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THOMAS ZACHARIAS
Meet Thomas Zacharia, the man behind the machines powering AIThomas Zacharia, a Keralite, revolutionized global computing. He championed GPUs for supercomputers, leading to breakthroughs like Titan. H...- AMD bets big on India’s AI ambitions with Helios; open ecosystem pushSenior VP Thomas Zacharia outlines roadmap spanning exascale computing, PPPs, & deeper India engagement.
- Google Arts & Culture and India's Ministry of Agriculture launch digital exhibit on millets"The digital exhibition highlights the history of millets from ancient grains to modern-day superfoods, as well as their nutritional benefi...
- From Planet to Plate: How India's culinary diversity can help you beat the heat and combat climate changeAlice Waters, renowned for advocating universal access to healthy, organic foods, emphasizes the impact of food choices on our bodies, fami...
- Putting forward women for more challenging roles is important, says journalist-author Gabrielle ChanChan said that one should mentor younger women and regularly check in with female colleagues.
- View: Indian flavours mean more than just NorthFor the average Joe not familiar with south India, main course ‘Indian food’ is tandoori chicken, dal makhni and roghan josh
- Table togetherness: Communal dining in IndiaInternational food events try to nudge Indians towards communal dining at restaurants.
- Is Indian food a collation of regional styles of cooking or is there a thread of commonality?If we seek to define Indian as a civilisational entity, how far do you go back in history to seek 'authenticity of cuisine'.
- Not turkey or plum cake, a traditional Indian Christmas table is lined with Kulkuls, sannas & fruit winesSeasonal produce and regional delicacies make to Indian family's dinner table on Christmas.
- 10 most promising chefs who lead by their originalitySome are already well acknowledged, others are hidden gems.
- From a wild pink flower to green mangoes, the souring agents that add flavour to Indian cuisineIndian food uses various distinctive souring agents like the dark kachampuli vinegar, anaardana, and green bilimbi.
- Spring collection: The forgotten beans, fruits and flowers that are making a comeback in menusBefore the advent of summer, explore the beans, fruits and flowers that are enjoying a resurgence in menus even if we don’t see them much i...
- Biting cold? Stay warm with these age-old recipes with modern twistsEvery region has its own unique winter traditions, incorporating age-old culinary practices and methods.
- Why city slickers want bathua and lal saag on their dining tableFrom millets to bathua, jhakia to lal saag, interest in local ingredients, organic produce and sustainable dining is at a high.
- Talking chefs: Over Basque-style dinner, Elena and Thomas Zacharias exchange notesDuring Thomas's stay in San Sebastian, he met Elena of Arzak, who was intrigued by Indian cuisine.
- Food trend: Indian chefs are now falling back on local wisdom, taking long journeys to look for wild ferns, nettles and berriesInternationally, the interest in foraging for local ingredients is led by Noma’s Rene Redzepi.
- Pop-up restaurants go mainstream as top chefs experiment with formatLast is a dish that is breathtaking in both its concept and restrained execution. It is one of those unexpected dishes with a twist whose v...
- From Kashmir's kalari to the Parsi topli nu paneer, homegrown cheese is a favourite among chefsIndia may not be known for its cheese-making skills -if you don't count paneer -but it does have a few flavourful varieties.
- Twitter launches first-ever #EveryCharacterMatters weekTwitter stated #EveryCharacterMatters will highlight how every content genre, character, personality has a voice on Twitter.
- Can Muthoot Group flourish its' gold business well in the north?India's largest gold financier Muthoot Group has had spectacular success in the south. Can it repeat its golden run outside its home turf?
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