The key to understand what is coming is to be more meaningfully involved in the past
The year is 2035. Fresh from dealing with the fall-outs of urban desertification, the ever-expanding Bombay salt-flats form a large part of our premium neighbourhoods surrounding the new Hyperloop & Hyper-speed racing track. Most of us grow our own produce in tiny yet bountiful hydroponic farms, and the new Mumbai-barter app is now trending with the new breed of hipster urban farmers. While the market crash and riots of 2030 haven’t really faded from memory, we’re trying to rebuild our city from the ashes. Mumbai seems to benefit from the commerce around home factories, and is now attracting world talent in additive building and manufacture, truly a future city.
Future imperfect
Denne historien er fra June 11, 2018-utgaven av India Today.
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Denne historien er fra June 11, 2018-utgaven av India Today.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
High & Mighty
High And Mighty.
ELECTRIC MAJESTY
THE EQS SUV SETS A NEW STANDARD FOR A LUXURY FAMILY VEHICLE
SMALL IS IN
IT'S SMALL WONDER that when it comes to size, there are such distinct preferences, particularly when it comes to watches.
WHAT'S COOKING?
The new culinary hotspots of gourmet Michelin dining in Hong Kong
NEED OF THE HOUR
Is the tenth time the charm for Apple’s iconic wearable? Let’s clock in.
A Symphony Smoke of and Style
Pairing some of the most feted peated whiskies from India and around the world.
THE TOP SHELF INDIAN SPIRITS
Toasting some of the finest sips from around the country
THAI HIGH
What's it like to stay in the best hotel in the world? Spice spends a decadent weekend at Capella Bangkok, awarded the best hotel in the world by The World's 50 Best Hotels 2024.
OUR FAVORITE F WORDS
Why fashion and food are frolicking together in an epic romance.
Past Perfect
Whether it is to create cultural touchstones, a springboard for creativity, or save the planet, many chefs are revisiting traditional cooking techniques and sustainable practices.
