“I’ve been in the IT industry since 1997 and moved to Hyderabad in 2001, settling here just as the city’s tech scene was beginning to explode. Over nearly three decades, I’ve seen technology evolve from basic systems to the massive infrastructure we rely on today. For the past 14 years, I’ve been running my own company, CMD Infotech. We focus on the infrastructure and networks that keep businesses running 24/7.
Back in 2001, I was part of the team that did the digital infrastructure for one of India’s most sacred and visited pilgrimage sites. But while my career was built on uptime and Linux systems, my roots remain in the red soil of Ganapavaram, near Bhimavaram.
Millets weren’t a ‘health trend’ for me; they were the staple of my childhood. We grew up on Ragi Sangati and Jonna Rotte. Watching our modern habits shift toward refined flour and sugars felt like a ‘system error’ in our lifestyle. I’ve watched the East part of Hyderabad transform into vibrant, crowded hubs. As the development here surged, I saw an opportunity to bring back the grains I grew up with to the community where I live and work.
Two years ago, I started the Millet Chef franchise in Nagaram as I wanted to provide a cleaner, better alternative for a community that is growing faster than ever. Now, I live a double life.
My wife is my biggest support—she opens the shop at 5 PM. As soon as I finish my office work, I head straight there. From 6 PM to 10 PM, I swap my laptop for an apron. There is a practical satisfaction in being a chef, replacing maida and refined sugar with traditional grains. When I see families in my colony enjoying millet pizzas and burgers, it feels like I’m upgrading my childhood traditions to fit the busy, modern fast food culture.
The Lesson: In IT, if a system fails, you don’t give up—you troubleshoot, learn, and reboot. My first attempt at a food business didn’t work out, but I treated it like a temporary glitch. I learned from it, waited for the right time, and came back stronger.
Sometimes, your real purpose begins after your regular work ends. Don’t be afraid to start your ‘second shift.’”
— Ram Krishnam Raju