Word: vinod
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...their friends and neighbors with bare hands. For most of that day, rescue attempts were undertaken entirely by survivors and volunteers. By nightfall, desperation was setting in: where were the relief workers, the rescue equipment, the cranes so essential to lifting the rubble and sifting for survivors? Complained Vinod Trivedi, 52, an insurance worker in Ahmedabad: "Not even the Municipal Corporation has bothered to come. All of our work has been done without the help of heavy machinery." One exhausted volunteer from Mumbai said, "Some things even the human spirit cannot move with just two hands." Predicted Patrick Fuller from...
...most fundamental level of demand creation," says Vinod Khosla, a partner at venture-capital firm Kleiner, Perkins. "Optical-networking companies are like Levi's. They're supplying jeans and tools to miners during the Gold Rush." The amount of data traversing the Web is doubling every three months, and as these merged-media entities offer fatter and better Web services, bandwidth demand should accelerate again...
...AnnaLee Saxenian, an associate professor of city and regional planning at the University of California, Berkeley, about one-third of the engineers in Silicon Valley are of Indian descent, while 7% of valley high-tech firms are led by Indian ceos. Some successes are well known, such as Vinod Khosla, co-founder of Sun Microsystems, and Sabeer Bhatia, who founded HotMail and sold it to Microsoft for $400 million. The number of Indian American New Economy millionaires is in the thousands. Massachusetts' Gururaj Deshpande, co-founder of a number of network-technology companies, is worth between $4 billion...
Like many of the other Indian restaurant owners in the area, Shikha and Vinod Kapoor are from northern Indian, and previously the restaurant concentrated on the rich, creamy sauces and subtle spicing of that region. Now the menu, with recipes researched and developed by Shikha Kapoor, features the crepe-like dosas of southern Indian, mustard-flavored potatoes from central India, a lamb dish with apricots from Bombay. The tandoor-baked foods of northern India are also still prominent on the menu...
Other foods done in the tandoori were also appealing. Shrimp, tangy from its marinade and blushed bright red from the tandoor, was nonetheless moist inside. Trout, Vinod Kapoor said, baked in the coolest of the three tandoor ovens, tasted quite wonderful, as thought it had been smoked. The spicing on this Kashmiri dish was subtle, just a hint of curry, possibly of cardamom, and the slightly crisped flesh tender...