Technology at Arizona State University

IT Product Manager 

Arizona State University - W. P. Carey School of Business

Director – Admission Operations and Student Financial Services

Senior Associate Director – Admission and Recruitment

Senior Assistant Director - Admission and Student Financial Services  

Senior Assistant Director - Admission and Recruitment

Higher Education Advocate | IT Policy and Compliance

I am an IT Product Manager at ASU Tech, where I deliver innovative and impactful solutions for the university community. I am passionate about transforming challenges into opportunities for excellence, using my skills in product management, data analysis, and collaborative problem solving.

I have a strong foundation in both the technical and educational aspects of my role. I also hold certifications in Dare to Lead and Lean Six Sigma, which reflect my commitment to fostering inclusive environments, strategic insights, and operational excellence. Additionally, I have demonstrated expertise in admissions management, financial services, and international recruitment, having managed teams and partnerships across these domains.

Today is the Tamil new year, or Puthandu. So too for the Malayalee community, with Vishu. And our smaller South Asian communities in Singapore, like the Bengalis with Pohela Boishakh. The Sikhs had Vaisakhi yesterday, a major celebration. Warmest wishes to all! 

When I’m asked about my favourite dishes, the simple South Indian breakfast of either thosai or idli is always one of the top. There is nothing like it. A slightly sour, fermented taste. Combined with sambar (dhal and vegetable stew) and a bit of coconut chutney. And even tastier when eaten by hand!

I much prefer my thosai plain and simple. No egg added -  although egg thosai is a popular option in our hawker centres, it takes away the original flavor, and the simplicity of the thin pancake.

Thosai and idli are also healthier than some other favourites -  especially roti prata (sorry to prata die-hards). They are made by fermenting rice and black lentils, which breaks down the starches so it’s good for the guts.

Idli especially (the small mounds in the photo) is heathier than most as it is steamed without oil. Low calorie count despite being packed with carbohydrates, proteins and other nutrients.

And to be healthier -  new grains are being used to make thosai and idli, like millet and multigrains.

One of the ways to enjoy tasty food without breaking too many of our resolutions!

A bit of mystery for those interested: there is some debate as to where the modern form of idli comes from. Although the Tamils and other South Indians claim it as their own, a prominent food historian believes the recipe came from Indonesia during the time of its Indianised kingdoms. Another historian traces idli to Arab traders who settled on the South Indian coast in ancient times. We will never know,  but that’s the beauty of many of our foods.

Photo credit: istock/Pradnya Paithankar

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