The Peter Principle is “management” book from the 70s. Written by Dr Laurence J Peter and Raymond Hull, it opens with an eponymous principle that postulates – “In a hierarchy every employee tends to rise to his level of incompetence”.
Simply put, they say that a good soldier may not make a good general. A good teacher does not translate to a good principal. Good foreman – Not so good shift supervisor. You get the drift.
While this wasn’t the first “serious” work to identify this phenomenon, it certainly wasn’t the last – case in point being the “Dilbert Principle”. It was however the first one to neatly identify and sum up this phenomenon into a handy catchphrase.
The book was wildly popular – it sold a million copies and spent 33 weeks on the NYT bestseller list (Forbes magazine). It was cited and feted as a path breaking management book and became the subject of serious research.
But now, it seems there’s a twist in this tale.
Serious or Satire ?
Subsequent research has lead to a rethink of whether this is a “real” management book or actually satire.
For this theory has aged well – unlike those espoused in books like “Built to Last” and about Japanese management.
It has also been validated empirically – an honour reserved for real McCoys like the Pareto (80:20) principle.
And so the question remains – serious research or satire ?
Many years after having read it for the first time, I’d lean towards the latter.
Mostly because no cow is too holy for the writers.
They debunk many a management “best practice” by citing “case studies” featuring employees named “Miss Oval, Mrs. Cylinder, Mr. Ellipse, Mr. Cube, Mr. Sphere and Mr. Tinker” – and this isn’t done to “protect privacy”
They define a bachelor as “a man who decided to look before leaping, and then didn’t”.
They go on to anoint Socrates as a great teacher who wasn’t a competent defence attorney.
And introduce euphemisms like “percussive sublimation” (kicked upstairs) and “lateral arabeque” (a fancy title) to describe people movements
They also “violate” an academic “rule” of not naming a principle after yourself !
Dr Peter followed this up with another volume titled “The Peter Prescription” – a book that outlined ways to overcome the effects of this principle.
Both volumes remain essential, common sense reading – especially in today’s hyper connected world that leaves little time for reflection.
A Tryst With A Twist
Sometime in summer 2010 – I’d just moved to the Delhi office in a new role with my first organization. I was summoned to the senior most manager’s cabin and somehow the conversation turned to the “principle” and if I’d heard of it.
I hadn’t quite anticipated my manager’s surprise when I said yes.
So he went a level deeper and asked me to state it.
Which I promptly did.
Then suddenly came the clincher – “Do you think I have reached my level of incompetence ?” – he boomed.
I don’t remember what I said, but I do remember he let me off the hook merely for getting the first two questions right !
Stepping out of the cabin, I heaved a sigh of relief and mentally thanked my father and his book shelf for having introduced this to me at an early age. And we got a laugh out of it when I narrated this to him later.
Festivals or other cultural occasions help break the monotony and routine of daily life – much needed in these locked down times.
Thankfully, this has been a good month in that regard.
For in addition to it being a celebration of Asian Heritage, this was the month of Eid across large parts of the world.
One of those places is my hometown of Lucknow, India.
Famous for its culture, love of art, and for being the home of gastronomic delight, Lucknow’s cultural legacy thrives to this day through its food. Biriyani is but one example of this rich tradition.
And Eid in Lucknow – the best time to savour this delicacy !
Unfortunately, since Covid has put travel plans to sleep, a trip back in time is one way to beat the Biriyani Blues.
So let’s dig right in…
A Brief History of….Biriyani
Birian is a Farsi (Persian) word meaning “Fried” – and Biriyani, a dish that blends rice, spices, meat (or vegetables) into a succulent combination.
But wait, you may ask – doesn’t that make it quite similar to Pilaf (Pilav / Paella / Pulao) ?
Yes, it does, but there are some differences as we’ll see in a bit.
Biriyani is India’s and probably the subcontinent’s – favourite takeout food. Popular Indian food delivery service Zomato revealed that they served 22 orders per minute between Jan- Dec 2020.
That totals to a whopping 4.4 million servings over the year. After movies and cricket, this is one of the few things Indians seem to agree on.
And that’s because Biriyani is :
A meal by itself, but can also be consumed as a snack, comfort food OR as the high point of a feast
Both street food and haute cuisine.
Available in many versions – mutton, chicken, beef, fish, veg
Adaptable- most regions of India have their own take on this dish. There is no “one” national Biriyani, but many tasty ones.
Dare I say that one may tire of eating, but cannot get tired of Biriyani !
There is however, one FAQ that stirs up spirited debate among Biriyani fans. The difference between Biriyani and Pulao (Pilaf).
Pilaf v Biriyani
Rice & meat / vegetables & other spices cooked together is a very popular food combination. Originating from Turkey, it travelled across the world and is now known by various names -Pilar, Pilaf, Paella, Pulau, et cetera.
This was probably a fast, easy way to consume proteins and carbs together. It may have been one of the first one pot meals, lending itself to easy adoption by travelling armies, or nomadic tribes (much of the world was nomadic then).
Preparing pilaf is a relatively (!) straight forward process. All the ingredients are combined and cooked together, and voila, its (easier said than) done.
But what’s this got to do with Biriyani? Doesn’t that combine all of these elements too?
Indeed. Like pilaf, biriyani too is a combination of rice and other “similar” ingredients.
The difference lies in the way they are prepared.
For unlike pilaf, biriyani is cooked in a two step process.
Rice and the other ingredients are semi – cooked separately, and then, stacked in alternate layers, they’re cooked together again.
The additional oil and spices, along with the effect of slow cooking imparts richer flavour to the combination.
This second step is where Biriyani takes on its own unique identity, which differentiates it from the pilaf.
Now, because our world is as beautiful as its wide, every country / region ended up developing its own version of this dish.
This is best illustrated by Biriyani’s journey and evolution in India.
Two Passages to India…
Biriyani is believed to have reached India through two routes – through contact with Mongol – Turkic armies and the flourishing sea trade with the Arab world.
In the North and the East, Biriyani followed the Mughal influence through the course of their empire, even as the Arab origin version evolved independently in the South and West
So how does one cater to such diverse, fast growing demand ?
Cue the Biriyani Entrepreneur…
Biriyani Entrepreneurs
Given its timeless (and growing) appeal, its no surprise that biriyani has seen many “entrepreneurs” who have taken this dish far and wide.
While the older generation household names like “Paradise” and “Hyderabad House” still abound, a more tech and marketing savvy next gen has emerged. And this tribe is no less exotic than the food they serve, ranging from a descendant of the Nawabs, a US returned techie and a major QSR chain – all of them striving to up the Biriyani game.
Most biriyani chains today have well researched menus, a standardized cooking process, hygienic, Covid safe kitchens, innovative packaging and fancy marketing strategies to attract the young Indian consumer. Startups like Rebel Foods’ Behrouz Biriyani and competitor Biriyani by Kilo are but a few promising ones.
India’s Dominos’s Pizza franchisee – Jubilant Foodworks – recently forayed into what can best be described as QSR Biriyani. Branded “EkDum”, it is an interesting approach to unlock hyper growth in this burgeoning market. I hope they’re evaluating a global play sometime soon.
Ms Manzilat Fatima is a Biriyani Entrepreneur with a difference. (https://www.manzilatfatima.com/) (centre – following pic). Descended from Lucknow’s erstwhile rulers, she combines traditional knowledge and a flair for cooking to create what could be called a “small batch” menu. Available only in Kolkata, India, her creations are winning acclaim and admirers there.
But all these miracles are to be found only in India. So when the Biriyani pang hits, where does the expat turn to ?
Divided by Brands – United by Biriyani – Entrepreneurs Old & New
The Toronto Trail
Thanks to its multicultural heritage, Toronto too has its share of Biriyani joints that cater to the homesick pangs of people like me – here are a select few.
My personal favourite is #1 – Chandni Chowk, for they care enough to check for your preferred Biriyani style (re Map #2). The others are pretty decent too. Hyderabadi biriyani outlets are quite prominent, and this space seems to be seeing a lot of activity despite the pandemic.
I’m still searching for a Lucknow special Biriyani place though – will keep you posted when I strike gold !
Epilogue
That was a quick, short look at the fascinating world of Biriyani. But this is barely the start, for the story of Biriyani is as complex and layered as the dish itself. There’s much more beyond this little effort, and if you’d like to know more, here are a few good places to start.
We’re currently in the throes of a life changing experience, as we start afresh on Canadian shores.
While the thrill of the new keeps you going on most days, there does come a time when you long for a little bit of comfortable familiarity.
A refuge, where you momentarily relax, recharge emotional batteries, and resume your tilt at new windmills.
Food, in my experience, provides this succor, maybe even shelter.
That’s probably how the term “comfort food” came into being.
Finding Forrester…er.. Food.
While some wits have considered Canada to be an extension of Punjab, ground reality is a little different from this wishful perception.
Yes, Brampton does have its moments, but getting there by public transport is by itself good reason to remain at inertia of rest.
The food ranges from awful to pretty good, and success is only likely when you’ve Googled, planned and executed it like a military mission.
Take out or home delivery is constrained by budgets & sometimes, by conversion arithmetic.
Even if that weren’t the case, its not really easy to find something you’d easily relate to, for the flavors and spices have been adapted to suit the local palate and are suitably mild.
So where does a newly landed immigrant turn to?
Trawl the supermarket shelves. Hope to find something that makes up for the lack of other options.
Aimlessly wandering through aisles with arrays of mind boggling options, I had all but given up when I chanced upon a stack of Maggi.
On Sale ! 26c a pack (approx Rs 13) – Whoa. It says its a product of India !
Imported – With Indian spicy flavour !
All boxes checked – Truly a happy day indeed !
That was when the floodgates of memory opened.
Much Ado About Maggi.
Maggi and I have an enduring, one way relationship
It began when as a seven year old, I was hooked by the taste of the Capsica flavour (yes there was one then).
The bond grew stronger when like many other kids my age, I cut out the 2 minute noodles label, mailed it to the company and got enrolled in to the Maggi club.
They gave you a shiny metallic badge (see following pic), which quickly became an unofficial part of the school uniform. For the entire grade had signed up !
They also organized a fiercely contested school quiz. I remember insisting on participating in one of these, while ignoring a bout of high fever with the help of medication.
It was sad not winning the branded school bag that day, but the principal, Mrs Simlai, more than made up for it by giving me all the packets she’d received !
The first tentative steps into the world of cooking happened with it.
It soon became a regular fixture on the monthly shopping list.
Started to appear in school lunch boxes.
Also became the occasional dinner at some friends’ homes ! (a pleasant surprise, which upped their parents’ cool quotient 🙂 )
The other flavors bowed out to the sheer volume of Masala eaters. They did make a comeback later, but fizzled away soon.
Around 1997-99, someone decided that innovation was the order of the day, and changed its taste and formula.
All hell broke loose. Maggi didn’t taste good any more. The shop owners got earfuls of anguished feedback.
I guess sales would have declined, for things recovered eventually, and the usual, familiar formula was back on shelves.
College introduced me to delightful culinary variants like butter Maggi, Schezwan Maggi and egg Maggi. And unusual times of the day / night to have them.
Any opportunity to sample a new variant was taken up earnestly, at any time of the day. Living in NOIDA after graduation meant spending precious money at the Nescafe outlet in Sector 18.
The story continued during post graduation and of course, well into the job. Phone numbers of Maggi entrepreneurs were saved to ensure desk delivery. Places that served great variants identified and frequented. During this period, I also tried its various competitors like Top Ramen, Yippee, Cup Noodles, and Wai Wai. They have their own tribes of loyalists, but Noodles = Maggi as far as a large chunk of consumers is concerned.
As if this weren’t enough, I remember waking up hungry after a pretty hectic evening of partying at the Oktoberfest in Munich, and dashing to the grocery store nearby, for yes, you guessed it right.
And then one day, came the lead in Maggi controversy. All hell broke loose.
“ Naah, that can’t be. We’ve trusted it since so long”, someone said.
“I’d be full of lead by now ”, another opined.
“Maybe I am – in the brain”– I said to myself.
Obtaining Maggi became a cause to celebrate. Crafty entrepreneurs started to sell it in black, but they too ran out of stock.
Anyway, normalcy, and with it, my cherished pack of noodles eventually returned to shelves. A memorable occasion, worthy of the hype and celebration !
All went well from there on, till we made this move.
Things are looking up, and now that I have discovered where to find my favorite comfort food, all will be fairly right with the world !
As my kid grows up, there are days when she asks for her version of butter Maggi. I am not sure whether that’s the right thing to do, but I hope she enjoys it all the same, and goes on to acquire her own collection of Maggi memories.
For a hot, reassuring bowl will always be two minutes away !
PS : Thank you to the teams which launched, built and run this brand to the day – and to those who brought it to this market. More power to you !
I wrote this a few months after moving to Canada from India.
I believe this may still be relevant, especially to newcomers.
Having recently moved to Canada from India, we are still in the unlearn / relearn phase in quite a few aspects of life. Grocery shopping for starters. Presented here a few “learnings”…
Wear your sneakers / walking shoes
Wondering what that has got to do with shopping ? Well, quite a lot.
That is because the average store size here is well, quite large, compared with what we see in India. Dominated by the supermarket / convenience formats, the average Indian store is around 3000 – 5000 sq feet.
A mere 10% of the smaller Western supermarkets !
Add to the mix new store layouts, more navigation and possibly many iterative trips – well, a pair of good walking shoes are your best friends – and maybe a bottle of water too !
2. Start reading the signs
Since we weren’t the first set of shoppers to be dazzled by the store sizes and layouts, the stores had put up signs that help people find the way around. But that is just one piece of the puzzle. Old habits of looking at shelves, comparing products, checking out assortments, planograms and displays meant that your’s truly took a while to register their presence. Also, unlike India, there aren’t too many employees on the floor to ask directions from.
Of course, now I am a semi-pro, but, please learn from my mistake !
So, look up and read the signs… (reference image from the internet)
3. BYOB – a.k.a Bring Your Own Bags – because like in India, they’re charged. And its good for the environment
4. Carry your quarters : No I am not alluding to the measure of liquor serving popular back home. 25c coins are required to unlock shopping carts at some retailers. Don’t be alarmed, you get it back !
5. The Voyage of Price Discovery
Having negotiated a contract or two, I had developed a set of reservations about the Maximum Retail Pricing regime back home. Simply put, every SKU in the store carries a manufacturer ascertained printed price. It is believed that such a system will prevent over charging and keep prices in check. However, it starts to hurt when you’re negotiating a mark down margin on the sticker price. Also, since MRP doesn’t change frequently, balancing discounts with profitability becomes a tight rope walk.
That said, it was a little disorienting at first at not being able to realize what the right price would be for a particular product. Prices for the same branded goods vary across retailers – because like the brands they sell, each retailer also strives for different competitive positioning, and prices goods accordingly. This makes it even more confusing at first. The key to solving this riddle lies in not taking the printed price at face value (something which was a given earlier, and a slightly harder instinct to shake off), and always take a look at the information which the retailers provide themselves.
Which manifests each week in the form of a printed flyer, delivered right into your mailbox.
This helps you plan your shopping basket smartly. The Indian equivalents were the full page newspaper ads announcing sales, or the Metro Mailer, but these are quite different in scope and application. There is also an app which hosts e-flyers, but browsing it becomes a little tedious.
Some retailers also offer price matching – if you find a cheaper price on a competitors catalog, they match it – no questions asked. Typical caveats are restricting the number of products, and ensuring that the competing offers are from the same time period. That said, this is a good way to balance the basket and not make rounds of too many stores for grocery shopping !
5. The visual experience
Stores here are a visual delight to explore. Despite being packed with large assortments, it seems that the in store visibility norms are much more stringent and enforced. Neater, cleaner layouts (ref the banner picture), which are easy on the eye – and a lot of constraints for channel marketers (guilty plea here) who excelled in designing creative, “clutter breaking” ideas previously!
6. Self check outs & Wave pay
Stuck in a slow moving queue (don’t they all feel slow moving?) with only two items to pay for. Well, there is help at hand. Save your time and go to the self checkout. Scan the bar codes, loyalty card and use your Wave pay card when prompted.
Side note : I still feel a little jittery using the wave pay option – but it is reassuring to know that the upper limit on these cards can be capped basis individual comfort levels- which is a relief !
Summing up : Letting go of older, established mental models and building new ones has been a mix of emotions in varied measures. That said, the contrasts between two retail environments provide a fertile environment for observation and generation of new ideas. Worth the fun, for sure !
