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 a seminal work, former military officers Lt. Gen. D.S. Hooda & Lt. Col. Pavithran Rajan put forth a framework to approach cognitive warfare, called Socio-Technical-Cognitive Battlespace.
India, China and Russia share more contradictions than congruence. Each has a different worldview, as also a different adversary. The rude fact is that BRICS is the most irrelevant of all such groupings.
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