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The must-have list in Hyderabad doesn’t just boast of the Hyderabadi biryani or the fresh beers in the breweries. When in Hyderabad, a visit to the super chic dessert place Concu is also a must. Concu is the story of Sahil Taneja who did everything to show his displeasure and unwillingness to pursue a career which he was qualified for — fire safety engineer.
Sahil pursued engineering in Fire technology because he was expected to. Then he worked with his dad’s travel agency for a year because he was in no way going to pursue an engineering career. He says he had to find reason to stay away.
In the meantime he would bake or make anything that he felt like for his girlfriend Swati whom he eventually married. He was unsure of what he would want to do, even though he found cooking and baking relaxed him. “Honestly it wasn’t even his hobby,” says his wife Swati, who is also his biggest support.
Swati suggested that Sahil pursue something in the food and beverage industry. Sahil isn’t the one who would sit and discuss about his choices with friends and weigh the pros and cons of his career shift. He took his time and researched about the institutes that offer the best course in baking and confectionery.
Before heading to London for his degree, Sahil did a course in baking in Hyderabad. Post this he completed his PGDM in pastry and confectionery in London after having to reason out his choice with his parents. “Once in London doing my course, I began to discover myself. I understood my likes and dislikes and never felt so happy doing what I was doing.” says Sahil.
After this Sahil worked with Harrods in London to gain experience. As a learner his aim was to work in a massive production unit that did gourmet stuff. “What better than Harrods. It was a massive kitchen and this is where I met my mentor Joseph. I worked with him for two years and returned to India to try my luck. This was also the time that people from Hyderabad started travelling abroad. The well-travelled palate was missing the gourmet French pastry. This was the time I and Swati got married and decided to try our luck and begin our venture,” recollects Sahil.
Sahil and Swati started their first take away patisserie in Begumpet. It was a small place where the duo did everything from cleaning to baking. “We were only working on pre-orders. We weren’t even ready to stock anything extra. We came to be known through friends and social media,” he recollects.
“When people eat our product, the seasoned eaters know what they are eating, some complain that it is not soggy enough. For years Hyderabadis have been fed on soggy cakes so changing the mindset isn’t our work. Our customers come to us knowing our product and that’s what builds us,” adds Swati
Concu is expanding slowly and is taking their time to grow big. And everytime they want to expand they shift to a bigger place. They have shifted from road no 21 Jubilee Hills to Road no 37 Jubilee Hills.
(This column features people who dared to give up lucrative career to pursue their dream)
