Is change the cornerstone of success?

While the formula might not turn us all into the next Richard Branson, the combination of intelligence, a bursting contacts’ book, ambition, vision and a drop of good luck can definitely help put us on a pathway to success.

But are these ingredients really enough to see you succeed? In today’s business environment – with constantly shifting social, economic and technological priorities – one element that’s vital, but often overlooked, is change. The willingness and ability to embrace it with arms wide open is crucial.

It might be plain stubbornness, an aversion to risk, blind sightedness, pressure from the board, or resistant employees, but many business people fail to overlook the need to implement changes which could make the difference between whether their company is listed on the FTSE 100 or struggling to survive.

Lateral thinking, or the ability to think outside of the box, is the difference between survival and death for a business – Keshav Murugesh

The experiences of those who are brave enough to adopt change show there are huge financial and competitive advantages to be gained.

Invest in change

“Innovation is the most necessary ingredient in today’s dynamic world,” according to Karan Chanana, CEO of Amira Nature Foods Ltd, the first family owned Indian company to list on the New York Stock Exchange, with a total revenue of $547.3m.

“It is like air to humans, every breath of innovation survives and thrives,” he said.

Founded in 1915 as a small family-run trading company, Amira went on to become India’s first fully-automated rice milling factory in 1993. By investing in a processing plant in Gurgaon, near New Delhi, Chanana refocused on premium rice products, which have a long shelf life, and organic products including rice, lentils and beans, and spices.

Chanana concedes that business people have different thresholds for change but believes everyone must accept that at some point they’ll have to take a risk and enact change.

He believes that in business, challenges are a part of everyday life. “Anyone who believes that business or life will be a smooth ride is living in a fool’s paradise.”

Make or break

“Lateral thinking, or the ability to think outside of the box, is the difference between survival and death for a business,” said Keshav Murugesh, CEO of WNS, a leading Indian outsourcing company based in Mumbai.

He is known in his company as the “the turnaround guy”, having built a reputation for improving an ailing company’s fortunes at Syntel before joining WNS four years ago. In that time, he has doubled the company’s market cap to $1.1b and revived its declining fortunes.

Murugesh believes companies stagnate because leaders are unable to push themselves out of their comfort zone and challenge the status quo.

“It’s about the fear of failure, the requirement for new technology, and the cost of new investment,” he said. “But people who can make these changes in a planned manner see success.”

But, he said, people have to remember: “There is no such thing as failure, only some steps between where you are and where you aim to be. It’s about planning, motivating and leading people, and also an element of luck which every CEO needs to have.”

Amira

Size matters

“When it comes to change, size matters,” according to John Brash, founder and CEO of Brash Brands, a brand consultancy headquartered in Dubai whose clients include The Burj Khalifa.

“On the whole, larger organisations do take longer to effect change. Approval processes are lengthier, plus the sheer volume of people to communicate with will naturally take longer,” Brash said.

As an example he cites Dubai’s Dnata, the world’s fourth biggest combined air services provider which has a footprint in 73 airports in 37 countries and has more than 20,000 employees. Dnata embarked on a complete rebranding exercise in 2011 as a result of many acquisitions which had led to it quadrupling in size in just six years.

Brash said: “The new brand strategy, vision, mission and values needed to be communicated to over 20,000 people.”

He acknowledges, however, that some business leaders find change a painful process: “Whilst some business owners may have the desire to innovate, the process as a whole can seem overwhelming. If they are doing well whilst doing the same thing some can be reluctant to rock the boat. It’s myopia of the market they are in.”

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Social and digital change

Going forward, Brash believes that businesses must adapt to new forms of modern disruption such as social media, cloud computing, 3-D printing, technology and popular new business models that involve mobile apps such as Uber, the taxi service.

In the future, he said, the chief marketing officer will become an important decision-maker, on par with the CEO of a company because of the implications to a business of digital innovation and the impact of social media. “I want to understand how Generation Y thinks and acts,” he said, “because they are the customers of the future.”

One way WNS keeps innovation at the forefront of their business strategy is by leading an ideas division called Wincubate, where employees are encouraged to contribute new thinking. The team with the most promising concept wins $250,000 (excluding people costs) to launch their programme. After 18 months the decision is made on whether to create a new division to develop that idea as a business proposition, in which case the team members receive a 26% stake in the new company.

Brash said: “Without consistent lateral thinking any business will start to slow down over time. Younger, hungrier talent will come to the market and erode your share through their innovative methods.

“Many companies can get caught up watching their competition, rather than keeping pace with their consumers, especially the constantly evolving Gen Y.”

After all, as Stephen Hawking said, “intelligence is the ability to adapt to change”.

Size Matters

Brash said: “Without consistent lateral thinking any business will start to slow down over time. Younger, hungrier talent will come to the market and erode your share through their innovative methods.

“Many companies can get caught up watching their competition, rather than keeping pace with their consumers, especially the constantly evolving Gen Y.”

After all, as Stephen Hawking said, “intelligence is the ability to adapt to change”.

The History of Hyderabadi Biryani

Hyderabadi Biryani is one of the most celebrated and popular biryani dishes and one of my personal favourites.For those unaccustomed with Indian cuisine, biryani is a one-pot dish in which rice is seasoned with a variety of aromatic spices and mixed with meat, fish or vegetables. In traditional biryani preparation the rice is mixed in a dish with precooked meat and vegetables and then baked in an oven.

As the name suggests, Hyderabadi Biryani hails from the historic state of Hyderabad, located in the south-central region of the Indian subcontinent. For centuries, Hyderabadi cuisine was renowned throughout the subcontinent for its exuberance and innovation and the biryani dishes that sprang from the region were no exception. Hyderabadi cuisine emphasises the use of ingredients that are meticulously selected, and stresses the importance of preparing the dishes at the right temperature and for certain amounts of time. Hyderabadi dishes are known for being incredibly full in flavour and Hyderabadi chefs pride themselves on their use and knowledge of a wide variety of rich and aromatic spices.

Karan Chanana - Karan A Chanana
Karan Chanana – Karan A Chanana

Like many biryani dishes, the Hyderabadi variants trace their origins to the Mughal Empire and have strong influences from Persian cuisine. The Mughal Empire was a large Persinate Empire that ruled over much of the Indian subcontinent from the 14th Century to the mid-19th Century. It is thought that the biriyani was first brought to Hyderabad during the reign of the Mughal Emperor Aurangzeb. The Mughals appointed “Nizams” to act as viceroys over Hyderabad, and when Mughal control of the region collapsed in 1724 the Nizams ruled over Hyderabad as sovereign rulers. It was under the reign of the Nizams that the Hyderabadi biryani was truly born and refined to the world class delicacy we know today. The Nizams of Hyderabad were well known for being patrons of art, literature and culture, but were especially known for their love of fine food. The Nizams frequently threw spectacular banquets and the kitchens in their court were known for preparing and perfecting a wide variety of rich and elaborate dishes, with the Hyderbadi variations of biryani being the most prominent dishes developed during this period.

There are two main variants of Hyderabadi biryani; Kachchi Gosht Ki Biryani and Pakki Biryani. Kachchi Gosht Ki Biryani or Ghosth Dum Biryani, as it is alternatively known, is prepared by marinating succulently spiced pieces of meat and then soaking in yoghurt overnight. The meat is then mixed with long grain Basmati Rice and slowly cooked with traditional clay apparatus. With Pakki Biryani, the meat is marinated for a shorter amount of time and is then cooked with the seasoned rice in a dough-sealed vessel.