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Global IndianstoryShaunak Sen’s ‘All That Breathes’ bags Oscar nomination
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Shaunak Sen’s ‘All That Breathes’ bags Oscar nomination

Written by: Darshana Ramdev

(February 2, 2022) In January 2022, Delhi filmmaker Shaunak Sen’s documentary All That Breathes bagged the World Cinema Grand Jury Prize at the Sundance Festival. There has been no looking back since. A few months later, Sen was off to Cannes, making finding himself a place in the history of Indian cinema as the first documentary filmmaker to make it to the prestigious film. The film went on to win the 2022 L’Oeil (Golden Eye) for best documentary, at the 75th edition of the festival, which also happened to be celebrating Indian cinema. A BAFTA nomination followed a few months later and soon after, the Oscars came calling. In January 2023, All That Breathes secured a nomination for Best Documentary at the 95th Academy Awards.

The call came at 2 am, Sen said, shortly after receiving his Oscar nomination and “of course, it was an utterly sleepless night.” He’s still waiting for the news to sink in, he admitted, in the interview. “The Indian non-fiction circuit has fared better over the last few years than the fiction films,” Sen told Global Indian. With The Elephant Whisperer also receiving an Oscar nomination and documentaries like Writing With Fire and House of Secrets: The Burari Deaths capturing mainstream audiences from around the world, the truth of his words is evident. Shaunak’s 2015 debut documentary, Cities of Sleep, was shown at over 25 international festivals and won six awards.

Back in 2018, Sen happened to hear of two brothers in Delhi who had dedicated their lives to rescuing and rehabilitating the city’s injured kites. The trail led Shaunak to a derelict basement, cluttered with out-of-use metal cutting machines – an unlikely spot for a tale of such poignance. It was in this cold and decrepit spot, however, that the two brothers sat huddled, tending, even at that moment, to an injured bird. They led him to the terrace, where an even more surreal scene awaited. In a giant enclosure overlooking a sea of blackened rooftops, hundreds of black kites waited for their wounds to heal, after which they would be released. Shaunak Sen’s All That Breathes is the story of these two brothers and their remarkable acts of kindness in an otherwise unforgiving city, where rats, cows, crows, dogs and people all jostle for space and survival.

The world of narratives and storytelling 

“For as long as I can remember, I cannot recall a time when I wasn’t interested in making films.” As kids, when he and his classmates were asked to write essays about what they want to be, Shaunak would talk of theatre and film. “Even in school, there was an inherent obsession with reading,” Shaunak says, which translated into a general love for narratives and storytelling.

Bluebells, the school Shaunak Sen went to in Delhi, encouraged students to participate in extra-curricular activities, giving them a rich selection of choices. Shaunak was drawn to theatre, debates and quizzes, “the whole gamut of what makes up ECA in Delhi. I was interested in all of it.” Graduating with English honours from Delhi University, Shaunak threw himself full-time into the “world of narratives” as he puts it. Kirori Mal College’s theatre society was well known, “an old and hallowed group,” he says. Being part of the society was a formative experience, “Rigour and precision were expected of all of us in the group.” He did his masters in filmmaking at Jamia Millia Islamia and a PhD from JNU.

Shaunak Sen | Filmmaker  | The Global Indian

Shaunak Sen

Delhi’s ‘renegade sleepers’ 

Shaunak Sen has always had trouble sleeping. “I have had intense patches of insomnia,” he says and from there grew an organic intrigue with the subject of sleep. “I chanced upon a text, Jacques Ranciere’s Nights of Labour, which looks at sleep through a different socio-political lens,” he says. From there began a series of visits to night shelters in Delhi, as Shaunak explored the idea of an urban space through the lens of its “renegade sleepers.” From this emerged Cities of Sleep, Shaunak’s debut documentary film, a portrait of Delhi through the eyes of people who sleep on its streets.

Delhi is home to some two million homeless people, according to the official figures. Many believe the real number is almost double. “The night shelters can only house an infinitesimal fraction of the total number of homeless people,” Shaunak says. But everybody needs to sleep and hundreds of informal, slapdash businesses have sprung up to cater to the swathes of homeless people. “Sleep infrastructure,” including bedsheets, blankets and maybe even a bed, are provided at nominal rates – and business is thriving. They have been somewhat unthinkingly dubbed ‘the sleep mafia’ by the media, a term that Shaunak confesses makes him “a bit uneasy.”

Made by a young team and shot on a proverbial shoestring budget, Cities of Sleep was a critical success, making its international debut at DOK Leipzig in Germany. It was also named the Best Documentary at the Seattle South Asian Film Festival.

Shaunak Sen | Cannes 2022

All That Breathes 

In All That Breathes, Shaunak Sen paints what he calls “a dystopian picture postcard of Delhi in the 1990s.” “My first sense of tone was the sense we always have in Delhi, of gray, hazy skies and air purifiers humming everywhere. And in this all-encompassing grey, monotony, you can see birds flying around.” Mohammad and Nadeem presented a compelling story, driving what is otherwise a silent lament for a city in tatters.

The idea had begun a few months prior, around the end of 2018, when Shaunak Sen was in the midst of a short-term Charles Wallace Fellowship at Cambridge University. There, housed in the department of Geography, he was surrounded by people working on different kinds of human-animal relationships. Working with his interlocutor, Dr Mann Baruah, the concept first entered his “philosophical ambit” at the end of 2018.

Such a long journey 

The film involved nearly three years of shooting. “These films take long to make anyway. The idea is for the characters to get comfortable enough for the director to capture a sense of tone. You want the viewers to understand the passage of time, the quality of everyday life, to pick up on the emotions the filmmaker is putting out,” says Shaunak.

All That Breathes | Cannes 2022

A still from ‘All That Breathes’

He headed to Copenhagen for the final cut, where he sought out editor Charlotte Munch Bengsten. In Denmark with his co-editor Vedant Joshi, Shaunak received the news that the film had got through at the Sundance Festival, the world’s largest platform of its kind, for 2022. “We worked feverishly to make it all happen,” he says. Their efforts paid off: Shaunak Sen’s All That Breathes became the first Indian film to win the Grand Jury Award.

All That Breathes is what is often called a “sleeper hit,” with its renown mainly through word of mouth.

The creative process 

As a filmmaker, Shaunak’s process begins with being drawn to a broader conceptual idea, whether it’s sleep or the human-animal relationship. “Then, I start looking for people whose lives embody that idea,” Shaunak explains. “The specificity of their lives takes on the impact of blunt force – these are the tools I use. My style is observational, controlled and aesthetised, especially in comparison with the handheld, gritty feel of Cities of Sleep.” His work is a juxtaposition of fictional storytelling in service of the documentary world. “It’s what I want to do in the future as well – marry these two styles. Even a documentary should have that lyrical, poetic flow.”

The film comes with an important social message but Shaunak Sen shies away from taking what could be conceived as an overly preaching tone. “If you look at anything long enough, whether it’s the homeless people or two brothers rescuing birds, it starts registering itself on every level – social, emotional and political,” he says, adding, “I don’t take an overt social approach, it sort of seeps in on its own.”

All That Breathes takes over Cannes 2022

Optimistic future 

He’s already on the hunt for his next project, “reading a lot and examining vague themes at the moment.” And there’s room for exploration. India is a good place to be for a documentary filmmaker, gone are the days of scrambling for funds and catering to niche audiences. “The toolkit of cinematic language was greatly limited,” Shaunak remarks. A steady rise is evident, though, with Deepti Kakkar and Fahad Mustafa’s Katiyabaaz (Powerless), Vinod Shukla’s An Insignificant Man, the 2021 documentary A Night of Knowing Nothing directed by Payal Kapadia and Shaunak’s own work, all winning prizes on international platforms.

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  • 95th Academy Awards
  • All That Breathes
  • Cannes 2022
  • Cannes Film Festival
  • Indian documentaries
  • Indian documentary filmmaker
  • Oscars

Published on 02, Feb 2023

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Mausam Narang: The girl who mastered artisanal Norwegian cheese and got a “silver”

(December 1, 2021) Brunost cheese may be of Norwegian origin, but a Mumbai-based artisan cheesemaker knows how to make it better In the heart of Mumbai is a UK-studied and Italy-trained artisan cheese maker making Norwegian cheese. Mausam Jotwani Narang, from Mumbai, entered an elite club of cheese connoisseurs and makers with her carefully handcrafted brunost, a Norwegian-style whey cheese that is standing shoulder to shoulder with cheese royalty. The cheese maker became the first Indian to win a silver in the brown cheese category at the prestigious World Cheese Awards 2021 in Oviedo, Spain. She stole their cheese Narang did an MBA in human resources at the University of Birmingham, studied German for four years, and has a B.Com from RA Podar College in Mumbai. She worked at Cape Gemini in HR for a while and then cheese mongering became her calling. [caption id="attachment_17117" align="aligncenter" width="574"] Mausam Narang at Eleftheria[/caption] It is widely believed that cheese travelled to India from the West, even though the local favourite cottage cheese (paneer) finds pride of place in most households. The more gourmet varieties are a tad exclusive. As a cheese artisan who has put India on the world cheese map, Narang,

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from the West, even though the local favourite cottage cheese (paneer) finds pride of place in most households. The more gourmet varieties are a tad exclusive. As a cheese artisan who has put India on the world cheese map, Narang, has been dedicated in learning the craft for a few years. She began her initial training at informal workshops in Italy where she heard about the World Cheese Awards for the first time in 2019. Learning and fine-tuning her skills at two Italian creameries, she was on song. “I thought, ‘Why can’t any Indian cheese maker participate?’” she tells Global Indian. The self-taught cheese maker who has no formal course in cheesemaking, was helped with the insights she got in Italy. Today, Mausam is enthused and proud of her handcrafted brunost.

When the world slowly started opening up in 2020 after the first wave of Covid-19, Mausam got her hands wet in the whey, literally, with the awards on her mind.
The World Cheese Awards are a platform to identify varieties of cheese from across the world, that are then judged by technical experts, buyers, retailers and food writers. This year, India-crafted cheese sat pretty confident with the other 4,000 entries from 45 countries. Then it was down to business – as 230 judges went on their tasting and observation medley and chanced upon this Indian-made brunost. That Narang was among the winners was monumental, and she inadvertently opened the doors for other Indian cheese makers with her delicious brown cheese. “I was ecstatic when I heard the news. It was a huge moment for all Indian cheese artisans,” she says.

[caption id="attachment_17109" align="aligncenter" width="632"]Cheese Cheese by Eleftheria[/caption]

As for the coveted brunost, it has a unique taste, “That’s quite like a fusion of khoya (milk cake), the traditional Indian milk solid and whey,” she explains.

Prepared from discarded whey, brunost was already a well-known cheese when Narang experimented with it. It took her a few weeks to perfect the texture and flavour of the brown cheese. “It was exciting to do that. The cheese is also unique to the Indian market. It tastes almost like salted caramel milk fudge. Brunost goes well with your morning breakfast of toast and pancakes too,” she suggests.

How the “umami” came together

Narang's interest in fromage began nine years ago. Working at Capgemini, she missed her comfort food of bread and cheese from her years at Birmingham, which is also where she first fell in love with a wide variety of cheese. “Back then, my fridge had a huge collection,” she smiles.

When she came back to Mumbai, Mausam baked bread and crafted homemade cheese to complement her loaves. An idea that began with an inherent urge to taste good cheese, her passion saw her parents wondering where to store the cheese she was churning out. “My parents are very supportive, but they were worried about the amount of cheese I was making during weekends. We Indians don't learn about cheese-making from our forefathers. Similarly, my parents were clueless,” she laughs. After a great response for her milk-laden bites from loved ones, she decided to quit corporate life to pursue cheese and became a true turophile and cheesemonger.

[caption id="attachment_17113" align="aligncenter" width="450"]Mausam Narang Mausam Narang[/caption]

The freedom to “cheese”

Eleftheria, her brand was born in 2015, which is the Greek word for “freedom.” She tackled it with the same spirit. Three years of R&D on cheese making, creating new varieties, attending workshops and meeting fromagers - she was ready with the artisanal Eleftheria. The micro creamery in Mumbai’s north-east suburbs supplies artisanal cheese to over 50 restaurants across Mumbai, Pune, Calcutta, Bengaluru, Delhi, etc. It is also available at Foodhall. “We plan to expand to Chennai soon,” she adds. What started as a venture with two people, is now 25 staff strong. A 150 gm brunost costs Rs 350, 200 gm burrata Rs 400 and 200 gm mozzarella is Rs 350.

The resourceful fromagere is at the creamery every morning when the first milk arrives. “I don't like getting up early, but the milk forces me,” she laughs. She personally monitors the quality and processes.

One thing that cheese has taught Narang is patience. “The craft teaches you to be patient. Milk is the main ingredient and it's so tricky, especially when preparing a fermented product. You have to be very careful, and never give up. With lots of patience, you can achieve great results,” she says. Her personal favourite cheese is a well-aged cloth bound traditional cheddar.

https://www.youtube.com/watch?v=qSDaKp0uX0o

Chuffed about flying the Indian flag high, she is hopeful, “India is not that big for cheese artisans, but the number is increasing steadily. People are travelling and have developed a palate and now know about different food combinations. I feel a lot of cheese makers will come up from India in the next five to six years,” says cheese story teller.

Follow Eleftheria on Instagram

 

Reading Time: 6 min

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The Cumin Club serves up smiles and ready-to-eat Indian food in the US

In 2019, Ragoth Bala, an Indian student at the University of Chicago, struggled to prepare authentic, vegetarian Indian food for himself at home. So, in 2019, he teamed up with co-founders, to launch Cumin Club, a ready-to-eat meal service. The Cumin Club stands out for its quick, preservative-free, and authentic Indian dishes, expertly crafted with clean ingredients, using state-of-the-art freeze-drying technology. (December 5, 2023) A record 2,68,923 Indian students went to the US in academic year 2022-23 making them the largest ethnic groups in the country. One such Indian student, Ragoth Bala, moved to Bentonville in Arkansas in 2012 after a consulting stint with Walmart in Bengaluru. [caption id="attachment_47235" align="aligncenter" width="581"] The co-founders of Cumin Club - (L-R) Kiru, Harish, Ragoth. Photo: Zenab Kashif[/caption] While studying at the University of Chicago, the Ragoth found it difficult to cook vegetarian food for himself after attending college and working. The 34-year-old tells Global Indian, “Growing up in Coimbatore, India, I didn't have to worry about being a vegetarian; options were abundant. When I moved to the US, I struggled to eat right. The problem got worse when I started business school, working from 9 a.m. to 5 p.m. and going to school

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ing at the University of Chicago, the Ragoth found it difficult to cook vegetarian food for himself after attending college and working. The 34-year-old tells Global Indian, “Growing up in Coimbatore, India, I didn't have to worry about being a vegetarian; options were abundant. When I moved to the US, I struggled to eat right. The problem got worse when I started business school, working from 9 a.m. to 5 p.m. and going to school from 6 p.m. to 10 p.m. I would often eat cookies and chips, given the school cafeteria did not offer anything beyond lentil soup for vegetarian options.”

His mother, however, came to his rescue and sowed the seeds of his entrepreneurial venture. He smiles. “My mom decided to help me out by sending dry roasted ingredients from India, and all I had to do was add water and cook for 5 minutes. It was very different from packaged meals you'll find at stores—it tasted fresh, did not have any preservatives, and best of all, my mom approved of it, so I knew it was good for me.”

Having studied the ready-to-eat food market, in 2019, the young entrepreneur launched The Cumin Club to provide meals that can be assembled within five minutes and are made with clean ingredients, minus any preservatives. He was soon joined by Kiru Rajagopal and Harish Visweswaran, with the trio succeeding in making their start-ups one of the hottest tickets in the culinary space.

A taste of home

The Cumin Club started with ten recipes with dishes from Tamil Nadu and Maharashtra, with their initial bestsellers being Rava Kichadi, Pav Bhaji, and Sabudana Khichdi. Headquartered in Chicago, the start-up also operates an R&D and manufacturing facility in Coimbatore, Tamil Nadu. Their USP is that their dishes are made with clean ingredients, minus any preservatives.

“Our R&D centre in Coimbatore is a pioneer in using freeze-drying technology to preserve Indian food,” shares Ragoth. “We developed 40+ recipes over the last 4 years, and each recipe involves multiple iterations and experiments. We partnered with expert chefs from different parts of India in order to maintain the authenticity of each regional cuisine. Our proprietary recipes are prepared with fresh ingredients and preserved using state-of-the art freeze-drying technology. This allows us to serve authentic dishes without the need for high-heat processing, preservatives, gums, emulsifiers, or any kind of artificial additive.”

Today, the Cumin Club serves dishes from across several Indian states in their repertoire, with Paneer Butter Masala, Pav Bhaji, and Sambar Idly being the top three dishes.

Kiru notes, “Paneer Butter Masala is especially popular among non-Indian customers. We cater to a variety of taste preferences by clearly indicating the spice level of the dishes. Also, all our spices are procured from different regions of India, which makes our meal kits a fully authentic experience.”

Making it last

 

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A post shared by The Cumin Club (@the_cumin_club)


The major issue with food kits on the market is the preservatives used. However, The Cumin Club has managed to achieve a shelf-life of up to 16 weeks in some dishes using an advanced technology called freeze drying. “The fact that we do not rely on any kind of preservative is a huge plus for me as an entrepreneur,” Ragoth notes.

During cryogenic freezing, the food is freeze-dried, which means that all moisture is removed from it by cooling it at an extremely low temperature. Then, low heat is passed through the food, which kicks in the sublimation process. The moisture goes from the solid to the gaseous state and leaves behind the food in good form, extending the shelf life from three days to 10 weeks.

Through 2019 and 2020, the entrepreneurs gained a lot of insights about what customers wanted, how they could deliver food in a preservative-free format, and how to get more people to try their dishes.

They started scaling further in 2021 and 2022, becoming pantry favourites for not just Indian immigrants but also Americans who enjoyed Indian food.

Magic in five minutes

The Cumin Club managed to reach out and strike a chord with its clientele (mostly students) due to their 5-minute meal plans. Curated by expert chefs and delivered to their clients' doorsteps starting at $5.49 per meal, they are a convenient option to enjoy authentic, healthy, and preservative-free Indian food in the US.

Ragoth shares, “Just add water and cook for 5 minutes, just like ramen, and you have desi khana in your hands. We offer 35+ dishes from across India, curated by expert chefs from each region. We wanted to bring the most authentic Indian food experience and build a truly global brand of Indian food; our innovative 5-minute meal kits are a result of this bold mission.”

While they make only vegetarian meals, the enterprise has seen a lot of customers who add their own sautéed protein to the meal kits. Kiru adds, “The 5-minute cooking experience allows for it, and we encourage all our customers to experiment with their cooking. Our meal kits are good as-is, but they can customise them to their hearts' content.”

Branching out

With a pilot restaurant location in Chicago (205 W Wacker Dr. in Chicago downtown), they serve Chipotle-style bowls and wraps with sauces from different parts of India. These global Indians have breached a frontier with their unique offerings. While meeting an unmet need, they have also taken Indian cuisine to students who crave food from their homes.

 

View this post on Instagram

 

A post shared by The Cumin Club (@the_cumin_club)

Also, changing the perception of Indian food around the world is a tall order; oily, carb-heavy, and spicy are some of the words used to describe Indian food currently on the US market, and The Cumin Club has done its bit to dispel these common myths.

Harish states, “We have overcome this challenge by serving high-quality meal kits that are packed with flavour, not just chilli powder. Today, non-Indian customers are equally enjoying our meal kits and making Indian food as part of their lunch and dinner. While we take pride in showing the world a brand new side of Indian food, we also acknowledge that there is a long way to go.”

Over a million meals served

Having served 1.5 million meals since their inception in August 2019, the trio’s mission is to make authentic Indian food readily available around the world.

Ragoth signs off, saying, “We also strongly believe in the role Indian food can play in sustainable food for the new world—with the plant-based nutrition Indian dishes bring to the table and our proprietary freeze drying technology, we can bring everyday nutrition to the whole world.”

That is their plan for the future: across home cooking and restaurants, Cumin Club’s meal kits will be there to make convenient, yet healthy, and environmentally responsible eating a possibility.

  • Follow Cumin Club on Instagram and check out their website.

What's your Global Indian story? Write to us at editor.gi@globalindian.com

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ce of our resorts in Coorg and Kodaikanal did just that,” Shruti says, in an exclusive with Global Indian. “These properties didn’t just bounce back, they hit pre-pandemic performance projections.”  The hospitality czarina foresees the greatest growth, however, in the 'O by Tamara' brand. "We will slowly start to see the return of meetings, incentives, conferencing & exhibitions (MICE), which will fuel the return of business travel," she adds.

The first two rounds of the pandemic and the lockdowns hugely impacted business. The third wave, however, was met with a newfound resilience and people seemed unwilling to let it dictate their choices. “There is a sense of wanting to move forward safely and cautiously,” Shruti remarks. “The pandemic has also given rise to the conscious traveller who seeks sustainable destinations, health-focused getaways and mindful experiences,” adds the hospitality czarina.

Finance to hospitality

The entrepreneur made her first foray into the F&B industry back in 2008, when she met chef Abhijit Saha in Bengaluru. Before that, growing up in a home where discussions of finance and technology made for dinner table chit-chat, pursuing a career in finance herself seemed something of a given. After she graduated from Haverford College in the US, Shruti began working with Merrill Lynch in New York until her return to India in 2007. By this time, she knew her calling lay in being able to think outside the box and build a business from the ground up.

Hospital Czarina | Shruti Shibulal | Global Indian

After mulling this over for a while, a meeting with chef Abhijit Saha helped Shruti realise that hospitality was where she wanted to be. In 2009, the duo gave Bengaluru its first experience of molecular gastronomy with Caperberry, which offered high-end Mediterranean cuisine. Returning to the US for an MBA at Columbia University shortly after, she juggled her studies with her projects back home until the course ended in 2012.

 

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A post shared by Shruti Shibulal (@shruti_shibulal)

The world of luxury eco-travel

The Tamara Coorg came into operation the same year and became an instant hit with the premium tourist. The company then explored the mid-range business hotel landscape, starting up the Lilac Hotel in Bengaluru in 2014 and two years later, expanding the luxury resort business with the Tamara Kodai in 2016. Just before the pandemic, the group began expanding into the healthcare and wellness space, out of which came Amal Tamara, an Ayurvedic resort in Alleppey, Kerala. Tamara currently has three brands in India-- The Tamara Resorts (luxury stays), O by Tamara (upscale business hotels) and Lilac Hotels (a mid-segment chain).

In 2016, Shruti announced the organisation's goal to reach 1,000 (room) keys by 2025. Shruti and her team have already surpassed this projection through strategic acquisitions and expansion. "We continue to seek opportunities for growth and remain very optimistic about the travel and hospitality sectors at large," she says.

Hospital Czarina | Shruti Shibulal | Global Indian

Instead of waiting to observe the post-pandemic situation, Shruti’s Tamara group is moving decisively ahead. They have also acquired a business hotel in Coimbatore under the O by Tamara banner and another in Germany, the Moxy Bremen (their fourth acquisition in the country). “We also have projects in progress in Kannur, Guruvayoor and Kumbakonam,” she says.

First brush with entrepreneurship

“I have always admired the art of hospitality – the tenacity, passion and creativity that are required to succeed in this space as well as the opportunity it granted to bring people together,” Shruti explains. The Tamara Group afforded Shruti “a chance to rethink traditional hospitality, frame responsible business models and to be thoughtful as well as inventive and experiential,” she says. “It cemented the fact that people - both as agents and benefactors of positive change - are central to everything. Today, our core philosophy at Tamara is harmonising people, planet and profit. As a group, we are very much driven by our focus to operate sustainably in that we are comprehensively mindful of the environment, local communities and meaningful experiences for our guests," she adds.

Hospital Czarina | Shruti Shibulal | Global Indian

The travel industry, Shruti believes, has a great impact in terms of economics, society and culture. "Any environmentally conscious and socially responsible practices initiated by this industry have the ability to render a wide radius of change across auxiliary markets and diverse consumer groups," she says.

Tamara going global

In 2016, The Tamara Resort acquired The Holiday Inn Express Gutersloh and Prizeotel in Hannover, Germany, their fourth property in the country. "We had been looking to expand internationally and our assessments found that Germany is not only financially viable but also has ease of business,” Shruti remarks. They went on to acquire Courtyard by Marriott in Wolfsberg and recently, the Moxy Bremen.

It all begins at home

Her late grandfather, Dr. C.K. Damodaran, mastered ancient medicine in Thiruvananthapuram. His influence played an important role in Amal Tamara, the family’s foray into health and wellness. "It has been a personally rewarding journey because I was able to draw from my own family history, our ancestral home in Alleppey and from the wonderful stories and memories of my childhood,” Shruti smiles.

She foresees more projects closely aligned with the group's long-term vision of developing conscious, holistic, and responsible properties in unique formats. Ayurveda is now integral to spas at each of Tamara's luxury resorts as well as its upscale business hotel in Trivandrum. "Our observation is that there will be an uptick in post-pandemic wellness travel. We want to step in with expertise from the best Ayurvedic doctors and customised, curated treatments that will not only help guests tend to existing ailments but to make long-term lifestyle changes as well,” she explains.

Hospital Czarina | Shruti Shibulal | Global Indian

The wellness philosophy revolves around the Ayurvedic concept of Chikitsa Chatushpasa, where the patient, physician, therapist and medicine work together to achieve the wellness goals. Health assessment is done before the guests arrive and a personalised programme ranging between seven and 21 days is crafted for each of them. The team of doctors, which specialises in various branches of Ayurveda, deals with issues like stress, diabetes, weight management, low immunity and ageing.

Father as a role model

Much of her learning began at home, where she would closely observe her father, SD Shibulal, co-founder of Infosys. Her father and her mother, Kumari , are the great influences in her life, says Shruti. They are managing trustees of the Advaith Foundation, a philanthropic trust promoting education and research.

"I saw in my father and the rest of the team focus on creating something of value for future generations and designing business models that are thoughtful of people. Regardless of the industry or scale, it showed me that every business could operate consciously without compromising profits or growth - if anything, I have found that value-based organisational cultures create more agile, resilient and innovative enterprises," she says. On the way to emulating her illustrious father, Shruti currently lives in Bengaluru with her husband, businessman Gaurav Manchanda and their two children. The hospitality maverick loves a good massage, especially deep tissue. Friends, travelling and spending quality time with her children enthuses her as well.

  • Follow Shruti Shibulal on LinkedIn and  Instagram

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Simit Bhagat: Preserving Bhojpuri folk music and popularising migration genre

(July 24, 2024) Itna bata ke jaiyo, kaise dinwa beeti ho ram (While you are going, tell me how should I spend my time?) It’s a woman’s cry, pleading with her husband or lover, who is moving to foreign shores as an indentured laborer, to return home soon. More than 100 years later, these words of pain and longing have been kept alive through Bidesia — a genre in Bhojpuri folk music, loosely translated as “migrant.” Passed down through generations, this oral tradition is preserved in the heartland of Uttar Pradesh and Bihar by local artists. An art form that Mumbai-based documentary filmmaker Simit Bhagat is working to safeguard and conserve. “Bidesia is a form of Bhojpuri folk music that emerged in the mid 1800s when many men from UP and Bihar migrated to British colonies as indentured labourers, leaving their women in perpetual waiting and anguish. Music served as a balm for their pain and longing,” Simit tells Global Indian. To prevent this music from fading into obscurity, he made a 90-minute documentary, In Search of Bidesia, in 2019. The film premiered at the Dhaka Film Festival and won the Best Music Documentary at the Royal Anthropological Institute Film

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The film premiered at the Dhaka Film Festival and won the Best Music Documentary at the Royal Anthropological Institute Film Festival in the UK in 2021.

[caption id="attachment_53171" align="aligncenter" width="694"]Simit Bhagat | Global Indian Simit Bhagat with a Bhojpuri folk artist[/caption]

A chance encounter with local artists in a village in Uttar Pradesh introduced Simit to Bhojpuri folk music, a genre largely unknown to the broader population. This instant connection nudged him to explore more and led him to the home of renowned artist Mahendra Mishra in Chhapra, Bihar. The three-day stay to record music inspired Simit to share the stories and melodies of these local artists. “He told me he doesn’t care about money, but he wants his music to reach people. Those words stayed with me. If I can help bring their music to a wider audience or give these musicians a platform, that would mean everything,” says Simit, who founded The Bidesia Project.

"The songs have been in the veil of oblivion for too long. It’s time the world knows about Bhojpuri folk music," he adds.

Journalist-turned-social development practitioner

With his roots in Konkan, Simit considers himself a Bombay boy after his parents settled in the city for a better life. A chance encounter with a journalist in his neighbourhood during his childhood left him in awe of the profession. “Seeing his confidence and authority, I was spellbound. That’s what first attracted me to journalism,” says Simit, the youngest of three siblings. A diploma in journalism opened up new horizons, shaping his worldview and landing him a job at the Times of India on the environment beat. After five years, his passion for social impact and development prompted him to pursue a master’s in Society and Development at the University of Sussex. His year in Brighton broadened his perspective on development issues and taught him to enjoy life more.

Simit Bhagat | Global Indian

Armed with newfound knowledge, Simit returned to India in 2011, eager to make a tangible impact. “I wanted to move beyond research and apply what I had learned on ground.” He joined a UNDP project with the Mangrove Foundation in Sindhudurg, Maharashtra, to sensitise community on marine biodiversity. In the small town with limited social life, he’d spent weekends exploring nearby areas on a colleague’s bike with a camera in hand. This led to his first documentary, My Disappearing Farms, which addressed Sindhudurg farmers’ declining interest in farming, causing the next generation to seek small jobs elsewhere. “That’s how my journey into visual storytelling began,” Simit reflects.

Brush with Bhojpuri folk music

Later, he joined Tata Trusts, travelling across the country to identify organisations and fund their projects. Simultaneously, he satiated his creative side. “I’d always carry a camera and shoot short videos.” One such program visit took him to Delupur village in Jaunpur district in Uttar Pradesh, where he discovered Bhojpuri folk music for the first time. “I was fascinated. Everyone in that village could play an instrument and sing,” he recalls. He immediately recorded the performance on his phone. Even months after returning, the music stayed with him. “I often listened to the recording, and something in me urged me to dig deeper into this,” says Simit, who has been passionate about music since childhood.

In 2017, Simit took a short break to explore Bhojpuri folk music. “I crisscrossed across UP and Bihar on my bike for 15 days, starting from Allahabad and travelling through Ghazipur, Benaras, Buxar, Ballia, and Lucknow. With no plan, I’d randomly land up in villages inquiring about local artists. The universe conspired and I kept meeting one artist after another, recording their music. By the end, I had recorded 1 TB of footage,” smiles Simit.

https://www.youtube.com/watch?v=7v7jrygBRg8

Bhojpuri folk music is an oral tradition passed down through generations. “It’s an expression for people who have songs for different seasons and reasons,” says Simit, adding that Chaiti songs are sung during Ram Navami, while Kajri songs celebrate happiness and prosperity during the month of Sawan. Ropani songs resonate through farmlands during the sowing season. He recorded 92-year-old Saraswati Devi singing Jatsaar, songs of the grind mill. “Since grinding is arduous and requires physical energy, the women sing to encourage themselves, with themes of pain, migration, nature, and seasons,” Simit explains. Passed down to her from her mother, the song held a special place in her heart. “A few months later, she passed away and I realised if I hadn’t recorded it, it would have disappeared into oblivion. That’s when I understood the importance of preserving the intangible culture.”

Bidesia music – songs of migration

One form of Bhojpuri folk music is Bidesia – migration songs. While many people from Bihar and UP currently take blue-collar jobs in metro cities, Simit says this migration trend isn’t new. “During colonial times, people from UP and Bihar migrated to British colonies like Fiji, Mauritius, and Suriname as indentured laborers on five-year contracts,” he reveals. After slavery was abolished, plantation owners needed workers to maintain sugar production, the colonial empire’s main source of income. “They sought docile, abiding labourers and even tried Chinese labours but failed. Dubbed the Great Experiment, British officials turned to Indians who were reported as hardworking,” explains Simit, who found this information documented in the UK Archives during a visit to London.

In the hope of a better life, many people from these states agreed to leave for foreign lands. Calcutta being the nearest port, saw large numbers shipped out. “Since this region was impoverished and people couldn’t read or write, many false promises were made,” Simit reveals, adding, “Those taken to the Dutch colony of Suriname were told they were going on Sriram’s yatra, and Mauritius was referred to as Maarrich Taapu, stating it was a two-hour journey.” But it took them months to reach their destinations. Many died on the journey due to harsh conditions, as most had never even left their villages.

https://www.youtube.com/watch?v=DXKySjb-QVg

The migration to distant lands led to many broken families. With no letters, women waited for their lovers and husbands to return, giving birth to Bidesia music. “These were songs of separation and longing that women felt. Interestingly, certain songs are from a man’s perspective, explaining to women the reason for migrating to foreign lands.”

The migration to British colonies included not only men but also some women, particularly widows. “With no social standing, these women often took the recourse of migrating to foreign lands. Moreover, they were paid higher wages than men due to the skewed sex ratio in places they were taken to, to maintain balance in society,” explains Simit. Upon arrival, indentured laborers would wake up at 3 am and work in the fields all day. Even after the expiration of five-year contracts, these labours had no way to return home. “With limited or no money and their documents controlled by plantation owners, escape was nearly impossible. It was more like a trap, and many committed suicide upon realising they had no means to return,” Simit reveals.

The women continued to wait for their men to return, singing songs that were passed down to generations. Over time, oral traditions are dying with the emergence of popular music, which makes it crucial to preserve and conserve them. While migration now primarily occurs within the country, Simit notes that even the lyrics and music of Bhojpuri folk have evolved. However, he quickly points out, "Bhojpuri folk music is pure and nothing the popular Bhojpuri music. The local artists don't consider it an art form."

https://www.youtube.com/watch?v=T2H2uQd1u4s

The Bidesia Project – Promoting local artists

After two weeks on the road, Simit had amassed enough footage to realise that a 90-minute film couldn’t do justice to the many local artists he encountered. “I knew it required a larger initiative to systematically document this music before it vanished. I wanted to create an archive where people could access and understand this music. That’s how the Bidesia Project was born.” As part of the project, Simit continues to record music when he can and uploads it to YouTube for wider reach. He often finds an audience among people from the Caribbean looking to reconnect with their roots. “These songs serve as a common thread connecting people from UP and Bihar, both in India and abroad,” says Simit.

[caption id="attachment_53173" align="aligncenter" width="669"]Simit Bhagat | Global Indian Simit Bhagat[/caption]

Through the Bidesia Project, Simit aims to conserve and preserve Bhojpuri folk music, which is at risk of disappearing. “There’s so much work to be done, and I don’t think we’ve even covered one percent of it due to my struggle to balance work with passion,” says Simit, who runs an award-winning creative agency. He plans to scale up the project by adding more resources, ensuring it is not reliant on just one person.

Simit, who loves swimming and traveling, is also learning electronic music production. “I have a deep connection with music, which drew me to Bhojpuri folk music even when I didn’t understand the language. Now, I want to bring this music to a wider audience and lift it from the shadows of obscurity.”

  • Follow Simit Bhagat on LinkedIn
  • Follow The Bidesia Project on Instagram

 

 

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Defeating misogyny: Saxophone Subbalaxmi’s rise to stardom

(February 28, 2022) A diminutive pre-teen girl clutching an outsized saxophone - the image alone was enough to make Subbalaxmi an object of ridicule among her boisterous male peers. Her unwavering determination to learn the instrument only made things worse - how could a girl dare to do something meant only for boys? "Tell her to learn how to cook," they called out. "At least that will help her in the future." The 12-year-old Subbalaxmi, however, refused to back down. She sat through the class, with the blessing of her Guru, Kadri Gopalnath, who fully supported this attempt to break free of a stereotype. Her Guru passed away in 2019 and before she steps on stage, Saxophone Subbalaxmi always takes a minute to close her eyes and pay him tribute. https://www.youtube.com/watch?v=_JHF-uYzIiw   Unconditional support from her teacher and her father MR Sainath, went a long way but Saxophone Subbalaxmi's personal journey was far from easy, at least in the early days in Mangalore where she was born and brought up. Back home, disapproving neighbours would complain about her evening riyaaz. Whether or not she was fazed by the mockery, Subbalaxmi had no intention of giving up. She continued learning and

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ving up. She continued learning and later went to Chennai for higher training.

Amongst numerous brilliant performances across the world, her memorable one has been at Singapore - a concert for the Tamil Association. She had been expecting Indians in the audience but to her surprise there were many Singaporeans. She immediately improvised fascinating them all. With over 3,000 performances, and awards like the prestigious Padmabharathi and Yuvakala Bharathi amongst others, Saxophone Subbalaxmi has also made it into the Limca Book of Records.

Making music count

Today, 'Saxophone Subbalaxmi' has made a name for herself in an industry where rules are sacrosanct, and she boasts a fan base across the world. And if she broke stereotypes as a child, she continues even today – her music has its own signature style, a blend of Indian and Western, played on an instrument that came to India from the West.

[caption id="attachment_20409" align="aligncenter" width="572"]Saxophone Subbalaxmi | Global Indian Saxophone Subbalaxmi[/caption]

She began training in Carnatic vocals at the age of five, having been born into a family of musicians. Her grandfather, MR Rajappa was an Asthana Vidwan in the royal court of Mysuru. Her uncles were percussionists and her father, an exponent of the Mridangam, was an A-grade staff artiste at All India Radio. Growing up, Subbalaxmi would accompany her father as he travelled for shows with Padma Shree Kadri Gopalnath, the noted saxophonist. That was a turning point. “I found divinity in his Gamakams,” Saxophone Subbalaxmi recalls, in an interview with Global Indian. “I fell in love with the instrument but I didn't realise then that it's a very difficult instrument to play, especially for girls, because it requires a lot of lung power.”

Subbalaxmi soon announced that she would learn nothing but the saxophone. It was a radical choice. Her surprised father decided to stand by her. He encouraged her dreams, as did Kadri Gopalnath, who even volunteered to be her guru. That’s how Saxophone Subbalaxmi became Gopalnath’s first female disciple. Her determination and hard work also impressed her two older siblings, both of whom also took to the instrument. Today, after two decades spent performing in India and abroad, Saxophone Subbalaxmi is a role model for young women.

https://www.youtube.com/watch?v=41ZojXfUKSk

Charting her own path

"My challenges mostly are off stage, though,” she says. “There is simply no time to relax when you’re on tour. The only time I manage to sleep is on the flight. Eating hours can also get erratic; this leads to other problems like weight gain. Late-night treats after performances will also play havoc.” She keeps herself fit through yoga, swimming and gymming.

It was during a concert in Chennai, she met the man who would become her husband - Kiran Kumar. The couple married in 2009. Kumar manages his celebrity wife’s business. “Without each other, we would not be able to do anything,” she says, glowingly. They live in Bengaluru with their 12-year-old son, Rudransh.

Her daily riyaaz remains the mantra to her success, Subbalaxmi admits. She keeps herself updated with the latest trends while ensuring that she stays rooted in tradition. "I’m also particular about how I present myself. On stage, I improvise as it’s important to stay in touch with the audience’s taste," says the musician who has an affinity to the stage. “Many tell me that I enjoy myself when I perform and dance along to the music. To this, I say that I am deeply honoured to be playing music written by the greatest composers - how I can do them justice if I lack energy and excitement? Simply put, I just enjoy the whole atmosphere,” she adds.

[caption id="attachment_20410" align="aligncenter" width="599"]Saxophone Subbalaxmi | Global Indian Saxophone Subbalaxmi with popular Bollywood singer, Alka Yagnik[/caption]

Even Western audiences clamour for her trademark fusion style. “My inspirations come from all over the world too,” Subbalaxmi explains. She has always returned, over the years, to Pandit Bhimsen Joshi and Lata Mangeshkar. Tunes like Baahon Mein Chale Aa, Nile Nile Ambar Par and Chura Liya Hai Tumne always find a spot in her concert repertoire. “Once, I had to perform Jab Koi Baat Bigar Jaye eight times on audience demand,” she recalls, laughing.

Not backing down

At the age of 12, she was teased and told to learn how to cook. She did, in fact, find her way around the kitchen, and cooking is one of her hobbies today. “I’m a pro when it comes to rustling non-vegetarian food,” she remarks. The same people who mocked her once are full of praise, and Saxophone Subbalaxmi now finds herself besieged by fans asking for selfies. Even her neighbours no longer complain about her riyaaz, instead, they come to their windows to hear her play as she practices. “Sometimes, they even call me to request a particular song while they listen outside, or drop by to hear me play! I am blessed to have these people in my life,” she smiles.

  • Follow Saxophone Subbalaxmi on Linkedin and 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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