Last Tuesday, a stirring joint announcement came from the illustrious houses of couture and shoes: Sabyasachi and Christian Louboutin. The world learned red bottoms will receive some masala flair. About. Dang. Time.
The campaign of this collection uses a vivid, dreamy, graphic novel-esque treatment to showcase the drama of these shoes. “Deep Sleep for Beauty” is about a ravishing actress searching for the perfect saree, who falls into a deep sleep in Sabyasachi’s personal atelier because of a curse placed on her. The only way to awaken her is to bring something of breathtaking beauty to her, which, of course, setups Sabyasachi and Louboutin to accomplish such a feat. I mean how more apropos can one be? Nothing could more perfectly foreshadow this collection than a storyline involving a beautiful actress, a curse, angels, psychic dreams, and stunning couture. Drama, drama, drama! Theatrical and glamorous drama for all!
This capsule collection is custom and made-to-measure. It only contains a limited amount of designs for men and women, as well as a couple of accessories. Every piece is constructed from fabrics taken from Sabyasachi’s personal archives. It takes traditional Indian embroidery, fabrics, and handicraft techniques and gives it a more modern feel. In typical Louboutin fashion, there are spikes and studs and unexpected pairings, making this collection loud, joyful, and dramatic. So if you are looking for subtle, don’t come this way. It is certainly not for the faint of heart. It’s for the girl, or guy, looking to announce that they are here and they are living their truth to the fullest.
Because this collection is so exclusive and is all about the bespoke experience, it will not be easy to get your hands on these shoes. It is only available to purchase at Harrod’s in London. The other way to acquire is to order a custom shoe from one of Louboutin’s flagship stores. The secrecy makes sense because these are showstopping shoes and the effect is oh-so-much more potent when it’s a grand reveal, versus social media saturation. I mean, I live by this philosophy: always make an entrance. Otherwise, it is a waste of an outfit and contour.
So let’s talk shoes. There is a pair of brocade covered pumps with a block heel that are bold, yet comfortably chic. I love a block heel for bridalwear because of the weight of lehengas. The block heel just gives more support and makes walking a bit easier and one doesn’t need to sacrifice height for logistics. I highly recommend it for South Asian brides.
One of the accessories in the collection is called the Pouillon bag because it represents a pillow. It has exquisite beading, embroidery, and tassels, so it packs a punch. The key to desi dressing, in my book, is more is more is more, especially in bridal. When using that formula, this little clutch is beyond perfect to pair with an outfit for a mehendi or sangeet ceremony. And you will be able to use it for functions in the future as well. So it is a great investment piece. Plus think of the pictures.
Second on my list of favorites are these high zip up stilettos in a gold leather and fun pops of color done with textiles. Imagine wearing these shoes over a tight churi pant in raw silk and a gorgeous brocade kurti, with kundan jhumkas. Yes! Twirl on the haters with that look. This type of shoe will elevate any outfit and make old outfits look brand new. You could also pair with a gold-sequined shift dress for a night on the town. See, this is how you know you have a good shoe. When you start envisioning multiple outfits in a range of fabulousness, then honey, that price tag is now justified.
And finally, the piece de resistance: THE SNEAKERS! Listen, in the traditional bridal world of white gowns, brides have way more options of chic white sneakers to wear under their gown. Desi brides have only neon Nikes to choose from; I mean, no shade to those neon sneakers, I own a pair and love them, but it doesn’t scream bridal. So when I saw these sneakers, they GAVE ME LIFE. I mean come on, this is what we have been waiting for. Now full disclosure: these might be the men’s offerings, but who cares. No one can tell, especially if you rock them with confidence.
I find these fun and edgy and so unique. There is a perfect balance of sequins, textiles, and studs. Rocking these with some boyfriend jeans, a plain white tee, black leather jacket, and some hoop earrings will serve some Radha from the block vibes. Snaps snaps Louboutin and Sabyasachi, I see you.
But there’s definitely more where THOSE came from! Given that this is a seasonal collaboration, how can these luxe designers say no to fall footwear? SabyaXLouboutin loafers and booties, anyone?
Overall, I give this collection a 4 out 5 stars. This collection strays a bit from Sabyasachi’s aesthetic and enters Louboutin’s fun, eclectic world. Sabya is more elegant and balanced. He presents designs that are stunning in a more traditional sense; his palette is more jewel tones and antique work. Louboutin is more colorful and edgy; he is more flashy in many ways.
I know, it sounds strange describing an Indian designer as subtle and a French one loud, but c’est la vie. This collection is Sabyasachi through Louboutin’s eyes so it is more playful, yet intrinsically desi. These pieces will be a pretty penny, so I suggest start saving now and carefully consider the longevity of them in your closet. They are an investment; however, for that special day, they are worth every penny.
Liya Thachil is the co-founder of WESTxEAST, which is a retail brand aiming to provide South Asian inspired basics. It was created because of the need she and her co-founder, Tania Chackumkal, discovered for sari blouses, petticoats, kurtas and etc. They believe the silhouettes of the subcontinent should be more globally embraced. WxE aims to be a movement towards style beyond borders. Liya is an avid collector of vintage saris and believes all women should own at least one kanchipuram sari.
It is officially that time of year—the holiday season. There’s nothing like Christmas and New Year’s in the West Indies. Between the pepperpot in Guyana and the palm trees decorated in lights in Trinidad, the home food, warm weather and laid-back ambiance makes us wish we could escape the cold and head back to the Caribbean. Most of us, however, cannot “take holiday” and find ourselves hungry for fresh dhal puri and doubles. But, thanks to these Indo-Caribbean food bloggers, we can bring the motherland to our kitchens.
From Diwali mithai specialties to curry chicken, Matthew is creating a name for himself as a young Guyanese food blogger. He makes a great effort to incorporate Hindu holidays and traditions on his Instagram account, in conjunction with the customary foods and sweets associated with these religious events. However, his expertise does not end there, with new and alternative recipes for classic dishes such as curry chicken and bhara, Matthew takes center stage sharing both traditional Guyanese dishes as well as specific religious dishes made for festivals. His most popular YouTube video, with 1.4 million views, features his grandmother and focuses on the best tips to make the softest Guyanese paratha roti. In addition, his YouTube account is home to many videos offering guidance to Indo Caribbean cooking. Find recipes at @mattews.guyanese.cooking
Natasha Laggan of Trini Cooking with Natasha is wildly popular throughout the Caribbean and the U.S. With humble beginnings, Natasha credits her love of food to her family’s business. She speaks of the nostalgia home food provides her as she reminisces memories of her grandmother’s cooking and helping her mother make sandwiches early in the morning. Featured by Forbes, Natasha grew her Facebook following quickly throughout the pandemic by posting old YouTube videos. Today, she has more than 1 million followers on Facebook and over 200K followers on YouTube. She uses her passion for cooking and Trinidadian culture to bring easy-to-follow recipes to viewers. Her following has now reached the West Indian diaspora globally as she has also become a brand ambassador to two well-known food companies. Follow the food expert @trinicookingwithnatasha.
With over 100K followers on YouTube, Ria is quite the expert when it comes to making roti. Her dhal puri, sada roti and paratha roti tutorials have over 1M views! However, her expertise does not stop there. Of the 180 YouTube tutorials, her recipes vary from curry to other Trinidadian favorites like macaroni pie and pigtail soup. Just scrolling through her YouTube page makes your mouth water. From doubles to classic Trinidad bakes like pound cake and sweet bread, she provides precision and anecdotal commentary while guiding you through the familiarity of home food. Check out Ria’s page at @cookingwithria.
Known as Chef Devan, Devan Rajkumar embraces his Guyanese Canadian heritage by creating recipes combining flavors of both the East and West Indies. His love of food has allowed him to expand his role to judge in a popular Canadian cooking show: Food Network Canada’s Fire Masters. His cooking often blends the flavors of multiple cultures but also creates the classic recipes of his motherland. With a multitude of interests, Chef Dev uses his social media platform to connect with followers by sharing various aspects of his life that go beyond cooking. His most recent YouTube video provides a trailer for an upcoming video “Tastes Guyana” which shows him exploring Guyana from the inside, specifically deep parts of the inner country. To learn more about Chef Devan follow @chefdevan.
Reshmi is the chef behind the growing blog, Taste of Trinbago. A Trinidadian native who now resides in Texas, she uses her love of food and Trinidadian culture to share hacks, tips and easy recipes with West Indians throughout the globe. She finds a way to simplify traditional West Indian meals, that we once watched our elders make with curiosity. From holiday specialties like black cake to Diwali delicacies, Reshmi has brought vegetarian and non-veg recipes to followers in an extremely accessible way. She even posts recipe cards on her IG highlights for followers who may need written instructions. Her IG profile is a mix of various West Indian foods while also sharing bits of her life and even her secrets to baby food. Follow her @tasteoftrinbago.
These are just five Indo Caribbean food bloggers sharing their secrets to easy cooking. The once very daunting recipes and food instructions our parents gave have been simplified by most of these bloggers through video, voice over and modernized recipes. We no longer have to estimate a “dash, pinch or tuk” of any masala. We are just days away from Christmas and this is the perfect time to find the best-suited recipe to make that paratha for Santa.
January 18, 2023January 18, 2023 9min readBy Arun S.
Neha Samdaria is the founder and CEO of Aam, a new type of fashion label. Aam’s mission is to change the way womxn with the hourglass and pear-shaped body types shop for clothing. The word Aam means ordinary in Hindi. The community consists predominantly of womxn of colour with naturally curvier hips. Aam has a low return rate of 3%. The team at Aam has built sizing charts and tested them over a 10-month period. The clothing was made with sustainable materials in ethical factories. If you are struggling to find clothes that fit appropriately check out Aam today. Continue reading to learn more about Neha Samadria’s company Aam!
What were your personal struggles with shopping for clothing that fit and how did these experiences inspire you to start a company?
I have what you would call a “pear shaped” body, meaning my hips and thighs are wider than my upper half. I’m 1-2 sizes bigger on the bottom than on the top and for years, I’ve struggled to find clothes – especially pants – that fit me correctly. Too tight on the hips? Size up. Too loose on the waist? Wear a belt. My entire life, I felt alone in my struggle. Eventually, the pant shopping experience became so unpleasant that I started avoiding them entirely – choosing to opt for dresses, skirts and stretchy leggings instead.
When I arrived at Stanford Business School in 2016, I learned that I was far from alone in my experience. 1 in 4 American women – predominantly women of color – shared my struggles. And when I dug deeper to understand why, I uncovered the bias-riddled foundation of size charts in the United States. When I learned that the fit issue was systemic and rooted in bad data, I felt inspired to do something.
You’ve had a range of experiences working in consulting, marketing, as well as completing an MBA program. How have these range of experiences helped you start a company?
On a practical level, acquiring a range of skills helps with the various hats you have to wear as a CEO. On a daily basis, I am a strategist, marketer, fulfiller, accountant and designer. But the biggest thing I feel I’ve gained is an approach to tackling new problems. One of the toughest things about being a solo Founder is that the buck stops with you. You have to have faith that even if a problem is brand new and well outside your area of expertise, you’ll be able to forge a path forward. My life before Aam gave me a lot of practice in that.
Have you faced adversity as a newcomer in this space?
The biggest adversity we’ve faced is in marketing and sales. As a bootstrapped e-commerce business with no outside investment, it’s been tough to compete with large retailers with big marketing budgets. How do you get noticed as a small brand? Through trial and error we’ve found success in niche influencers who are excited by the problem we’re solving and are keen to support, in-person markets and events, and organic, word of mouth referral. We’re also beginning to partner with marketplaces and small retailers, to expand our brand reach.
Who are some mentors and leaders you look up to and what characteristics do they possess that you sought to emulate while starting your own company?
My biggest mentors are bootstrapped entrepreneurs who built up their businesses brick by brick. My father is one such example, and I have a handful of folks in my circle who have done the same. I find their grit and scrappiness inspiring; most of them don’t have a professional degree and gained their business acumen on the field.
I also admire kind and supportive leaders; team culture is one of the most difficult things to nail, and you have to be intentional from the beginning. I had a wonderful boss at my first job out of college. He knew how to nurture the strengths of his direct reports and wasn’t afraid to task them with challenging, meaningful work. Crucially, he was always there as our safety net in case we had questions or needed help along the way. I’ve tried to build the same type of ethos within Aam.
Do you see Aam as a strong contender in the fashion industry helping a wide variety of individuals?
I do! We’re one of the only brands catering to pear and hourglass shapes, perhaps because the fit issue is so fundamental and expensive to fix (see Q7). But beyond this, we’re one of the only brands that focuses on fit – period. The entire industry – from runways to fast fashion brands – is focused largely on design, when poor fit is actually the #1 driver of returns. Aam’s return rate is just 3%, vs. an e-commerce industry standard of ~30%. We can make the industry more customer-centric and less wasteful by investing in the early steps of proper sizing and fit testing.
In terms of helping a “wide variety” of individuals, Aam is a niche brand that is committed to helping the 1 in 4 women with curvy hips and thighs. I don’t plan to expand to other shapes at this time because I believe that in order to add value, you can’t be all things to all people. Our community has been underserved for almost 100 years and we’re here for them.
What made you decide to name the company Aam?
“Aam” means “ordinary” in Hindi, my native tongue. The company’s approach to design – starting with the consumer, and designing entirely for her – runs counter to the industry. My goal with this business is to make this consumer-centric approach to design more “ordinary,” giving power back to the women who wear our clothes, and elevating their voices on a global stage.
What is the process of rethinking fit standards?
Modern size charts are based largely off of a 1939 study that surveyed 15,000 women across the U.S. This study was flawed for several reasons including: 1) it relied on bust measurements, assuming women are proportional throughout and 2) it excluded women who were not Caucasian from the final results, thereby underrepresenting body shapes that are more commonly found among women of color.
At Aam, we’ve rebuilt a fresh dataset of 314 women across the U.S. who have pear and hourglass shapes, and are using this dataset to inform all of our collections. By fixing bad data, we’re addressing the root cause of poor fit and rethinking fit standards.
Where do you feel the fashion industry can improve?
There are big opportunities for improvement in supply chain, fit and inclusion.
On the supply chain side, there’s still a long way to go when it comes to ethics and sustainability. There are great auditing standards out there (SEDEX, OEKO-TEX, GOTS, for example), but only a small percentage of factories are certified. In 2021, as I was building out my supply chain in India, I visited factories that spanned the full gamut, from regularly-audited, responsible manufacturers to those who enforced 14+ hour daily shifts and refused even chairs for their workers to sit on. Brands are engaging in conversations about diversity and inclusion but it’s often on the consumer side; few are willing to be as transparent when it comes to their supply chains, where women of color are disproportionately exploited. As consumers, one easy thing we can all do is check the Ethics & Sustainability page of the brands we love. Do they talk about certified factories, third party audits and following sustainability standards? If not, we have the power to ask – why?
I’ve shared a bit above about the issues surrounding fit – it is the single biggest driver of returns, an issue that has been plaguing retailers for decades. It’s costly, harms the environment and (in the long term) hurts your brand. I believe that investing in better upstream processes – improved size charts and more rigorous fit testing – will lead to huge improvements down the line.
And finally, inclusion. One of my pet peeves is seeing brands design styles that are clearly intended for straight shapes and small sizes and then scale them up to mid and plus sizes claiming that they now design “for all bodies.” Putting ill-fitted pieces on models of different shapes and sizes doesn’t mean you understand or care about that customer. We should be asking ourselves – what does this customer really want? How is this garment going to make her feel? How can we design FOR her, first and foremost? This is being inclusive in a real way.
As a CEO of a company what is your daily routine?
My day starts the night prior, when I write down my priorities for the upcoming day. I use this great planner by Kindred Braverly that helps break down my activities into bite size segments. I’m not a morning person and part of my team is based in India (with a flipped schedule), so I usually start my date late around 9am.
First, I workout, so I can feel like I’ve accomplished something early in the day. Then, I grab breakfast, coffee and start work around 10:30. I start with the highest priority items on my list, which can range anywhere from sales and marketing to strategic planning and design. I work in 1hr increments with 10-15 mins of break in between. During these breaks, I’ll step outside, hydrate or crank up some music and just free dance. I try to get away from a screen, so I can return to my work with fresh eyes.
I then have a hard stop from 7-9pm to spend time with my husband, and then I’ll usually squeeze in an additional hour or two of work with my India team, before heading to bed.
Early in my Founder journey, I started tracking productivity patterns during my week. For example, I’m usually less productive on Mondays than I am later in the week. So I try to schedule more interesting, strategic work early in the week in order to stay motivated. I also work a half day on Sundays, to take some of the pressure off of the following week.
As there are many companies interested in fast fashion, how does your company differ in terms of sustainable materials and ethical factories?
Responsible production is one of our brand pillars, so we think about it in each step of the process. All of our suppliers must be third-party certified for ethical working conditions from one of the leading, global certification programs (more info here).
Additionally, we use sustainable fabrics in all of our collections. For example, we work with organic cotton (vs. regular cotton), which saves water and is made without toxic pesticides. We work with new fabrics, like lyocell, that can emulate the handfeel and durability of less sustainable fibers without the environmental footprint. In our most recent collection, we introduced premium deadstock wool, which is fabric that was produced in excess by brands and would have otherwise gone to waste. We also ensure that all of our dyes are free of Azo compounds (several of which are carcinogenic) via rigorous testing.
On the production side, we rely on a combination of third-party audits as well as personal, first-party checks. I’ve spent days in each of our factories, observing the working conditions and interacting with the team.
On the packaging side, we spent a great deal of time thinking about how to recycle and reuse. Each Aam pant comes inside a reusable cotton cover, inspired by the beautiful saree covers you see in southern India. This cotton cover is placed inside a fully recyclable box, with a simple packing slip and card. There’s no excess paper, bubble wrap, or cardboard.
I’m proud of where we are in terms of ethics and sustainability – and I think we can still do better!
We would love to hear some testimonials from previous customers.
“I have paid hundreds of dollars for ‘custom fit pants’ from various brands, and none of them fit quite as well as this pant did straight out of the box.” – The Flex Waist Pant, Size S
“This pant is amazing!! It is so lightweight and breathable… the material is so soft and silky, it feels like you’re wearing PJs but they look like elegant chic work/business pants.” – The Wide Leg Pant, Size M
“Never have I ever been able to easily pull a pair of pants over my thighs. I have ALWAYS had to jump to pull my pants up comfortably. These pants are amazing.” – The Crop Pant, Size L
“I can tell these are Aam pants instantly from how they taper at the waist. No other pants do that.” – The Limited Edition Wool Wide Leg Pant, Size S
Where do you see the company expanding in terms of different types of clothing offered?
I see bottoms as the biggest area of need, so we’ll first expand to other types of bottoms or clothes with bottoms: skirts, dresses, jumpsuits, potentially underwear and swim. Then, we’ll start expanding into other categories.
What is the toughest part of running your own company?
Staying motivated and showing up every day – even the bad days. As a Founder, there’s no one to answer to, no fixed schedule, and progress can sometimes feel very slow. There are weeks where I feel frustrated because I keep missing targets. Other weeks, we get a string of wins. It’s important to detach myself from both types of outcomes (wins and losses) and take neither very personally. This helps me commit instead to the process and just focus on the next small step forward.
But, easier said than done!
Lastly, what do you hope individuals take away from this interview with Brown Girl Magazine?
I’ve read Brown Girl Magazine for years and am so honored to be featured. I hope folks reading this feel inspired to tackle whatever problem – small or large – that they understand innately. Personal experience is a powerful motivator and difficult for others to replicate.
Passion is something many claim to have, but few truly possess. Whether it’s hobbies, professions or romances, it’s the secret ingredient we all crave but is quite difficult to come by. But on meeting Chef Devan Rajkumar — aka Chef Dev — it takes just a few moments to understand true passion. For the Indo Guyanese chef from Toronto, passion has always been food and its power to connect, nourish, excite and represent.
Whatever the outlet, Rajkumar feeds his mission to bean ambassador for modern, West and East Indian cuisine. I recently sat down with him to talk about this and the experience of bringing Indo Caribbean flavors to South Asia and beyond.
Feeding a passion for food
“The sights, the sounds, the aromatics. The excitement of the kitchen has just always appealed to me,” he began. “Food moves me in a certain way. I want to nurture and nourish. I’ve just always wanted to do for others.”
As he sat back in a ‘Guyana vs. the world’ tank top, Rajkumar’s energy was palpable.
“I’ve always lived and breathed food, all day, all night. Like I’m talking about food right now. I’m constantly talking about food.”
To Rajkumar, food is education — one of the best (and most enjoyable) ways to learn, teach and explore the world — and he credits his older brother Jai for inspiring this mindset. Jai was the first to introduce him to different cuisines, teach him to be curious about the world and show him how to challenge the norms of a “typical brown kid.”
Despite this encouragement, however, a culinary career wasn’t Rajkumar’s first instinct. The son of a businessman, he initially jumped around universities and career paths. He also struggled with substance abuse and grief after Jai’s passing. Through all the challenges, food remained a constant, and the sense of community it created was a powerful draw.
“At a very young age, I recognized how food made me feel if I was in a bad mood and how it made others feel,” he shared.
He’s always looked forward to sitting around a table with friends and family, enjoying a nice meal, and how everybody could share their stories or just forget their troubles.
“Food is a very powerful vehicle for transporting someone.”
In 2009, Rajkumar finally followed his passion and joined a culinary school. He realized he had a knack for creating this experience for others.
“I realized I had the power and the gift to nourish and nurture someone else in this way,” and it became irresistible.
A cook with no boundaries, Rajkumar didn’t want to limit the number of people he reached to just those in Canada.
For many, success in the culinary world is having a thriving restaurant, but after spending six months opening one with The Food Dudes in 2015, Rajkumar realized this route wasn’t for him.
“I wanted more culture,” he explained. “I wanted to learn and not so much get my ass kicked, but to be a sponge. I knew I needed to travel to broaden my horizons.”
So he did. Rajkumar spent months cooking in India, London, Peru and Dubai. He shared his experiences on social media and people back home took note.
“When I returned to Toronto,” he continued, “that trip had established me as a cook who had no boundaries. As someone who wasn’t afraid to explore and get out of their comfort zone.”
And get out of his comfort zone he did.
“From catering to a pop-up abroad to filming ‘Cityline’ and speaking engagements, every day is different,” he explained. “I’ve had my bouts with imposter syndrome, but ultimately, I’ve gotten to make more of an impact than just opening a restaurant.”
That impact has especially been prominent in South Asia.
Rajkumar embraces not only his Caribbean culture, but his South Asian roots as well.
The temple he grew up in was a blend of Guyanese and East Indians, so he knew foods from a typical Guyanese household like alu curry and saijan but also East Indian favorites like dhokla and malai kofta.
“Ultimately, we came from India,” he declared. “I embrace the culture and I am very comfortable leaning back and forth into it. It’s in me. It’s who I am.”
In fact, Rajkumar noted his career became much more defined and successful when he really began to identify as not just a chef, but as an Indo Guyanese Canadian chef.
Hearing this, it was no surprise that Guyana, India and Pakistan stand out as some of his favorite destinations.
“Guyana is hugely impactful for me,” he shared, having visited his parents’ homeland frequently. “As soon as that door opens [at the airport], you smell Guyana. You smell the sugarcane burning from rum factories. I have all these wonderful sights, sounds, smells and flavors from those trips.”
His sentiments for India are similar.
“Incredible India is incredible India,” he referred to the country’s tourism slogan. “Every 100-200 kilometers, the menus can change completely. I can live in India for the rest of my life and never see it all.”
Rajkumar’s first trip in 2020 was only nine days long, but its impact stayed with him.
He couldn’t have been more excited to return for a month, earlier this year, and host what his friends there dubbed the “Mad Love Pop-Up,” after one of his signature sayings.
He filled the menu for the 18-day event with global dishes like ceviche and scotch eggs but infused them with West and East Indian flavors like masala, jerk and cassareep — a rich extract of the bitter cassava native to Guyana. Before he left, he even prepared Guyana’s national dish of pepper pot, a hearty meat stew, for the staff meal.
“My whole thought process was ‘let me give these people — my family there — an experience they’ve never had before,” he detailed. “Any time I give someone pepper pot or cassareep, they’re just so shocked. It’s so unique.”
Rajkumar is always excited to share the flavors and culture of Guyana with new people, but with his roots in South Asia, bringing them to Pakistan was that much more profound.
“In India, maybe it’s different, but in Lahore, most people don’t know about Guyana or where it is. That’s another reason why I did this. That’s why I do all the things I do. That’s why I’m wearing this tank top — to raise awareness about my culture and how beautiful it is,” he said.
Time in South Asia has also helped Rajkumar gain a deeper appreciation for the origins of many Indo Caribbean dishes and reinforced his love for them.
“Guyanese cuisine doesn’t just have Indian influence, but so many dishes in some way, shape, or form come from there. Like when I’m eating sada roti, I can tie it back to which type of flatbread it came from in India. I feel like a better-equipped chef at the end of the day. I’m more connected to my Guyanese roots and to the culture overall.”
Rajkumar wants to foster a deeper understanding and relationship between both heritages. He wants his food to build connections, not disparity.
Bringing the world back home
Rajkumar has visited over 20 countries, but Pakistan remains one place he’ll cherish his entire life. He is grateful not only for the opportunities he’s had there, but also for the chance to offer a fresh, alternative view of the country from what is often shown by the media.
“When people saw me posting content from Lahore, they were like, ‘Oh my God, this is Pakistan?’ This is not what we expected. This is not what we thought we’d see.’ They were shocked at how beautiful, kind, and welcoming everyone was.”
Reactions like these are Rajkumar’s ultimate goal.
A cookbook is due next year. He has aspirations of launching merchandise and cookware, traveling to South East Asia, and continuing his pop-ups, but ultimately, he concludes,
“I just want to stand for something. I want to continue to learn, remain humble, represent my Western and Eastern cultures and spread mad love. I want to be an ambassador to that world and be someone who’s dedicated to his craft, bettering himself and those around him.”
“I just want to continue to grow as a person,” he added with sincerity as he touched on his sobriety and what it’s taught him about achieving your goals.
“That might sound cliche, but it’s new to me. I’ve spent the last two years learning about myself and being vulnerable about how I feel, my healing journey and what I’m going through. If I excel and continue to invest time and discipline in that arena, everything else around me will flourish. I believe that goes for anyone.”
Rajkumar is going far literally and figuratively, but no matter where he lands, you can be sure he’ll bring something back for his supporters, whether it be a new view of the world or a concoction like a ceviche pani puri on one of his menus.
“That’s my travels to India, Pakistan and Peru all in one bite!” he exclaimed.
Chef Dev’s journey has not always been an easy one, but it’s a powerful example of the success one can taste with hard work, embracing authenticity and following true passion.