters, Seattle

At Microsoft headquarters in Seattle, Akshat and his classmate met with experts in the field, learnt about the exciting new tech they are working on in the campus and also got to be on the Ms Build keynote stage in front of thousands of people. “It consisted of multiple rounds, with the semifinal round consisting of 18 people and us achieving the top 3,” says the 28 year old.

Beyond the semi-final stage, they not only had expert mentors from within Microsoft but also industry experts that they specifically reached out to in order to give them a well-rounded start-up even beyond the competition. “We put in immense amounts of work in building not only our product but also the pitch, viability, financial projects, etc. This was a once-in-a-lifetime opportunity.”

Together, they competed against incredible companies amongst some of the brightest minds in the world.

JRE

JRE is a startup co-founded by Akshat and Jorge along with another AI expert based in Mexico Elí Cuéllar. They use their proprietary AI and plug-and-play hardware-software combo to make steel production more profitable and sustainable.

“Our AI model detects anomalies in the steel manufacturing process, giving way to massive reductions in reprocessing costs and wasted yield,” explains Akshat. Through the system, they have created bespoke models for each manufacturer, making it a perfect custom fit for their respective plants and style of operations.

“We (Akshat and Jorge) met at the University of Oxford and were the only two people out of a cohort of 340 who were associated with steel. We immediately hit it off and decided to build something amazing together to make an impact on steel.”

They spent months working and created a solution that is a win-win for the pockets of steel manufacturers while also being great for the environment. Akshat says the product is ready for deployment, and they are in talks with large manufacturers to launch it.

Inspired by businessmen

Born in Hyderabad, Telangana, Akshat completed his schooling from Oakridge International School, Hyderabad in 2013. He then went to Indiana University Bloomington for Bsc in Management.

“Indiana university was a huge culture shock for me. I moved there at the age of 17, my first time in the USA, and it was extremely daunting at first. However, it taught me a lot about being self-reliant, independent, and brave,” says Akshat, who completed his undergrad in 2017.

From a very young age, he was inspired by businessmen. Although interested in many things, he always had a calling for entrepreneurship and the business world. “I always knew business was what I wanted to do, along with creating lasting value,” says Akshat, who did his Executive Masters – PGPMFAB (family business) from Indian School of Business (ISB) in 2022-23 followed by MBA at the University of Oxford, which he will be completing in September this year.

At Radha TMT

Prior toBefore he left the country for his  Executive Masters, Akshat was actively involved in his family business, which runs under the banner of Radha TMT, as the company’s Director. He worked there for six years before coming out for the MBA. “I helped scale growth through sales, launching completely new brands such as rhino 600+, our flagship premium product. I also did a 360° revamp across the sales and marketing divisions,” he says.

For the initial two years, he studied each aspect of production and plant operations. This allowed him to understand the recipe fully, before he went further on to tweak the sales and marketing recipe post expansions. “My involvement in Radha stretched beyond just operations and sales, first at an executive level, and later at a more strategic level.”

Networking

Academically, Akshat has always done well. “I was on the Dean’s List for multiple semesters during my undergrad, graduated with honours distinction deans list from ISB, and so far been faring very well at Oxford as well,” he smiles.

However, the main value he extracted through his studies post high school has been centered around networking, which give him as much pride as his grades. “It’s about the hands you shake, not the grades you make,” he says, quoting a guest speaker, who made the remark during a session during Akshat’s undergrad.

At Oxford 

“Oxford has been phenomenal – unlike anything I have ever experienced,” says Akshat. He describes Oxford as a Harry Potter-type city, in which one is constantly around immense intelligence.  He says the overall ecosystem around the university is phenomenal, to say the least.

He feels it is also extremely challenging, as the cohort is extremely talented, diverse, and accomplished. “About  97% of our cohort consists of international students, representing 70 countries from across the world. This diversity brings an incredible variety of cultures, thought processes, and ways of doing tasks,” says the  proud Oxonian.

In the pipeline

“This is a very exciting time for us as founders. We wish to continue to explore the potential of AI to the fullest extent in manufacturing, especially in steel manufacturing,” says Akshat, who hopes to deploy JRE systems in every steel manufacturing plant that exists whilst also developing new products that help him continue to create a sizable impact on the steel industry.

His vision is to continue creating improvements in both the commercial and sustainability spheres of manufacturing, truly embodying our motto – People, Planet, Profit. “I have a pretty packed schedule currently, working on JRE and attending the last semester of classes at Oxford.”

Akshat Saraf | Global Indian

Fitness forward

Akshay has been a black belt martial artist in multiple forms. He started training due to a severe orthopaedic issue he faced as a kid when a doctor told him he wouldn’t be able to walk past his teenage years. “Martial arts changed my life, not only from a fitness standpoint but also from a mental aspect. It instilled a lot of focus, resilience, and willpower in me, thanks to the guidance of my sensei, Mr Farzaan Merchant,” says Akshat, who even completed a half marathon a few months ago.

Akshat makes sure he doesn’t miss his workouts, and particularly enjoys running and lifting weights. “Besides this, I spend time with my wife and my friends, and I also try to attend as many of the 1000 activities that are constantly happening around the vibrant student community at Oxford,” smiles the youngster.

He listens to audiobooks frequently and among his favourites is ‘Can’t Hurt Me’ by David Goggins. “That is more than just a book; it is basically a mental gym developing the muscles of willpower and a never-give-up attitude,” he says. For inspiration, he likes to watch his favourite Hindi movie “Guru,” loosely based on the life of industrialist Dhirubhai Ambani.

Giving back

Akshat has always been passionate about the cause of education for the underprivileged. He worked with an organisation called ‘Teach for Change’ starting as a volunteer and then serving on their advisory board till last year.

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Radhika Jalan
Radhika Jalan
June 11, 2024 10:22 am

So so proud of u

0
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  • AI startup
  • AI-based solutions
  • Akshat Saraf
  • equity-free grant
  • family business
  • Indian School of Business
  • Indiana University Bloomington
  • Jorge Garduño
  • JRE
  • martial arts
  • Microsoft Imagine Cup
  • MS Build
  • networking
  • Oakridge International School
  • Oxbridge AI Challenge
  • Radha TMT
  • Saïd Business School
  • Sam Altman
  • Satya Nadella
  • steel manufacturing
  • Sustainability
  • Teach for Change
  • University of Oxford

Published on 11, Jun 2024

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Akshay Makar: Forbes 30 Under 30 entrepreneur helping industries reach net-zero goal

(March 22, 2023) '39 of the world's 50 most polluted cities are in India' made headlines the day Climatenza Solar founder Akshay Makar sat for an interview with Global Indian. It was exactly such headlines that prompted Akshay to work in the climate and clean energy space. "Whenever you see the newspaper, India always makes it to the top 10 most polluted cities. It is unfortunate but a harsh reality. This triggered me to work in this space and do something for the country," says the entrepreneur, who in 2018, started Climatenza Solar, a solar thermal startup that helps industries achieve their net-zero energy targets through the use of renewable energy technology, especially solar thermal solutions. With some roots in Chile, the startup is working with major industrial houses that are looking to scale renewable generation, including Coca-Cola, Unilever, and Rallis. "We are already building a plant for Coca-Cola and Rallis, which will save around 10,000 tonnes of carbon emission from the pilot projects, which is equivalent to around 6000-7000 cars on road," says Delhi-based climate entrepreneur, whose startup is at the forefront of the fight against climate change. [caption id="attachment_36425" align="aligncenter" width="353"] Akshay Makar is the founder of Climatenza

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[caption id="attachment_36425" align="aligncenter" width="353"]Akshay Makar | Global Indian Akshay Makar is the founder of Climatenza Solar.[/caption]

The 29-year-old's efforts have placed him in Forbes 30 Under 30 Asia. "We are happy that our work is getting recognised. It will open many doors of opportunities and scale our reach," he adds.

Clean energy calling!

Born in Delhi, Akshay had always been keen to work in the climate space or robotics during his college days. While studying mechanical engineering at IP University, talk about Solar Photovoltaic (converting sunlight into electrical energy using PV materials and devices) had already begun in India. For someone keen to launch "something of his own" in near future, he learnt the tricks of the trade by working with a startup for a brief period. Things started to shift in 2016 when he attended a social entrepreneurship conference on Sustainable Development Goals and was invited to SDG 7 (clean and affordable energy).

"Seeing my vision and passion, my colleagues encouraged me to go to North Morocco to visit a plant that uses concentrated solar thermal power technology. They have been working on this technology since 1985, primarily to generate power. Even before Solar PV came into existence in India, in the 90s and early 2000s, CSP (concentrated solar power) had already substantially grown - and there were always talks between efficiency, economics, and technology."

While Solar PV was expensive and CSP was what most people preferred, Akshay argues that it's not a viable option in a country like India, "where we do not have infinite space to set up solar power concentrators." Moreover, with the beginning of mass manufacturing by China, Japan, and Germany in 2005, "the cost of Solar PV came down to 1000 percent. Earlier, the cost per watt was ₹10-15 lakh which has now come down to ₹50,000. Soon people started forgetting CSP."

[caption id="attachment_36426" align="aligncenter" width="450"]Akshay Makar | Global Indian | Entrepreneur Akshay Makar made it to Forbes 30 Under 30 list (Photo: Forbes)[/caption]

Akshay, too, was leaning towards CSP in the beginning but understanding its shortcomings, he switched from power to the industrial sector. "That gave birth to Climatenza Solar, where we started working with the industries and learning about their problems. Today, we are working with MNCs like Coca-Cola, Tata, and Unilever, and our goal is how we can accelerate this industrial decarbonisation to achieve the net zero goals of the industries."

Helping achieve net zero goal

It was at COP26 that PM Narendra Modi promised to cut down India's carbon emission to net zero by 2070, and Akshay is happy to play a part in achieving the goal. With the implications of climate crisis becoming real with each passing day, individual investors and businesses are now looking at the environment as a key parameter. "When environment becomes critical for businesses, it helps them focus on reducing the carbon emission. For every industry, be it in India or abroad, the focus is now on expansion, and this will lead to the generation of more operational energy," says Akshay, adding, "You can either focus on the existing non-renewable energy like fossil fuel which is bound to lead to carbon emissions or you use renewable energy using new technologies which shall provide you the same quality of energy - be it steam or hot water or electricity - but in a clean manner." Climatenza Solar's goal is to become sustainability partner of such companies to help them achieve the net zero target by providing solutions that are helping to decarbonize the industrial sector and reduce the global carbon footprint.

Ups and downs

Today, the startup is working with five key industries - food and beverage, dairy, textiles, chemicals, and pharmaceuticals, but it was a journey uphill for Akshay. For the first one-and-a-half years, he worked solely on the project before getting a team in place. "Being a hard-tech sector, people trust you only after you have proven yourself. But I am grateful that some early investors and accelerator programs invested in Climatenza at the early stage," adds the entrepreneur who calls strong commitment towards goals, team, and customers paramount.

Akshay Makar | Global Indian

Like most businesses, Climatenza Solar too felt the heat during the lockdown as its operations were affected. "We are not a software or a SaaS business that can be run online. It was hard but we take every challenge as an opportunity. We rebuilt in 2021 and started working with Rallis, Coca-Cola, and Unilever in 2022. It's been a lot of ups and downs, but that's what entrepreneurship is all about," he smiles.

Reducing carbon emission, one project at a time

So, what sets Climatenza Solar apart from its competitors? It is the low-cost, efficient technology and design innovation that takes into account the optimisation of space. "The size of our competition is large in terms of area and weight. So, we have developed the technology in a way that our collector is 10 times smaller in size than our closest competition in terms of weight and dimension. So, we can install it on the terrace or ground, especially car parking lots."

[caption id="attachment_36428" align="aligncenter" width="496"]Akshay Makar | Global Indian Akshay Makar at Stanford University to meet MBA students.[/caption]

In just five years, Akshay has been able to create an impact with his startup, and his sole focus is on decarbonising the industrial sector and reducing the global carbon footprint. "As we speak, we are already building a plant for Coca-Cola and Rallis. These are the pilot projects we are developing to witness how these technologies work and an opportunity for us to scale shortly," says the entrepreneur, who has plans to expand further in Chile soon.

A traveller, who loves to play sports and work out often, Akshay plans to meet 50-70 percent energy demand of industries in the next three-five years. "Because this will help reduce carbon emissions and create jobs in local communities as most of these industries are in remote areas so we aim to provide some good jobs to unskilled labour for a better living. Our goal is to see how this local manufacturing in India creates indirect jobs and impacts the subsequent industries," he signs off.

  • Follow Akshay Makar on LinkedIn

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PHOTO-2023-12-22-20-57-44-1-1024x592.jpg" alt="" width="607" height="351" />

The Asian Games victory

The para canoeist clocked 54.962 to cover the 500 metre distance and win gold in the KL2 event at the Asian Para Games. The KL2 event is meant for athletes who propel themselves with their arms and partial trunk and leg functions. “I trained for three years for the Asian Games,” says the 28-year-old.

The moment she was declared the gold medallist, Prachi was seen in tears. “I was so happy that tears started flowing down atomatically. I cannot express in words how I felt after winning gold,” recalls Prachi. Para canoeing was introduced for the first time in the Hangzhou edition.

Prime Minister Narendra Modi led the country in congratulating Prachi Yadav. “This was an exceptional performance whichmade India proud,” the Prime Minister said, soon after her victory.

Born and brought up in Gwalior in Madhya Pradesh, Prachi’s mother Chandra Kumari Yadav died of cancer in 2003. It was her father Jagadish Singh Yadav, a retired Deputy Director in Agriculture department, who raised Prachi. “My father encouraged me and pushed me to pursue my dreams. Without him and his support, I would not be where I am today,” says Prachi.

She studied at a school run by Amar Jyoti Charitable trust till class 8 and then went to Saraswati Vidya Mandir from where she completed her class 12. Growing up, she loved to sketch and paint and was always athletic – “Before canoeing, I was a national level swimmer,” says Prachi. In 2007, she began to train as a swimmer at the Lakshmi Bai National Institute of Physical Education.

Taking to the canoe

Prchi loved to swim but wasn’t able to perform as well as she hoped internationally. So, when her coach, VK Dabas, suggested to switch to canoeing in 2015, she followed his advice. Dabas told her that with her height (5 feet 6 inches) and her long arms which would come handy for paddling, she would do well in para canoeing. “I travelled to Bhopal to watch canoeing. Since it was a water sport and an adventurous one, I took it up,” says Prachi, who was honoured with Vikram award by the Government of Madhya Pradesh on National Sports Day in 2020.

Through 2018, she learned the nuances of the sport, putting in several hours of practice everyday under the eye of her coach, Mayank Thakur. Since she couldn’t use the modern boats used by able-bodied athletes, Thakur made her a makeshift variety by attaching an oil drum to the normal canoe boat using a pair of bamboo poles so as to balance it well, on water.

The competition circuit

One year later, she was participating in para canoeing events across the country. In 2020, Prachi became the first ever Indian para canoeist to qualify for para canoe at the Summer Paralympics Games at Tokyo, Japan. Thereafter, with help from sponsors, modern para canoe boats made abroad were made available to her.

Two years later, Prachi won gold at Asian canoe para qualifiers for Asian Para games in Thailand and a bronze at ICF Canoe sprint and Paracanoe World Cup in Poland.

Practice and training

Prachi currently practices in Lower Lake in Bhopal, with Captain PK Baroi of the MP Water Sports Academy. Training begins at 6.30 am and goes on until 9.30 am, followed by an evening session that lasts between 3.30 pm and 7.30 pm. Prachi also found love along the way and married canoeist Manish Kaurav more than three years ago.

[caption id="attachment_48058" align="aligncenter" width="617"] Prachi and her husband, Manish Kaurav[/caption]

The boats used by her are different from those used by able bodied athletes, says Prachi, who participates in VL2 (Va) and KL2 (Kayak) categories. While the Kayak boat is slightly wider than the usual one, Va boat comes with a supporter which ensures good balance. Canoeing requires strong arms, so Prachi also takes protein supplements and energy drinks besides the regular food served at the water sports academy, and goes to the gym as part of her rigorous training. “I do CrossFit and circuit training to keep fit and use ergometers for technical training as well.”

So what’s next ?

“I am preparing for Asian Championship in Tokyo, Japan followed by the World Championship in Hungary and Paralympics in 2024,” informs the para canoeist, who won gold medals in VL2 and KL2 events at Asian Canoe championships in Samarkand, Uzbekistan.

Ever since she made it big in para canoeing, Prachi has been flooded with calls from people who not only see her as an inspiration but also want to follow on her footsteps. “It’s nice that people, especially those with disabilities, are showing interest in learning para canoeing. I advise them to start with swimming first,” says Prachi, who is completely focussed on winning gold at Paralympics next year.

Prachi is also toying with the idea of opening an institute where she can coach para canoeists. “I haven’t thought about it much but might do that at a later stage. I would like to train para canoeists who can win medals for our country.”

  • Follow Prachi Yadav on Instagram 

 

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Sunny Bhathela: Infusing a cultural touch with Hindi numeral watches in the USA

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/caption]

Stumbling upon the idea…

Sunny Bhathela was in search of a new watch to add to his collection. Drawing inspiration from his Indian heritage, he sought a timepiece that would reflect his background, but found none that fit the bill. This prompted the second-generation Indian American to create his own brand. After a year and a half of prototyping, he launched VIANI, a solar-powered watch startup.

To create the prototype, Sunny initially used a CNC (computer numerical control) machine and a laser printer. However, he now collaborates with a Swiss manufacturer. "I designed the watches from the ground up," he remarked.

 

View this post on Instagram

 

A post shared by VIANI© (@viani_watches)

Sunny was always inclined towards designing. In fact, he developed his design skills early on, learning Photoshop in his second grade itself. His passion for design ignited when he created a calendar in Photoshop when he was a schoolboy - it still adorns his parents’ house at Raleigh where he grew up.

When Sunny wore his prototype to social gatherings, he started getting compliments and inquiries of where he had purchased it. This interest shown by others, bolstered his confidence to pursue the idea of the Hindi numeral watches more seriously. Since its launch in last November, Sunny is dedicated to his new venture. “The sales so far have mainly been from word of mouth and trade shows,” he shared. The entrepreneur is working towards getting his product into stores soon.

A global brand

Since VIANI's launch Sunny has been working hard to keep up to the growing demands. He is also focused on conducting research on innovative features, expanding the product range with different sizes and designs, and present his brand internationally.

VIANI watches are marketed as unisex and intended for a broad audience beyond the South Asian community. Just two minutes of direct or indirect light charges the watch for an entire day, while six hours of light can sustain the watch for six months. Light penetrates through the dial face, where it reaches a solar panel.

Sunny calls his watches ‘design focussed’. The numerals on the watches protrude above the dial face and are crafted from stainless steel to create a distinct visual impact.

Apart from collaborating with a Swiss manufacturer, Sunny procures materials for the solar panel from Japan. Currently, there are eight models available on the VIANI website, priced between $340 and $380.

[caption id="attachment_51547" align="aligncenter" width="497"]Indian Entrepreneur | Sunny Bathela | Global Indian Sunny Bhathela[/caption]

"Designing this watch really was a work of love or a work of passion,” remarked Sunny who calls himself Chief Creative Officer (CCO) at VIANI Watch Company. "I really feel like this came out of me being super-interested, loving the details, loving the process and loving the history behind this," he added.

Sunny credits his approach to design and innovation to his alma mater North Carolina State University. He looks at his venture as a result of the skills that he cultivated during his time there. “During my time at NC State, I was exposed to many avenues of individualised thinking and creative design” Sunny said. Events and opportunities on campus, such as College of Design’s Art2Wear and Entrepalooza, developed his interest in design and entrepreneurship. These experiences played a crucial role and gave him the confidence even after years of graduation to dip his toes into business, even though he had studied something very different at the university.

Beyond the world of watches

The second-generation Indian in America earned degrees in biochemistry and genetics from NC State in 2014. He then pursued a doctorate degree in optometry from New York, and is practicing at South Bronx, a New York neighbourhood.

Sunny finds inspiration in his father, an Indian immigrant who owns a paint store in South Raleigh, and his mother, who inherits a legacy of tailoring creativity. “So, I believe those two aspects also came together to help me create and pursue what was kind of written for me,” he remarked.

 

View this post on Instagram

 

A post shared by VIANI© (@viani_watches)


Sunny's passion extends beyond optometry and VIANI watches. He also finds great joy in being the DJ at gatherings for friends and family.

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The ‘Batterman’: How Mani Krishnan became California’s ‘dosa king’

(April 20, 2023) The year was 2003. Subramanian 'Mani' Krishnan was broke in the Bay Area, with a wife and two kids to feed. Work would begin early, by 7 am, when Krishnan and his wife, Anandhi, would begin preparing freshly-fermented dosa batter at their home in San Jose. Then, Krishnan would leave his house in San Jose, his car packed with 32-ounce containers filled to the brim. He would go from one grocery store to the next, requesting them to sell his batter. Mani Krishnan was in his forties, then, and had mortaged his house for his dosa batter business. "I thought it's better to be miserable on your own than to work for someone else and be more miserable," he reasoned. His idea was not new - there were many small-time, homespun ventures making dosa batter. A handful of stores agreed to stock his product, only if it sold. Still, demand was rising and Krishnan's USP was his scientific method, his use of technology and the fact that he followed the FDA guidelines. Twenty years later, Mani Krishnan, the founder of Shastha Foods, is the undisputed 'dosa king' of the USA. Shastha Foods has sold over 170 million

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lank" rel="noopener">Shastha Foods, is the undisputed 'dosa king' of the USA.

Shastha Foods has sold over 170 million 'south Indian crepes', as they are lovingly known by the non-Indian population. With the courage to take a risk, the determination to rise up from very challenging circumstances and unwavering belief in the potential that his childhood breakfast food - the dosa - held, Mani Krishnan doesn't just sell food - he introduced South India's best loved dish to an appreciative global audience. "I want to sell a billion dosas," he often remarks. The company has 350 stores across the the US and Canada, functioning out of 35,000 sq ft, state-of-the-art manufacturing unit. Shastha's dosa batter is a staple in Indian households in the west. The immensely popular video of Vice President Kamala Harris and Mindy Kaling making a masala dosa also features Shastha dosa batter.

https://www.youtube.com/watch?v=xz7rNOAFkgE

Journey to the USA

Mani was born in Thirunelveli, a small town in Tamil Nadu (famous for its halwa, made from milk and wheat berries). Like so many thousands of others before him, Mani Krishnan arrived in the USA, in 1977, to join his family. He had a degree in commerce and some experience as an accountant in Mumbai. His family, who had moved there a few years prior, were living in San Jose, where Mani also set up his base.

He found a job at a tech company, realising early on that he didn't want to work for someone else. So, he set up a hardware export business, sending hard disk drives, motherboards and processors to India. Business did well at first - this was at the start of the dot-com boom and although times were rough, Mani decided to stick with it. By the time the 1990s came to an end, the company folded. "When that business went south, I came to a point where I had to re-build my life from scratch. I was in my 40s then," the Global Indian said.

Mani had to make ends meet, he had a family to sustain. He knew the export-import business and could see the Indian diaspora - and its demands - grow over the years. He decided to bring filter coffee powder, which every South Indian loves and longs for, to the US. It led to his million-dollar-idea - making idli and dosa batter. He noticed a rising demand for food - the Indian diaspora was growing and they longed for home food. Dosa and idli are the morning staples at most South Indian homes but making the batter is a time-consuming process. “We stumbled upon the idea to sell idli batter in 2003; we did not do a formal market study but we made an observation; it was the phase when there was a steady rise in Indian nuclear families in the US and people had no time to buy the rice, soak it, grind it and allow it to ferment," he recalled. Mani cashed in, mortgaging his house to help him get started.

[caption id="attachment_37572" align="aligncenter" width="532"] Mani Krishnan[/caption]

Challenges to opportunities

This was 2003, and after the initial investment, Mani was left with very little. Failure just wasn’t an option. His wife, Anandhi, joined him and they began working out of their home kitchen, doing everything from manufacturing, to labelling and distribution. The couple would rise early, getting to work by 7 am and sitting by the 2-litre grinder to make dosa batter. After the batter was made and packed into 32-ounce containers, Mani would begin the hard journey around San Jose, dealing with sceptical grocery store owners.

"In good faith, I would leave our products with them. I would make regular calls to take follow-ups and even have to drive back to collect all the unsold packets and discard them," he recalled. It was this perfectionism, this unerring attention to detail and top-class customer service, which paved the way for his success, much like Mafat Patel, co-founder of the Patel Bros chain of grocery stores. "There were already players in the market. I think the system that I created helped me maintain quality, ensure consistency in delivery and also scale up. I am proud to say that it is Indian technology in the US," Mani said.

The Shastha Foods empire

At the end of their first year in business, Mani had paid off his mortgage and his delivery system had been upgraded from the backseat of his car to a refrigerated truck. "Soon, we out-grew that and we invested in small refrigerated trucks," he said. These days, the delivery department is buzzing everyday, with over a dozen refrigerated trucks travelling through the city. There were challenges, though. The first was the ingredients themselves - rice and dal, which he bought from Africa, Dubai and the USA.

Over, 12,500 kilos of batter are made everyday, at the San Jose headquarters of Shastha Foods. The process, which Mani takes great pride in, is completely automated. Rice and dal are loaded onto an automatic weighing and dispensing machine, then soaked in water. The ingredients are cleaned and loaded on to custom-made stone grinders. "Every minute, four containers of Shastha idli batter are being sold across the US," Mani told The Hindu. In 2017, the company also launched its organic products and they make batter with millet, as well as an Ayurvedic Khichdi mix.

[caption id="attachment_37574" align="alignnone" width="1024"] Shastha Food's millet khichdi[/caption]

Customer is always king

Mani takes nothing for granted, he says. "For us, service and quality is paramount.So, if due to unforeseen circumstances, any item goes bad, I make sure to take personal responsibility for that and either issue a full refund or replacement." As often as he could, Mani would drive up to meet customers personally, to take back a sub-par product and replace it.

Shastha Food now offers some 16 varieties of dosa batters and also sells essentials like rice, lentils, dals, pickles, sweets and millet-based items. And even after such success, Mani remains humble, a staunch advocate of high thinking and simple living. "A large house or a luxurious lifestyle was never a goal for me," he said. "I know from experience that money comes and goes and so I wanted to create something that could make a meaningful difference."

Follow Shastha Foods on Instagram and Mani Krishnan on LinkedIn.

 

 

Story
In the chef’s domain: Exploring culinary tales with Ranveer Brar

(February 25, 2024) To say that he is one of the most celebrated chefs in India might be an understatement. Known to be India's youngest executive chef, Ranveer Brar is quite famous globally for his expertise in infusing traditional cuisines with a contemporary flair. But, would you believe it if I told you that this chef's first job wasn't at a five-star hotel, but at a roadside stall, where he worked on a lakdi ki bhatti (wood-fired oven)? And that the chef had to work really hard to prove himself. "Munir Ustad was my first mentor, he completely changed the way I approached food and cooking. I had noticed him often during my street food walks and secretly hoped he’d let me be his shagird (student) someday," shares the chef, as he connects with Global Indian, adding, "When I eventually joined him, it wasn’t easy to gain his trust! Ustad would not easily share his recipes with me. I used to crush the spices and haul sacks of coal up to the terrace to dry them. I had to patiently prove myself and learn. And even when he did start sharing, it wasn’t a break-down kind of teaching. You just

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, "When I eventually joined him, it wasn’t easy to gain his trust! Ustad would not easily share his recipes with me. I used to crush the spices and haul sacks of coal up to the terrace to dry them. I had to patiently prove myself and learn. And even when he did start sharing, it wasn’t a break-down kind of teaching. You just had to observe and learn the nuances. In a lot of ways, it taught me the importance of believing in your intuition and interpretation of any dish and using recipes as guidelines."

A global culinary artist, Chef Brar is an honourary member of the James Beard Foundation, and has received recognition for his contribution to various cuisines from several institutions such as The American Institute of Wine & Food (AIWF) and Academy for International Culinary Art (AICA).

A young lad from Lucknow

Growing up in Lucknow, Chef Brar was always fascinated by the city’s street food. Almost every day, after school, a young Ranveer Brar would venture out on the streets of Lucknow with his friends to taste the mouth-watering street dishes. But unlike his friends, this young boy was not just fascinated by the food - but also the stories behind each dish. "It’s difficult to say what attracted me first - food stories or the food itself," shares the chef, adding, "Growing up in Lucknow, where they say – ek plate khana, ek pateela kisse (a plate of food served with an urn full of stories), I would like to think it’s more the former. I was especially fascinated by the kebab vendors. In a way, these jaunts were also a major contributor to my already growing interest in food."

Chef | Ranveer Brar | Global Indian

After about six months of training under Munir Ustad, Chef Brar decided to further his culinary education and enrolled at the Institute of Hotel Management (IHM) in Lucknow. Subsequently, he joined the Taj Group of Hotels, commencing his journey with one of their most esteemed establishments, Fort Aguada Beach Resort in Goa. Remarkably, during his initial assignment, the chef successfully inaugurated two restaurants within the hotel – Morisco and il Camino. In 2003, he made a move to the Radisson Blu Hotel in New Delhi, achieving the distinction of becoming the youngest executive chef in the country at the age of 25.

 

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A post shared by Ranveer Brar (@ranveer.brar)

"Thanks to my stint at the Taj during my days as an intern, I went on to open restaurants at various Taj establishments, the responsibility of opening and running a restaurant came early to me. I believe in taking everyone along my life/culinary path and that I feel has earned me a priceless wealth – human connections. I like to be logical when it comes to any task, list down the tasks, and tackle them systematically. Every restaurant I worked with, the lessons and lauds that came with them, paved the way for the next project I’d work on. And so life continued," shares the chef.

Inspired by the locals

In 2003, the chef moved to Boston, Massachusetts, where he established Banq, a high-end Franco-Asian restaurant that garnered acclaim and multiple accolades. This was also around the same time that the world first tasted Chef Brar's signature dish, Dorra Kebab - a 200-year-old dish from Rampur, made with minced lamb, and marinated with over 30 rare herbs. "I created the Dorra Kebab in India, around 2003. It’s actually a classic dish that we just reinvented with a little panache and flair. The idea was to bring out the thought that Kebabs can be melt-in-the-mouth and celebrate the skill of Kebab-making too. And that’s what we took to the US," shares the chef.

https://www.youtube.com/watch?v=SdhFryFd22U

But, while he has travelled across the globe, and tasted the flavours of most cuisines, the chef's favourite travel memory remains that of visiting a small Rajasthani village. "A dish and a memory that are quite close to my heart is a Raab that I sampled in Rajasthan. When I first met Shanti Devi in Khejarli village, Rajasthan, I wasn’t quite prepared for The Sustainable lunch she treated me to. Half the ingredients were preserved over from the previous season and a buttermilk-like dish she made from Bajra, the Raab, was chilled in an earthen indigenous ‘refrigerator’! Though we couldn’t fully understand each other’s language, I learnt a lot from her that day through the food she cooked for us. I have since recreated and reinvented what I ate that day in my cooking sessions across the world," he shares.

Beyond the kitchen

In 2015, upon returning to India, the chef crafted menus for several upscale restaurants, such as MTV India, Haute Chef, English Vinglish, and TAG GourmART Kitchen. But, the kitchen wasn't the only playground that he was interested in anymore. Chef Brar made his first appearance on Indian television, with MasterChef, and subsequently several other shows including Ranveer On The Road, The Great Indian Rasoi, Food Tripping, and Himalayas the Offbeat Adventure. While he certainly wasn't the first chef to appear on television, what set him apart was his unique storytelling style.

 

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A post shared by Ranveer Brar (@ranveer.brar)

In fact, the chef is gearing up another show, called The Family Table, where he hosts celebrities and their families for fun cook-offs. "In a country where our day begins with ‘aaj khane mein kya hai!’, food becomes the perfect conversation starter, especially in a household. There’s an entire genre of home cooking that lies in heirloom recipes from different families that need to come to the fore. With the Family Table, the idea is to bring those recipes, those conversations forward; and celebrate this aspect of our cuisine through the fun in and beauty of family cooking," he says.

But not just TV, the chef was recently seen in the six-episode anthology – Modern Love Mumbai – along with Pratik Gandhi and veteran actress Tanuja, which was directed by Hansal Mehta. "Honestly, I never thought I would act, though I always had a lot of respect for the craft. I debuted in mainstream television and I thought I would end up in the directing stream, as I direct a lot of food documentaries. So I wasn’t planning to become an actor, but the love for the medium and the ease of working with Pratik, Talat Aziz ji, and Hansal sir ticked all the boxes for me. And the role of Rajveer was truly endearing for me. My next was with Hansal ji again, The Buckingham Murders. It was a completely different role and an intriguing character experiment as well. I’m definitely on the lookout for the next interesting script," the chef expresses.

[caption id="attachment_39932" align="aligncenter" width="556"]Chef | Ranveer Brar | Global Indian Chef Ranveer Brar with actor Pratik Gandhi, during the shoot of Modern Love Mumbai[/caption]

Sharing his mantra for the upcoming generation of chefs, he shares, "Just remember three rules - get the basics rights, stick to the genre of food that you feel most connected to, and persevere with patience and focus. The trick is to keep it simple and play to your strengths. Instead of planning long menus, stick to the dishes you know you are experts in, and work on dishes that represent your culture and your personal connection with food better. ‘Less is more’ is the mantra that works."

  • Follow Chef Ranveer Brar on Instagram, Twitter, YouTube, and his website

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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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