When I first assumed the role of CEO of our community, we had a looming challenge to overcome: How would we define ourselves? I looked towards the entrepreneurs I call friends and spent time understanding how they curated employee experience.
In my search, I stumbled upon a vintage Girish Mathrubootham tweet:
“Culture is the UX of employees” was a tune in my brain that I couldn’t shake. I toyed with it multiple times, turned it over and analysed it again. And then I thought, what was the best experience in my life? Is there something I could learn from it?
For many, it could be their first trip to Paris, the birth of their child or their most significant workplace achievement, but for me, it was summer afternoons.
I have this distinct memory from my childhood, especially the summer holidays. Apart from the blisters on my feet from running barefoot on Delhi’s burning hot tar-caked roads, my summer holidays were known for the bouquet of fragrances that would waft from the kitchen.
Often, I would stand at the door, watching my mother multitask. She would talk to my sisters, who would sit alongside her, cross-legged, while making the tastiest of summer snacks. One sister would dice watermelon, another ground spices in a mortar, and my mother flattened dough. The three of them would work in unison. They would discuss everything from the price of potatoes to their children’s education and nifty homemade balms for foot blisters.
But I stood out of eyeshot at the door because of the flattened dough. My mouth was watering in anticipation of what was to follow: why I loved summer holidays.
I would watch hypnotised as this dough was spiced with ajwain, salt, and pepper, rolled out and then fried in homemade ghee. That crispy goodness would be presented to me alongside the spiciest pickles humankind had ever known. To cool it down, there would be a big bowl of watermelon. For a child, fried snacks with cool fruit were the pinnacle of haute cuisine.
The cacophony in my mother’s kitchen and the summer afternoon snack committee got quieter with time. Eventually, I grew up, and summer vacations became occasional indulgences rather than a given. There are two things I didn’t forget: the matthi that my mother made and the cooperation between the women to create a healthy and memorable evening snack for me.
To my mind, the enthusiasm of the three women who played such a pivotal role in shaping my childhood is replicated clearly in SaaSBoomi’s culture. Just as a cherished restaurant anticipates the needs of its patrons, we thrive on understanding what founders are hungry for and work tirelessly to provide the nourishment they need to flourish.
We often use the restaurant analogy to describe how SaaSBoomi functions. It borrows from my childhood memory and a dream to run a small, intimate restaurant in the hills. I will extend that metaphor further to describe each member of our community and the roles they play.
Keerthi: The Mixologist
Very little happens at SaaSBoomi that she isn’t aware of (the bar is always bustling, isn’t it?). She’s always plugged in, blending the right mix of people, ideas, and opportunities. While I like to freestyle, Keerthi creates carefully layered recipes, balancing structure with soul. Ever since she took the helm, she’s been stirring the perfect cocktails of community and experience, ensuring every founder gets the best seat in the house.
Neha: The Head Chef
Neha is the soul of our kitchen. She’s effervescent, welcoming, and sharp, ensuring that every founder finds a spot at the table, whether it’s their first visit or their hundredth. She crafts every experience with heart and imagination, ensuring the meal isn’t just nourishing — it’s unforgettable.
Sehar: The Sous Chef
Sehar is Keerthi’s shadow in the kitchen, and quietly indispensable. She maps who needs extra care, keeps our databases shiny and current, and tends to the little things that make the big things possible. Without her, the back-of-house would never be as spotless or ready for the magic out front.
Sandeep: The Expansionist
While the rest of us are focused on today’s service, Sandeep is already dreaming up the next big opening. Before his first coffee of the day, he’s probably scouting new chapters, gathering resources, and thinking about growing the magic without losing the intimacy that makes it special.
Sradha: The Experimental Chef
If you find something new on the menu that you didn’t know you needed, thank Sradha. She’s the mind in the test kitchen, endlessly experimenting, tweaking, and perfecting. She ensures we never settle for the obvious, always pushing us toward experiences that linger long after the last course is done.
Shivangi: Prep Cook
Fresh ingredients make the best meals, and Shivangi ensures we never work with less. She gathers feedback, speaks with founders, encourages new hosts, and keeps our offerings crisp and relevant. Thanks to her, we’re never stuck with last season’s menu.
PC: The Operator
He’s the engine room. PC ensures the payments go through, the lights stay on, and the service stays flawless, all while staying behind the scenes. No kitchen or customer experience survives without perfect ops — and that’s PC, the invisible but essential hand keeping it all moving.
Varun: The Barista
A good barista doesn’t just make coffee; they create connections. Varun listens with patience, blends wisdom into every conversation, and helps us craft a community that feels authentic and energising. He ensures the heart stays warm, one cup and one conversation at a time.
Millusha: The Baker
The little touches make all the difference. Like a master baker, Millusha understands the slow art of nurturing — listening closely to the community, kneading insights into every interaction, and baking warmth into all our experiences. Her quiet, steady magic ensures we rise as a community, batch after batch.
And me?
I hold the space—space to be heard, to heal, to imagine again. I’m the quiet corner away from the busy kitchen, the person the team leans on when they need a breather. Like the founders we serve, I’m here for the great food, the better company, and the deeper joy of belonging to something real.
No dish makes it to the table on time without the discipline and dedication of the many kitchen volunteers who work tirelessly behind the scenes, from the prep stations to the line. For SaaSBoomi, the support of our volunteers keeps the flame burning and the pot boiling.
That’s who we are at SaaSBoomi. It may not be my mother’s kitchen, but it’s just as special — a place that reminds us of simpler times.
At SaaSBoomi, every founder is family, and every story is a shared meal.
