Tony Kitous, the food entrepreneur who dared to Dream Big: Working 90 hours a week to owning 30+ restaurants

“It is about Passion. Whatever you do in life there are two ways of looking at it – Very Hard and Very Easy, with a fine balance. If we choose the easy path it is not because its easy but you are determined and obsessed to achieve. It is very hard because you think it is hard.” Continue reading Tony Kitous, the food entrepreneur who dared to Dream Big: Working 90 hours a week to owning 30+ restaurants

Alcohol free beer Fungtn making in roads, Founder Zoey Henderson talks about the startup journey and importance of Positive Wellness

Sitting in her house in North Wales, United Kingdom, Zoey is single handedly managing Fungtn. A myco adaptogenic low alcohol beer brand born in North Wales, courtesy an experiment with mushroom and beer. Continue reading Alcohol free beer Fungtn making in roads, Founder Zoey Henderson talks about the startup journey and importance of Positive Wellness

Ireland’s go to I-D brand: The Pure brand powering 15000 Idlis/Dosas every week

In this edition of PAC Talks with VJCV, Santhosh Sankaranarayanan, the person powering this Pure brand, shared his inspiring journey of completing his engineering from Kerala, India in 1995 to working in Ireland and how he ended up starting Pure. Continue reading Ireland’s go to I-D brand: The Pure brand powering 15000 Idlis/Dosas every week

TotalCtrl: Food Waste Management Technology Startup: Making the Food Value Chain Sustainable

I started working when I was 12 years old & have lot of varied experience working in different sectors. I have worked at Burger King, worked as a Real Estate consultant, and many other sectors. Building bridges in 3D, flying Drones, etc. was the last few things I did before starting TotalCtrl. But we (my co founder & myself) started TotalCtrl with our own experience of working in a grocery store. We spent a lot of time walking around the aisles looking for products which were about to expire / expired. This food was not given out to charity. It was just wasted.

Future Plans for TotalCtrl: Take Out the World 🙂 The plan is to scale our Solutions. Make the most of this situation, provide technology and make more holistic solutions. Make sure we can prevent food waste & make the value chain more Sustainable.

Continue reading TotalCtrl: Food Waste Management Technology Startup: Making the Food Value Chain Sustainable

Covid19 Lockdown: Stay at Home: Activities that can be done sitting at home

Take a step back from the regular busy schedules and lifestyles. This is a golden opportunity to spend precious time with your loved ones at home and the whole world wants you to just do that for now.

Do not let the stress / fear spoil this moment. It is time to rejoice, rejuvenate and rethink about ‘Life’.

It is time to come together and Celebrate rather than fear about Corona. Continue reading Covid19 Lockdown: Stay at Home: Activities that can be done sitting at home

PAC Talks with Pankaj Garg, Founder & CEO of SomruS, The Original Indian Cream Liqueur

“India in a Bottle” – Wall Street Journal’s description of SomruS. Listen to this candid conversation with Mr. Pankaj Garg, the founder and CEO of Somrus. Pankaj aka PK shares his life story of 35 years which for now is encapsulated in a bottle of cream liqueur. Pankaj Garg was in Ireland to explore the opportunities to expand the footprint of Somrus from the US … Continue reading PAC Talks with Pankaj Garg, Founder & CEO of SomruS, The Original Indian Cream Liqueur

ShakeSphere : Patented Protein Shaker Bottle designed by an International Athlete

Rick Beardsell , Masters World Champion & World Record Holder is running a completely different race now. ShakeSphere is for now Shaking up the protein shaker bottle market at a brisk pace & has already started getting accolades. Rick Beardsell is looking to set new records in this entrepreneurial journey, similar to his athlete life achievements. Continue reading ShakeSphere : Patented Protein Shaker Bottle designed by an International Athlete

Barosi : Indian Dairy Farm Startup with an Earthy Good Food touch.

Durlabh feels fortunate enough to work in a startup environment. “Startup ecosystem is agile, frugal and gives opportunity to handle different challenges. At the end of the day, it helps in becoming a better person every day”
Barosi believes in trust and they have a no questions asked return and refund policy. Durlabh concludes by saying that ‘Customer believed in our brand and we believe our customer’.

Continue reading Barosi : Indian Dairy Farm Startup with an Earthy Good Food touch.

Start Something Priceless : Mastercard : A Brand that believes in creating lasting impressions

Mastercard is touching the lives of the customer at numerous expected and unexpected junctures. Brand logo sound, macarons, restaurants ( there is one in Rome International Airport as well known as Bistro), helping Girls learn technology (Girls4Tech initiative), supporting farmers (helping small scale farmers connect with buyers), coming out with global destination information with details of city wise spends (Bangkok tops the list in regard with destination & Dubai tops the list in regard with per day spend by travelers) & so on , Mastercard definitely keeps reminding people that – some things are Priceless, for everything else there is Mastercard. Continue reading Start Something Priceless : Mastercard : A Brand that believes in creating lasting impressions

Robotic Kitchen: MasterChef to HomeStyle Cooking : Moley at your service

So here comes an opportunity to save those simple cooking techniques or the special ‘secret recipes’ of cooking, get the exact same thing cooked at your place far away from home & the best part is that it can be passed on to next generations as well. Your kids can experience the taste of the special cooking styles of their grand parents or even great grand parents when they grow up.

Continue reading Robotic Kitchen: MasterChef to HomeStyle Cooking : Moley at your service

The Virgin Mary Bar : Why not lose the booze, keep the craic & say Slainte :)

“Dublin is an incredibly diverse city with an increasingly discerning population, so people are looking for a place where they can sit down with friends and really connect in a lively yet mindful drinking environment.”
“If a fellow Dubliner wants to catch up with mates after 4 pm in the city but doesn’t want to hang out in a pub, the only options available to them are multi-national cafes that largely lack any atmosphere. I’m really looking forward to changing that and finally giving people an alternative.”
Continue reading The Virgin Mary Bar : Why not lose the booze, keep the craic & say Slainte 🙂

Pink Salt : The cruising journey of a volleyball player who turned in to a Restaurateur : Indian Restaurant in Bray, Wicklow, Ireland

After catering to thousands of customers and docking at multiple cities , he decided to anchor his journey in one of the beautiful cities in the Republic of Ireland. When i asked Jithin ‘Why Ireland?’ , he replied with a wry smile saying that ‘it happened somehow, nothing was planned’. Lot of things happen in life unplanned but if you are ready to take risks and half chances then most of the time you end up celebrating your decision.  Continue reading Pink Salt : The cruising journey of a volleyball player who turned in to a Restaurateur : Indian Restaurant in Bray, Wicklow, Ireland

Spyce : Robot Restaurant by MIT engineers

What will happen when Robotics obsessed engineers get hungry and crave for quality food at affordable rates ?

Either they end up searching for new restaurants or use their passion to solve their problem.


Spyce : Affordable, Delicious & Nutritious Meals served at this Robot Restaurant by MIT engineers was one such venture started by 4 young engineers.

Spyce Boyz: Brady Knight, Michael Farid, Kale Rogers, Luke Schlueter

From wearables to hearables to flexibles, Augmented Reality to Virtual reality to Mixed Reality, Artificial Intelligence ; technology has impacted and enhanced all possible facets of life. 
So whenever you have a problem it is quite natural to turn to technology for help. The 4 hungry engineers from MIT were also not different in this. 
The 4 young engineers, Michael Farid, Kale Rogers, Luke Schlueter, & Brady Knight, were finding it difficult to manage quality, nutritious food at affordable cost. They were able to find places giving food at affordable price but then it was missing the quality & the restaurants which were providing quality, nutritious food were priced very high.

Continue reading “Spyce : Robot Restaurant by MIT engineers”

Aavakay : Amchi Mumbai’s Special Andhra Gourmet Delight

Variety of palatable ‘powders’ and pickles will always welcome you with a smile when you enter any authentic Andhra cuisine restaurant.

The Andhra meal’s centre of attraction is Rice. It all starts with hot rice served on to your plantain leaf and a spoon of ghee is poured on top of that. The ghee will melt instantly and disappear in that ‘small heap’ of rice.

This ghee rice becomes the base for the different variety of powders. Tur dal powder, curry leaf powder, gun powder, etc are mixed with the above base and enjoyed one after the another as per your taste buds’ liking.

Continue reading “Aavakay : Amchi Mumbai’s Special Andhra Gourmet Delight”

Vanakkam : Tamil Vazhga Tamil Sapadu Vazhga, Authentic Tamil Cuisine, Restaurant started by five foodies

‘Vanakkam’ Namma pasangala, Namma tamizh sapadu now in Thane.

The typical day for a Tamil person starts early in the morning with reading the newspaper while sipping hot coffee. These are two inseperable things in most of the traditional Tamil families. The aroma of filter coffee in the house makes your morning fresh.

Continue reading “Vanakkam : Tamil Vazhga Tamil Sapadu Vazhga, Authentic Tamil Cuisine, Restaurant started by five foodies”

Rabbito : Annoyed by the exorbitant delivery charges, friends start a new Food Delivery App in the capital city of Kerala

Food delivery is very synonymous to pizza home delivery. It goes back to as long as late 19th century when the first pizza was delivered in Italy. The evolution of food delivery has slowly and steadily moved up notches. In 2001 Pizza hut even managed to send a pizza to the space.

The next big bang moment which happened for the food / restaurant industry is the online ordering service. It was in 1995, the first online order service was started (in USA) : world wide waiter, now known as waiter.com. At that time they used to deliver food from approx 60 restaurants in Silicon Valley.

Continue reading “Rabbito : Annoyed by the exorbitant delivery charges, friends start a new Food Delivery App in the capital city of Kerala”

Maggi Dosa to Puttu Kadala : Mallu Couple’s Kerala Konnect restaurant

“Life is a Kitchen : put on your prettiest Apron & whip up something Incredible”

It is great to see people following their passion and glistening through the journey with utmost determination.

When you have a corporate job and a monthly salary then it is difficult to come out of that ‘comfort zone’ to try something different and put your hard earned money in a mini startup.

Suraj , whose passion is to experiment with cooking, decided to quit his ‘mundane’ corporate job and open his own restaurant. To manage a restaurant all alone is a tough nut to crack. Understanding the tall task ahead of Suraj, his wife Shreeja also quit her job to support him in this new entrepreneurial venture.

Continue reading “Maggi Dosa to Puttu Kadala : Mallu Couple’s Kerala Konnect restaurant”

ChewBao – KungFu Panda’s fav food with an Indi-Paw

‘Your Honour’ please listen to my argument. This is the typical way in which a lawyer’s day would begin. But lawyer Mehul starts his day by taking a count of the number of Baos he has sold till now.

KungFu Panda’s pursuit of Baos made him the chosen Dragon Warrior. Similarly the story of this lawyer turned restaurant owner is no different.

The beginning of ChewBao was also accidental. The need for helping his sister to expand her cake shop made him wear the Chef’s hat. The law college stint at South Mumbai made him try different cuisines. One such cuisine that stuck his taste palate is Bao. Bao is a soft steamed bun which is served along with a patty filing. The name ‘ChewBao’ was finalised keeping in mind that Bao is going to be the main dish and also it sounded similar to ‘ChaBao’ which means to chew in Hindi. The moment Mehul realised that this is what his heart wanted to pursue , he wore the Chef’s white coat and the Lawyer’s black coat was sent as a take away to his attic.

Continue reading “ChewBao – KungFu Panda’s fav food with an Indi-Paw”

Indian International Restaurant: Filter Coffees, Dosas to Wiener Schnitzels : Homely Food in Vienna

The love for food can take you to places. You end up traveling miles to try a new cuisine or wait for hours to get a table at your favourite restaurant. The satisfaction you get after achieving this Foodie feat cannot be explained in words.

Sridharan aka Roger ended up traveling 7000 miles to fulfil his passion for food. The story goes back to 1986: At the age of 17, he was working part time at a small restaurant in Salem, Tamil Nadu, India. He would finish his college classes and rush to the restaurant to take care of their cash counter in the evenings. All this in return for free dinner at the restaurant and a salary of around INR 2 or 3. Seeing this crazy craving towards food, his brother who was working in Germany gave him an opportunity. An opportunity to do a Hotel Management course from a reputed institute in Zurich, Switzerland.

Sridharan was in a fix. He was thinking “Whether I should leave everything behind and go abroad to study ? “ , “Is it worth to sacrifice my free evening dinners ? “, etc. But as the saying goes fortune favours the brave, he decided to move to Zurich to study Hotel Management.

Continue reading “Indian International Restaurant: Filter Coffees, Dosas to Wiener Schnitzels : Homely Food in Vienna”

Greek Gyros in Thane : Eat Big, Eat Greek : Νοστιμότατο (Nostimotato)

Greece is a great destination and it is one of the best places to visit for many reasons.

Greece :

The place where Olympic Games originated.

The place known for its warriors Hercules , Achilles, and so on.

The Aegean Sea which houses some of world’s best islands and party places like Santorini & Mykonos.

And one of the few places in the world which offers variety of delicious dishes for both Vegetarians and Non-vegetarians.

Greek cuisine is a Mediterranean cuisine.

They have one of the best salad options as the supply of good fresh vegetables is easily available. Pita bread also plays a middle role in between the Indian/Asian rotis/breads and the western breads. So it is worth a try for people from across the globe.

Continue reading “Greek Gyros in Thane : Eat Big, Eat Greek : Νοστιμότατο (Nostimotato)”