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Music Therapist | Roshan Mansukhani | Mental Health Awareness
Global Indianstory‘Notes’ to self: How music therapist Roshan Mansukhani helps motivate people
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‘Notes’ to self: How music therapist Roshan Mansukhani helps motivate people

Written by: Ranjani Rajendra

(February 23, 2022) There comes a time when you need to give back to society, to do something meaningful. This is how music therapist Roshan Mansukhani felt after running an event management company for 18 years. It was around this time that he began helping acquaintances with counseling and music. A couple of major success stories later, he decided to share his talent with society and decided to take the plunge into music therapy and motivational counseling. He quit event management and today, nine years later, there’s been no looking back. A TEDx talk, a speech at the Euro Mental Health 2020, Roshan’s been spreading the “positive” word. “I conduct workshops and speak at universities too,” says Roshan in an interview with Global Indian. He has also spoken at IITs and the Mumbai University. Now, he wants to reach out to more students, teaching, and non-teaching staff.

Music Therapist | Roshan Mansukhani | Mental Health Awareness

Music therapy – a traditional reality

“Music relaxes, music therapy listens to you. I would call music therapy a traditional reality. If you remove words from your statements, you will get sound. Sound is music and it can heal us because the body heals itself but we do not acknowledge the truth,” he adds.

The music therapist who has been working to help people build their self-confidence, says, “Sometimes in life, we give up or something weighs us down. That is the time for us to realise that it’s okay to seek help. The stigma surrounding therapy and counselling keeps a lot of people from doing so. Fortunately, things seem to be changing and more people are now seeking help, but there’s a long way to go yet.”

Through a combination of questions and chats, he encourages people to revisit instances that made them uncomfortable and thereby face their fears so they can move past it.

Music Therapist | Roshan Mansukhani | Mental Health Awareness

Keeping the spark alive

Born in Nigeria, Roshan migrated to Mumbai soon after with his family. After a graduation in commerce from HR College, he went to Jamaica to explore life as a young lad. The experience of living away from home taught him a lot about life. “I just wanted to take every second as a new experience. To this day I believe in it, there will always be a spark within you,” he adds.

“Music is my passion. I am into it for more than 35 years. I experimented a lot of things on myself and thought that if I can heal myself then why not give others a morale boost too,” says Roshan, a self-taught therapist who has mastered the art with practice and observation. His efforts have earned him several accolades including the Mid-Day Icon Award 2021 most recently.

Music Therapist | Roshan Mansukhani | Mental Health Awareness

Working upon triggers of discomfort

During his one-on-one sessions, Roshan helps his patients identify triggers and work upon building their confidence so they can bounce back. “One does not have to seek therapy only due to trauma or under duress. Mental health is more important than physical health. Even a stomach ache comes from the mind. So, I look at it as a ‘mind happy body happy thing’. Once in a while speak your mind. Stretch a bit more, get out of the stigma and speak to people who will not judge you,” advises Roshan. His sessions usually last 90 minutes and he creates distinct modules, and structures music which relates to people’s thought processes. “I need at least 15 minutes to myself between sessions as I need to recoup to serve better,” he adds.

Biking – avenue of rejuvenation

“Sunday mornings are my me-time,” says the avid biker, who regularly rides with his biker buddies. “It’s like a rendezvous with myself. I just went on my third trip to Ladakh in September; we were a 17-member group. Next month, we are planning to ride to Goa and then the whole of the south. With biking, I am living my passion and come back completely rejuvenated,” says the music therapist.

Music Therapist | Roshan Mansukhani | Mental Health Awareness

Roshan Mansukhani loves biking across India

Helping others find a solution

An individual’s body language gives him strong cues. That’s why he prefers counseling from home as patients are more relaxed. It’s like ‘chai par charcha’ he says and “a chance to play with my dog Murphy.” His clients are of a mixed age group. “Everyone carries unseen baggage. I work with them to discuss options to shed the load. By talking, they get a new perspective, finding a solution is their job and it becomes easier for them,” he reveals.

Getting 200 percent support from family, he adds, “My daughter, wife, and mother are very supportive of my decision to pursue music therapy full time.” Like him, his 21-year-old daughter loves helping people. She is a professional jazz dancer, yoga teacher, and is pursuing craniosacral therapy (CST). “People are benefitting from her work too. We help and motivate people our way. I believe, and always tell parents; you don’t own your child and the child does not own you,” he signs off.

 

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  • building confidence
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Published on 23, Feb 2022

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From heritage to fine dining: Hotelier Roop Partap Choudhary’s inspiring entrepreneurial saga

(September 13, 2023) When his parents began their journey of conceptualising and building the Noormahal Palace, they spent a considerable time on the project. Naturally, this helped expose Roop Partap Choudhary to the many discussions and the extensive work that went on for years. Currently serving as the Executive Director of the Noormahal Palace Hotel (India), Choudhary is the founder of Colonel Saab in London and an award-winning hotelier. [caption id="attachment_44857" align="aligncenter" width="603"] Hotelier Roop Partap Choudhary[/caption] "I have inherited the love for our royal heritage, hospitality, and creativity from my parents. This process of building Noormahal Palace gave me a chance to give the right outlet to my natural aptitude. I went through formal education in the field and then earned the opportunity to work with some reputed organisations to understand the functionality of an organisation. My ultimate goal was to make myself capable enough to take on the role of an entrepreneur," shares the hotelier as he connects with Global Indian. Building a magnum opus After completing his schooling in Shimla, he moved to the United States for his undergraduate degree, and later relocated to Singapore for his master's degree. For someone who travelled extensively across the country,

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>Building a magnum opus

After completing his schooling in Shimla, he moved to the United States for his undergraduate degree, and later relocated to Singapore for his master's degree. For someone who travelled extensively across the country, courtesy his father’s service in the Indian Army, Choudhary was exposed to India’s glorious heritage at a young age.

“My parents have been my inspiration, on one side was the army background of my father, and on the other my mother’s passion for art and their dedication towards family. What left a lasting impression on me was also their passion for hospitality and their respect for our rich royal heritage. I am a hotelier both by profession and passion. Before embracing the family legacy of heritage hospitality, I started my career by doing internships at Galaxy Hotel and ITC Maurya, then graduated to join Kingdom of Dreams in Corporate Sales. This was the invaluable time I spent in learning about the luxury hospitality industry. But my biggest learning experience has been Noormahal Palace as I have been associated with it from a very young age,” says the hotelier.

[caption id="attachment_44860" align="aligncenter" width="689"]Hotelier | Roop Partap Choudhary | Global Indian (L-R) Roop Partap Choudhary, Col. Manbeer Choudhary and Binny Choudhary[/caption]

During the time that his parents were building the Noormahal Palace, Choudhary was captivated by the entire concept. "I was fascinated with the idea, the thoughts, the details, the architecture, the décor, and everything else that went with it," says the hotelier. The major years of his career were spent in Noormahal Palace, which he calls his unofficial first-hand experience in the hospitality industry when he got a sneak peek into what really goes into building a palatial hospitality brand. “I joined Noormahal Palace officially in 2014 and soon took over the leadership role. It was a huge responsibility but I had the right support to help me pass through the initial phase,” he adds.

Leading by example

Noormahal Palace has evolved dramatically through the years, especially during his tenure, seamlessly adopting good new practices, improving sustainability, and upgrading technology as a natural progression. In recent years, the brand has changed its image. It has also changed the way it connects with guests and audiences, the focus on digital marketing and dialogue have been key in the marketing strategy. Through this time the brand has also built a strong team which is helping it to grow every day. Noormahal Palace has grown and added many new venues in the existing campus for MICE, weddings, and wedding functions of all sizes.

[caption id="attachment_44861" align="aligncenter" width="654"]Hotelier | Roop Partap Choudhary | Global Indian Noormahal Palace, Karnal[/caption]

The Noormahal brand took a leap by making its first presence on the global canvas with the Indian fine dining restaurant ‘Colonel Saab', right in the heart of London. A feat that's nothing short of an achievement as it worked well despite the pandemic.

London Calling

He conceived the idea of Colonel Saab in early 2019 and started planning as the year progressed. “As we were working on the project, the COVID pandemic hit us hard and we had to stop the physical work for a good amount of duration. Colonel Saab is an ode to my journey with my father who has had a decorated service as an officer of the Indian Army and my mother who supported him throughout. It is not only an expression of my journey with my parents but also my passion for showcasing the depths of Indian cuisine to the global food-lover community. The hospitality industry trends of London rather than the global trends are very different from India. Here Indian food is our food, but there it is seen from an outsider’s point of view. I am delighted that in a very short span of time, we have been able to get it right and Colonel Saab has made a significant mark in the global food lovers’ community,” says Choudhary.

[caption id="attachment_44862" align="aligncenter" width="662"]Hotelier | Roop Partap Choudhary | Global Indian Colonel Saab, London[/caption]

As a second-generation entrepreneur, who comes after people who have created brilliance, the task of filling in such big shoes is always one of the biggest challenges. “Being an entrepreneur means never giving up, always trying to find solutions, and always being on top of any situation. There have been difficult situations some of which are common to all hospitality businesses or all businesses and some as huge as the COVID pandemic which are unprecedented. But one can overcome all these situations with persistence and the right team to support,” he says.

Being an entrepreneur means learning every day. Work is the biggest teacher and the most valuable lesson it teaches is that it’s never the end, there is always a way ahead. “Someone who wants to embark on the entrepreneurial journey should be open to learning from anyone, no matter their seniority,” he adds.

Looking Ahead

The hospitality industry is very demanding and that makes it very difficult to maintain work-life balance. “Still, I try my best to maintain a healthy work-life balance. In my personal time, I like to read books, especially autobiographies of inspirational people. I also invest time into exploring and enriching my art collection, some of the artworks and antiques that I have acquired are displayed at Noormahal Palace and Colonel Saab. I also like to spend time with my family when we all can take off time from work,” says Choudhary.

[caption id="attachment_44863" align="aligncenter" width="526"]Hotelier | Roop Partap Choudhary | Global Indian Nobel Peace Prize laureate, Malala Yousafzai at Colonel Saab, UK[/caption]

With Noormahal Palace and Colonel Saab already making their mark, the next step is to expand the brand, both in India and across the globe. His family and he are now looking at making more investments towards the expansion of the brand.

  • Follow Roop Partap Choudhary on LinkedIn, Instagram, Facebook, and Twitter
  • Follow Noormahal Palace on Instagram and their website
  • Follow Colonel Saab on Instagram, Facebook, LinkedIn, and their website

Reading Time: 6 mins

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Alpesh Chauhan: Meet the British-Indian musician shortlisted for Royal Philharmonic Society Awards

(February29, 2024)  When an 8-year-old Alpesh Chauhan returned from his school with a cello tucked under his arm, his parents were quite surprised. Immigrating to the UK from East Africa, his parents had no inclination towards music. So, seeing their son with a cello left them a little baffled. This sudden fascination for the cello dawned on him when he first heard local music teacher and cellist Veronica Raven from Birmingham Music Service perform during his morning assembly at Hall Green Junior School. "She's a bit of a legend and I remember it was amazing to listen to her. From that moment I knew it was what I wanted to do. I spoke to her – and the next thing is that I was given a cello to take home," he said in an interview. Years later after he fell in love with the cello, he is conducting some of the greatest orchestras in the world. Being tipped as the next Sir Simon Rattle, Alpesh, the Music Director of Birmingham Opera Company, was recently nominated in the Conductor category at the Royal Philharmonic Society Awards in the UK. [caption id="attachment_49529" align="aligncenter" width="1024"] Alpesh Chauhan[/caption] Welcome to the world of orchestra

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9" src="https://stage.globalindian.com//wp-content/uploads/2024/02/alpesh1-1024x682.jpg" alt="Alpesh Chauhan | Global Indian" width="1024" height="682" /> Alpesh Chauhan[/caption]

Welcome to the world of orchestra and symphony

Alpesh grew up on a rich diet of Bollywood films whose soundtracks he found to be orchestral and instrumental, thus helping him lean towards the sound and orchestral world. Already learning the cello, it was at age 14 that he discovered the City of Birmingham Symphony Orchestra (CBSO) through friends who encouraged him to give it a shot. "That's when I started discovering orchestral music. It certainly wasn’t a culture I was familiar with in my own house. But to me, at that moment, it just seemed so amazing," said the Birmingham resident.

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Keeping up with his passion for music, he was a cello student at the Royal Northern College of Music, and later enrolled in Manchester College's masters conducting course. It was here that he was spotted by the CBSO chief who presented a golden opportunity to him. Impressed with Alpesh's conducting skills, he was offered the post of fellow conductor which he held until he was promoted to associate conductor in 2014. Later, he took up the position of principal conductor, conducting his own full programmes.

Tiptoeing into the professional world

His debut occurred alongside the BBC Philharmonic Orchestra during a Radio 3 live broadcast featuring Vasks’ Violin Concerto "Distant Light" and Brahms’ Symphony No. 3. Subsequently, he was invited back to conduct the orchestra for the Ten Pieces Secondary film. In May and June 2015, he substituted for two live Radio 3 broadcasts with the BBC Scottish and City of Birmingham Symphony Orchestras, both garnering significant acclaims.

 

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A post shared by Alpesh Chauhan OBE (@alpeshconductor)

But being a young principal conductor came with its own set of challenges. His age often translated into a lack of experience. "Conductors often give the best concerts of their lives when they are well into their 60s, 70s or even 80s. It's a field where age and experience only improve your conducting. This experience includes life experience, to understand better the plethora of emotions that composers strive to achieve in their music," he revealed. However, the Global Indian knew that he could always help himself by working hard. "You have to study and always strive to go deeper and deeper into scores so that when standing in front of an orchestra, you know the music as well as you can on that day," added Alpesh, who was named the associate conductor of the BBC Scottish Symphony Orchestra.

In 2022, Alpesh received an OBE in HRH The Queen's New Year's Honours for his services to the Arts.

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A star in the making

"I started out conducting little groups of musicians at school." Now, he directs substantially larger ensembles, whether it be in Birmingham or throughout the UK and Europe.

It was perseverance and hardwork that led him to great heights in the world of symphony and he advises the same for youngsters who plan to tread the waters. "Once you know what you’re getting yourself into, focus! Focus, focus, focus! It’s a hard world – people often comment on just how difficult it is to be employed and to be successful in the music business. However, it isn’t that scary if you are committed and have the passion and drive to thrive," he said.

https://www.youtube.com/watch?v=0tVp0U8FB-g

Alpesh Chauhan's remarkable journey to prominence in the world of orchestral conducting speaks volumes about his extraordinary talent and dedication. Being nominated in the Conductor category at the prestigious Royal Philharmonic Society Awards in the UK solidifies his status as a rising star in the realm of classical music. Despite his young age, Alpesh has already established himself as a name to reckon with, captivating audiences and earning the respect of his peers with his exceptional skill and musical insight. As he continues to inspire and elevate the art of orchestral performance, Alpesh's future in shaping the landscape of symphony appears incredibly promising, heralding a new era of brilliance and innovation in the world of music.

  • Follow Alpesh Chauhan on Instagram and website
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Chef Sujan Sarkar on winning Michelin star for Indienne: Felt confident we’d be recognised

(November 26, 2023) As one steps onto the quiet, tree-lined Huron Street in Chicago, it's hard to miss the 19th-century printing warehouse that has now been converted into an Indian restaurant - Indienne - that speaks volumes about progressive Indian fine dining. When it first opened its doors for Chicagoans in the fall of 2022, its tasting menu that seamlessly blends Indian culinary artistry with the refined techniques of classic French cooking became an instant hit. In just fourteen months since its grand opening, Indienne has bagged its very first Michelin star, making Chef Sujan Sarkar proud and ecstatic. "We were expecting something but it was still a great feeling when it became official. A special moment and milestone for the team that has worked so hard," Chef Sujan tells Global Indian. [caption id="attachment_47019" align="aligncenter" width="685"] Chef Sujan Sarkar[/caption] With the rave reviews and the grand reception that Indienne got in the first months of its opening, Chef Sujan was expecting a Michelin star "before a year was up." However with a delayed ceremony this year, he had to wait a little. "Because of the standard we set, I definitely felt confident we would be recognised, by Michelin and by

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ienne got in the first months of its opening, Chef Sujan was expecting a Michelin star "before a year was up." However with a delayed ceremony this year, he had to wait a little. "Because of the standard we set, I definitely felt confident we would be recognised, by Michelin and by our diners," says the Bengali Chef adding that at his restaurant one can expect a different interpretation of Indian food. "Come without expectations, you will enjoy the experience more. It will feel Indian and completely different at the same time," he smiles.

Indienne is a restaurant that he calls truly his own as he saw it come into existence brick –by-brick, and wanted to bring "finesse, presentation, technique, a fresh format and a new interpretation for flavours and inspiration that are rooted in India." But what sets this Indian restaurant apart from the many in the US is the tasting menus. "We do a lot of things differently; other than the dishes on the menu, simply the fact that we offer only tasting menus and such an extensive variety (the veg and non-veg menus do not overlap and are completely distinct from one another) make us stand out," he explains, drawing attention to his version of yogurt chaat, tender coconut payasam and scallop with uni malai curry that he calls “unmissable”.

 

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A post shared by Sujan S. (@chefsujans)

An accidental chef

Hailing from a small town outside of Kolkata, Sujan's early life was shaped by a deep appreciation for agriculture and locally sourced ingredients, a value instilled by his father, who is an agriculturalist. "As kids, we used to go to the haat (local market) on Tuesdays and Wednesdays with my dad, and the market used to be bustling and lively. It was the widest variety of fresh produce you could imagine – freshly caught fish (almost a hundred different kinds), chicken, goat, and more, even a few food stalls. How we learned about what was on offer was very organic as we would walk through the market and my dad would explain more about what all was there," adds Chef Sujan.

It was this strong connection with his roots that formed the philosophy behind his restaurants. But not many know that being a chef was the last thing on his mind. He was keen to be a designer, however, he missed making it to the list in the top two fashion schools - NIFT and NID. "So I switched my line," he says, adding that food was something that he always gravitated towards. He eventually enrolled at IHM Bhubaneshwar, a place that became a learning sanctuary for him. It was a lot different than cooking in his mom's kitchen, but he enjoyed every bit of it, especially getting first-hand experience in professional kitchens during his internship. "I was in Cidade de Goa and I still have memories from there. Now it's a Taj property," says the Chef.

[caption id="attachment_47021" align="aligncenter" width="683"]Chef Sujan Sarkar | Global Indian Scallop with Uni Malai Curry at Indienne[/caption]

Mastering the craft of culinary creation

Understanding various culinary approaches and methods not only influenced his career but also defined his unique culinary style. Having learnt from some of the best-known chefs, he was keen to take over the world. He soon took a one-way flight to London, a chapter he calls "wildest and most colourful canvas so far." It was in 2004 that he stepped into the pulsating city of London and started working at Galvin at Windows at the Hilton London Hotel. "I was a young chef, everything was new. It was hard work but also punctuated with a lot of fun and exploration. Eating out and exploring all the different markets. Fresh produce, different cuisine, everything was so novel," says Chef Sujan for whom things got exciting when he took up his first Head Chef job at Automat in Mayfair at the age of 27. Soon after, he successfully opened and ran the adjoining Almada – a celebrity hotspot located on Berkeley Street, London.

Moreover, it opened up his mind as to "how the industry is about so much more than just cooking. It's a community, it's buzzing with camaraderie. You slog but you also have fun." Those years in London honed his culinary skills alongside some of London's finest gastronomic talents, and after a decade, he decided to return to India. His journey led him to Mumbai's Olive Bar & Kitchen as an executive chef. In between, he also curated and launched TRESIND in Dubai and opened India's first artisanal cocktail bar called Ek Bar in Delhi.

[caption id="attachment_47022" align="aligncenter" width="787"]Indienne Restaurant | Global Indian Michelin-award winning Indian restaurant Indienne[/caption]

London – Mumbai - Chicago

Having spent over a decade in the UK, Chef Sujan was now ready to spread his wings in the US. In 2017, he opened the doors to a progressive Indian restaurant ROOH in San Francisco, serving a new India on the plate. This was followed up with another branch of ROOH in Chicago, Baar Baar in New York, and Indienne in Chicago. Ask him if his restaurants have helped shape the palate of food lovers in the US, pat comes the reply, "I think we have opened up people's minds and perceptions to what Indian food can be. ROOH, Baar Baar, and Indienne are also geographically in different areas. I'm offering a wider variety to a wider audience and it's a different level of offering. They are so different as experiences even to one another. The core idea is to always offer something different in a way that would spark their curiosity to know more about Indian food."

[caption id="attachment_47020" align="aligncenter" width="685"]Chef Sujan Sarkar | Global Indian Dahi Bhalla at Indienne[/caption]

He has long aspired to elevate Indian cuisine onto the global stage, a vision he has consistently realised by reimagining and reinterpreting traditional Indian dishes to cater to an international palate. For him, it goes beyond mere food; it encapsulates our culture, art, and the essence of what defines India. He is glad to witness the global evolution of Indian cuisine, particularly noting the return of many Indian chefs to locally sourced ingredients. Though in its nascent stage, he says, "We are exploring more, digging deeper into ingredients that have been forgotten and that is opening up new possibilities."

He has come a long way since his first venture but it hasn't always been an easy journey. Putting the right team together was one of the biggest challenges as finding the team that "understands and is aligned with the vision, skill-set, concept and ultimately, execution," was a herculean task. "Not many people here in the US are trained in this cuisine, Indian food is still not that popular. There was nothing much in the last 10-15 years, so it was a challenge to find the right team and even train them once they joined. It's also about the team outside of the kitchen – the ones handling the front of house and other roles," he adds. He also points out "finding the right audience who will embrace this and explore with you" as another hitch.

 

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A post shared by Sujan S. (@chefsujans)

Chef Sujan, who unwinds by running and listening to music or catching up on a new series, is keen to turn his Michelin star soon into two. "We'll keep doing what we're doing – grow our audience, grow our formats. Take our vision to a wider audience."

He finds his roots in Indian cuisine but over the years, it has become his strength. "I've grown up eating Indian food. But as a chef, I wasn’t cooking Indian cuisine from day one. Now slowly, in the last 10 years, it has become my core strength. What I bring to the table today, what I have to offer to the diners, to the industry, to the ecosystem is much more. It’s a different vision and version of the cuisine, more modern and yet more easily acceptable. I'm an Indian chef cooking in America – it’ll always be like that. As long as I'm here," he signs off.

  • Follow Chef Sujan Sarkar on Instagram and website

 

 

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Chef Meha Kumar crafts culinary masterpieces with a multicultural and cuisine-agnostic approach

The principle of umami or the fifth taste, focusing on a single ingredient, zero wastage and global influences make the food Chef Meha Kumar creates, truly original. (September 24, 2023)  Expected to follow the family tradition of studying medicine or engineering, Chef Meha Kumar decided to follow her passion and signed up for the four-year course at the Institute of Hotel Management, Aurangabad in 2012. When she realised that the focus was more on theory than practical in college, she decided to expand her horizons. In Hyderabad for a curated pop-up menu experience, she says in an exclusive interview with the Global Indian, “I was hungry to learn and in the second year, I started applying to hotels and Michelin-star restaurants. I didn’t want the campus placement offered by the Taj and Oberoi groups of hotels that happens in our third year. I got selected for an internship at the Ritz Carlton in Barcelona, Spain.” [caption id="attachment_45347" align="aligncenter" width="675"] Chef Meha Kumar.[/caption] Viva la Espana The move to Spain truly changed the trajectory of Meha's career and has shaped her philosophy towards food. Her personal worldview and work ethic make her an individual who is passionate about her work, but also a

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The move to Spain truly changed the trajectory of Meha's career and has shaped her philosophy towards food. Her personal worldview and work ethic make her an individual who is passionate about her work, but also a stickler for ethics and human decency. She says, “I was supposed to go to Spain for one year, but things kept progressing and I was there for eight years. I worked at the two-Michelin star restaurant called Enoteca in the Hotel Arts which is owned by Ritz Carlton; mentored by Chef Paco Perez. I also worked at the one Michelin star-rated Terra, another of his properties in Costa Brava, and at his restaurant Miramar in Llançà. Chef Perez is more than a mentor to me, he helped me with my craft, and it is from him that I learnt about commitment to sustainable cooking and zero wastage.”

All of 21, moving to a country where English wasn't the chief spoken language, it was initially tough. "I landed in Barcelona with €250, not knowing a soul. In order to learn Spanish, I would listen to the radio on my daily 40-minute walk to work. In my free time, I watched the series Friends in Spanish with English subtitles. Today, when I go back to Spain, I have friends who are like family and a home to stay no matter where I am.”

Though Meha was admittedly in love with the country, she decided to return to India last year. “I had to step out of Spain because I felt it was time to start working on creating my own bubble. I set up my company, where I am a gastronomy consultant, and can develop restaurant concepts, develop menus and the nomenclature of menus. I do pop-ups pan-India. My company is called Linearé, which is the Latin word for linear. It reflects the essence of my work.”

Gourmet Art

Meha’s creations are artistic, colour-composite and unique. She followed the principle of umami or the fifth taste in her latest pop up in Hyderabad in collaboration with The Hedonist, a Pune-based company that curates fine food experiences. She explains, “There are four basic tastes – sweet, sour, bitter and salty. Umami is the fifth taste. Umami is chemically known as glutamate or MSG, but it is naturally present in fermented fruit and vegetables.”

Meha’s creations can transform the humble potato or musk melon to gourmet status. A potato dish has the translucent jellified membrane of the tuber speckled with onion ash and the inside of the globe is full of a French potato cream. A musk melon creation includes roasted seeds, leather of the peel and cured chunks of the fruit in sugar and ginger. For Meha, the main ingredient is always the protagonist on the plate. She believes it cannot be hidden under other elements like sauces or garnishes. “The minimalist approach is a play on simplicity because you have to know what you are eating.” She has curated menus where each course is dedicated to exhaustive utilisation of a single ingredient and there were ten such courses with ingredients as exquisite as black radish, globe artichokes and white asparagus, to the very simple ones like tomato, onion and cauliflower.

[caption id="attachment_45335" align="aligncenter" width="504"] Meha's potato dish which has a translucent jellified membrane of the tuber speckled with onion ash and a French potato cream filling inside.[/caption]

Zero wastage is another of the foundations of her food. She says, “Chef Perez had extreme respect for the produce he used, and it resonated with me at a personal level. The best way to make food sustainable is to use all of it. The cost of food in any fine dining restaurant is at least 30-40 percent and by using everything, which is harder to do no doubt, instead of throwing it away, you make it sustainable. Even with root vegetables, soak them in water for a while, clean them well, roast and boil the peels of carrots or turnips with salt to make stock which can be the base of your soups.”

Mindful Eating

Are fine-dining pop-ups the new trend? And do such bite-sized portions truly make for a filling meal? She says, “There is a difference between filling and satisfying. When you have these dining experiences, you may not feel full, but you will finish your meal wanting a little more. I want to change the way people view fine dining; make it less intimidating and more approachable, where the diner takes away some learning from the experience. I interact with my guests and break down what I am serving so they understand the philosophy of the dish.”

Meha believes that these kinds of pop-ups are the future. “I think people should understand that it is beneficial to share knowledge and platforms. Restaurants need to keep reinventing so such pop ups help their image. Chefs too are able to innovate and display their creativity and it becomes a bigger, beneficial circle for everyone.”

Despite using global food influences to cook, the Global Indian favourite ingredients remain pepper, garlic, root vegetables, seafood, extra virgin olive oil and fresh chillies. And she claims she has a spiritual connection with artichoke. “In Spain, it was my first duty every day to cut the artichoke. It was a labour of love for me; the process of removing the leaves and fibres, the hair from the centre and then putting it in ice cold water with ascorbic acid. I had to do this daily for 40 of them. It was the time when I would be in the moment completely and gather myself for the day.” She also adds that seaweed as a flavour profile is extremely unutilised.

For someone still in her twenties to have created such a large volume of work is commendable. And she wants to continue pouring her passion into her beliefs about food in multiple forms.

Chef Meha eats at:

  • Barcelona: Dahzong for authentic traditional Chinese
  • El Pachuco, a Mexican bar for its cocktails like the Michelada
  • San Sebastián: La Cuchara de San Telmo for its small hearty plates like pork cheeks.

 

  • Follow Chef Meha on Instagram
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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