Researchers at IIIT-H try to crack the code of variation in biryanis

Key Highlights

• But, a clutch of researchers in Hyderabad have used AI tools to analyse video recordings of the cooking processes to conclude that there is a systematic and detectable difference among the variations.
• The researchers at International Institute of Information Technology, Hyderabad used visual learning models to analyse and reach the conclusion about the variations.
• The dataset used by the researchers included 12 distinct types of biryanis: Ambur, Bombay, Dindigul, Donne, Hyderabadi, Kashmiri, Kolkata, Awadhi, Malabar, Mughlai, Sindhi, and Thalassery.
• It does not include the Moradabadi variant that uses a distinct shape of the cauldron.
• The researchers tried to understand what makes the biryanis unique and how: “By comparing the cooking process for different types of biryani, we can identify common patterns and variations in the cooking methods, ingredients, and techniques used.