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Indian Philanthropist | Shachi Gurumayum | Global Indian
Global IndianstoryShachi Gurumayum: The Switzerland based recipient of Pravasi Bharatiya Samman is changing lives in Manipur
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Shachi Gurumayum: The Switzerland based recipient of Pravasi Bharatiya Samman is changing lives in Manipur

Written by: Amrita Priya

(December 7, 2022) “When I was leaving India, I knew I would do something for Manipur one day. I just didn’t know what and when.” Dr Shachi Gurumayum’s determination only grew over the years and in 2017, he started the MaolKeki Foundation. Named after his grandparents, the foundation works to uplift people in Manipur through social initiatives in agriculture, education and healthcare. In 2021, his efforts earned him the Pravasi Bharatiya Samman.  

Indian Philanthropist | Shachi Gurumayum | Global Indian

Shachi Gurumayum during a field visit in Manipur

Born and raised in Manipur, Shachi is the founder and director of Switzerland-based AgriMayum, which stands for ‘House of Agriculture’. He also advises the World Benchmarking Alliance (Amsterdam), LadyAgri (Brussels) and is part of the Board of Sahel Consulting (Lagos). 

Giving back 

“I believe that if you are blessed, you share your blessings,” Shachi tells Global Indian connecting from Switzerland.

Growing up in Manipur, the son of an engineer father and a teacher mother, Shachi has happy recollections of his childhood. The community where he grew up comprised of smallholder farmers who lived a remote, very rural life. “There was no electricity, no infrastructure and a lot of civil society issues,” he says. It’s now that the urbanisation is creeping in, it was all marshland then.

If you are able to come out of such a rural environment and achieve something in life, you have to give back. It’s not just money, it’s also about sharing the knowledge and skills you have acquired over the years.

Indian Philanthropist | Shachi Gurumayum | Global Indian

Dr Shachi receiving Pravasi Bharatiya Samman by the Indian Embassy in Bern, Switzerland. He was felicitated by Ambassador Monika Kapil Mohta

Manipur, which stands for the ‘land of gems’ has a special significance in the entrepreneur’s heart. It’s where his parents spent all their life. When Shachi started MaolKeki Foundation, he made his parents its trustees.

Finding his feet  

“I remember my father scolding me in class seven or so because I came back home ranking towards the end of 30 students in the class almost flunking in math,” he smiles. “My father said, ‘an engineer’s son cannot flunk in math.

The carefree Manipur lad grew into an extraordinary student when he moved to boarding school in Karnataka, where he finished high school. That transformation would remain with him through his life. “I won the medal for being the school topper,” he says. From there, he went on to study Chemistry at St Stephen’s College, Delhi. After that, he earned his Master’s and a PhD from the University of Bristol in the UK. 

A series of scholarships carried him through his educational career, from his bachelor’s degree in Delhi to his MSc in Surface and Colloid Science and later PhD in the same subject in the UK. “It’s very expensive to study in the UK otherwise and was certainly out of my reach if it had not been for the full scholarship,” he remarks. 

MaolKeki Foundation 

Indian Philanthropist | Shachi Gurumayum | Global Indian

The Maolkeki Foundation team

Through last-mile agricultural training, health projects and nurturing agri-entrepreneurs, the foundation’s aim is to catalyse the development of people. The organisation achieves its purpose by designing and implementing socially impactful initiatives in agriculture, education and healthcare through strategic partnerships, grants and direct investments. 

My belief is that no one party can solve society’s challenges; however, if we come together and create an ecosystem to share our knowledge, skills, resources and energy, much can be achieved collectively.

A district by Loktak Lake was one of the MaolKeki team’s first locations. “It is the only freshwater lake in the region, with the world’s only floating national park. That’s something to admire,” Shachi says. From there, his team, whom he gives immense credit, scaled up their reach to other parts of the state. 

 

“The learning point during all this has been that the impact of an individual effort can never match that of an institutionalised initiative,” Shachi explains. Today, the Foundation works in synergy with Syngenta Foundation India, Agri Entrepreneur Growth Foundation, Anaha Trust, Sattva, NABARD and the Swiss TPH Support Group. 

Life in the UK 

England was eventful for Shachi. “I was very actively promoting STEM education.” He was promoting chemistry through the Young Persons’ Network of the UK Chemical Industries Association and was even invited to Buckingham Palace for his contribution to British science.  

Recalling his meeting with Queen Elizabeth and Prince Phillip, Shachi tells he was in awe of the Queen’s charismatic presence and says, of Prince Phillip, “He was a curious man and showed genuine interest in knowing what I was doing.” 

In the same event, Shachi met the CEO of BP, the multinational oil and gas company headquartered in London. That association led him to multiple interviews at BP and the opportunity to enrol himself into a fully-sponsored MBA programme at HEC Paris.  

Indian Philanthropist | Shachi Gurumayum | Global Indian

Shachi quotes Steve Jobs as he looks back at his life: “You can’t connect the dots looking forward; you can only connect them looking backwards. So, you have to trust that the dots will somehow connect in your future.” 

Working in labs and doing research work was not the route that Shachi wanted to take forever so the MBA fulfilled his desire to venture into the commercial side of enterprises. 

Choosing Agriculture 

With a PhD in Surface and Colloid Science and an MBA, Shachi had options to work in diverse industries.

I could have worked in industries like personal care, and oil and gas but versus those I chose to work in the agricultural sector because I thought I would be able to take the lessons I learn to Manipur.

After working with companies like Lubrizol Corporation, Chemical Industries Association and BP, he joined Syngenta, the leading agriculture company helping to improve global food security by enabling millions of farmers to make better use of available resources. He spent nearly a decade there, working his way up the hierarchy to multiple leadership roles in the Africa Middle East division. “I felt that there were lots of commonalities between smallholder farming in Africa and in India, especially Manipur,” he remarks. 

Indian Philanthropist | Shachi Gurumayum | Global Indian

For Shachi, it was a moment to learn what farmers experience in carrying a ‘sam’ around!

In the process of spearheading the Good Growth Plan in Africa Middle East (AME), Shachi and the AME team trained over 300,000 farmers, mostly smallholders, in over 25 countries to increase their productivity. The experiences were setting the stage for the developmental changes that were about to happen back home in Manipur. 

The new course in life 

In 2017, Shachi left corporate life behind to establish AgriMayum GmbH  – his own business venture. Around the same time, he set up MaolKeki Foundation to fulfil the goal he had set at the time of leaving India decades ago. “If we don’t help ourselves, nobody will come and help,” he says. To address the gaps in his state, he has been lucky to find a helping hand from acquaintances there. 

The affable Samaritan has also found support from his rich network of friends that he nurtured over the years. For instance, the network of Stephanians played a good role in helping him out with the complete know-how of setting up a foundation in India. “That made life easier.” 

One has to appreciate the advantage of going to a good college because of the good exposure and life-long access it provides.

Shachi Gurumayum’s foundation offers annual MaolKeki Memorial Scholarship to a deserving Manipuri student at St. Stephen’s College.

Indian Philanthropist | Shachi Gurumayum | Global Indian

Shachi Gurumayum with his family during the Pravasi Bharatiya Samman ceremony at the Indian Embassy in Bern, Switzerland

 Shachi and his team at MaolKeki Foundation focus on data and technology driven initiatives to support farmers. Because of their modern approach to address challenges, they have been able to impress a host of leading organisations for strategic partnerships and co-funding opportunities. Even Syngenta, the organisation where he worked before embracing entrepreneurship, has been a major supporter right from the beginning through Syngenta Foundation India. 

Learning is fun 

Enhancing his knowledge by enrolling in different courses is a vital part of Shachi’s life’s journey. The lifelong learner is currently enrolled at the Swiss TPH for an International Healthcare Management MBA programme. “It’s my second MBA,” he says, about the programme that emphasises practical, pragmatic lessons on the ground. “For each module that we have, we also have to do some practical work and submit reports, and I’ve focused all of them on activities in Manipur,” tells the Global Indian.

To combine agriculture and health at the very last mile in Manipur, Shachi and his MaolKeki team are facilitating the healthcare of farmers. Their health is assessed as they come to learn about new agricultural practices. Farmers are encouraged to get their routine health check-up done as a preventive measure. 

Indian Philanthropist | Shachi Gurumayum | Global Indian

All these are novel experiences for them. Recalling one of the instances, Shachi says, “What was fun for the farmers was that some hadn’t even weighed themselves in 10-20 years. Even standing on the scale was such a big attraction, apart from other basic primary care check-ups. The Foundation hired nursing staff for this purpose and has also worked on a tie-up with local healthcare centres to ensure farmers’ good health. 

The philantropreneur is based in Europe for a majority of his time but spends a substantial amount of time each year in Manipur – the place closest to his heart and where his mother still lives – often accompanied by his family.  

  • Follow Dr Shachi Gurumayum on LinkedIn
  • Follow MaolKeki Foundation on Facebook and its website 
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4 Comments
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Olidas Keisham
Olidas Keisham
December 12, 2022 10:06 pm

Thank you for everything, Sir.

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Gorakh Sirsikar
Gorakh Sirsikar
December 17, 2022 9:39 am

Keep Inspiring us Shachi! So proud of you!!

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Siddaiah
Siddaiah
February 6, 2023 5:22 am

Great work Sachi , We (Sandur gang) all proud of you.

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  • Agri Entrepreneur Growth Foundation
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  • Anaha Trust
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  • DesisinSwitzerland
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Published on 07, Dec 2022

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Aisha Nazia: The only Indian woman to be selected for FIFA Master course

(September 22, 2021) One of Aisha Nazia's fondest memories is of her standing in a crowd and watching a football match with bated breath. As her favorite team scored the perfect goal, the Kozhikode-born football fan was euphoric. Her hometown is a mecca for football and it wasn't long before love for the game rubbed off on Nazia, who has now been selected for the prestigious FIFA Master program. She is the only Indian woman out of the 32 people that were selected from across the world for the program. Chosen out of 700 applicants, Nazia has become an inspiration for dreamers as well as go-getters. A postgraduate sports executive program, organized in partnership with De Montfort University (United Kingdom), SDA Bocconi School of Management (Italy) and the University of Neuchatel (Switzerland), the FIFA Master course is nothing short of an Ivy league program. The 26-year-old Indian has made the cut this year, but not without her share of struggles and challenges. As she quit a lucrative job to pursue her dreams, Nazia didn't find many supporters, but she was determined to follow through on her plan. How a childhood dream found wings Born in Kozhikode to Malayalam Muslim parents,

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determined to follow through on her plan.

How a childhood dream found wings

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[caption id="attachment_10971" align="aligncenter" width="392"]Aisha Nazia Aisha Nazia at Old Trafford Stadium, Manchester[/caption]

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View this post on Instagram

 

A post shared by Aisha Nazia (@themustardwall)

Since sporting events in India happen only once every few months, Nazia took up jobs as a consultant with startups to keep her stable financially. In between, she worked on two seasons of the Indian Super League.

When NBA found itself playing in India for the first time ever in 2019, the organizers got in touch with Nazia after reading a feature on her on FIFA. The conversation soon translated into an operations role in logistics.

A chance meeting 

After working with the best for a few years and gaining valuable insights into the world of sports management, Nazia knew she was ready to take it a notch higher with the FIFA Master course, something she had heard about six years ago. "While volunteering at the National Games in 2015, a referee from Tamil Nadu who had trained under the Premiere League saw potential in me and encouraged me to take up the FIFA Master course," adds Nazia. But she wanted to give herself four years after her graduation before taking a plunge into any Masters program.

[caption id="attachment_10974" align="aligncenter" width="395"]Aisha Nazia Aisha Nazia at NBA matches in India.[/caption]

So when the entire world came to a standstill in 2020 and sporting events became a rarity, Nazia knew it was the right time to pursue her FIFA Master dream. "The selection process for this course is like it would be for an Ivy league school. This year 32 students were selected from a pool of 700 applicants across 29+ countries," adds the Kozhikode native. The one year course will have Nazia travel to three countries (England, Italy and Switzerland) to complete her Masters in Management, Law and Humanities of Sport.

Crowdfunding, not charity

If securing a seat among 700 students wasn't a rigorous process, Nazia found herself raising 22,000 CHF (approximately ₹28 lakh) for the course. She is one among the three students to have secured a merit scholarship which has halved her course fee, but the amount is still heavy on her pocket. "In a country like India, you can apply for an education loan against mortgage of property or gold, and I had nothing as security. Crowdfunding seemed like a wise decision to raise money for my education," says Nazia.

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[caption id="attachment_10977" align="aligncenter" width="423"]Aisha Nazia Aisha Nazia at Indian Super League 2019-2020[/caption]

With GoFundMe inaccessible to Indians, Nazia opted for Ketto to raise money for her education. "In India, crowdfunding is mostly restricted to medical emergencies, so my plea to raise money for education falls a little short in comparison to their issues."

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[caption id="attachment_10979" align="aligncenter" width="575"]Aisha Nazia Aisha Nazia at a sporting event.[/caption]

The future

Nazia, who is currently at De Montfort University in Leicester, is excited for the program. "It will be an enriching experience with lots of learning and field trips. After completing three months in the UK, we will move to Italy for the next quarter. And the last six months will be in Switzerland, which is also the headquarters of FIFA. Getting to work with their management will be exciting. Also, at the end of course, FIFA selects three people for employment," reveals Nazia.

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[embed]https://twitter.com/chetrisunil11/status/1449596701933666304?s=20[/embed]

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Indian Athlete | Sunil Chhetri | Indian Football Captain

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Indian Athlete | Sunil Chhetri | Indian Football Captain

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Indian Athlete | Sunil Chhetri | Indian Football Captain

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Indian Athlete | Sunil Chhetri | Indian Football Captain

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[embed]https://www.youtube.com/watch?v=BrQK9it84eI[/embed]

Cheering Team India

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o its customers for three days and tickets to the event sold like hot cakes. 

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

Located in the beautiful Chicago neighbourhood of Avondale, Thattu is born of Chef Margaret Pak’s love for the southwest Indian coastal cuisine of Kerala – the native place of her husband, Vinod. 

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From corporate world to food entrepreneurship 

Margaret and Vinod had backgrounds in the corporate sector prior to launching Thattu. Margaret worked as a data analyst while Vinod was a computer science engineer and CPA. In a shift from her data analyst role, Margaret ventured into food sales and later honed her culinary talents by working in the kitchen of the street food joint, Kimski, in Bridgeport. Her career path took another turn when her talent for cooking authentic Kerala cuisine, influenced by Vinod and his mother's recipes, caught the attention of her colleagues at Kimski. This is when she decided to foray into the world of food business on her own. 

After gaining recognition through some successful pop-up events, Margaret and Vinod secured a contract with Politan Row, a hospitality operator in the food hall industry. This milestone marked a pivotal moment, leading Vinod to leave his corporate job and join Margaret on their culinary journey full-time. Soon, their Kerala street food stall, which they named Thattu, became a favourite for the Politan Row’s visitors. 

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

In January 2022, Thattu found a permanent home at Avondale. “We did not have a professional culinary background,” say the food entrepreneurs, who went by their instincts and ended up being successful in their endeavour. 

Serving proper Sadya in Chicago 

Sadya, a traditional feast or meal is an integral part of the Kerala cuisine. It is usually served during festivals, celebrations, and special occasions, and is known for its elaborate spread of various vegetarian dishes served on a banana leaf. 

The highlight of a Sadya is the variety of dishes that are served, typically including rice served with a variety of curries, side dishes, pickles, and desserts. “A proper Kerala meal is difficult to find in the US and a proper Sadya is even more difficult to find here,” says Vinod.  

Even those who are preparing it at home, struggle to meet all the requirements like finding banana leaf to serve. “Most of the times they use paper banana leaf for the purpose.” However, the duo has found a place that flies in the banana leaves from India. 

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

Introducing Kerala cuisine to people in Chicago 

Vinod is from the city of Kozhikode in Kerala and continues to maintain deep ties to his home state’s food and culture. Both he and Margaret wanted to introduce the state’s authentic food to the people in Chicago, the place they now call home.  

“Kerala’s food is relatively lesser known in the United States,” People associate Indian food with the North Indian cuisine - naan and butter chicken being popular choices but they are not very conversant with the authentic South Indian meal, and the traditional feast like Sadya is a totally new concept.  

The couple wanted to introduce people to the diversity of India by offering them a cuisine which is new to their taste buds. This novelty is Thattu’s USP. 

The restaurant’s menu highlights the essence of Kerala's traditions, complemented by some innovative ideas added to the cuisine. “But whatever is served, the root of it is ingrained in the Kerala cuisine,” Vinod shares. 

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

Showing guests, the right way 

During their Sadya events, Vinod and Margaret demonstrate how to eat every dish with hand to their western customers. 

Every diner receives an illustrated card that has an explanation of each dish, detailing the optional six accompaniments that enhance flavour and texture, and how to eat them. The entrepreneurs have also published a 24-page cooking zine outlining the recipes for a traditional Sadya with vibrant pictures. Interested people can purchase it to learn how to make over a dozen of their favourite Sadya dishes. 

With their USP of novelty and authenticity, Vinod and Margaret have captured the hearts of the people in Chicago through Thattu’s delightful offerings. 

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

 

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Tavish Bhasin: The copywriter-turned-chef making breakthroughs in cloud kitchen tech

Meet Chef Tavish Bhasin, a self-taught foodpreneur who runs Curry Castle, a cloud kitchen in Dubai and has worked with Michelin-starred chefs. (July 08, 2023) A copywriter at an event media company, Chef Tavish Bhasin was passionate about cooking, and this love for food helped him tip-toe into the world of culinary arts. From cooking for “half the office every week,” to selling burgers and hot dogs at events on the weekends, to his very own cloud kitchen, it has been quite a journey for the chef, who started cooking professionally at the age of 26. “My first cooking job was in 2014 at the Blue Frog under Chef Mrigank Singh, one of the first pioneers of modern Indian food, following which I spent two years at the Table in Colaba, Mumbai, (then listed on Asia’s 50 Best Restaurants) under Chef Alex Sanchez. Those two years were some of the toughest, yet best years of my life, where I regularly got the opportunity to cook alongside Michelin-starred chefs whose guest dinners we hosted,” he tells Global Indian. [caption id="attachment_41034" align="aligncenter" width="440"] Chef Tavish Bhasin[/caption] Gaining Experience and Inspiration After gaining some valuable experience, Tavish, now 32, moved to Dubai where

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align="aligncenter" width="440"]Chef | Global Indian Chef Tavish Bhasin[/caption]

Gaining Experience and Inspiration

After gaining some valuable experience, Tavish, now 32, moved to Dubai where he joined Five Palm Jumeirah. “I spent four years working across many restaurants and cuisines (including Mexican, European and Indian) and finally ended up as Head Chef at their new property, FIVE Jumeirah Village. Along the way, I led one of their restaurants, BLVD on One, to become the number 1 restaurant in Dubai on Tripadvisor,” he says.

In the spirit of adventure and with a hunger to learn, Tavish utilised his summers well as each summer he would spend around 45 days working at various Michelin starred restaurant in Europe “to learn new techniques and ideas and to get inspired; these included Quattro Passi in Italy, La Manoir aux Quat’ Saisons and Bibendum in England and The Test Kitchen in South Africa.”

As glamorous as this might sound, it was really hard work. He agrees that being a chef can be challenging as it is quite physically demanding. "I learnt early on that 14-hour workdays are the norm, with most of your time spent on your feet. It may seem glamorous from the outside, but to achieve your goals, you need to put in the hours and power through the tough days," says the chef, adding, the challenges differ as one grows in skill and designation. "Creative development, staff management, recipe standardisation, guest relations are other challenges that add up. There are no free lunches, so to speak.”

Chef | Global Indian

Like most chefs, Tavish too wanted to become a foodpreneur someday. While it was at the back of his mind from the start, he didn't want to take the usual route by starting a restaurant. Instead, he hit upon the idea of a cloud kitchen. He reveals, "It had always been a goal from day one to start my own food business. I'd dabbled with the idea of a cloud kitchen as early as 2009, and considering the restaurant set-up costs in Dubai, I decided to take baby steps into the world of entrepreneurship with a cloud kitchen." In retrospect, he calls it a wise decision as he understood over the time that "there are so many more aspects to a business that need attention than just the culinary one." He hasn't given up on the restaurant dream though. "Someday, we hope to have restaurants as well under our company banner."

Interestingly, Tavish grew to love Indian food, thanks to his mother’s and grandmother’s cooking. Added to that were his travels across India which showed him how regional cuisine could be healthier, more flavourful and delicious. Plus, no one was really focussing on this hidden gem at the restaurants in Dubai.

Originals Reinvented

Situated in the suburb of Al Barsha South in Dubai, he launched Curry Castle, his cloud kitchen, approximately nine or ten months ago. He defines the food he cooks as "Progressive Indian Cuisine." His menu is well-researched and the dishes are tweaked to suit this definition of what he serves. He says, "We use the term Progressive Indian Cuisine for what we're doing at Curry Castle and Dark Knight Hospitality (his brand). Dubai is a pretty evolved market; in our neighbourhood radius alone, there are more than 50 Indian restaurants."

"We feel we've found a gap in the market with progressive, healthy Indian cooking. Food that is delicious while also being healthy is something people are looking for in 2023 and we wanted to offer that by integrating low-carb, sugar-free, keto, gluten-free and vegan options into the first half of our menu. We want our food to be accessible to all, no matter what your dietary preferences. The second half of the menu is reserved for modernised versions of regional classics like Goan Raw Mango Curry with triphala and dry mangoes or our version of Duck Mappas, Lamb Shank Rogan Josh and a slow-cooked Smoked Dal that we finish with a 45-minute olive-wood smoke.”

 

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How has he tweaked the evergreen favourites to give them a healthy twist? He elaborates, "The low carb Butter Chicken, for example, omits onions and cashew nuts completely, along with sugar. Instead of the cashews we used almonds, peeled and soaked overnight; and we have replaced the sugar with stevia. Asafoetida replaced the ornamental onions, and after some tweaking and trials, we believe we have the ratio of sourness to sweetness to richness right. Another neighbourhood favourite is the Lamb Shank Rogan Josh as is the Smoked Dal. Personally, I love the 'Floyd's Raw Mango Goan Curry', named after the legendary late Floyd Cardoz [a huge influence in Tavish’s life] who paved the way for modern Indian cooking way back in the 90s.”

No wonder the response Curry Castle has received thus far has been very positive. "Surprisingly, our customers are a 60-40 ratio of Europeans and locals to Asian expats, though we anticipate this number will even out in the long run." Tavish's team at Curry Castle includes chefs who all have fine-dining restaurant experience. He adds, "Our vision from the start has been to serve restaurant-style, high-quality food that you can have within the comfort of your own home."

One would think the name of his company Dark Knight Hospitality harks back to Batman. Tavish laughs, “Funnily enough, the name has nothing to do with Batman though I can understand why you thought so. A dark knight or dark horse is an underdog, who succeeds against the odds, and we feel that represents us well. It’s also inspired by the fact that we run ‘dark kitchens’, or cloud kitchens are they are known in some parts of the world - so literally speaking, we are the ‘Dark Knights of the hospitality world’. That’s where it came from.”

 

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Since Curry Castle is already doing well, Tavish and his team plan to scale up locally. "Our immediate plans are to scale locally (Dubai is a big city) and we'd like to open at least a few more stores to make the brand more easily accessible to people," he says.  He'd love to add at least three more dark brands as he calls them, and some slightly-elevated dine-in concepts to their stable before expanding further in the Middle East. "I would like to use my experience in fine dining in combination with my love for takeaways. Essentially, I want to use all the techniques I know with the best of Indian cuisine,” he concludes.

Chef Tavish eats at:

Streetery for the Best Asian food and Sichuan Wontons
Tresind Studio for a high-end Indian meal
Al Ostadi Special Kebab for authentic Iranian fare

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Reading Time: 6 mins

Story
From Mumbai Streets to North Carolina Eats: Chef Meherwan Irani’s Chai Pani

(October 29, 2023) From chaat to vada pav and more, Chef Meherwan Irani's restaurant chain called Chai Pani, is all about celebrating Indian street food with aplomb. Pani puri, sev puri, dahi puri, vada pav, misal, bhajiyas – sounds like just a streetfood restaurant in India. This menu, however, belongs to Chef Meherwan Irani’s Chai Pani, in America’s Deep South, in Asheville, North Carolina. In 2022, Meherwan’s flagship restaurant in Asheville, Chai Pani, was named Outstanding Restaurant by the James Beard Foundation, in the ‘Oscars’ of the culinary world. “It was jaw-dropping, honestly,” Chef Meherwan Irani smiles, as he chats with Global Indian. “To win the award for the Outstanding Restaurant, where the word Indian doesn’t even figure, was a shock. It means a lot because I got nominated five times for Best Chef but never got to the finals.” What’s more, Meherwan has just signed a deal for a cookbook with Penguin Random House’s division Tenspeed Press. [caption id="attachment_46322" align="aligncenter" width="506"] Chef Meherwan Irani[/caption] Born in Ahmednagar, in Maharashtra, Irani went to the US for an MBA, then lived and worked with companies like Lexus and Mercedes Benz in the Bay area for 12 years. A desire to get

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ion Tenspeed Press.

[caption id="attachment_46322" align="aligncenter" width="506"]Indian Cuisine | Chef Meherwan Irani | Global Indian Chef Meherwan Irani[/caption]

Born in Ahmednagar, in Maharashtra, Irani went to the US for an MBA, then lived and worked with companies like Lexus and Mercedes Benz in the Bay area for 12 years. A desire to get out of the rat race made him and his American wife Molly relocate to Asheville in North Carolina, with their daughter Aria. This was way back in 2009, and it was a move that would forever change the course of their lives; and go on to significantly impact that of others as well.

The co-founder and CEO of the Chai Pani Group of Restaurants, says, “Life in San Francisco was too busy and too expensive. So we moved to North Carolina and having grown up at the hotel my parents had in Ahmednagar, I was familiar with the hospitality business. I wanted to start a restaurant; I made a list of my favourite street food based on what I had eaten in Mumbai and other cities. Then I created dishes, ran focus groups with white Americans for feedback and over a couple of hours one night, I created the entire menu for Chai Pani.”

Chai Pani Time 

Meherwan called the restaurant Chai Pani because the phrase has multiple meanings in Indian culture and many layers, much the way the menu does. It literally means tea and water. While the common association is a small roadside snack with friends, or a small tip to grease the wheels, it mostly signifies hospitality and welcome (offering tea and water to guests in your home)!

Meherwan made frequent trips to India to figure out how the hawkers made bhel puri and other snacks. “There is no culinary school for vada pav, pav bhaji or bhel puri; or chai even. Also, I wanted to create food that was different, but not necessarily an acquired taste. The Indian food at restaurants is often too oily, too spicy and greasy and not how we make it at home. We give it a halka sa touch of spice and tadka and don’t drown it in chilli and ghee. I wanted to create flavour profiles that are universal, combinations that appealed, because with globalised palates, there was less fear of people not wanting to try the unknown.”

Indian Cuisine | Chef Meherwan Irani | Global Indian

Elevating Street Food

Chai Pani essentially serves snacks you could get on the streets of  Indian cities and meals you’d be served in someone’s home — what Meherwan felt were the most under-represented Indian foods in Western culture. Diners craved Chai Pani’s stereotype-shattering food, drinks and service, and this first-of-its-kind establishment has been recognised as sparking a revolution in Indian cuisine in America. He also insists that managing people is an art; one that is diligently taught to staff. He avers, “The philosophy at the centre of Chai Pani, which is the purpose of our existence, is that we don’t serve food, but serve people by serving food.”

Word spread and the local, predominantly white populace started frequenting Chai Pani. Now, every Friday through to Sunday, from 5 to 9 in the evenings, they queue up for pani puri and the restaurant averages anything between 3000 to 5000 of them being sold every week! Other popular items are vada pav, sev puri and dahi puri.

Chai Pani and the kebab and rolls restaurant that followed, Botiwalla, have décor inspired by the Irani cafés one sees in Mumbai. Old Hindi film posters on the walls add a dash of Bollywood, as does the music playing in the background. The atmosphere is mela-like, especially during pani puri time!

What makes this restaurant authentic all the way is Meherwan’s integrity and approach to food. He reveals, “We make the sev in-house, we even set the dahi ourselves for the raita and dahi puri; and teach our staff how to do it as well. We buy puris from Atlanta, from an ex-team member who wanted to start his own business.” The puris, he says, resemble “what you get at the Elco Market pani puri stall [a famous street food place in Bandra, Mumbai] and like them, we too serve our pani cold.” The green chutney is Parsi style and the tamarind chutney reminiscent of Mumbai. The vada pav is served with a mix of chutneys and fried green chillies, just like it is sold on the streets of Mumbai.

[caption id="attachment_46318" align="aligncenter" width="532"]Indian Cuisine | Chef Meherwan Irani | Global Indian Chef Meherwan Irani with his wife Molly, the co-founder of Chai Pani[/caption]

I love my India 

Sticking to his Indian roots, Meherwan also serves Kingfisher and Haywards beer – both Indian brands and Old Monk rum, besides Thums Up. The cocktails here too have Indian flavour profiles, like a gin and cilantro cocktail and the Punjabi Porch Pounder which is gin, sage and Indian spices. The Tamarind Margarita is self-explanatory.

What started as one restaurant in 2009, is today a group of restaurants and includes Botiwalla which serves grilled kebabs, rolls, and more, along with the popular chaat items. Meherwan says, “We didn’t have the budget to expand though Chai Pani was self-funded. Family and friends like family came forward and expressed interest in our expansion plans. If you remember that scene in the movie Kal Ho Na Ho where friends come together to relaunch the Indian restaurant, it was exactly the same with us.”

Spicewalla is their retail brand of freshly crushed spices and blends – over a 100 of them and they include spice blends from across the world.  Meherwan leads a growing team across several locations: Chai Pani Asheville, Chai Pani Decatur, Botiwalla Atlanta, Botiwalla Charlotte, and spice brand Spicewalla, which has two outposts in Asheville and Atlanta.

Intriguingly, although Chef Meherwan Irani is half-Parsi, the menus don’t quite include Parsi dishes, nor do eggs dominate the menu, given how much the Parsis love them. An acknowledgement of his Parsi heritage is the raspberry soda [also made in-house] and the Falooda at Chai Pani. He agrees, “Yes, I did think of including Parsi dishes but other than Kheema Pav, others didn’t work out. I do sneak in the Parsi dishes like Egg Bhurji, Akuri, Dhansak and Patra ni Machchi at special events and galas.”

Indian Cuisine | Chef Meherwan Irani | Global Indian

The Gift of Giving 

Through Chai Pani University, Meherwan and Molly provide formal training in leadership and management skills coaching to managers and employees who express an interest in future leadership positions. In 2018, the University launched an annual programme to send several of their employees to India for cultural immersion. Meherwan explains, “We pay for everything – and we take anything between eight to 15 employees twice every year. They love the visits, and many of them have come with us several times. Some have even learnt how to speak Hindi.”

As part of their visit, the team also goes to the hotel run by Meherwan’s parents. And they unanimously declare that meeting his parents and getting cooking tips from Meherwan’s Parsi mum is usually the highlight of the trip. “My mother is the heart and soul of why Chai Pani exists. Her cooking philosophy is all about balance – tradition and innovation.”

The co-founder couple are generous bosses in other ways too. He reveals, “We give away a certain percentage of our business to our staff – the managers and other employees, every year. That is so they have a sense of ownership. Our daughter Aria is now studying law, and we hope to bring her into the business someday.”

The Iranis also created Chai Pani Giving, an internal foundation dedicated to giving back and supporting causes related to hunger, poverty and socio-economic inequalities faced by immigrants, especially in the service and hospitality business. He says, “We believe that since our needs are taken care of, we need to do the next best thing and help the community. We conduct food drives at shelters for the homeless, provide support for education.” They have sent over 50 kids to school in the last seven years, and several to college.

Indian Cuisine | Chef Meherwan Irani | Global Indian

Global Melting Pot 

Speaking on global trends in Indian food, Chef Meherwan Irani says, “Regionality is gaining prominence. Unlike an all is one approach, the originality of each dish is the standpoint. In Mumbai for instance, there is a cultural coming together that is reflected in food. Take bhel puri – the murmura comes from Andhra, the sev from Gujarat, papdi from the North and chutneys from Maharashtra. But, if you look across cuisines, veganism, conscious eating, giving back to the planet through the way we eat is growing.”

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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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