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Indian Entrepreneurs | Reroute | Global Indian
Global IndianstoryHeart and sole: Parth and Karishma Dalal bring eco-friendly shoes to the market through Reroute
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Heart and sole: Parth and Karishma Dalal bring eco-friendly shoes to the market through Reroute

Written by: Mallik Thatipalli

(May 14, 2024) How many of us have bought shoes because they looked great only to discard them after realizing that they weren’t the most comfortable? Shoes, being non-degradable, end up in landfills and oceans, adding to environmental concerns. When first cousins Parth, 31, and Karishma Dalal, 39, from Surat heard a chance remark about youngsters discarding footwear after having worn it just a couple of times, they decided to do something and put their heads together. In 2023, after almost two years of research, the duo started ‘Reroute’, a brand that manufactures sustainable shoes using sugarcane residue and discarded plastic bottles as raw materials. 

Indian Entrepreneurs | Karishma and Parth Dalal | Global Indian

Karishma and Parth Dalal

Trendy, stylish, and comfortable, Reroute shoes have been making a mark since their inception. Started by the duo with a seed capital of Rs 10 lakh, they operate mostly on Instagram and are a hit with Gen Z, which relates to the brand’s aesthetic. 

An idyllic childhood 

The first cousins grew up in a large joint family in Surat, where Parth was the golden child, being the only boy in the family. He recalls, “It was an amazing time, and I grew up in a house full of people. Our family has been into business for generations, so we grew up in a very entrepreneurial culture.” 

While Parth studied pharmacy, Karishma, who was always interested in arts and crafts, studied fashion design. Parth went to the US in 2016 to get his Masters in Pharmaceutical Science from Long Island University. He also worked with Johnson & Johnson, where he picked up many skills, including understanding supply chains and sourcing. 

The cousins grew up in a family that was socially inclined and always discouraged waste. Parth adds, “My father was very socially conscious, and be it the plague or floods, he always helped out others. He always disliked the sight of waste clogging up beaches and spoke about recycling waste that can aid the environment.” 

An unconventional idea 

It was around COVID and after many discussions regarding footwear and waste, as well as a visit to a plastic processing plant, the young entrepreneurs thought of designing their own eco-friendly product. After two years of research, they came up with an option that was easily available and could ally with the environment. 

Parth came across a residue of sugarcane (one of the largest crops in India), slag, and worked with a Brazilian resin supplier who innovated sugarcane EVA (ethylene vinyl acetate) copolymer derived from sugarcane. 

 

View this post on Instagram

 

A post shared by reroute (@reroutestore)

The young entrepreneur explains, “First, we make pallets from plastic bottles, which are then melted into yarn. We then blend merino wool into it to make propitiatory threads. So, while the outsoles made from sugarcane EVA provide durability and flexibility to the shoe, yarns made from single-use plastic bottles and merino wool, with their natural antibacterial properties, provide comfort for long-day use.” 

Innovation to the fore 

Innovation was extremely necessary as the Indian footwear market is an extremely competitive space, with everyone from Chandni Chowk to Chor Bazaar using leather or synthetic rubber to keep costs low. These materials also require lot of water for processing and are hard to decompose when thrown away. 

Karishma adds, “We really invested in R and D. Members of our own family used our products for months and gave feedback. The idea behind development was simple: if we saw these products on a shelf, would we buy them? After rigorous beta testing, we launched the product.” 

The resulting product was light, airy, and comfortable, and each pair of shoes took about eleven recycled plastic bottles. Priced at Rs 2999, the initial word of mouth was positive, with celebrities like Dia Mirza cheerleading the young duo. The founders also very quickly understood and connected with their target base: doctors and software engineers who wore shoes all day long and vouched for their products, creating a positive ripple effect early on. 

Parth states, “We aim to be 100 percent carbon neutral. We are going in a direction that is completely organic, and in India’s footwear market, ours is an unconventional product.” 

A true partnership 

Having grown up together, Parth and Karishma have an excellent idea of each other’s strengths and weaknesses and, together, make a formidable team. Since both of them have a minimalistic approach to life, their product is sleek and sophisticated, with subtle colors and elegant craftsmanship. Their Instagram feed is all soft colors and lighter hues, reflecting their tilt towards the subtle. 

Karishma explains, “I handle major operations, end-to-end logistics, and the website, while Parth handles imports, new avenues, product development, and research. Working together, we respect each other’s expertise, and while we discuss each other’s decisions, we never question one another. Also, coming from a Gujarati business family, working with each other is in our blood and comes naturally to us, as we saw our grandparents, parents, and extended family run family businesses.” 

 

View this post on Instagram

 

A post shared by reroute (@reroutestore)

Currently, their focus is on expanding their markets, both in India and abroad. The co-founder states, “My top priority is expanding to the US as the sustainability market is better established there. In India, we aim to increase our outreach as we are the only ones who are using a carbon-negative outsole.” 

With a whopping 35 percent month-on-month increase in business in the year they have started, things can only go north for the young brand. Made without regrets is the motto of their company, and after a conversation with the young team, one can see that it comes straight from the heart!

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Published on 14, May 2024

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Story
Chef Avin Thaliath: Transforming India’s baking landscape, one pastry at a time

(November 17, 2024) Dr. Avin Thaliath is redefining India's baking landscape with a blend of science, culture, and artistry, transforming baking from a foreign concept to an accessible art. His journey began in the aromatic kitchens of Kochi, but it was his studies in pastry-making in France that became a turning point. Trained in traditional French techniques, Avin returned to India with a bold vision: to bring world-class pastry education and innovation to the country. Co-founding the Lavonne Academy of Baking Science and Pastry Arts in Bengaluru, he set out to blend European precision with Indian flavours and conditions, inspiring a new generation of bakers. At Lavonne, Avin combines hands-on practice with deep culinary science, introducing students to techniques like autolyse and sourdough fermentation, and teaching them not just how to bake, but why each technique works. His dedication to creating an inclusive baking community and educating future chefs is paving the way for a uniquely Indian take on the art of pastry-making. [caption id="attachment_60121" align="aligncenter" width="547"] Chef Avin[/caption] His culinary journey began long before he ever donned a chef’s apron. It started in the kitchens of his childhood summers in Kochi, where he spent countless hours watching his mother

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> Chef Avin[/caption]

His culinary journey began long before he ever donned a chef’s apron. It started in the kitchens of his childhood summers in Kochi, where he spent countless hours watching his mother and grandmother cook. “I discovered early on that I had a peculiar nose for flavours,” Avin tells Global Indian. “I could pick out subtle differences in the same dish served twice. The sensitivity, along with the rich textures and tastes I experienced in their kitchens, laid the foundation for my future as a chef.”

These early encounters ignited Avin's passion for food, but it wasn’t just about nourishment—it was about memories. For him, food became synonymous with emotion, a connection which continues to influence his approach to cooking today. “Flavours have the power to evoke memories and emotions,” he says, of the principle central to his work as both a chef and educator. Having worked with two of the country's largest hotel chains, the Taj and the Orchids, he was part of the team which catered to dignitaries like Dr. A.P.J. Abdul Kalam and President George W. Bush.

Discovering His Passion

Interestingly, Avin Thaliath didn’t set out to be a baker. While he had always enjoyed food, it wasn’t until a scholarship took him to France that he found his true calling. “I didn’t have the skills of a baker yet,” he admits, “but it was in France, during my internship, that I formally trained and fell in love with baking.”

Chef Avin | Global Indian

Working alongside a seasoned French chef who recognised his potential, the 39-year-old was handling intense shifts on his own. It was here, he baked his first baguette, an achievement he remains proud of. “I have an entire film roll of photographs of it,” the chef recalls with a smile. This experience marked the beginning of his lifelong fascination with the science of baking—a journey which has taken him across kitchens and classrooms, from Europe to India.

Avin’s approach to baking is unique, combining a deep understanding of the science behind ingredients with a respect for cultural traditions. “Baking is more than just mixing ingredients,” he explains. “It’s about understanding how those ingredients interact on a molecular level.”

His experiments with techniques like sourdough fermentation and the autolyse method have allowed him to refine not only European breads but also Indian breads. “Autolyse, where you let flour and water rest before kneading, can save up to 80 percent of the usual time required for gluten development,” he shares.

 

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A post shared by Dr. Avin Thaliath (@chef_avin)

Blending Ideas

Upon his return to India, Avin Thaliath found no place where he could practise the techniques he learned abroad. This led him to start Lavonne Academy in 2012, India's first international baking sciences and pastry arts academy, where he teaches aspiring bakers by blending his scientific knowledge with cultural context. “I want my students to understand not just the ‘how,’ but the ‘why’ behind traditional and modern techniques,” he says. This philosophy allows him to introduce his students to the complexities of baking, while also encouraging them to innovate and create new flavours reflecting their unique backgrounds.

Baking in India presents its own challenges, from the varying quality of flour to the impact of humidity and heat on the baking process. “Flours like T-55 or T-45 don’t have direct equivalents in India, so we have to adapt,” he explains. Success, he believes, comes from knowing how to ‘tame’ these ingredients. “Fifty percent of the battle is understanding your ingredients,” he says, noting how climate and local conditions play a crucial role in shaping the final product.

From Teaching to Writing

For the baker, one of the high points of his career has been the opportunity to return to Christ University, his alma mater, as a professor. “It’s rewarding to give back to the same institution where I nurtured my talents,” he says.

Now, Avin Thaliath is focused on passing the knowledge he has gained to the next generation of chefs. His new book, A Baker’s Journey, is his way of giving back to the culinary community.

The book explores the science and art of baking, explaining how ingredients like flour, yeast, and eggs interact to create flavor and structure. It emphasizes the importance of precision, blending traditional techniques with modern innovations. The book aims at making baking accessible for both hobbyists and professionals.

“I realized there was a gap in the literature,” he explains. “No one has yet attempted to combine the three crucial aspects of baking I focus on: the science, the art, and the anthropology. As an Indian chef, I felt it was important to contribute this perspective to the global culinary dialogue, as no Indian author has previously undertaken such a comprehensive exploration of baking”

Avin’s philosophy is grounded in hard work and resilience, qualities that have carried him through the toughest challenges. “There’s no substitute for hard work,” he tells his students. “It’s what will carry you through the toughest challenges. Smart work comes later, but the foundation of hard work is what matters.”

The Legacy of a Baker

The baker’s journey is far from over, but he has already achieved what many only dream of—success in his field, the ability to pass on his knowledge, and the chance to give back to the community which shaped him. For Avin Thaliath, it all comes back to his roots. “This book is inspired by my mother, Pauly Mathew, and my grandmother, Mary Paul Vithayathil. They were the ones who first showed me the magic that happens in the kitchen,” he notes.

Chef Avin

When he’s not teaching or writing, Avin enjoys experimenting with new ingredients and thinking about how he can make baking accessible to everyone. “My goal is to simplify baking for the everyday home baker,” he says, “to make it something anyone can enjoy, even if it’s their first time.”

Dr. Avin Thaliath’s story is one of innovation and following his passion. “There’s something truly special about creating food and bringing people together,” he reflects. And with his new book, he hopes to inspire others to embark on their own culinary journeys—guided by the same love for flavours and the art of baking that has shaped his life.

QUICK TAKES

Favourite dessert? Crème caramel – the most difficult dessert to make
A baker you look up to? Chef Antonio Bachour, Chef Carlos Mampel and my mother
One dish you haven’t ever cooked and why? I’ve never cooked something without involving heart and soul.
Patisseries you like eating at: A small little bakery in Turkey where I ate simit, at Café Nantes, a bakery where I discovered the best bagels and Lavonne Café.

  • Follow Chef Avin on Instagram

 

Story
Meet Dr Umesh Bhammarkar, the ultra marathoner who loves the ‘extreme’ life

(March 26, 2024) When Dr Umesh Bhammarkar arrived at the picturesque Pangong Tso in Ladakh and began gazing at the frozen lake in February this year, the piercing cold winds gave him the first taste of the hostile weather. As temperatures dropped to minus 30 degrees Celsius amid the heavy snowfall, he was both excited and nervous about his mission — the 21 km frozen lake half marathon. Determined to conquer the terrain, the doctor took the challenges head-on and accomplished the mission. “When passion drives us, we can achieve remarkable feats and surpass our own expectations. This run was psychologically and physically demanding,” smiles Dr Umesh, a Vitreoretinal surgeon, Ophthalmologist and extreme sports enthusiast, as he connects with Global Indian. Having run 68 half marathons and four full marathons in various part of India and abroad, including the Prague night run in 2022, the 44-year-old is showing no signs of slowing down anytime soon. [caption id="attachment_50292" align="aligncenter" width="542"] Dr Umesh at the Pangong Tso frozen lake half marathon[/caption] The most challenging marathon of all “The sub-zero temperature at Pangong Tso made me totally numb. Breathing was difficult and the high altitude even caused delirium. Nothing could get more exciting and challenging

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Dr Umesh at the Pangong Tso frozen lake half marathon[/caption]

The most challenging marathon of all

“The sub-zero temperature at Pangong Tso made me totally numb. Breathing was difficult and the high altitude even caused delirium. Nothing could get more exciting and challenging than this,” says Dr Umesh, who was among the 120 participants at the one-of-its-kind event, which was named the ‘Last Run’ to remind people about climate change and the need to save the Himalayas. Amid chants of “Vande Mataram” and “Bharat Mata ki Jai” the participants made their way into the Guinness World Record for the world's highest frozen lake half marathon.

Among all the half and full marathons that Dr Umesh has taken part in, the Pangong frozen lake marathon was by far the toughest and tested his endurance like never before. “Preparations for the frozen lake marathon started more than a year ago. It required tremendous determination and effort that is both physical and psychological,” says the Hyderabad-based doctor.

He started with 60 to 90 minute daily gym sessions to focus on core strength for the first two months and followed it up by running (hill, pace, trail, fastrep) for long distances. “I would run between 22 km to 40 km to build the endurance. It's one of the key elements for participating in extreme sports,” points out Dr Umesh, who was wearing five layers of clothing to keep himself warm at Pangong - at 4,350 meters above the sea level, it is the world's highest salt water lake.

The extreme sports enthusiast also included cross training with cycling and swimming sessions of 120-240 minutes per week. “My day would start at 5 am to meet the training requirements,” says Dr Umesh. He also followed a balanced diet comprising of 3-4 boiled eggs per day, meat, salads, fruits, lots raw and cooked veggies, sprouts and plenty of fluids for the Pangong lake half marathon.

The globe-trotting marathoner

Exploring new routes, soaking in the sights and sounds of unfamiliar surroundings, and Dr Umesh loves connecting with fellow runners from around the world. From the bustling streets of Bangkok to the scenic trails of Switzerland, Thailand, Singapore, Malaysia, Turkey and Austria, Dr Umesh has run and cycled across the world, mostly solo, in the last few years.

He has fond memories of the 10-km Prague night run, 2022. “Running through the streets of Prague under the night sky, surrounded by fellow enthusiasts was a unique and exhilarating experience,” recalls Dr Umesh. He also did a solo cycle tour in Vienna. “With its beautiful architecture, rich history, and well-maintained cycling paths, Vienna provides an ideal setting for exploring by bike. Cycling solo allows for a unique sense of freedom and independence,” feels the extreme sports enthusiast.

He believes that participating in such events not only provides an opportunity for personal achievement but also allows one to immerse themselves in the energy and camaraderie of the running community.

[caption id="attachment_50293" align="aligncenter" width="586"] Dr Umesh Bhammarkar | marathon | Global Indian[/caption]

Nagpur boy

Born and raised in the “orange city” of Nagpur, Maharashtra in January 1980, Dr Umesh’s father was a railway employee and his mother, a homemaker. He studied up to class four at St. Michael’s school in Mohan Nagar finished 10th grade at St. Anthony’s High School in Ajni, Nagpur, and 12th grade at Dinanath Junior College. “A passion for running and playing games has been a consistent part of my life since childhood,” informs Dr Umesh.

Dr Umesh always wanted to be a doctor, and serve people through healthcare, and enrolled Government Medical College (GMC) in Nagpur. Interestingly, he also has an MBA from IIM Kozhikode, LLB degree, a PH Diploma in Human Rights and a Diploma in Sports Nutrition and Fitness, alongside his medical career, for continuous learning and personal development. “I believe that integrating business knowledge with medical expertise can open up new opportunities and perspectives in healthcare management and leadership,” he explains.

Running journey

Dr Umesh, who was used to going for walks, started his running journey in Hyderabad with a 5K race in 2014. Gradually, he progressed from 5K to 10K and went up to 21k, 25 and 42 k. “Running is not only a great form of exercise but also an excellent way to challenge yourself and set and achieve personal goals,” believes the sports enthusiast, who completed the 44k run on his 44th birthday.

Among the various events he participated nationally was the "Tour of Karnataka 9" (TOk9) 2023 an exciting cycling event that spans four days and 520km, the Procam Slam, consisting of four major marathons in India (Tata Mumbai Marathon, TCS World 10K Bengaluru, Tata Consultancy Services World 10K, Airtel Delhi Half Marathon, and Tata Steel Kolkata 25K).

Dr Umesh Bhammarkar | marathon | Global Indian

“Completing the Procam Slam was a remarkable accomplishment for me that gave next level confidence to go for something more challenging,” says Dr Umesh, who also participated in the Triathlon event, Ironman 70.3 Goa 2023.

Duty calls 

As a doctor, practising at UB Diabetic Retina Care Center & Lions Dundoo Eye Hospital Hyderabad, Dr Umesh has a busy schedule.

His day typically starts at 4:30 am with his workout session while professional work starts at 9.30 am. His work revolves around OPD visits, surgical procedures and clinical discussions among other things. “Balancing patient care with surgical procedures requires focus, expertise, and compassion,” says Dr Umesh, who has a special interest in Diabetic Retinopathy, Retinal detachments, Macular Degeneration, and other sight-threatening conditions. He is also associated with Sai Jyoti eye hospital and Clear Vision Eye Hospital and is a Visiting Retina Consultant In Durgapur, West Bengal.

Wrapping up all his medical responsibilities by 6:00 pm, Dr Umesh goes to sleep early, by 8.30 pm. Being a doctor, conditioning the mind comes automatically for him. “In built focus is vital. I never lose my cool. Preparing well in advance gives me the confidence and mental stability I need for my adventures,” says Dr Umesh, who is also fond of sky diving and horse riding and has joined the Telangana Horse riding academy.

Varied interests

Outside of sports and adventure, Dr Umesh has a wide range of interests and passions. “I enjoy reading, travelling ,exploring new cuisines, engaging in creative pursuits like photography, and staying updated on developments in technology and science,” he says.

[caption id="attachment_50296" align="aligncenter" width="483"] When he isn't in a marathon Dr Umesh also loves horse riding and skydiving[/caption]

Additionally, he has a keen interest in psychology and human behavior, which often leads him to delve into topics related to personal development and mental well-being. “Whether you enjoy fiction, non-fiction, or a mix of both, books can transport you to new worlds, broaden your horizons, and stimulate your mind.”

He believes each learning experience brings with it a sense of excitement and discovery. “I enjoy cooking sometimes, it is not only a creative outlet but also a practical skill that allows you to nourish yourself and others with delicious homemade meals,” smiles the father of two, who has also created a travel diary to document his adventures.

Future adventures 

Dr Umesh is already prepping up for his future adventures which includes the Ooty Ultra 60K scheduled for March 31, 2024, the NMDC Marathon scheduled for August 26, 2024, in Hyderabad, the JBG Satara Hill half marathon and Ironman Goa in October. “Whether it's participating in endurance races, mountaineering expeditions, or wilderness treks, I aim to continue embracing the thrill of adventure while prioritising safety and responsible outdoor practices,” he says.

  • Follow Dr Umesh Bhammarkar on LinkedIn
Story
The golden hour man: Prabhdeep Singh, the Indian entrepreneur pioneering India’s ambulance services 

(September 16, 2021) StanPlus has grown to become a pioneer in India's ambulance services space in a relatively short time. Using technology and a robust response system on the ground, along with a strong network of hospitals, StanPlus has entered and cracked open a segment of health space that very few thought was possible.  Yet, the idea of an ambulance service was not on top of the three co-founders' minds when they were doing their MBA at INSEAD, France. But an entrepreneurship competition at INSEAD in June 2016 changed it all. "My friends and I won, and StanPlus was born out of that win. We realized that the market is huge and this business could create an impact – for other businesses, people and the entire ecosystem. We came back to India, and started this company in December 2016," says Prabhdeep Singh, Co-Founder and CEO of StanPlus in an exclusive char with Global Indian. Incidentally, Prabhdeep Singh also featured in the Forbes 30 Under 30 list.   The other founders are Antoine Poirson, COO, and Jose Leon who is the CTO of StanPlus.  Meteoric rise  Within a short period, StanPlus has become India's largest ambulance dispatch service with a strong network in Hyderabad, where it has its base. Red Ambulance today represents quick

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target="_blank" rel="noopener">Global Indian. Incidentally, Prabhdeep Singh also featured in the Forbes 30 Under 30 list.  

The other founders are Antoine Poirson, COO, and Jose Leon who is the CTO of StanPlus. 

Indian entrepreneur Prabhdeep Singh

Meteoric rise 

Within a short period, StanPlus has become India's largest ambulance dispatch service with a strong network in Hyderabad, where it has its base. Red Ambulance today represents quick response, fast transport, top-of-the-line medical equipment and quality paramedics wherever they operate. "We are operating in Hyderabad, Bengaluru, Raipur, Coimbatore and Bhubaneswar at the moment with our own ambulances; these will soon be expanded to Mumbai, Chennai, Delhi, Kolkata and Pune. We operate pan India with our aggregate network," says Prabhdeep, who grew up in Chandigarh and studied at Narsee Monjee Institute of Management Studies before moving to France for his MBA. 

A single toll-free number for all geographies has made it the go-to emergency ambulance service in Hyderabad, Bengaluru and several other cities. 

In the last five years, the organization has already gone through the rigmarole that any startup would face — funding, technology adoption issues, finding quality personnel, on boarding hiccups and the Covid-19 pandemic, but it has come out on top, thanks to its innovative platform, doggedness of its founders and the belief that the platform is built to succeed. "As any other startup, we had our challenges. We went through a death valley curve as well. But we always kept an open mind. We believed in the vision and skills of the experienced founding team, and scope of the market. There is a huge gap that needs to be filled between existing and potential quality emergency care in India, StanPlus passionately works towards that every day," says Prabhdeep. 

[embed]https://twitter.com/singhofstanplus/status/1434471001669058569?s=20[/embed]

The potential it holds 

Prabhdeep Singh says that investors in the startup are excited about how far it has come. "We have had an amazing experience with our investors, which includes people who are on our board and those who've joined us on the journey. Their feedback, inputs and guidance are invaluable," he says. 

At StanPlus, they put a premium on understanding the needs of the people, fast roll-out of plans and scaling up. With this strategy, StanPlus is going pan-India with plans to add 3,000 ambulances with advance life support (ALS) system in three years across 30 cities with a cumulative investment of around ₹900 crore. StanPlus is a family 600 employees and the team is growing everyday as it expands operations across the country. "We hire trained paramedics, who are then again trained on our own ALS ambulances to ensure quality service. However, in future, we want to start our own training academy," Prabhdeep says. 

It is not content with operations on the ground alone. The Red Ambulance service of StanPlus, will now foray into the air ambulance space across India. However, air ambulance services are considered expensive with no organized player in the space. But StanPlus seems to have a plan in place. 

Indian entrepreneur Prabhdeep Singh

If anybody had any doubts about the StanPlus model's sustainability or the aggressive nature with which it has been expanding, its work during Covid melted away those thoughts. While most of the country came to a halt during the both waves of the pandemic in 2020 and 2021, it was probably the busiest time for Prabhdeep Singh and his team, meeting the challenge head-on came. And they came out with flying colors. "The biggest challenge was when our own employees were covid infected. As a healthcare company operating in emergency response, we had a responsibility to enable our healthcare system to cope better. There was a 10x increase in our demand for our services, but the supply of quality ambulances was short. The oxygen shortage impacted us. All of this also increased the cost of operations. We have taken responsibility for ensuring that no patient pays more than the standardized rate in the regions where we operate," recalls Prabhdeep. 

A voracious reader, Prabhdeep likes to stay grounded in reality. His collection of books provides a peek into this. "I'm reading And Then One Day - A Memoir by Naseeruddin Shah at present. I'm a proud owner of an amazing collection of books. Most of them are autobiographies, memoirs and business books. Although, I do read fiction as well," he says. 

Prabhdeep's day begins with a cup of black coffee. And he then starts with the focus on "mindfulness." "It energizes me for the day and helps me channel my thoughts." The thoughts to succeed and see StanPlus rise and rise. 

 

Reading Time: 8 mins

Story
Author Jyoti Guptara is helping businesses with his storytelling skills

(July 6, 2022) When he dropped out of the school at the age of 15, many of his friends and family members thought that he was making the worst decision of his life. Many cautioned him, saying he wouldn't find any proper employment after growing up. However, today Jyoti Guptara is a celebrated story strategist, novelist and motivational speaker. Counted among the “100 Most Important Swiss” and a Novelist-in-Residence for a UN partner organisation, the author was recently awarded a Scroll of Honour for Special Services by the County of Los Angeles for philanthropy, literary achievement, and inspiring other young people. [caption id="attachment_26544" align="aligncenter" width="626"] Jyoti Guptara, author[/caption] "I always had a knack for writing, so I decided to leave school early and became a full-time writer at the age of 15. At that time, I don't think my teachers would have imagined that they would be inviting me back three years later to speak as a bestselling author," he shares, as he connects with Global Indian from Switzerland. Jyoti is one of the early architects of business storytelling in Europe. He has worked with several leading organisations, including Deutsche Telekom, SwissRe, World Vision, The Global Humanitarian Forum, Bildungsdirection Kanton

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et="_blank" rel="noopener">Global Indian from Switzerland. Jyoti is one of the early architects of business storytelling in Europe. He has worked with several leading organisations, including Deutsche Telekom, SwissRe, World Vision, The Global Humanitarian Forum, Bildungsdirection Kanton Zurich, University of St. Gallen, the Geneva Centre for Security Policy and the United Nations.

Born to write

Born to an English mother and Keralite father and based in Switzerland, Jyoti is a citizen of the UK as well as of Switzerland. He has a twin brother, Suresh, whom he shares a very close bond. They would do almost everything together, from falling in love with Star Wars and Chronicles of Narnia, to writing their first book, Conspiracy of Calaspia. "We had the same influences, so we loved the same stories and books growing up," shares Jyoti, adding, "So, when we were 11, we had an idea for a fantasy story. I remember, I snuck down to my parent's room to use the computer to start writing the story. We promised each other that we would finish the book, no matter how long it took."

Those night-time expeditions to the computer resulted, six months later, in Conspiracy of Calaspia. "No publisher wanted it," he laughs, adding, "We edited the book several times and about six years later the book got published." The book was launched in Delhi, by the then Chief Minister Sheila Dikshit, who called the brothers "born storytellers."

[caption id="attachment_26545" align="aligncenter" width="692"]Author | Jyoti Guptara | Global Indian Jyoti and Suresh at the Conspiracy of Calaspia book launch, with Sheila Dikshit[/caption]

While students his age were busy planning what they wanted to do in their life, Jyoti already knew he wanted to be an author. "I had started writing articles when I was 15 and already two had been published. I think the Universe had given me a signal that my writing career would flourish. So, I left school and only focused on writing," shares the author.

The power of storytelling

Although their first book was a worldwide bestseller, and fetched the young writers widespread praise, only Jyoti continued to write books. However, writing alone came with many challenges. "I had only written with my brother, I had to rediscover the process since I would be writing on my own,” says the storyteller, who took a job with the Swiss government to ensure a regular income.

Going through a rough patch financially at the time, Jyoti decided he had to reinvent himself. And that is where his journey as a business storyteller began. "When I was a Fellow and Writer-in-Residence at the Geneva Centre for Security Policy, I realised that people’s best content often came after presentations, informally over coffee – where people told stories. I was quickly able to apply my decade of experience with fiction to executive education, helping business leaders find and tell stories to give better talks, to pitch ideas and influence meetings,” says the author.

[caption id="attachment_26546" align="aligncenter" width="703"]Author | Jyoti Guptara | Global Indian Jyoti leading an executive education workshop[/caption]

Business storytelling, Jyoti explains, “Is the quickest, cheapest and deepest way to influence anyone. A lot of people have a great product or idea, but struggle to convince people to buy it. I help them with a framework, to connect to the right people, convince them and convert it into sales."

Ten years of writing fiction meant Jyoti brought with him a skill set seldom seen in Marketing / Communication circles – the ability to tell a gripping story. He worked with business leaders on their presentations and discussions, helping them weave their own real-life anecdotes, experiences, and personalised learnings into the narrative. In Europe, where he was one of the first business storytellers on the scene, Jyoti offers workshops, coaching and global consulting services for both individuals and organisations. He has worked with a range of companies, including “start-ups, SMEs and Fortune 500s with executive education, story systems, proven brand messaging frameworks and immersive storytelling in virtual reality,” Jyoti says.

[caption id="attachment_26548" align="aligncenter" width="660"]Author | Jyoti Guptara | Global Indian Jyoti, teaching masters students at top business school, University of St. Gallen[/caption]

However, despite his very busy schedule, Jyoti is still working on his books. "Recently, I distilled my experience in a 100-page start-now guide: Business Storytelling from Hype to Hack. This Amazon bestseller explains why Forbes calls storytelling the most important business skill, and shows how you can master the skill enjoyably – before your competition does.," says the author, who lives with his wife in Switzerland.

  • Follow Jyoti Guptara on LinkedIn, Twitter, and on his website

Reading Time: 6 mins

Story
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.

 

 

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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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