I was watching this video. The auto-translated subtitles are not great, but I followed along a bit.

We tried 15 types of Biryani

It made me realise that in the UK I have access to a very limited selection of biryani. From a supermarket it will look like this: https://www.iceland.co.uk/p/iceland-chicken-biryani-375g/87458.html. I'm missing so much knowledge about an enormous region that covers over a billion people.

I'd be really interested to hear about biryani, especially regional variations with different ingredients. What things are essential and often missed? What makes a biryani great?

I'd also love to hear more about delivery - those "handi" ceramic dum cooked to order pots look amazing. There's another video here of an "unboxing" - https://www.youtube.com/shorts/Q5OA4XiGl34 , and the makers have a video here too: https://www.youtube.com/watch?v=H6nE1Nla3u0

Hi Tilders! I am new here, but my experience with the community thus far has encouraged me to post an AMA. I've specifically decided to post this AMA in ~talk rather than ~science for more exposure, and because I am hoping to field questions ranging from scientifically well-read to less-read, technical to curious, why care to who cares, and everything in between.

I won't be posting "verifying proof", because like many of you, I love my anonymity here. However, I will include peer-reviewed citations to question answers when I feel it necessary. I will do my best to share free-access articles, but this won't always be possible. If I link an article of interest to you that is paid-access, message me; maybe, I may be able to get a copy to you. Also, please be patient for my replies. Even though it is summer where I am, I am still busy in the lab and thoughtful responses take time.

Here is a brief background on the Rice Blast fungus to help get the conversation started:

Rice is an important staple food consumed by nearly half of the global population Khush. 2005. From 10 - 30% of the annual rice harvest is lost to disease caused by Magnaporthe oryzae, which is enough rice to feed greater than 60 million people Skamnioti and Gurr. 2009. To cause infection, a three-celled asexual spore called a conidium attaches to the rice plant's leaves, stems, and even roots. Once attached, a germ tube emerges from one of the three cells and grows along the surface of the plant. Hydrophobic molecules on the plant surface, called hydrophobins, induce a developmental change in the growing germ tube. The growing germ tube tip begins to form a dome-shaped structure called the appressorium. This specialized structure swells and generates up to 80 Mpa of pressure, enough to penetrate kevlar. A penetration peg penetrates the plant cell tissue, and bulbous invasive hyphae colonize the plant cell tissue. The fungus keeps the invaded plant cell alive, while it consumes its nutrients, with the plant cell dying only when the invading growth moves to an adjacent cell Cruz-Mireles et al. 2021. Schematic.

The Rice Blast research community focuses on all stages of its development. My work is focused on nuclear division during different developmental stages, and I am specifically working on understanding which and how motor proteins are involved in nuclear division in this fungus. Understanding the nuclear dynamics and the involved machinery will hopefully open avenues for controlling the plant infection and reducing the global crop loss.

I hope you all find Rice Blast interesting, and I hope I will be able to answer many interesting questions!