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'Like Tasting For The First Time'- Vr Eating Debuts In Ny

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By Reuters

NEW YORK, NEW YORK, UNITED STATES (DECEMBER 18, 2019) (REUTERS) (SOUNDBITE) (English) CEO OF AEROBANQUETS RMX AND RAHI, ADDA AND DHARAMAKA RESTAURANTS, RONI MAZUMDAR, SAYING: "The magic is, we've all been seeing television for almost a century now. And when we think of TV, it's a flat surface that we are not inside of. What if we could be in that moment, be a central character in that movie, in that scene where you are immersed within it. The biggest difference between virtual reality versus what we see, let's say, on television is that you are at the center of it all. You can look up, down, all around you and you're enveloped in that entire scene, that moment. And you're a central character and what you're doing." DINERS INTERACTING WITH GOGGLES ON / CEILING READING "AEROBANQUETS RMX" (SOUNDBITE) (English) JAMES BEARD FOUNDATION CHIEF STRATEGY OFFICER, MITCHELL DAVIS, SAYING: "When we think of what is on the sort of cutting edge of food, we often think of chefs in fine dining restaurants with huge staffs making really expensive elaborate meals. I think one of the interesting things about a technology like virtual reality is, it allows you to replicate and disseminate a very sophisticated, you know, in some ways expensive technology to a much broader audience. You don't need 50 people in a kitchen and a thousand dollar dinner to have a transporting experience that changes the way you think about food. So for us, even though this is not a cheap experience, we believe that there's a potential to take the idea of, you know, a transformational relationship to a food and dining experience to more people." VARIOUS OF DINERS EATING WITH GOGGLES ON (SOUNDBITE) (English) CEO OF AEROBANQUETS RMX AND RAHI, ADDA AND DHARAMAKA RESTAURANTS, RONI MAZUMDAR, SAYING: "Eventually, what I see is one day you can put on those goggles, it would be as thin as anyone's reading glasses, and off you go to any reality of your choice and the dishes that you have here are everything from a watermelon chaat, which is a version of a chaat that both of us, myself, chef, have grown up with to different things, like, for example, there's a papaya chutney gummy bear that's topped on a lamb that's seared. Now, what happens is these textures, these flavors might seem familiar, but at the same time, all of a sudden something new happens. And I think what this experience is doing to a lot of people, it's giving you, it might be giving you something that you've experienced before, but in a whole new way." VARIOUS OF DINERS TAKING OFF GOGGLES
Dateline: 2019

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