Aditya Jhaveri calls himself a simple shopper who usually gets his yearly essentials from New York or London.
Aditya Jhaveri, Founder, Blox, can’t wait to go back to his favourite haunts once things get closer to normal:
Up in the air One of the things I look forward to the most once things settle down is travel. In India I would love to go to Kashmir and Leh-Ladakh again. I had visited Kashmir and Leh-Ladhakh a few years ago and was blown away with its beauty. After being cooped up in the city for the longest time in two decades without a holiday, a nice European summer in the South of France and Italy is on the horizon. My wife and I had planned a trip to the Amalfi coast last year but had to cancel that owing to the lockdown and the bad COVID situation in Italy.
Grab the grub Restaurants being shut down has robbed us of the experience of going out for a fine meal. That seems like the biggest luxury once the lockdown restrictions are lifted. Once that happens I'm looking forward to enjoying my kale salad and stracciatella toast from The Table at Colaba. I would also like to go to Wasabi at the Taj. We were lucky enough to go there in March 2021 on my wife’s birthday as it was open for a short period. But I miss that more than any other eating out experience. Now the lockdown has enabled us to get home delivery from some of the finer spots, Sundays are for Turnip cake from Yauatcha.
Creature comfort While I am not in the habit of vanity usually, a good shave can turn your day around. I go to Truefitt and Hill every other day for a shave, and love my hot towel shaves and royal haircuts and massages there. I make it a point to get a Balinese massage when I am in Bali - there is no better way to get rid of the post workout muscle strain. I also love the Iridium spa in the St Regis Mumbai, I go there to unwind.
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Street wear I am a very simple shopper and usually get my yearly essentials from New York or London. I lived in London for 3.5 years so I have my standard shopping route set from Bond Street through Oxford Street and spend about a day a year doing that.
Tech update Since I’ve founded a company in the lockdown, we have bought a lot of new tech devices and software. Business operations have moved onto slack, meetings onto G suite or Zoom and multiple other processes such as payroll etc. have been digitised. I also recently made the jump back to a Macbook Pro from a windows device.
Down time I would recommend 'The Godfather to anyone who hasn’t watched it; it is a movie I enjoyed with my father when I was a kid and always holds a special place in my heart. As far as hobbies go, I am learning new workouts with therabands, ropes and other props. My wife and I also play chess together regularly.
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Lockdown Skills: Swati Piramal Learnt The Science Behind Making Gelato, Vikas Khanna Mastered Art Of Food Photography
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Top business leaders tell us about how they’ve been keeping themselves busy over the lockdown period.
The three months of the coronavirus-induced lockdown were a productive time for India’s top business leaders, who’ve ventured outside their comfort zones to learn new skills.
Here are the top bosses, in their own words, talking about what they’ve mastered.
Top business leaders tell us about how they’ve been keeping themselves busy over the lockdown period.The three months of the coronavirus-induced lockdown were a productive time for India’s top busine..
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Yash Dongre Business head at House of Anita Dongre
“I have fine-tuned my baking skills. Although my wife Benaisha and I aren’t vegan, the rest of the house is. So, during the lockdown, vegan baking took centrestage. Benaisha makes the best chocolate mousse cake. It’s made with dates, almond flour and coconut milk — it’s a huge hit. I find baking therapeutic. It’s a precise activity where the outcome is as perfect as the work that goes into it. If you follow the instructions, the end result is good. I love that.”
Yash Dongre Business head at House of Anita Dongre“I have fine-tuned my baking skills. Although my wife Benaisha and I aren’t vegan, the rest of the house is. So, during the lockdown, vegan baking to..
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Radhika Ghai, Co-founder, ShopClues
“I’ve learned how to solve the Rubik’s Cube in 60 seconds. I’m also hooked to solving crossword puzzles. I ’m reading extensively. Staying at home, I’ve had the time and leisure to introspect, about things left behind and the invaluable lessons I’ve learnt. It’s been great to purge myself of the mental and physical baggage I’d been carrying.”
Radhika Ghai, Co-founder, ShopClues“I’ve learned how to solve the Rubik’s Cube in 60 seconds. I’m also hooked to solving crossword puzzles. I ’m reading extensively. Staying at home, I’ve had the tim..
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Suresh Rajan Founder, LCR Capital Partners
“I have mastered the art of doing tele-conferences and taking video calls while being on the treadmill. I’m sure it’s distracting to many, but I find it a productive and necessary evil.”
Suresh Rajan Founder, LCR Capital Partners“I have mastered the art of doing tele-conferences and taking video calls while being on the treadmill. I’m sure it’s distracting to many, but I find it a pr..
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Dr Swati Piramal, Vice-chairman, Piramal Enterprises
“Making gelatos with exotic flavours like sambuca, golden gooseberries or gold-flecked caramel. Making gelato is like chemistry. It is very precise and depends on titration of flavours.”
Dr Swati Piramal, Vice-chairman, Piramal Enterprises“Making gelatos with exotic flavours like sambuca, golden gooseberries or gold-flecked caramel. Making gelato is like chemistry. It is very precise..
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Kamal Nandi Business head, Godrej Appliances
“Although I don’t cook very often, I think I can compete with any masterchef when it comes to making amti, a Maharashtrian dal that my family loves. I am a foodie and love trying out new cuisines wherever I go. But with the lockdown, since travelling and exploring other cuisines weren’t possible, I found an alternative: Cooking.”
Kamal Nandi Business head, Godrej Appliances“Although I don’t cook very often, I think I can compete with any masterchef when it comes to making amti, a Maharashtrian dal that my family loves. I am a..
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Vikas Khanna, Chef
“I have mastered the art of food photography. I am watching a lot of new stuff, and I’m using these photography methods for my dishes.”.
Vikas Khanna, Chef“I have mastered the art of food photography. I am watching a lot of new stuff, and I’m using these photography methods for my dishes.”.
Keshav Murugesh Group CEO, WNS and former chairman, NASSCOM
“Since finding fresh bread was proving rather difficult, I honed my skills in focaccia baking. My focaccia breads have been a hit with my family, and nobody wants to have any other bread now.”
Keshav Murugesh Group CEO, WNS and former chairman, NASSCOM“Since finding fresh bread was proving rather difficult, I honed my skills in focaccia baking. My focaccia breads have been a hit with my fa..