Global IndianstoryMeet India’s unicorn wizard: Naveen Tewari the entrepreneur with the Midas touch

Startups

Meet India’s unicorn wizard: Naveen Tewari the entrepreneur with the Midas touch

Written by: Global Indian

(October 1, 2021) The pandemic hit several enterprises hard. Jobs were lost and revenues took a hit. But India’s digital startups space managed to surge ahead on steady steam. Investments poured in and several of them went on to become unicorns and set new records. One among them was Glance, a subsidiary of InMobi that was founded by Naveen Tewari. The entrepreneur is one of the few in the industry who manages to attract investors time and again regardless of the business he launches. Right since he launched InMobi, a mobile advertising platform, in 2007, to Glance, which he launched in 2019: both are unicorns.

That Tewari works magic in the startup space is evident from the fact that InMobi was India’s first unicorn – a startup valued at $1 billion. His business acumen and penchant for identifying areas with great opportunity have also led him to being recognized across the globe. From receiving the Future Leaders Award from Prime Minister Narendra Modi, being listed in Fortune’s 40 Under 40 list in 2015, receiving the Forbes India Leadership Award for Outstanding Start Up in 2014, to being ranked in the global 100 Most Creative People list in 2014, Tewari has come a long way since his Kanpur days.

Racing to scale may please the market. But building a superior product pre-scaling not only benefits the market, but also pleases you. Make the right choice. https://t.co/AkKJ1InBe5

— Naveen Tewari (@NaveenTewari) September 10, 2021

Back to basics

Born and brought up in Kanpur in a family of academics – his grandmother and father are former IIT-Kanpur professors, his aunt earned a doctorate from the same college – Tewari did his schooling from Kendriya Vidyalaya before graduating from IIT-Kanpur with a degree in Mechanical Engineering in 2000. It was here that he met Amit Gupta and Abhay Singhal, with whom he’d later found InMobi.

He bagged his first job with the prestigious consulting firm McKinsey where he worked for three years until 2003. He then moved to the US to do his MBA from Harvard Business School where he bagged the Dean’s Award for exceptional leadership and contribution. During his time at Harvard, he founded (and continues to chair) a US-based non-profit called India Schoolhouse Fund, which funds and sets up schools in rural India.

Naveen Tewari with Satya Nadella

On an entrepreneurial path

After he graduated from Harvard, Tewari experimented with various things: startups and venture capital, but they all came to naught. It was finally in 2007 that he set up InMobi along with Gupta, Singhal and Mohit Saxena. As the four embarked on their entrepreneurial journey in Mumbai, they shared an apartment together. Their first business mKhoj, an SMS search engine, failed miserably. But refusing to accept defeat, Tewari and the boys pivoted their business to a mobile advertising company and InMobi was born.

The adtech platform clicked, the company moved to Bengaluru and attracted investments from the likes of SoftBank, KPCB, and Sherpalo. Within three years it went on to become a unicorn – India’s first.

Naveen Tewari

Tewari’s Midas Touch

Nine years after this Global Indian launched InMobi, he was back in the game with his new venture Glance. The app uses Artificial Intelligence (AI) to create personalized content such as news, sports, entertainment, and video games in multiple languages such as English, Hindi, Tamil, and Telugu on the lock screen of Android smartphones. Launched in 2019, the app has more than 115 million active users, and the venture turned a unicorn in 2020. Speaking to Fortune about the success of Glance, Tewari said, “Glance is a splendid example of innovation solving for mobile-first and mobile-only consumption, serving content across India’s and the world’s local languages. The latest investment of $145 million from Google and Mithril Capital is a strong validation of how Glance is shaping the future of digital consumption and making digital economy accessible to all. With a scale of 115 million daily active users, who spend 25 minutes daily on the platform, Glance is clearly solving for a real need in the market, and solving it well.”

Despite the difficult pandemic year, he said that InMobi and Glance have both had a great run due to the surge in demand for mobile content. “Our B2B business has had the best year in its history, while Glance has grown from 70 million daily active users in 2019 to more than 115 million daily active users in 2020. Roposo, which is owned by Glance, became India’s leading short-video platform in June. In fact, it the first and only Indian short video app to have crossed 100 million downloads on the Google Play Store,” he said.

Given that Glance is purely AI driven, it is proof of Tewari’s knack for spotting an opportunity. With AI-led consumer internet technology catching on in this part of the world, India’s potential to become the next digital hub after the US and China is immense. In an interview with YourStory, he said that every employee across the InMobi group has an AI-first approach. “If you’re not an AI-first thinker, you will be obsolete in less than five years,” he said.

With an eye on the future and an ear to the ground, he has been founding and driving successful enterprises over the years. For someone who had leaned towards research and academics all through his early life, Tewari sure has cracked the code to launching successful businesses.

Follow him on LinkedIn and Twitter.

Name*

Email*

Name*

Email*

0 Comments

Inline Feedbacks

View all comments

Published on 01, Oct 2021

Share with

ALSO READ

The ‘Batterman’: How Mani Krishnan became California’s ‘dosa king’

(April 20, 2023) The year was 2003. Subramanian 'Mani' Krishnan was broke in the Bay Area, with a wife and two kids to feed. Work would begin early, by 7 am, when Krishnan and his wife, Anandhi, would begin preparing freshly-fermented dosa batter at their home in San Jose. Then, Krishnan would leave his house in San Jose, his car packed with 32-ounce containers filled to the brim. He would go from one grocery store to the next, requesting them to sell his batter. Mani Krishnan was in his forties, then, and had mortaged his house for his dosa batter business. "I thought it's better to be miserable on your own than to work for someone else and be more miserable," he reasoned. His idea was not new - there were many small-time, homespun ventures making dosa batter. A handful of stores agreed to stock his product, only if it sold. Still, demand was rising and Krishnan's USP was his scientific method, his use of technology and the fact that he followed the FDA guidelines. Twenty years later, Mani Krishnan, the founder of Shastha Foods, is the undisputed 'dosa king' of the USA. Shastha Foods has sold over 170 million

lank" rel="noopener">Shastha Foods, is the undisputed 'dosa king' of the USA.

Shastha Foods has sold over 170 million 'south Indian crepes', as they are lovingly known by the non-Indian population. With the courage to take a risk, the determination to rise up from very challenging circumstances and unwavering belief in the potential that his childhood breakfast food - the dosa - held, Mani Krishnan doesn't just sell food - he introduced South India's best loved dish to an appreciative global audience. "I want to sell a billion dosas," he often remarks. The company has 350 stores across the the US and Canada, functioning out of 35,000 sq ft, state-of-the-art manufacturing unit. Shastha's dosa batter is a staple in Indian households in the west. The immensely popular video of Vice President Kamala Harris and Mindy Kaling making a masala dosa also features Shastha dosa batter.

https://www.youtube.com/watch?v=xz7rNOAFkgE

Journey to the USA

Mani was born in Thirunelveli, a small town in Tamil Nadu (famous for its halwa, made from milk and wheat berries). Like so many thousands of others before him, Mani Krishnan arrived in the USA, in 1977, to join his family. He had a degree in commerce and some experience as an accountant in Mumbai. His family, who had moved there a few years prior, were living in San Jose, where Mani also set up his base.

He found a job at a tech company, realising early on that he didn't want to work for someone else. So, he set up a hardware export business, sending hard disk drives, motherboards and processors to India. Business did well at first - this was at the start of the dot-com boom and although times were rough, Mani decided to stick with it. By the time the 1990s came to an end, the company folded. "When that business went south, I came to a point where I had to re-build my life from scratch. I was in my 40s then," the Global Indian said.

Mani had to make ends meet, he had a family to sustain. He knew the export-import business and could see the Indian diaspora - and its demands - grow over the years. He decided to bring filter coffee powder, which every South Indian loves and longs for, to the US. It led to his million-dollar-idea - making idli and dosa batter. He noticed a rising demand for food - the Indian diaspora was growing and they longed for home food. Dosa and idli are the morning staples at most South Indian homes but making the batter is a time-consuming process. “We stumbled upon the idea to sell idli batter in 2003; we did not do a formal market study but we made an observation; it was the phase when there was a steady rise in Indian nuclear families in the US and people had no time to buy the rice, soak it, grind it and allow it to ferment," he recalled. Mani cashed in, mortgaging his house to help him get started.

[caption id="attachment_37572" align="aligncenter" width="532"] Mani Krishnan[/caption]

Challenges to opportunities

This was 2003, and after the initial investment, Mani was left with very little. Failure just wasn’t an option. His wife, Anandhi, joined him and they began working out of their home kitchen, doing everything from manufacturing, to labelling and distribution. The couple would rise early, getting to work by 7 am and sitting by the 2-litre grinder to make dosa batter. After the batter was made and packed into 32-ounce containers, Mani would begin the hard journey around San Jose, dealing with sceptical grocery store owners.

"In good faith, I would leave our products with them. I would make regular calls to take follow-ups and even have to drive back to collect all the unsold packets and discard them," he recalled. It was this perfectionism, this unerring attention to detail and top-class customer service, which paved the way for his success, much like Mafat Patel, co-founder of the Patel Bros chain of grocery stores. "There were already players in the market. I think the system that I created helped me maintain quality, ensure consistency in delivery and also scale up. I am proud to say that it is Indian technology in the US," Mani said.

The Shastha Foods empire

At the end of their first year in business, Mani had paid off his mortgage and his delivery system had been upgraded from the backseat of his car to a refrigerated truck. "Soon, we out-grew that and we invested in small refrigerated trucks," he said. These days, the delivery department is buzzing everyday, with over a dozen refrigerated trucks travelling through the city. There were challenges, though. The first was the ingredients themselves - rice and dal, which he bought from Africa, Dubai and the USA.

Over, 12,500 kilos of batter are made everyday, at the San Jose headquarters of Shastha Foods. The process, which Mani takes great pride in, is completely automated. Rice and dal are loaded onto an automatic weighing and dispensing machine, then soaked in water. The ingredients are cleaned and loaded on to custom-made stone grinders. "Every minute, four containers of Shastha idli batter are being sold across the US," Mani told The Hindu. In 2017, the company also launched its organic products and they make batter with millet, as well as an Ayurvedic Khichdi mix.

[caption id="attachment_37574" align="alignnone" width="1024"] Shastha Food's millet khichdi[/caption]

Customer is always king

Mani takes nothing for granted, he says. "For us, service and quality is paramount.So, if due to unforeseen circumstances, any item goes bad, I make sure to take personal responsibility for that and either issue a full refund or replacement." As often as he could, Mani would drive up to meet customers personally, to take back a sub-par product and replace it.

Shastha Food now offers some 16 varieties of dosa batters and also sells essentials like rice, lentils, dals, pickles, sweets and millet-based items. And even after such success, Mani remains humble, a staunch advocate of high thinking and simple living. "A large house or a luxurious lifestyle was never a goal for me," he said. "I know from experience that money comes and goes and so I wanted to create something that could make a meaningful difference."

Follow Shastha Foods on Instagram and Mani Krishnan on LinkedIn.

Vinod Kalathil and Margaret Pak: Crafting Onam Sadya magic in Chicago

(Aug 29, 2023) “The feast will be served traditional style on fresh banana leaves and everything should be eaten by hand - no utensils!” say Vinod Kalathil and Chef Margaret, as they share their much-awaited Onam Sadya schedule. The husband-wife duo co-own Thattu, a restaurant that serves authentic Kerala food in Chicago – one of the largest cities in the US. “We will also be featuring some traditional flower carpets - pookkalam - and you can participate in creating it too. The Thattu team will be available to answer all your questions about Onam and Sadya,” they add. The couple had been busy making Thattu’s Onam Sadya (feast) an unforgettable experience in Chicago, for customers who love to explore the rich food legacy of South India through Vinod and Margaret. Thattu offered a traditional Onam Sadya to its customers for three days and tickets to the event sold like hot cakes. [caption id="attachment_44324" align="aligncenter" width="626"] 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. Thattu’s menu brings out the traditions of

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.

Thattu’s menu brings out the traditions of Kerala along with some interesting twists from its culinary team. Rich with aromatic spices, coconut and curry leaves, it is a celebration of the bounty of the land and the sea that Kerala is so popular for.

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]

Follow Thattu on Instagram and Facebook
To know more about Thattu, visit its website

Reading Time: 5 mins

A rare gem: With 8 Guinness records, Tushar Agarwal of Shiv Narayan Jewellers is taking the world by storm

(November 28, 2023) As businesses folded during the pandemic, Tushar Agarwal, the 36-year-old Managing Director of Shiv Narayan Jewellers Pvt. Ltd, got down to some serious business. The optimist that he is, Tushar began devising ways to improve his craft, which in turn would take his jewellery business to newer heights. When the world opened up, Tushar led his team into creating the most unique master pieces of jewellery on the planet. They fetched him not one or two, but eight Guinness World Records titles, making him the first Indian jeweller in history to accomplish such a feat. “I have always been fascinated by precious stones, their colours and brilliance. The Guinness World Record titles are a huge advancement for the entire industry,” smiles Tushar, who Hyderabad’s top legacy jeweller, in conversation with Global Indian. [caption id="attachment_47094" align="aligncenter" width="432"] Tushar Agarwal, Managing Director, Shiv Narayan Jewellers, with Malaika Arora Khan[/caption] Glittering around the world Over the last couple of years, Tushar has held glittery exhibits of his exclusive collection in Dubai, Hong Kong and Bahrain, which attracted the crème de la crème from across the world. His recent exclusive soirée was held at Wallace Collection in London, hosted by billionaire and philanthropist Sudha

ast couple of years, Tushar has held glittery exhibits of his exclusive collection in Dubai, Hong Kong and Bahrain, which attracted the crème de la crème from across the world.

His recent exclusive soirée was held at Wallace Collection in London, hosted by billionaire and philanthropist Sudha Reddy. “A host of designers showcased their work at the exhibit,” says Tushar, who showcased pieces made of green emerald and other aurum wonders.

Among those who were present at the preview of Shiv Narayan’s exquisite pieces were Joseph Muscat, former Prime Minister of Malta, Councillor Schmetterling, who is the Deputy Mayor of Kensington and Chelsea boroughs, Princess Katarina de Silva, and Princess Corinna Sayn Wittgenstein, among a host of other celebrities.

“The event championed the spirit of cross-border collaborations and bridge the divide between the splendour of Indian heritage and its global accessibility,” says the 36-year-old.

View this post on Instagram

A post shared by Shiv Narayan Jewellers Pvt Ltd (@shivnarayanjewellerspvtltd)

The Guinness records

While each of the four masterpieces speaks for itself, the ‘Satlada’ necklace, a seven-layer necklace stands out. “It has 315 emeralds and 1,971 fine diamonds. It holds the record for most emeralds set on a necklace and most diamonds on a necklace,” says Tushar, who worked round-the-clock with his team to design the jewellery, setting new benchmarks and inspiring the entire jewellery industry. The sourcing of the gemstones for this necklace alone took two and a half years. “Crafting for this piece took us close to six months,” he explains.

Next is the awe-inspiring ‘Ganesha Pendant’, which achieved the Guinness World Records title for The Heaviest Pendant and The Most Diamonds Set On A Pendant. The handcrafted jewel weighs 1011.150 grams and took six and a half months to create.

The ‘Ram Darbar’, which achieved the record for The Heaviest Pendant and The Most Diamonds Set On A Pendant. It took eight and a half months to create. “It has 54,666 diamonds and weighs 1681.820 grams. This piece has diamonds inscribing Lord Ram’s name on the back,” explains Tushar.

Another piece of exquisite craftsmanship is the magnifying glass, which now holds the record for The Most Expensive Magnifying Glass. It holds an impressive value of $108,346. “Sheer dedication and utmost attention is what we have invested in each of these resplendent creations,” says Tushar, whose jewellery house has solidified their position at the top in the gem and jewellery industry by achieving Guinness records.

“We hope to continue to pioneer innovation in the industry and reach new heights,” assures Tushar, who has already got down to creating more masterpieces in the near future. In fact, he has trained his team to push the boundaries and redefine what is possible in the realm of jewellery design.

View this post on Instagram

A post shared by Shiv Narayan Jewellers Pvt Ltd (@shivnarayanjewellerspvtltd)

Like father, like son

A third-generation entrepreneur, Tushar joined the family business when he was just 11. After all, he was born in a family of jewellers. “I would come home and sit with my father and watch him sort out the stones. It fascinated me,” recalls Tushar, who completed his degree in Commerce from St. Francis Xavier’s College.

Since then, he has developed a deep understanding of the craft. “I gained knowledge and experience that I could not have gotten only through books,” he says. For this, he credits his father Kamal Kishore Agarwal, for teaching him everything there is to know about the jewellery business. “From the crafting process to being able to identify good designs, he is the reason behind my creations,” smiles the businessman. The family business goes back to Seth Sri Shiv Narayan, who was the head jeweller to the last Nizam of Hyderabad Mir Osman Ali Khan. “He crafted many masterpieces for the Nizam, many of which went into his personal collection,” says Tushar.

The young scion has taken on the mantle and his vision has been to take Shiv Narayan Jewellers Pvt Ltd to the international stage. In the past few years, many celebrities have adorned Tushar’s precious creations including Mallaika Arora, Neha Dupia and most recently Disha Patani. “We cater to clients across the world,” he says.

Recently, Tushar unveiled another masterpiece — a handcrafted idol consisting 75,000 diamonds making up a total 500 carats. “The depiction of Lord Vishnu in the Yoga Nidra position, with his hands resting on a Jyotirlinga represents Lord Shiva, and Lord Brahma seated atop a lotus that emerges from Vishnu’s navel, is a sublime representation of ancient Indian scriptures,” he says.

View this post on Instagram

A post shared by Shiv Narayan Jewellers Pvt Ltd (@shivnarayanjewellerspvtltd)

Future of the jewellery business

Lab-grown diamonds have been on the rise and India, which dominates the global natural diamond market, is pushing for a greater market share of the ‘green’ variety too. Since they’re more affordable, they do tend to be popular among the young. “Their popularity stems from their affordability and likeness to real diamonds but for any true jewellery enthusiast, it’ll never be enough,” Tushar insists.

He says the shine of a diamond is simply unique, especially once you know how it came to be. “For this very reason, we don’t deal in lab-grown diamonds. We only use real, natural diamonds in our jewels handcrafted with precision.”

Tushar and team specialise in gemstone jewellery. “Each of our designs are unique, luxury pieces that carry our legacy, our heritage and history,” he says.

While his work takes up most his time, - Tushar often works until the wee hours with his team of artisans - he likes to unwind by watching movies. “I am a big movie buff and I like to watch anything that is entertaining,” says Tushar, who otherwise loves to listen to music.

Follow Shiv Narayan Jewellers Pvt Ltd on Instagram

Reading Time: 6 mins

Nishant Malhotra: Reviving GI-tagged textile heritage and celebrating artisans with WeaverStory

(August 13, 2024) “As children of the pre-digital era, we have all grown up in homes and environments that have been driven by tradition. From food to craft and clothing, everything had a story and was a hand-worked skill passed through generations, be it the chutneys that were made at home or the sweaters that were knit. So there always was an inclination towards culture and the traditions of the past,” Nishant Malhotra reminisces as he connects with Global Indian. Although he was always fascinated by India’s luxurious heritage and traditions, he had never imagined that he would one day work with it. After spending several years in the banking and finance sectors, Nishant Malhotra founded WeaverStory nine years ago, finding both purpose and an avenue for social impact. [caption id="attachment_53617" align="aligncenter" width="482"] Nishant Malhotra at WeaverStory curated runway show at BNI4M2024 event[/caption] Led by artisans The craft-led textile brand has come a long way. Launched with just five sarees on a Facebook page, WeaverStory has grown into a 30-member team working with over 400 weavers from 10 different weaving clusters. “This transformation has significantly improved the lives of weavers and their families and enhanced the experiences of our customers

gn="aligncenter" width="482"] Indian Art and Culture | Nishant Malhotra | Global Indian Nishant Malhotra at WeaverStory curated runway show at BNI4M2024 event[/caption]

Led by artisans

The craft-led textile brand has come a long way. Launched with just five sarees on a Facebook page, WeaverStory has grown into a 30-member team working with over 400 weavers from 10 different weaving clusters. “This transformation has significantly improved the lives of weavers and their families and enhanced the experiences of our customers spread across more than 20 countries," tells the entrepreneur.

Whether it is the famed yarns of Banaras, the vibrant hues of Gujarat, the ethereal threads of Chanderi, intricate works of Kashmir, poetic weaves of Bengal, or resplendent silks of Kanchipuram - WeaverStory has been championing authentic handmade products like luxurious sarees and fabric, bespoke occasion wear, bridal couture and accessories blending tradition with modernity.

GI certified handloom

The textile brand’s products are silk mark and craft mark-certified with GI tags. It has been participating in the Government of India’s ODOP (One District One Product) initiative which aims to promote indigenous and specialised goods and crafts distinct to various districts across the country. “WeaverStory sources 350 products from over 19 Geographical Indications (GIs), thus ensuring genuine handloom apparel from the craftspeople who bring them to life.”

The hand weaved textiles are delivered through retail stores in Delhi and Hyderabad and the brand’s website. It also retails online through domestic and international marketplaces such as Pernia’s Pop Up Shop, Aza, Aashni + Co., Nykaa Fashion and Etsy.

[caption id="attachment_53634" align="aligncenter" width="720"] Indian Art and Culture | Nishant Malhotra | Global Indian One of the WeaverStory stores[/caption]

The journey of transition

As a banking and financial services professional, Nishant often travelled to rural areas and smaller cities in India, working on financial inclusion projects. These experiences exposed him to not only the challenges faced by the local population but also to the complexities of implementing programs to benefit them.

“I realised that even small steps could have a significant impact on their lives and it was this thought that drove me to start WeaverStory after a trip to Banaras that proved pivotal in the transition,” tells the Delhi based entrepreneur.

Starting small

In Banaras, Nishant met a weaver who had been forced to quit his craft due to low income and the pressure of supporting his family. Instead of engaging in his creative work, the weaver was folding sarees at a retail shop. This deeply moved Nishant. Upon his return to Delhi, he began conversing with others to understand the market need for Indian handlooms – the artistic heritage of India.

“I discovered that there was a demand for handloom products, but people were unaware of authentic sources,'” he says. This realisation led him to start a small initiative by creating a Facebook page, where he showcased five well-crafted saris by a weaver of Banaras to help people appreciate the value of craftsmanship of the weaving community.

Within months, his initiative started gaining recognition, motivating Nishant to leave his job and pursue social entrepreneurship. He had found the purpose of creating better opportunities for the artistic weavers of India and making a difference in their lives.

[caption id="attachment_53625" align="aligncenter" width="687"] Indian Art and Culture | Nishant Malhotra | Global Indian WeaverStory team[/caption]

“It started as a mere passion project with no intention of launching a full-fledged brand. However, that small step transformed everything, leading us to where we are today,” says Nishant who had over 15 years of corporate experience with Fortune 500 companies and biggest conglomerates like the TATAs and Reliance group at the time of stepping into social entrepreneurship. “Through WeaverStory my attempt has been to bridge the gap between true fans of original Indian handlooms and those with a century-long lineage in this artistic heritage. We work towards preserving our heritage and enabling weavers to become financially successful,” he says.

Rising above challenges and earning trust

In the initial days of his venture gaining the trust of the weavers was a challenge. “Coming from a banking background with no experience in textiles, I wasn’t attempting to become a designer. My goal was to create an ecosystem around handlooms. However, understanding the craftsmanship, the uniqueness of handwoven fabric, and effectively communicating with the weavers required substantial knowledge,” Nishant mentions.

When he approached weavers, they were sceptical. “They doubted my understanding of their craft and feared their products would be rejected after completion.” An online brand, was an unconventional idea in 2015, especially for the rural weavers for whom trade meant an offline activity.

To alleviate their fears Nishant started work on the model of buying products outright from the weavers addressing their concerns. “By ensuring immediate and fair compensation, we gradually earned their trust and overcame their initial resistance,” he says.

[caption id="attachment_53624" align="aligncenter" width="523"] Indian Art and Culture | Nishant Malhotra | Global Indian A Madhubani artist associated with WeaverStory[/caption]

Assuring quality

Earning the trust of the weavers was just one side of the story. Nishant highlights that when purchasing a premium product like a handwoven saree, customers seek assurance about their investment. Therefore, early in their journey, the WeaverStory team began conducting video calls with customers to showcase the products in detail, thereby earning their trust as well.

“At WeaverStory, our values of purity, pride, and intention have always been at the core of everything we do. We have consistently strived to present our customers with a curated collection of authentic weaves in pure fabrics that best represent India’s textile heritage and the skills of our weavers,” the entrepreneur mentions.

Weaving stories

To bring the stories of the rural weavers to the forefront and change the narrative in their favour Nishant Malhotra and his team does not just look at them as mere suppliers of products that they are marketing but provide the weaving community a sense of close collaboration. “This outlook is one of the major factors contributing to our growth story,” says Nishant.

“Our product curation and storytelling are deeply influenced by the intentions and narratives of the weavers, and we make it a point not to interfere with their stories. The authentic stories behind each weave is what attracts our customers; and they want to buy, own, and cherish these unique pieces of art.”

https://www.youtube.com/watch?v=L_QW-F7l3Yk

WeaverStory Foundation

Recently, the entrepreneur has started the WeaverStory Foundation, which will undertake projects aimed at providing sustainable livelihoods and skill development for weavers, with a special focus on women artisans. “We are actively seeking and collaborating with like-minded partners to further this mission,” Nishant points out.

Awards galore

The textile brand has instituted several reward and recognition programs, such as Kala Nishtha, Kala Samridhi and Craftales to encourage lesser-known and new weavers to look at their skills with more optimism and be part of the WeaverStory network.

“These initiatives help create visibility for them, especially among their peers and within their communities, where weaving is often seen as a low-paying job.”

In the WeaverStory model, the products are purchased outright from the weavers. “WeaverStory ensures that weavers are paid fair market prices that account for the scale and input while keeping the product competitive. This approach rewards the weavers for their skill, time, and labour,” Nishant says.

[caption id="attachment_53627" align="aligncenter" width="723"] Indian Art and Culture | Nishant Malhotra | Global Indian Naseem Bano (extreme right) is one of the weavers that WeaverStory works with to upskill village women artisans[/caption]

New Initiative - Revival collection of Venkatagiri sarees

On the occasion of National Handloom Day which falls on 7th August and coincides with WeaverStory’s foundation day, the textile brand launched a revival collection of Venkatagiri Sarees.

“Venkatagiri was once known for its fine-count cotton sarees with gold khaadi borders woven on a traditional pit loom. It held a place of pride in Andhra’s handloom traditions. However, with the advent of the power loom, the decline in the value of cotton, and a shift in market demand that leaned towards Banarasi, Kanchipuram and Paithani styles, the weavers of Venkatgiri lost touch with their traditional design language and eventually met with flagging patronage and diminished popularity,” informs Nishant.

For the past several months, WeaverStory has been working with Tata Trusts’ Antaran to revive the lost designs of the Venkatagiri cluster. The textile brand has launched a collection of sarees with four archival designs that have not been woven in over 70 years. “The aim is to rekindle significant market interest in this historic craft and give saree connoisseurs across the world a piece of heritage to own,” says the entrepreneur who works with the vision of promoting the exquisite craft of handweaving, ensuring its legacy continues to thrive.

[caption id="attachment_53637" align="aligncenter" width="722"] Indian Art and Culture | Nishant Malhotra | Global Indian Nishant Malhotra with Mridula and Parvez Alam from Tata Trusts during the unveiling of Venkatagiri Revival Project[/caption]

Follow Nishant Malhotra on LinkedIn, Facebook and Instagram
Follow WeaverStory on LinkedIn, Facebook, Instagram and its website

Reading Time: 5 mins

Munaf Kapadia: The ex-Googler who sparked a revolution with The Bohri Kitchen

(January 11, 2024) A few years ago, on an Air China flight from Beijing to the US, Munaf Kapadia's brother unexpectedly saw their mother, Nafisa, on the in-flight screen, frying samosas with Chef John Torode at the Kapadia family home in Colaba. This was the moment when Munaf Kapadia felt he had arrived, bringing global attention to the rich culinary heritage of the small, little-known Bohra community. What started as a way to help his mum monetize her talent for cooking, and a chance for him to hone his social media skills, went on to spark a Bohri food revolution. TBK established its first outlet in Kamala Mills, achieved Top 10 status on TripAdvisor and was recognised as the "Best Bohri Food Restaurant" by Times Food Guide. He also made it to the Forbes 30 Under 30 list in 2017 and has been ranked among the top 50 food influencers in the country. [caption id="attachment_48183" align="aligncenter" width="450"] Munaf Kapadia. Photo: Forbes[/caption] Simply put, Munaf, a TED speaker and author of 'How I Quit Google to Sell Samosas', is a disruptor. Ten minutes into our interview, my list of questions suddenly seemed redundant. Munaf didn't scale up The Bohri Kitchen, he

"https://www.forbesindia.com/article/30-under-30-2017/30-under-30-munaf-kapadia-has-turned-his-mums-cooking-into-a-brand/45821/1" target="_blank" rel="noopener">Forbes[/caption]

Simply put, Munaf, a TED speaker and author of 'How I Quit Google to Sell Samosas', is a disruptor. Ten minutes into our interview, my list of questions suddenly seemed redundant. Munaf didn't scale up The Bohri Kitchen, he scaled down. Although he was a marketing man, he didn't pour funds into a strategy - he leaned into his network, stayed hyperlocal and created a logo on the fly, on PowerPoint. He didn't throw open his doors to everyone, instead, guests had to request a seat and then go through a mandatory screening process before they received a confirmation, after which they would climb two flights of stairs without complaint to share meals from a communal 'thaal', leaving “with full stomachs and full hearts." Instead of a complex long term strategy, he took things one step at a time. Instead of the conventional adaptation to fast-changing market trends, TBK has managed to stay true to its brand and grow organically, finding its niche in bulk and catering orders.

Now focused on living a life of purpose, is currently reviving The Dining Table, an aggregator platform for home dining experiences by Indian housewives, which he started up a few years ago and stalled. He has switched to a non-profit model now, determined to stick with his mission for empowerment. "If I can empower 100 housewives to have their equivalent of The Bohri Kitchen, I would have made a change," he says. "My goals are women empowerment, developing culinary tourism and building communal harmony with food as a medium." He's also building MK Consulting, leveraging his diverse experience from Google, The Bohri Kitchen, McDonald's (where he tripled the monthly delivery revenue from Rs 20 crore to Rs 60 crore in his role leading the delivery operations), and Zomato. "Our gency that will work with the largest restaurant chain in the country to guide them in every aspect of their delivery business optimization. I'm trying to create the first fast food e-commerce agency," Munaf tells Global Indian.

Where it began

At the end of the 2010 placement season at Narsee Monjee Institute of Management Studies, Munaf Kapadia sat in a chilly, air conditioned classroom on campus, awaiting his turn with the company representatives. He didn’t know his purpose then, and like his peers, aspired to a management position at an FMCG MNC. "Very few of us knew what really motivated us," he writes in his book. In 2011, he started working with Wrigley, and after just three months moved to Google, taking the forty percent paycut in his stride. He grew in his role, going from backend work to a client-facing role but still, he was restless. He found an outlet in weekend hustles, including starting a company called Stick It and Go, which made clever bumper stickers.

Then one day, as Munaf and his mother, Nafisa, quarrelled over the TV remote, he began to wonder if his mother, who now had grown children living independently and spent her day watching day-time soaps and playing Candy Crush, needed an avenue for her creative talents. Now, ten years later, he smiles, “I wanted to help my mom find her purpose and keep herself busy even though she was perfectly happy being idle. I thought, she sacrificed so much so I wanted to save her, even though she wasn't asking to be saved." He decided to monetize his mother's culinary talents and since setting up a restaurant wasn't feasible, he invited people home instead.

View this post on Instagram

A post shared by Munaf Kapadia (@munafkapadia)

That's how TBK came to be - Munaf sent out an email to everyone on his personal contact list, inviting them to come home and eat a meal cooked by his mother. Responses came pouring in and on November 20, 2014, they had their first event. His father, who would have disapproved of asking guests at home to pay for their food, believed he was meeting a group of Munaf's friends! And Munaf knew beyond doubt that The Bohri Kitchen had to be nurtured. To address the obvious safety concerns he crafted the 'no serial killer policy', where customers had to request a seat and go through a screening process (and some social media stalking) before they actually came home.

The vision problem

When he quit Google six months later, Munaf shifted his focus towards scaling The Bohri Kitchen, motivated by the absence of a monthly paycheque. Despite earning about Rs 3 lakhs monthly from weekly operations, with “beautiful profit margins,” he aimed for aggressive expansion – envisioning TBK at music festivals and pop-ups. However, efforts like a booze-friendly menu at a Pune music festival didn't resonate, as the food, lacking his mother's touch, fell short. Munaf realized that scaling beyond his mother's home-cooked recipes was challenging, yet he remained determined to transition from a niche home dining experience to a broader catering and delivery venture.

Investing in a restaurant was still out of the question, especially without commercial hospitality experience. But food delivery apps like Swiggy and Zomato were cropping up and seemed promising. So they went from laying food out on a massive thaal to a Bento-box type of thaal-inspired offering. This meant setting up a kitchen and standardising the food. The latter was hard to do because his mum cooked with instinct, not with recipe books. He did manage to get the recipes written down, but even so, quality wasn't consistent and Munaf was discovering that he was now eroding a brand that had taken ten years to build. Besides, he had begun to see that instead of giving his mum something to do, he was taking away her hard-earned hours of leisure.

The gamechanger moment

In December 2016, broke and contemplating closing The Bohri Kitchen, Munaf received an unexpected phone call. It was Forbes magazine, wanting to feature him on their 30 Under 30 list in 2017. He was to share the cover with the co-founders of Swiggy, designer Masaba Gupta and Olympian Dattu Bhokanal. Why, he wondered. His networth didn’t qualify him, surely. The response he received still makes him smile. They were choosing him for his social impact, for being on the verge of disruption. How could he shut TBK down when he has made it to the cover of Forbes, that would be "embarrassing."

Munaf Kapadia | Global Indian

So he pushed on. And five tumultuous years after he began TBK, he learned an important lesson. "The Bohri Kitchen was never meant to be scaled," he admits. "I made no money, but I learned this! When I started TBK as a home dining experience, I was thinking of what was good for TBK. But when I got into home delivery, that was for Munaf Kapadia." In March 2020, Munaf stepped away from the operations of TBK and separated his own goals and ambitions from that of the company. "We realised, slowly, organically that we are good at catering and at bulk orders. It's such a good feeling to know you don't have to do business in crores."

The Ikigai question

As TBK found its feet, Munaf Kapadia took up a role at Zomato. "Great job, crazy money, intersected what I was good at with what the company was doing, but I decided to quit," he says. This decision led him to work with a leadership coach to discover his Ikigai – it has resulted in the revival of The Dining Table, which allows Munaf a platform to focus solely on social impact.

It has been a journey of self awareness and acceptance. Candidly admitting that leadership might not be his forte after all, Munaf says, "I delegated, found talent and gave that talent room to grow. I try to work with people who are good at managing themselves and I give the scaffolding, the SOPs, the money, the room to make mistakes. I'm still on this journey," he says.

Follow Munaf Kapadia and The Bohri Kitchen on Instagram.