COMING OUT STRONGER

In his second book, Parmesh Shahani embraces LGBTQIA+ inclusion in the corporate world with stories and solutions

As unfortunate as this year has been, 2020 began with a plea in the Kerala High Court seeking recognition for same-sex marriages, while Chennai saw a transperson marry a man.

“Focus on the positive.” That, with a generous helping of anecdotes that highlight the many milestones for the LGBTQIA+ community in

India from author and activist Parmesh Shahani’s point of view, is how his second book, Queeristan, could be described.

PERSONAL BUSINESS

Don’t let the business book format fool you – Queeristan reads like a memoir, while it is also handy for reference. It traces the multi-pronged struggle, speeded up by the 2018 Supreme Court verdict on the decriminalisation of Section 377, of the queer community, and how it’s come out in the corporate world, the government and society.

“Now, the struggle is to be equal legally,” the author tells us, as we struggle for network one stormy morning.

Having spent a decade as the head of Godrej India Culture Lab, Shahani’s snapshot of what it means to be queer in India today focuses on crucial life lessons he’s learnt. The first being that sometimes companies can just be ignorant. Ignorance is not homophobia. And it can be overcome with knowledge.

“You think,

‘what if my company is homophobic?’” he says, recalling how he raised the issue of equal policies for queer eople with isaba Godrej. hey didn’t ave a policy s no one had asked her before! We started with an anti-discrimination policy and partner benefits,” the 44-year-old reminisces.

ASK AND YOU SHALL RECEIVE

Though smaller companies are yet to catch up, IBM, Tech Mahindra, Wipro, Tata Steel, Bank of America and the Lalit Group of Hotels, which have hired 100 LGBTQIA+ people over the years, in various capacitie ave same-sex partner be l-gender washroo e paying fo

a ion s sayingsomeoneisjoiningthe company to avail the sevenmonth maternity leave,” exclaims Shahani. Questions are great, though, he adds. That’s how misunderstandings go away!

Thehurdlenowisensuring the policies are executed uniformlyacrossorganisations. For which, spreading awareness via film screenings, discussions and emails sent on May 17 – International Day against Homophobia, Transphobia and Biphobia – is vital. “It’s a constant conversation, not just an annual pride month feature,” says Shahani.

One basic aspect is the need to hire queer people – which is proof of inclusion. “Not only do you improve your reputation with millennials, but you also get better talent onboard. The Kochi Metro is hiring trans people,” Parmesh adds.

Inclusion in an organisation also has a ripple effect that extends to the employee’s family, bringing about a societal change. What also helps is to know that India was quite inclusive of sexuality and gender non-c nformity till colonisation happened.

“That introduced conservative values into our society. Bein I dian has always mean e ng inclusive. Homophobia estern influe ce,” ut Shahani.

TO ALL OUR ALLIES

Yes, people that que promi

e

“BEING INDIAN HAS BEING INCLUSIVE.

A WESTER I

In the North-east of our country, simple, local ingredients that are healthy and nutrition-rich are often fermented to last longer. Sure, that means they may acquire a strong smell, but that also means a bigger explosion of flavours – just like the blue cheese you spend a bomb on when you feel the need for something fancy, but

“PEOPLE HAVE AN AVERSION TO CERTAIN FOOD AS THEIR TASTE BUDS DEVELOPED

BASIS WHAT THEY GREW UP EATING”

their fault because their taste buds develop according to what they grew up eating,” says Binita Chamling, who owns Nimtho, a North-eastern restaurant in Delhi. “But the fact that North-eastern restaurants in cities are going mainstream is a sign that this perception is changing quickly.”

Meet six star ingredients of our North-east and learn to use them.

The hottest chilli in the world

The one ingredient that’s quintessential across the Seven Sisters is the chilli, whether in a curry or as a chutney. And in most of the Seven States, that chilli is the bhut jolokia or raja mircha – the king of sneakiness. The sharpness doesn’t hit you till about the 15th second, and by the 20th, your tongue is on fire!

SPICY STAPLE

“Unless it’s boiled veggies, every dish has to have some heat,”

but also smoked. “Small batches are wrapped in banana leaves and smoked, making it a drier and chewy version, apt for gravies,” says Tanisha Phanbuh, Delhi-based chef from Shillong and also the director at Together at 12TH.

KHASI VERSION & MORE

The Khasi preparation is not smoked and the beans are mashed. “We re-cook it, usually with ginger, pork lard pieces and black sesame.

When it’s over-fermented or undercooked, it can cause food poisoning,” cautions Tanisha. Also, it acquires a strong lingering smell while it’s cooked, so good ventilation is crucial. Today, chefs around the world are experimenting with fermented soybean in the form of miso and the Japanese also have a milder version, nato.

“WHEN AKHUNI IS OVER-FERMENTED OR UNDERCOOKED, IT CAN CAUSE FOOD POISONING”