Borlaug's gift, and the world that wasted it.

*WARNING* - this post is a downbeat one. Don't read if you've hope for the future.

Agricultural pioneer and US Nobel Peace laureate Norman Borlaug has died. And on seeing the news, my first thought was how we've utterly wasted his benefits.

Yes, his work, a key pillar in the green revolution, has spared millions this century from famine. But ultimately, it has merely moved the famine on fifty years. The millions that didn't die in the 70s, 80s and 90s will die in future decades. Not because of any underlying flaw in Borlaug's work, but because of the way we squandered his gift.

The increased agricultural yield could have been the opportunity to raise the standards of everyone, to increase education and health, to enable people to raise families in a sustainable, higher quality lifestyle, leading to smaller families where all the children go to school and can expect to lead long, productive lives.

Instead it has merely led to a population boom, which will now struggle to feed itself on depleting resources - drained aquifers, tired soil, eroding hillsides.

And that's before global climate change puts the boot in.

Borlaug gave the world a gift. He gave it fifty years breathing space to solve a coming crisis. The world failed.

If we're really lucky, there will be a dozen more Borlaugs out there to save us again, and give us a chance to do things right this time. But they might not be there, and I seriously doubt the world's ability to learn from its past mistakes.

Thai chillies anyone?

Not sure I'd want to try this particular dish...

Is it still fashionable now I've been there?

I've been to a couple of Indian restaurants in the Nottingham area in the last couple of weeks, both of which were described as having "fashionable clientèle" - not sure that applies if the likes of me show up (OK, it's not as bad as having, say, Jeremy Clarkson walk through the door, but a balding 30-something engineer/scientist isn't going to set any fashionistas hearts aflutter).

Anyone, fashion sense of the customers isn't that much of an issue to me, as long as they're sufficiently clothed. More important (in order in which you notice it) is the appearance and comfort of seats, at which I'd give the recently refurbished Bombay Indian Brasserie in West Bridgford points over the downstairs area in 4550 Miles from Delhi, but more because the former is very good and the latter had left the toilet door to the men's open at the end of the corridor and I could smell it (fix the door, guys). Also Bombay wins out over Delhi in the comfort of the seats - definitely catering for the upmarket discerning rear here, and no cramming people in to get the money, plenty of elbow room to eat in a relaxed manner.

Food and service - no qualms for either. The following may be a little unfair on the Delhi, as the groups were of quite different sizes (five people at the Bombay, 20 at the Delhi), and catering for larger groups is always more difficult, but neither took any longer than reasonable to ask for orders and produce the food (neither were heavingly busy at the time or gapingly empty, which is my favourite level of occupancy). The food, when it arrived, was rather tasty to my not particularly discerning palate (and I'm always easily pleased by a Peshwari naan). Bombay wins on the dips again, we polished them off pretty sharpish.

Main curries, again not comparing like for like - ordered a meal I know I like from the Bombay (chicken Dupiaza), while we had the group selection from the Delhi, which naturally means more of the Anglo-pleasing creamy ones than I'd normally pick for myself. No complaints for the quality.

So, in general - I'd go to both quite happily, given sufficient time for my waistline to recover. But I'd prefer to sit upstairs in the Delhi next time.

But in short - I'd go to either again. Anyone fancy a curry?

Cooking is not science (it pays better, for one thing)

A BBC News article about the smoking ban lists unintended winners and losers.

One effect is that the average pub chef will now apparently earn, before bonuses, more than I do as a scientific researcher with seven years postdoctoral experience.

I expect to see the first articles about university researchers quitting to become Heston Blumenthal "science of cooking" chefs anytime soon. I use liquid nitrogen all day already, so...