Shruti has found ways to adapt Infosys’ values and methods into her new passion as a food entrepreneur. At Caperberry, there is an “Infosys rub-off on everything,” she says. All tasks, from food preparation to table setting and service, are process-driven. For four hours every day after the restaurant closes post-lunch, the heads of the various departments meet to recap the previous day, scrutinise how and why things went wrong, analyse guest feedback and make plans for the next day.

Caperberry offers trendy global dining concepts like molecular gastronomy and deconstruction. On the menu are items such as the deconstructed Greek salad with tomato, bell pepper and cucumber frappuccino, crumb fried goat cheese and black and green olive tapenade, and the sous vide duck confit with foie gras, red wine poached pears and roast tomato. There is also the textured apple with mini tart tatin, apple pate de fruit and apple granite.

The dishes are Saha’s creations. Shruti admits her own culinary adventures have mostly resulted in knife injuries and burnt food. She says she understands, however, that producing a good meal is much like “presenting a show on Broadway, each element dished up just right”.
There are other perks of belonging to the Infosys family. Shruti’s father dines at the restaurant every week, bringing in his friends and business acquaintances. His daughter says he may know nothing about food but he is a fount of advice on managing people and operations.

Other founders too help by virtue of being well-known and influential. “They talk about my restaurant and refer people here,” says Shruti, who says she would never exploit her Infosys connections.
Perhaps none of the Infosys kids actually end up at Infosys. But one thing is clear. For Shruti and others, there is no real getting away from the company’s legacy and values.