Bangalore is often referred as Silicon Valley of India. The city is studded with startups and has a huge pool of technical people. How and why did Bangalore became the startup hub of India? Why do startups from other parts of India move to Bangalore? What are the common characterstics between Silicon Valley and Bangalore?
To find the answers to these questions we spoke with Prof. Rishikesha Krishnan of the Indian Institute of Management (IIM) Bangalore. He is currently on leave from IIM Bangalore and is the director of IIM, Indore. Dr. Krishnan has written a book on India’s innovation culture called From Juggad To Systematic Innovation: The Challenge for India. You can listen to an extended audio interveiw with Prof. Krishnan on innovation and Indian economy.
Why is India not innovative on a sustained basis? How do you create a sustainable environment for innovation in India? What about logistics and infrastructure? When we think of innovation in India why do we think only of tech innovation and not other areas.? What are the skill gaps in India? How can Make in India help the Indian economy? To find out the answers for these and other related question on Indian economy, education and the growing importance of Bangalorea as the hub of tech innovation we spoke with Prof. Rishikesha Krishnan.
We also wanted to find out on what gets him excited about India? There is always that promise of something of better happening tomorrow, and hoping that one of these days that promise is realized he says.
LISTEN TO THE INTERVIEW WITH PROF. RISHIKESHA KRISHNAN
Chinese food is very popular in Bangalore. There are 2 kinds of Chinese food – there is Indian-Chinese food and then there is authentic Chinese food. Chef Tong William has witnessed the growth and popularity of Chinese food in India and specifically in Banglaore. Originally from Hong Kong, Chef William first came to India to cook Chinese food in the 1980s for the Taj Group of Hotels. He eventually moved to Bangaloreand took over running Memories of China at Taj Vivant on MG Road.
We have a 2-part video interview with Chef William where he talks about Chinese food in India, his work at Memories of China at Vivanta by Taj and his favorite Indian food. On his day off from work, he likes to explore local Indian restaurants in Bangalore.
Here is Part-1 of our interview with Chef Tong William where he talks about his initial trip to India and cooking authentic Chinese food and about his work at Memories of China.
I was a guest of Taj Vivanta at Memories of China.