An environmentally friendly way to order food online during lockdown in Kuala Lumpur

Taxi booking and ride-sharing apps have completely revolutionized the way we use a cab to move from point A to point B.

Recently a new type of taxi segment, popularly called bike taxis have been gaining traction through either standalone bike taxi apps or as an additional option in already popular cab-hailing apps in Asian countries like Indonesia, Thailand, India, Vietnam, Cambodia.What Are On-Demand Bike Taxi Apps?Think of them as an Uber for motorbikes.

Bikes are better at navigating traffic jams and reach the destination quicker than a four-wheeler.

Below is a list of some of the most prominent bike taxi apps and services in Asia that have made on-demand bike rides a reality and popular among the public.Jump toGo-JekGrabBaxiRapidouberMotoOla BikeSafeBodaBikxieTop Bike Taxi AppsGo-Jek Hailing from Indonesia, Go-Jek is one of the most successful on-demand bike taxi booking apps.

The company started with just 20 bikes seven years back and worked its way to a $2.5 billion market value.Operating in 25 cities of Indonesia it employs over 400,000 drivers of cars, trucks, and motorcycles.

The project proved successful and soon the company expanded to Indonesia and Thailand.

Researchers analyzed more than 2,500 recipes to figure out why Indian food takeaway orange county is so damn tasty—and it turns out to be very different than the Western approach to creating dishes.When I die, bury me inside a vat of saag paneer.

Indian food is categorically delicious: its flavors are complex, oscillating between sweet, savory, and spicy; its textures meld creamy sauces with doughy breads and tender meat and vegetables to make the slop of dreams.

Hell, you can get a better-than-decent plate of it for nary more than the cost of a deli sandwich.But what is it that makes Indian food so endlessly rich and tasty?

Scientists were wondering, too, and recently performed an analysis of 2,500 recipes to find out, as first observed in the Washington Post.Researchers Anupam Jaina, Rakhi N Kb, and Ganesh Bagler from the Indian Institute for Technology in Jodhpur ran a fine-tooth comb through TarlaDalal.com—a recipe database of more than 17,000 dishes that self-identifies as "India's #1 food site"—in attempts to decode the magic of your chicken tikka masala or aloo gobi.

Sure, there are commonalities in seasoning that run through Indian cuisine as a whole, but just how varied are they?The answer is more complicated than you might expect.While many Western cuisines attempt to pair ingredients that share "flavor compounds"—the minute timbres that indicate something like types of sweetness or sourness or spiciness—Indian food's signature is that it combines ingredients that don't share these qualities at all.How to  study food pairing in recipes?

"We study food pairing in recipes of Indian cuisine to show that, in contrast to positive food pairing reported in some Western cuisines, Indian cuisine has a strong signature of negative food pairing," the researchers wrote.