Hi! I am a.
I like to call myself an accidental generalist. I went to an engineering school (DCE) to become a specialist (at programming). As I was exposed to more of the world and attained a macro view, I started studying more broadly. This ended up in me dropping out and starting a few businesses. Now all I am good at is just starting startups. I guess that's a specialisation.
I spent the last few years running startups in the real estate and clothing industry. Also wrote a book that's designed to cover what schools won't — a generalist education for the future. (“Now That We Are Here: The Future of Everything” - Penguin Random House, 2021).
Now That We're Here.
About the book.
How do you prepare for a future if you don’t know what it is? How do you specialize in anything if the horizon is constantly shifting? What’s the goalpost and how do we get there? Is there even a goalpost?
The hyper-connected world that once seemed futuristic is now here. And now that we’re here, it’s time for us to educate ourselves for sweeping and endless possibilities. One way to do that is to blur the lines between technology, democracy, design, economics and data, and reconfigure our approach to learning altogether. This book is a giant leap in that direction. By harnessing the wisdom of thought leaders and intellectuals throughout history, by blending business and humanity, industry and society, and by covering cross-disciplinary themes, authors Akshay Tyagi and Akshat Tyagi give us a ground-breaking, genre-defying and utterly mind-bending collection of essays that will help us prepare for the here and now.
About the book →Goodness.
Goodness is a fresh, modern take on Indian food — built around the idea that everyday food can be both deeply satisfying and genuinely good for you. We make simple North Indian meals from fresh ingredients, with a focused menu of bowls, wraps and drinks that put flavour, nourishment and transparency first. What started as a cloud kitchen is being built into a more accessible food brand: unprocessed goodness, made for the way people eat today.
Visit Goodness →