Month: December 2011

  • afday

    afday aims to make functional as well as decorative Indian art and craft accessible to consumers. In conversation with founder Rashmi Daga

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  • Enterprise, Consumer, Interface

    Facebook’s new Groups at [university] feature, which allows users to create groups that are only visible to those with the relevant and authenticated .edu address, is probably the social network’s hat tip to its roots and a way to show that it can still play at targeted sharing too. However, what it reminded me of was enterprise tools like Yammer which also use authenticated addresses to create closed networks. Add to that Facebook’s other new feature being tested – private messaging between users and Pages, and I wondered if the authenticated domain feature couldn’t be used for creating enterprise networks within Facebook, which could then interface with consumers using Pages. In fact, that would even go quite a way in solving a user’s work/life identities by allowing him/her to have separate (but connected publicly/privately) logins.

    With Google+ launching for brands and thanks to circles, allowing a relatively easy (and measurable) flow of information within and outside the enterprise (I’ve begun experimenting with this @ Myntra), linking employees, consumers, partners etc through not just sharing but also through live video interaction, Facebook does need to go beyond its current offering for brands and organisations.

    Though I’ve not seen it in action, Twitters new proposition for brands, with better profiles, a new twist to promoted tweets, self serving ads etc do sound interesting and should probably lead to more interesting brand activities on the platform.

    The first generation of social media tools have focused on monitoring, engagement and some measuring. They will obviously have to evolve with the platforms’ own feature set advancements. (not to mention new platforms) Meanwhile, I’ve seen at least two forms of this evolution. Salesforce, which has, with the acquisition of Rypple, entered the talent management sphere, continues its march towards being a one stop shop (Chatter for enterprise collaboration, Radian 6 for social media monitoring, engagement and others). On another front, Percolate is aiming to solve an interesting problem area that I can identify with – sustained communication with consumers across platforms that balances interesting content with business objectives.

    New platforms, new tools, decreasing attention spans, new hardware and technologies and a relentless pace of advancement – 2012 promises to be exciting.

    until next time, horizon tally

  • < /life > < death >

    So, ‘Oh Wow. Oh Wow. Oh Wow‘ has now been pretty much immortalised. I began to wonder about last words and coincidentally came across this article around the same idea.  As the article states, Steve Jobs “managed to bring the same sense of wonderment to death as he did to life.”

    Few people, I’d think, would like to dwell on their mortality. I am not sure if it was because this topic was playing in the background (in my mind), but I began noticing a lot of deaths recently. Some old, some middle aged, and famous enough in some context to appear in a newspaper. There were important death anniversaries too. There was also the death of a 25 year old, who could technically be termed a 2nd degree  connection. Jobs knew it was coming, and had probably prepared himself for it. But the deaths I read about happened either after a few days in hospital, or a few hours, or were accidents.

    I wondered how many are prepared for their death, let alone ready with their last words. The 25 year old, from what I read and heard, would just have had enough time to mourn himself and the utter meaninglessness of it all! At least, that was my first thought – so, so early. Set to start his first job next month, life was just about to begin for him. Until a terminal disease strikes or the actual time of death, does anyone even understand the implication of mortality? What would be the last thought playing in the head? Probably we only have enough time to think “Oh my god (non-atheists), I’m about to die”. Some would have their loved ones around, some not. Some might go blank, some would want to say something and they may or may not have the ability to do so. Some would ask a higher power for more time, some might be thankful that it’s all ending. Does the life actually flash before one’s eyes? If so, is that preparation for something else?

    Why did Jobs use those words? Had he only just realised how much he had changed the world? Was it wonderment at the thought that irrespective of what one achieved, this was the equaliser? That this was how it would end, for everyone. Or was it just the awe of everything that he understood as life, coming to an end? Or did he see something else that caused the wonderment – a glimpse of what lay beyond?

    It is often said that the best way to live life is to live in the moment. Does it also include death? Death of the moment? Death of the ‘me’ in that moment?

    until next time, live long and prosper 🙂

  • A Taste of Rampur

    The Koramangala version was one of the first restaurants reviewed here, and the review of the Indiranagar version first appeared in Bangalore Mirror.

    The restaurant is located right after the flyover when coming from Koramangala, above Bombay Store. (map) Don’t try the U immediately after the flyover – there are cops waiting for you. 🙂 Two-wheelers can be parked right next to it, and more wheels will be taken care of by valet parking.

    As per the restaurant’s own description, Rampur is a princely state in the upper regions of Uttar Pradesh, which has been influenced by Afghan Rohillas, Mughals, Rajputs as well as the British, in addition to its homegrown Nawabs. But Bollywood is probably a bigger influencer since Jaya Prada has been beating the royalty in elections regularly. Apparently, the food still owes much of its allegiance to its Nawabi heritage – ‘rich’, and cooked in ghee. That and the fact that it had a bias towards non-vegetarian delicacies were key factors in prompting a visit. With a gigantic hookah, swords and a shield, fez worn by the staff, and comfortable seating, some of the place’ character is indeed reflected in the restaurant itself. You can find the menu at Zomato. The beverages menu is quite exhaustive, and includes wines, champagnes and mocktails too.

    When life gives you a lime, it might not be a bad idea to add some chaat masala, and that’s what makes a Nimbu Pani Rampuri, which would’ve been quite good if not for the dominant masala flavour. The Mix Vegetable Shorba was thick, creamy and a decent start to the meal. It was definitely a few notches higher than the Murgh Badami Shorba, a thin soup which the Badam didn’t deem worthy enough for an extended presence. The best of the starters was the Bhune Hue Subzi ke Sheek Kabab, mildly spicy and coarse, in terms of texture. The fish didn’t seem to have bought into the concept of Mahi Sarson ka Tikka. Not only was it unevenly cooked, it also suffered from a dominance of mustard and an absence of any other flavour. The Galowti (sic) Kabab was much better fare and though it wasn’t at ‘melt in the mouth’ levels, it did get pretty close.

    The veg dominance continued in the main course too, with the Rampuri Dal Tadki wali – mixed dal, smooth and mildly spicy – becoming the favourite. The Paneer Lababdar came a close second with its thick consistency and creamy flavour. The Gosht Kundan Kaliya did sound like a Bollywood movie remix, but proved a fairly good dish with tender meat and a mildly spicy gravy with a dash of turmeric. We weren’t that fortunate with the Murgh Makkan Rampuri which had a tasty gravy but was spoiled by the chicken itself – hard and bland. There was unfortunately nothing khaas about the Rampuri Kaas Paratha, and the Taftan, in addition to being slightly burnt, lacked the saffron-cardamom flavours that make it special. The Ulta Tawa ka Paratha was relatively the best of the breads, though it did skimp on the ghee. The Murg Dum Biriyani also did not live up to expectations, and though the chicken was good, and the portion size large, the overly sticky and flavourless rice let it down. It needs to be mentioned that none of the dishes were really ‘heavy’, but considering the Ram’pure’ desi ghee proposition that the restaurant claims, that’s not really a good thing.

    The spectre of dessert unavailability that seems to be following me around refused to let go here too, though its presence was limited to the Kesar Rasmalai and the Shahi Tukda. The soft Kesar Gulab Jamoon was the best of the lot though the Kesar itself couldn’t attend. The Matka Kulfi wasn’t so bad either though it could’ve been sweeter. The Phirni was quite insipid, and the Rampur ka Sewian was completely ignored, after the first tasting.

    A meal for two would cost roughly Rs.1200, and they also have lunch and dinner buffets available on weekdays and weekends. The restaurant’s self proclaimed bias for non veg dishes fell flat on its face with the veg dishes clearly upstaging them. There seemed to be a focus on the buffet, which could explain the service staff trying to nudge us towards it, as well as the average delivery of the a la carte offering.

    A Taste of Rampur, #4031, 1st Floor (aboveBombay Store),100 Ft Road, Indiranagar, HAL 2nd Stage, Ph: 080 42156000

  • Weekly Top 5

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