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Top five women entrepreneurs in the food industry and their achievements.
The once-masculine-dominated restaurant industry is now transforming, with women increasingly taking the lead. With their unique ideas, these women have not only succeeded to become changemakers, but they’ve also demonstrated time and time again that they have what it takes to be the driving force in the F&B industry.
We honour the spirit of Indian women executives who are true role models for budding food and beverage entrepreneurs on International Women’s Day.
Karyna Bajaj
Karyna Bajaj, Executive Director at KA Hospitality, centres around the monetary and business methodology, as well as, rebuilding and business making arrangements for the Group. Karyna joined the business in July 2016 and has been instrumental in growing the public impression of the Hakkasan and Yauatcha brands in India.
In September 2016, Karyna and her group started investigating the market to recognize one more winning eatery brand that would offer new and mixed flavours to the insightful Indian burger joint. This prompted Nara that opened in the second from last quarter of 2017 under the aegis of KA Hospitality. Nara café addresses the lively flawlessness of old enough old Thai cooking and mark the warmth of Thai cordiality to Indian burger joints.
Karyna is one of a handful of ladies in the friendliness business in India today. Furnished with a Bachelors’s certification in Communication and Business Strategy, her want information and interest is bringing another dynamic inside the Hospitality Group. Her most recent endeavour is a first for herself and KA Hospitality’s emphasis on local brands – CinCin. It’s an Italian motivated café and bar arranged in the clamouring area of BKC and neighbour to Nara. A one of a kind idea offering a broad rundown of wines by the glass and Cicchetti’s (little plates) alongside a pasta bar and everything Italian! Initiating this local brand, Karyna is set to ensure that KA Hospitality assembles its brands and stays at the bleeding edge in the Indian F&B industry.
Dipna Anand
Dipna Anand is an honour winning Celebrity Chef, proprietor of Dip in Brilliant. She likewise co-claims Brilliant Restaurant in Southall, London. Her granddad began the main Brilliant café in Nairobi, Kenya during the 1950s. After seeking her certification in Hospitality and Catering from The University of West London, Dipna began to educate as a visitor gourmet expert. She additionally runs her own Cookery School at The Brilliant Restaurant in Indian foods. “My vocation took off when I won a public honour on one of my food innovation projects – Low Fat Indian Food – introduced by the British Nutrition Foundation,” Dipna tells Restaurant India.
Past Brilliant, her absolute first cookbook was delivered in July 2014. The cookbook recounts an account of the Brilliant family heritage and fifty plans that were shared by Dipna’s granddad. As of late, she delivered her subsequent cookbook Dip in Brilliant; she had named her café after her cookbook was delivered.
Jyoti Ganapathi, Founder and CEO, Dosa Inc
Jyoti Ganapathi likewise comes from a non-F&B foundation, however, her adoration for South Indian cooking moved her to open Dosa Inc, a food truck brand that serves the conventional South Indian supper. Dosa Inc is well known for genuine South Indian cooking and keeps on getting ready dishes utilizing age-old family plans.
During the pandemic, aside from developing the food truck business, Jyoti kept on advancing Dosa Inc, chipped away at another product offering, and smoothed out the work process with the help of a vigorous store network.
Dipti Motiani
Dipti Motiani is the originator of Second Nature, a brand that is arising as a harbinger in the cool extricated products of the soil juice mixes class. She is additionally the Vice President of the Processed Fruits division at Freshtrop Fruits Ltd., which is the parent organization of Second Nature. The fresh top has been the main provider of new Indian grapes to probably the most requesting Supermarkets in Europe reliably for more than twenty years and has now wandered into the production of cold separated natural product squeezes and nut milk through Second Nature.
Dipti has had a splendid scholastic profession. She dominated in school and bested her college in Computer Engineering. She moved to the US to Carnegie Mellon University in 2005 to additional her scholarly desires and graduated with an ideal GPA of 4.0. Post her Masters, she helped to establish Fabbrix Inc, an effective startup in the electronic plan computerization industry in Pittsburgh, USA. Fabbrix was gained for over USD 6 million by PDF Solutions, Inc. in 2007. She went on with the parent organization for two additional years, post which she moved from the agreeable climate of Silicon Valley to ‘Savlaj’, a Maharashtra town 70 km from Sangli, to help with the Freshtrop business, as well as getting a direct encounter of rustic India.
She joined Freshtrop in 2009, similarly as it was intending to venture into the natural product handling fragment. With her remarkable involved approach, she has acquired inside and out information and comprehension of the specialized and business parts of organic product handling. She currently leads the food handling business of Freshtrop and has fostered a solid client base for its mass handling business in both homegrown and worldwide business sectors.
Pallavi Jayswal
Pallavi Jayswal is a culinary wizard – gourmet specialist, foodie and finance manager. She is the gourmet expert and prime supporter at Uno Más – Tapas Bar Kitchen. She had additionally helped to establish an organization Nessun Dorma Food Ventures. Her first authority culinary occupation was at the world-renowned hub of Indian fine eat, Indigo Restaurant at Colaba. She was shared with handling a whole segment of the kitchen. She thinks back on her time there by the speedy supper administrations and long working hours. She has a Diplôme de Cuisine from Le Cordon Bleu, London and a Level 2 in Wines and Spirits, granted by the Wine and Spirit Education Trust. Before very long, she worked with Thalassa, Indigo Restaurant to give some examples.
Pallavi loves to travel and submerge herself in new societies and foods. She has visited various spots like Spain, Italy, and Vietnam to give some examples. She puts stock in ‘Take on don’t Shop’ and focuses profoundly on strays.
