Celebrated chef Gaggan Anand has voiced concerns about the increasing role of artificial intelligence in the culinary world, cautioning that it could lead to the end of cooking as we know it. Anand expressed his views at the ET World Leaders Forum, emphasizing the significance of preserving culinary heritage and traditions.

Anand, a Bangkok-based chef, reflected on his culinary journey and acknowledged India's growing appreciation for global cuisine. He highlighted how India has evolved to not only consume good food but also appreciate the art of cooking from different parts of the world. He noted that Indians are traveling the world, understanding global cooking, and are no longer stuck in their own ways of eating. Anand humorously mentioned that Indians probably consume more Chinese food than the Chinese themselves.

However, Anand is wary of the encroachment of AI into the kitchen. He believes that cooking is deeply connected to our past, and the recipes passed down through generations represent a legacy. He fears that if AI takes over and dictates how food is prepared, this connection will be lost. He stated that if AI tells you how to make "rajma chawal," it might signify the end of humanity because people are no longer taking care of their grandmother's recipes.

Anand elaborated on this point by describing how, in today's fast-paced world, kitchens are becoming empty as both men and women compete for the same jobs. He reminisced about a time when his mother was a "domestic slave" whose primary role was to cook and care for the family, planning meals and ensuring everyone was well-fed. He fears that this aspect of family life is disappearing, and the rise of AI in cooking could further erode it.

While Anand supports the use of AI for solving global issues such as cancer research, he draws a firm line when it comes to food. He believes that cooking is an inherently human activity that should not be surrendered to machines.

Anand also shared his personal journey, recounting how he aimed to be among the best in the world when he opened his restaurant after 10 years of cooking. He didn't aspire to be the best Indian chef in Bangkok or the best restaurant in Asia but simply one of the best globally. Over the past 15 years, he believes he has achieved that dream by single-mindedly pursuing it. He is currently diversifying by opening a hotel in two years but intends to continue cooking for the rest of his life, with no plans for retirement.