Aiman doesn’t physically cook; it creates. It can analyze ingredients, generate unconventional flavour combinations and write detailed recipes that human chefs in Woohoo’s kitchen then test.
Papa’s is one of Mumbai’s most sought-after dining spots, with foie gras laddoos to nihari pie featuring in its 12-course tasting menu. Bookings for the Rs 10,000 meal open just once a month.
Nepalese and North-Eastern cooks trained as kitchen helpers under Korean ajummas in guest houses. Now, some are leading Korean restaurants as head chefs.
From Regi Mathew’s Kappa Chakka Kandhari to Saransh Goila’s butter chicken chain and Manu Chandra’s multi-brand business, chefs are cashing in on India’s appetite for new flavours.
The Gurugram branch of the School of European Pastry wants to fill the gap in high-end culinary training. ‘We are creating a benchmark for institutes to wake up, smell the coffee.’
One of the major bonanzas is tax holiday till 2047 to foreign companies providing cloud services from Indian data centres. NASSCOM welcomes govt's decisions.
The surge in capital budget considers a slew of mega contracts set to be signed next fiscal, including the one for 114 Rafale jets for the Indian Air Force.
The key to fighting a war successfully, or even launching it, is a clear objective. That’s an entirely political call. It isn’t emotional or purely military.
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