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.’
In tactical terms, the shirtless protest was worse than a self-goal. Suddenly, the fiascos of the AI Summit were forgotten, and the Youth Congress’s disruption became the issue.
IAF is fine with accepting the aircraft with 'must-haves', even if some other steps remain pending, which may take at least another year, it is learnt.
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