Neer · The human side

Neeraj “Neer” Rai

Cloud, cricket, curiosity, and a lot of experiments.
Story
Where I come from

I’ve spent most of my career at the intersection of data, advertising, and cloud. Over time, that turned into a habit of asking “what are we really trying to solve?” long before thinking about tools or tech.

I like working on systems where small decisions compound over time: whether it’s architecture choices in a data platform or the habits that shape a day.

Personality
How I tend to operate
  • Quietly observant at first, more talkative once comfortable.
  • Like clear problems and open-ended questions in equal measure.
  • Prefer honest feedback over polite silence (both giving and receiving).
  • Enjoy working with people who care about craft and outcomes.
From my kitchen
Three things I cook on repeat
Tomato saaru30 min · serves 4A thin, peppery South Indian tomato soup-curry. Rice's best friend.
You'll need
  • 4 ripe tomatoes, chopped
  • 1/4 cup toor dal, cooked soft (optional, for body)
  • 1 tbsp rasam or saaru powder
  • Small piece of tamarind, soaked (or 1 tsp paste)
  • 1/2 tsp jaggery
  • Salt and a pinch of turmeric
  • Tadka: 1 tbsp ghee, mustard seeds, cumin, dried red chilli, curry leaves, a pinch of hing
  • Fresh coriander
Method
  1. Simmer the tomatoes with turmeric and 2 cups of water until completely soft.
  2. Mash, then add the tamarind water, saaru powder, jaggery, salt and the dal. Simmer 5–8 minutes until it smells irresistible.
  3. In a small pan, heat the ghee, pop the mustard seeds, then add cumin, chilli, curry leaves and hing.
  4. Pour the sizzling tadka over the saaru, finish with coriander, and serve with hot rice.
Chicken curry rice1 hr · serves 4The Sunday one. Slow onions, patient masala, everyone fed.
You'll need
  • 750 g chicken on the bone, curry-cut
  • 3 onions, finely sliced
  • 2 tomatoes, puréed
  • 1 tbsp ginger-garlic paste
  • 2 tbsp yoghurt
  • 1 tsp each: turmeric, Kashmiri chilli, coriander powder; 1/2 tsp garam masala
  • Whole spices: bay leaf, 3 cardamom, 4 cloves, small cinnamon stick
  • 3 tbsp oil, salt, coriander to finish
Method
  1. Marinate the chicken with yoghurt, turmeric, chilli and salt for at least 20 minutes.
  2. Fry the whole spices in oil, then the onions — low and slow until deep golden. This is the whole secret.
  3. Add ginger-garlic paste, then the tomato purée and powdered spices. Cook until the oil separates.
  4. Add the chicken, sear for 5 minutes, then a cup of hot water. Cover and simmer 25–30 minutes.
  5. Finish with garam masala and coriander. Serve over plain steamed rice.
Spicy jackfruit sabzi45 min · serves 3Raw jackfruit, cooked like it wants to be meat. Converts sceptics.
You'll need
  • 500 g raw (green) jackfruit, cubed — tinned works too
  • 2 onions, chopped; 2 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp each: cumin seeds, turmeric, chilli, coriander powder; 1/2 tsp garam masala
  • 2 tbsp mustard oil (or any oil), salt
Method
  1. Boil the jackfruit in salted, turmeric water for 10 minutes until tender; drain.
  2. Heat the oil until it shimmers, crackle the cumin, then fry the onions golden.
  3. Add ginger-garlic, tomatoes and spices; cook down to a thick masala.
  4. Add the jackfruit, mash a few pieces, and roast on medium for 10 minutes so the masala clings.
  5. Finish with garam masala. Best with hot chapatis.
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