Throwing a splash of color and life into your dishes, throwing an assortment of ingredients and staples into the air – is what makes cooking so deeply personal. But now Artificial Intelligence (AI) is taking your kitchen by storm. AI is slowly and steadily changing our kitchens, using virtual spatulas to bring supplies to head chefs and chefs to create recipe ideas of the future. People around the world are making full use of AI’s culinary capabilities.
As technology advances, says Meet Shah, creative director of Gaurang’s Kitchen, we may find ourselves in a world where machines can replicate complex recipes, execute precision plating and even automate cooking tasks that once required skilled hands. “However, the question remains: Can a robot cook like a human? The answer lies not only in the preparation method, but in the heart behind the dish,” he points out.
Take a traditional Indian thali, for example – vibrant, aromatic curries, hot rotis, and a plate of perfectly spiced rice. “The ingredients may be simple, but each bite carries the essence of decades of tradition and generations,” he says.
According to Shah, grandmother’s cooking was a reflection of love and care, with each ingredient serving a purpose and each technique handed down through stories.
He claims that his grandmother did not strictly adhere to the recipes; Instead, she used her senses of touch, smell and taste to fine-tune the seasoning or thicken the gravy. “That’s something a robot can’t do.”
Cooking is an art that goes beyond precision
“It’s about watching and knowing when the time is right, without looking at the clock. It’s about realizing that cooking for a family is a way of sharing love, of nurturing others.”
A robot can replicate the steps of a recipe, but it can’t replicate the emotional connection, warmth and memories woven into every dish, Meat says. “The way grandma’s hands move gracefully around the kitchen, the sound of spices in a pan – these things carry depth and meaning no machine can capture.”
He says that the soul of a recipe lies not only in its ingredients or technique, but in the spirit of preparing and serving it. “No matter how advanced the technology, machines can’t replace the human touch that makes cooking so deeply personal,” Mitt added, “it’s the little mistakes, the adjustments made along the way, and the little secrets that really make a dish come alive. That’s cooking. Beauty is something that no algorithm or robot can replicate.
AI vs Michelin Chef
AI vs. a two-Michelin-starred Valencian chef was the most popular cook-off at San Sebastian Gastronomica last month. Chef Ricard Camarena commanded one group, scientist Anneko Xpey the other. Challenge: Cook using audience-suggested ingredients. Camarena’s appetizers and main courses were praised for their flavor and texture, while the AI-generated meals were technically excellent but lacked character.
Sanjay Thumma, known as a wow-chef, says taste is deeply personal and cannot be universally standardized, especially when it comes to Indian cuisine. “Recipes like pizza or burgers have gained global popularity through franchises and technology has successfully standardized many foods like roti, but Indian food is unique,” says the Indian celebrity chef.
Every household in India has its own version of rasam, sambar or chicken curry, which home cooks modify to suit their preferences – be it the level of spice or flavors passed down through generations. “AI and technology can perfect consistency and achieve 90% satisfaction, but food lovers and connoisseurs often look for that extra 10% that only chefs can provide through personalization,” he says.
The human touch: Chefs think beyond the recipe!
Ajit Singh Garcha, Area GM, The Park Hyderabad, says that we need to acknowledge the need for AI and robotics to replace humans today with mundane and repetitive tasks, with its potential to be a precise workspace. “It helps reduce preparation time and, to say the least, helps with safety and hygiene. It optimizes kitchen workflow to ensure on-time delivery, enhance service quality.”
He says all of this allows chefs to focus on creating great dishes, while robots flawlessly handle logistics. “We also have to look at the limitations of AI; it lacks the emotional connection and creativity that human chefs bring to the table,” he says.
Similarly, Dhruv Oberoi, Executive Chef, Olive Delhi, Olive Goa, and The Grammar Room says that AI will not completely take over kitchens and bars. “Honestly, it shouldn’t be. The human touch is the essence of every creative field, and no technology can replicate it. Cooking and mixology are rooted in emotions, intuition and feelings – things that go beyond calculations and algorithms,” he says.
While AI works on data and logic, food and drinks connect people through stories, memories and experiences.
“That said, technology can be an incredible tool when used wisely. AI can handle repetitive tasks, ensure accuracy, or even suggest innovative ideas, allowing chefs and bartenders to focus on creativity and artistry,” said Dhruva. says