Скачать или смотреть Udai: Building India's Most Inspired Hospitality | Nonlinear Growth & Culinary Excellence

Join Host Brian as he sits down with Udai, a visionary leader driving Aditya Birla New Age Hospitality (ABNAH) to build India's most inspired hospitality experiences. With over 17 years at the Aditya Birla Group, Udai shares his unique perspective on "nonlinear" growth, having served as Executive Assistant to Mr. Kumar Mangalam Birla and led the launch of Bitsom.

In this insightful episode of ABG Leadcast, Udai delves into the evolving F&B industry, where food is not just sustenance but a form of self-expression. He discusses ABNAH's commitment to culinary excellence over "Instagrammable" trends and the profound role of heritage and history in shaping authentic menus. Udai recounts the captivating journey of food from Persia to Hyderabad, exemplified by their restaurant Varsa.

Discover what truly excites Udai about the hospitality sector – enriching lives through shared experiences. He also reveals his secret to staying grounded and offers insider recommendations from ABNAH's diverse culinary spaces. Finally, learn about ABNAH's innovative approach to sourcing ingredients, balancing authenticity with local and sustainable practices.

Tune in for a deep dive into leadership, culinary passion, and the future of India's vibrant food scene!

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0:00 Introduction to Udai & Leadcast
0:19 Udai's Definition of Growth: Beyond Promotions
0:46 Greetings & Rapid Fire Question
1:11 Favorite Restaurant for a Meeting: Oud
1:39 Udai's Grounding Ritual: Kipling's "If—"
2:05 Udai's 17+ Years with Aditya Birla Group & Nonlinear Growth
4:20 Evolution of F&B: Immersive, Shareable Experiences
6:04 ABNA's Focus on Culinary Excellence
6:43 Heritage & History in Food: A Deep Dive
8:03 The Story of Varsa Restaurant
9:50 What Excites Udai About Building Hospitality Brands
10:10 India's F&B Industry: Size & Opportunity
12:02 ABNA's Purpose: Enriching Lives Through Food
13:12 What Udai Wants Guests to Experience at ABNA
15:09 Udai's Top 3-4 Menu Recommendations
16:53 Sourcing Ingredients: Local, Sustainable & Authentic
18:27 Conclusion & Farewell