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S.M. Krishna | Global Indian
Global IndianstoryS.M. Krishna: The architect of Brand Bengaluru, who paved the way for India’s global IT success
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S.M. Krishna: The architect of Brand Bengaluru, who paved the way for India’s global IT success

Compiled by: Darshana Ramdev

(December 11, 2024) “What’s the price of tur dal in Gulbarga,” S.M. Krishna asked the district collector of Gulbarga, back in 1999 when he was the Chief Minister of Karnataka. That seemingly mundane question actually marked a new era in government administration. On December 1 1999, the Chief Minister had launched video-conference facilities in the state, bringing nine districts into its network. By working with the Indian Telephone Industries and the Department of Telecommunications, S.M. Krishna was able to speak to officials across the state through his computer. This was decades before words like ‘e-governance’ and ‘digitization’ had come into vogue, and even mobile phones were largely unheard of by the common man. During his five years as the Chief Minister, S.M. Krishna put Bengaluru on the global map as an IT hub, transforming the ‘Pensioner’s Paradise’ into the Silicon Valley of the east.

From there, he went on to serve as External Affairs Minister under UPA 2, and in the span of one year, met 89 dignitaries from around the world. In 2010, he facilitated visits to India by the heads of state from all P-5 countries at the time – Barack Obama, Vladimir Putin, Chinese Premier Wen Jiabao, French President Nicolas Sarkozy and British PM David Cameron. S.M. Krishna, an icon for Karnataka, the Global Indian who brought about the country’s IT revolution and gave India a standing in global politics, passed away at his home in Bengaluru on December 10, 2024.

SM Krishna | Global Indian

Early Life and Education

Somanahalli Mallaiah Krishna was born into an agrarian family on May 1, 1932, in Somanahalli, a small village in Mandya district, Karnataka. Krishna’s formal education began in local schools in Mandya, where he quickly excelled in academics and earned himself admission to Maharaja’s College in Mysore, one of Karnataka’s premier institutions. Here, he earned a Bachelor of Arts degree, focusing on history and political science, and developed a keen interest in public service.

S.M. Krishna graduated from Maharaja’s College, Mysore, and then came to Bengaluru to obtain a law degree from the Government Law College. From there, he moved to the US to study humanities at the Southern Methodit University Dallas, and then went to George Washington University as a Fulbright Scholar. He was politically active even as a student in the US.

In 1960, when Krishna was a 28-year-old student in the US, Democratic leader John F Kennedy was running for President. Krishna wrote to Kennedy, offering to campaign for him in areas dominated by Indian Americans. Kennedy went on to win the election, becoming one of the most popular presidents in US history, but did not forget the efforts of this proactive young law student from Mysore. He wrote to Krishna in a letter dated January 19, 1961, saying, “I hope that these few lines will convey my warm appreciation of your efforts during the campaign. I am most grateful for the splendid enthusiasm of my associates. I am only sorry I have not been able to personally thank you for the excellent work which you performed on behalf of the Democratic ticket.”

With the fire for politics already ignited in him, S.M. Krishna returned to India and made his own entry into the political scene. Upon returning to India, Krishna brought with him not only a degree but also a renewed determination to contribute to Karnataka’s development. His early experiences laid the groundwork for his future leadership, combining a rural upbringing with global exposure.

SM Krishna | Global Indian

A young S.M. Krishna riding to the Vidhana Soudha in Bengaluru. Photo: The Hindu

Political Career and Rise to Leadership

Krishna’s rise in politics began in 1962 when he was elected to the Karnataka Legislative Assembly as a member of the Indian National Congress. Representing Mandya, Krishna focused on rural development and education, two areas close to his heart. His ability to connect with people and his commitment to development quickly earned him recognition within the party.

In 1971, Krishna was elected to the Lok Sabha, representing the Mandya constituency. During his time in Parliament, he was appointed Minister of State for Industry under Prime Minister Indira Gandhi. This role gave him firsthand experience in policymaking and industrial growth. Krishna’s tenure in Delhi deepened his understanding of the economic policies that could drive India’s modernization.

Returning to state politics in the 1980s, Krishna held several key portfolios, including Finance and Urban Development. He gained a reputation for being a reformist leader who prioritized results over rhetoric. His work in urban planning, particularly in Bengaluru, set the stage for his future leadership.

The CM who transformed Bengaluru

When S.M. Krishna took office as Chief Minister of Karnataka in 1999, the world was in the middle of the dot-com boom, which had begun in 1995. The internet, digital communication, and globalization were reshaping economies across the world, and investors and stock markets alike were bullish about tech startups in California, which included companies like Amazon. While India was just catching on to internet tech, the country had already seen significant economic reforms post the liberalisation of 1991, which opened up markets and positioned the country as a growing power in the global economy. What’s more, while Bengaluru showed great promise, Andhra Pradesh already had a headstart on the tech bandwagon.

“When I assumed office as CM, there was keen competition from Hyderabad under Chandrababu Naidu. He had made tremendous strides in taking technology to the erstwhile Andhra Pradesh. I saw the developments we were making and the growth of the big IT companies, like Infosys and Wipro. So I said why should we not utilise their leadership and their innovative politics,” SM Krishna told The New Indian Express in an interview. Bengaluru had already shown promise as a global IT leader, with two of India’s most successful tech companies, Infosys and Wipro, headquartered here.

S.M. Krishna | Global Indian | Bill Gates | Narayana Murthy

S.M. Krishna with Micosoft founder Bill Gates and Infosys co-founder Narayana Murthy

Yet, despite this early success, Bengaluru faced immense challenges in terms of infrastructure, traffic congestion, a nd urban planning. These issues posed a real threat to the city’s ability to handle the rapid expansion of the IT sector. To address these issues, S.M. Krishna recognized the need for bold leadership and strategic reforms.

Krishna’s first call was to Narayana Murthy. “I approached Murthy of Infosys to be on the CM Commitee on IT-BT,” he said. Murthy was more than happy to take up the offer, and wanted to give back to his hometown, Mysuru. After that, Krishna called the founder of Wipro, Azim Premji at his office in Sarjapur, and requested an appointment with  him. “He asked where I was calling from and I said I am speaking from Vidhana Soudha. He asked me, “Have you seen the condition of the road in Sarjapur”, and explained I would take half a day to visit his office and come back.  Then I asked the chief engineer, Public Works Department, to go to Sarjapur and see that the roads are all set right,” Krishna recalled.

The rapid growth of the IT sector strained the city’s roads, utilities, and urban planning. Krishna’s measures focused on improving connectivity through projects like the Outer Ring Road and flyovers, addressing traffic, and facilitating IT growth.

Krishna’s approach was to bring the captains of the IT industry to the fore in the race to make Bengaluru a global tech hub. He founded the Bangalore Agenda Task Force and appointed Nandan Nilekani as its chairman. “We used to meet every six months. We set targets for Bangalore’s growth, and there was accountability, and accountability became very pronounced.”

Former Bengaluru CM | Global Indian

S.M. Krishna with his wife, daughter and son-in-law, VG Siddharth, the founder of Coffee Day

For the first time in a long time, Karnataka had a political class that did not drag its feet over the smallest things, where accountability and growth were front and centre on the leadership agenda. His administration streamlined business processes, providing a conducive environment for IT companies while modernizing Bengaluru’s infrastructure, setting the stage for its future success. “That was how Bengaluru developed, and Chandrababu Naidu himself said Bangalore was the hub of IT-BT,” Krishna said.

Legacy and Continuing Impact

By the time Krishna left office in 2004, Bengaluru had firmly established itself as India’s IT capital. The policies and projects initiated during his tenure laid the foundation for sustained economic growth, transforming the city into a global symbol of India’s technological prowess.

Krishna’s critics have pointed out that rapid urbanization brought challenges such as traffic congestion and uneven development. However, his supporters argue that these are inevitable byproducts of progress and that his vision for Bengaluru created opportunities that outweighed the drawbacks.

After serving as Chief Minister, SM Krishna continued his political journey as India’s External Affairs Minister from 2009 to 2012. In this role, he further championed India’s global engagement, strengthening the country’s ties with other nations. However, his contributions to Bengaluru remain his most enduring legacy.

Former Bengaluru CM | Barack Obama | Hilary Clinton | Global Indian

Photo: Creator: Pete Souza Official White House Photo / Wikimedia Commons

After 46 years, S.M. Krishna left the Indian National Congress in 2017 after a long and distinguished career. His decision was driven by growing dissatisfaction with the Congress leadership, especially after the party’s declining influence in Karnataka. Krishna expressed disappointment over the party’s internal dynamics and its inability to address the state’s concerns effectively. He joined the Bharatiya Janata Party (BJP) in 2017, citing the BJP’s commitment to national development and his belief that the party would be better positioned to address Karnataka’s issues. His move was seen as a significant shift in Karnataka’s political landscape.

‘Visionary’, ‘statesman’, the ‘gentleman politician’—these descriptions became synonymous with S.M. Krishna during his lifetime. They will continue to remain a part of the legacy of the man who reshaped the history of Bengaluru, and India, on the world stage.

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  • Bengaluru
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  • SM Krishna

Published on 11, Dec 2024

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[caption id="attachment_44324" align="aligncenter" width="626"]Indian cuisine | Onam | Global Indian Vinod and Margaret | Photo Credit: Thattu[/caption]

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[caption id="attachment_44325" align="aligncenter" width="603"]Indian cuisine | Onam | Global Indian Vinod and Margaret | Photo Credit: Thattu[/caption]

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[caption id="attachment_44327" align="aligncenter" width="830"]Indian cuisine | Onam | Global Indian Onam Sadya at Thattu | Photo Credit: Thattu[/caption]

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[caption id="attachment_44331" align="aligncenter" width="776"]Indian cuisine | Onam | Global Indian The Thattu Team | Photo Credit: Thattu[/caption]

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[caption id="attachment_44332" align="aligncenter" width="573"]Indian cuisine | Onam | Global Indian Vinod and Margaret[/caption]

 

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A post shared by Your Food Lab (@yourfoodlab)

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In 2014, he shot to limelight with MasterChef India. “It was an honour to work with my cooking heroes, Sanjeev Kapoor, Ranveer Brar and Vikas Khanna. Having the chance to work with some of the most talented judges and welcoming new talents, creating new recipes and challenges really gave me a broad perspective,” says Sanjyot, who is credited for taking the Indian food to the global gourmet diaspora.

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When not cooking, Sanjyot loves to drive, travel, cook while also listening to music like EDM, house, techno, trance. “I feel anyone who has a true passion for food, has great taste in music. I do read books but mostly try to find audio versions. Although, I do read a lot of cookbooks which have a lot of information about fermentation, preparation processes, etc,” he says.

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A legacy in fashion  

For as long as she can remember, Nikita Karizma's life has been about fashion and textiles. She even recalls the day former Miss America Nina Davuluri, the first Indian-origin woman to hold the coveted title, walked into her mother's store in London. "We dressed her too," she says. "In one campaign, my mum had Aishwarya Rai before she became Miss World." Her mother's store specialised in wedding lehengas, and often styled celebrities for Asian magazines. The business of fashion was dinner-time conversation, and Nikita also began working for her parents early on. Even today, Nikita is at the intersection of creativity, entrepreneurship and profit, and of bridging her family’s rich, varied cultural heritage, with roots in India, Kenya and the UK.

Fashion is in her DNA, and the family has been in it for some six decades now. It began with Nikita's grandparents, who ran their own clothing store in Kenya. When they migrated to the UK, they resumed operations there, specialises in Indian sarees, catering to the ever-growing Asian community in London. Although the family has strong ties to Kenya, Nikita was born and raised in the UK, growing up on London's Ealing Road, "which feels like Mumbai," she laughs. "A lot of immigrants live in this neighbourhood, you can hear Indian languages being spoken around you."

Nikita began work young, helping her parents out at their London store. "I would meet customers, go on trips to do the buying and talk to sales people," she says. They sold Indian clothes to the diaspora, making outfits for occasions like weddings. Her early exposure to fashion, therefore, came with strong ties to her Indian heritage, which she maintains to this day, although her own clothing lines are predominantly western. "People ask me why I didn't launch an Indian fashion line, but my parents have already done that, and done it well. There was no need for me to duplicate what they were already doing." To her surprise, she found orders pouring in from the South Asian community. "It was only when Bollywood stylists started requesting them that I realised how much my culture is part of me," she says.

Nikita Karizma | Indian fashion designer in UK | Global Indian

The celeb life

If Nikita were to claim a niche, it would likely be designing for musicians and pop stars. "I love celebrity and popular culture," she says. "I love seeing music spread around the world like wildfire, especially when it spreads a positive message." Her exposure to celebrity culture came fairly early, starting with her parents. When she was 16, Nikita began working for Sony TV as a presenter. "I was sent to music video sets and would interview celebrities." She was very shy then, but used the opportunity to build confidence, going on to interview stars like Hrithik Roshan and Rakesh Roshan, Celina Jaitley and Rishi Rich. "I began to understand this world and also to understand celebrities as human beings," she says. "It's hard for them to connect with everyone but at the end of the day, everybody wants to be loved and understood."

The business of design

A natural leader and entrepreneur, Nikita understood, by the time she went to college, the practicalities, the cash flows and the costs of running a fashion business. It stood her good stead. "A lot of designers go into fashion school and become very strong designers. But they don't really train you on how to run a business at fashion school. For me, that came through my upbringing," she says. When the time came for university, she chose the London College of Fashion.

The university was well-connected in industry circles and Nikita Karizma was still a bright-eyed student when she received a styling request that blew her away, from Lady Gaga. The popstar, who is known for supporting young designers, went on to be styled by Nikita.

Finding strength in diversity

Nikita knew at the outset that she wanted to have her own clothing line. She used the money she earned from the Little Mix commission to start her own business. Although it seems an obvious choice, considering her family’s line of work, Nikita was still a young, woman of colour trying to make a mark in the highly competitive, often cut-throat world of fashion. "In fashion school, I was the only Indian girl. When I go to networking events, I'm still the only Indian girl in the room. This was the case both in the UK and in America," Nikita remarks. She found her "cultural creative tribe" in the Indian stylists who began reaching out to her. This was how her designer line, Nikita Karizma, came to be.

Nikita Karizma | Indian fashion designer in UK | Global Indian

The young designer remained unfazed by the fact that she was different. "My family prepared me for it. They told me not to worry about being in a minority and to just focus on my talent and skillset," she says, adding, "That's the only thing which matters in the long term. Ultimately, it comes down to your product." These were also the early days of social media, and influencers weren't really a thing. "It wasn't a desirable career path and a job. People didn't understand the path I had taken." This was also before the world had taken to posting every detail of their lives on social media. With very little documentation, the fashion industry remained insulated from the rest of the world. Things have come a long way since, and now, being a fashion designer is a highly sought-after job. "These days, when I post videos of what I do at work, they are seen as aspirational. But it's also a saturated and competitive market," she says. She kept her head down and focussed on her skillsets, and on creating the best products. "Ultimately, if your work is good, people want to wear them. As long as that happens, I know I can carry on in the long term."

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The desi Spice Girl: Urvashi Roe puts Gujarati food on Britain’s culinary map and in bookstores

(December 14, 2023) A passionate cook who holds a challenging corporate job, Urvashi Roe is the author of Biting Biting, based on Gujarati cuisine.  Born in Dodoma, Tanzania, growing up in the UK, studying in Germany and France, Urvashi Roe had a sheltered upbringing with a close family and relatives always milling around. An early love for food was instilled in her with home-cooked traditional Gujarati food like dal, bhaath, rotli and shaak – dal, rice, chapati and vegetable curry. In an exclusive with Global Indian, Urvashi recalls, “I was raised in a sheltered environment, and we only ever ate what mom made at home. When I went to study in Germany and later, France, it opened up a whole new world of food for me. Until then, I might have eaten a pizza maybe three or four times in my life.” [caption id="attachment_47486" align="aligncenter" width="388"] Urvashi Roe[/caption] The Original Spice Girl Still, cooking her own kind of food while at university was a challenge. She says, “As kids, we begged our parents for cheese sandwiches to take to school as that was considered normal. But, when I actually started eating cheese sandwiches, I found them very boring and craved

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t="562" /> Urvashi Roe[/caption]

The Original Spice Girl

Still, cooking her own kind of food while at university was a challenge. She says, “As kids, we begged our parents for cheese sandwiches to take to school as that was considered normal. But, when I actually started eating cheese sandwiches, I found them very boring and craved spice. I would add chevro [chivda] and green chutney or lasun ni chutney to spice it up.” Additionally, she had learnt to cook quantities that would suffice for at least 15-20 people, given her large family. So, when she had to cook only for herself, it took her a while to whittle down portions of ingredients.

Familiar with cooking, as her mother insisted that Urvashi and her two sisters learn how to cook, exposure to the different breads of Germany, and the many desserts of France only fanned Urvashi’s love for food. She however, credits her husband Tone with exposing her to various cuisines which led to her experimenting with styles and ingredients. He is British, and they first met in England on a training course before living together in Japan for four years. She continues to keep a regular day job and has held various marketing roles. She currently works with one of the world's top four management consultancies looking after digital transformation. She loves her work too, but outside of that she says, "Food takes centre stage." Her husband, Tone was a chef when they first met, and has introduced her to various other foods during their travels together. "On my 40th birthday I made a list of 40 new things I’d do as I didn’t want to get boring in middle age. One thing led to another and on a whim, I applied to participate in the Great British Bake Off and was chosen as one of the 12 finalists," she says. This was back in 2011, when the show wasn't as big a deal as it is now, but it served its purpose as a launchpad. "I started my blog, got on social media, started working with brands, doing demos on stage and running supper clubs. It was fantastic," she smiles.

Journey from Cafés to Supper Clubs

Then, Urvashi Roe also took a chance on running the café at her local library in Enfield, where she lives. She recalls, “I had taken a break from work to settle my girls into secondary school, but was getting a bit bored with freelance writing. I saw the notice inviting people to apply for the contract for running the café. I applied and I won the tender. At The Library Café, I wanted to create a community space that served eco-friendly coffee made well. I sourced everything for the café locally, including the staff; a few things came from further afield, like vegetables from Europe and on occasion, special ingredients from India and the Far East. The menu I created had everything made fresh everyday – good, homemade food; nothing was pre-packaged. We had a soup of the day, salads, cakes, sandwiches as you’d expect from a café, but specials included Channa Masala on toast or dal with fresh baked naan…. And because I feel strongly about breast-feeding mothers, we always had a table available for them to sit down and freshly pureed vegetables for them to feed their babies. But I’d never run a food business before, and towards the end, I got sucked into the non-creative part of running the café and that was not what I’d wanted. So, when the contract came to an end, I didn’t renew it.”

[caption id="attachment_47463" align="aligncenter" width="382"] The Library Café[/caption]

Urvashie says she learnt a lot from the experience. “I learnt to say no and the value of time management. Now I cherry pick assignments outside of my corporate job and only do work that adds value and is meaningful for me. I get several offers from brands to develop recipes for them, but I say no because the purpose and brand fit needs to align with my values and aspirations. For example, working with a hotel to curate a Gujarati menu based on the book would be right up my street, but creating recipe cards to force fit an ingredient I rarely use, would not. I would rather organise a supper club for charity, because I enjoy feeding people and seeing them enjoy Gujarati food they have never tasted before.”

Biting into Books

Writing a book, Urvashi reiterates was always going to be a part of her culinary journey. She says, “It was frustrating that books on Indian food here were always generic and few explored regional cuisines. Additionally, Gujarati food is very simple, and there is often zero wastage as we recycle the leftovers into new dishes. I wanted to showcase that frugal, no-waste culture as well, because in Britain, I see so much food going waste.”

The book, titled Biting Biting, which reads like a memoir almost, is replete with fond memories of her relatives, some of whom have even inspired her own cooking styles. It is unpretentious in its vocabulary, with Urvashi sticking to the Gujarati names of the dishes, though an explanation in English follows right after. Uncles, aunts, cousins, grandparents… the warmth of these connections which shape who we become are generously mentioned in the book. She even attributes a few recipes to the ones who made them.

[caption id="attachment_47461" align="aligncenter" width="386"] Biting Biting[/caption]

From batata vada to bhakarvadi, patras to dhoklas and dabeli and other farsan items, main course dishes and lots of tips to help amateurs, the book is a like a close friend nudging you to start cooking. Recipes range from snacks that can be had with drinks, to ones that are a throwback to Indian street food; as well as those made from leftovers. And because she herself likes to experiment with ingredients and methods, there are some that are a medley of cultures, tastes, and ingredients, thrown in.

There is gentle humour too, in describing the Gujarati community, and she has even made fun of herself. The dhokla recipe has ingredients listed as ‘serves two, or one greedy Urvashi’.

With a book on Gujarati food finally on the bookshelves in Britain, where does Urvashi see culinary trends headed? She says, “I think the concept of eating comfort food is never going to go away. If a restaurant can serve comfort food cooked well, like a simple dal and rice, it would continue to strike a chord with people. Though it sounds simple, it is really hard, especially since people like to over-complicate everything. I really hope that people always have places to go where they can eat what gives them comfort, at any time of day with any cuisine.”

[caption id="attachment_47462" align="aligncenter" width="474"] Urvashi with her husband and daughters[/caption]

She believes that just like yoga and meditation are now global wellness practices, eating with mindfulness is a growing trend towards personal well-being. “People are always in a rush when they eat nowadays, and I feel that we are moving back to being a bit more intentional about what we put into our bodies; and eating at a pace that enables us to truly savour the food but also the benefits it brings.”

While travelling, Urvashi likes to eat at:

  • The Fish Market in Essaouira, Morocco – it’s the most beautiful place with a freshly caught fish cooked over ramshackle grills served simply with tomato and onion salad and great Moroccan bread.
  • The Bombay Canteen in Mumbai – I always make a stop here on work trips to the city. Last time the Seabass Ceviche Papri Chaat blew me away!
  • The Grand Central Oyster Bar in New York – I love the old charm of the location and the hustle of sitting at the bar slurping oysters from all over the US.
  • Maison Marou in Ho Chi Minh city – One of my favourite patisseries in the world! The chocolate and coffee are sourced from Vietnam and the Paris Brest is divine.
  • Tempura Kaneko Hannasuke in Nihombashi in Tokyo– A traditional tempura place in an old wooden building amidst modern skyscrapers and it serves the best tempura sets in the city for about $10.

Follow Urvashi Roe on Instagram.

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About Global Indian

Global Indian – a Hero’s Journey is an online publication which showcases the journeys of Indians who went abroad and have had an impact on India. 

These journeys are meant to inspire and motivate the youth to aspire to go beyond where they were born in a spirit of adventure and discovery and return home with news ideas, capital or network that has an impact in some way for India.

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