New Delhi, November 07, 2019: Hari Rao’s journey with Agnisumukh goes back to 2006. As a cooking enthusiast and someone who loved experimenting and improvising recipes from Indian cuisine, Rao wanted to standardise Indian food globally and opened a restaurant. It was around the same time that he started taking a particular interest in the cooking stoves and realised that there’s room for a lot of improvement. He noted that the blue flame burners have low heat efficiency and operate at a high gas pressure. Further, in industr .. according to report published in economictimes.indiatimes.com
