I believe in learning from all fields and brining in diverse influences to broaden the mind.
To this end, I have been volunteering my time and resources over the last 15 years, some of them are listed here.
Scientific Advisory Board
XPRIZE Foundation
Founding Director
MIT Media Lab India Initiative
Mentor
Theater Mitu - Hybrid Arts Lab
MIT
Mentor
MIT Media Lab
Unoffice Hours
Pro-bono
Schedule a 30 min call
The map is everywhere I’ve been to (black) and everywhere I want to (grey). I often travel superlite (I once travelled for 2 months in 10+ countries with just a small tote bag).
I love history, culture, crafts, arts, meeting locals, strolling. I rarely plan my travels or carry a map. I draw a Guy Debord-esque psychogeographical map of the city in my notebook and set stroll.
Modes of transport: walking, cycling, bus, trains, boats, sometimes planes.
I’m a lifelong student of philosophy, it affords me to see under the surface and from the top.
Profoundly influenced by Baruch Spinoza, Deleuze, Abhinavagupta, Nagarjuna, Solomon ibn Gabirol, Pythagoras, Averroes.
I have always been fascinated by history and continue to devote time every week to learn more.
Most curious about these historical periods: Bronze Age (Near East), Sramana (India), Hundred Schools (China), Golden Age (Andalusia), European Renessaince (Florence), Industrial Revolution (USA).
Ardent fan of poetry, science, philosophical sci-fi, historical fiction and surrealist works.
I speak 5 languages, I think in English but I sometimes switch my mental language to get new perspectives.
I love films - I think they are the epitome of art meets science meets entrepreneurship.
Some of my favorite filmmakers are Alejandro Jodorowsky, Wong Kar-wai, Jacques Tati, Alejandro Iñárritu, Youssef Chahine, Satyajit Ray, Andrei Tarkovsky.
My better half Andrea Kristinsdóttir
It’s an activity that engages all the five senses, the kitchen is a living laboratory with so many thermodynamic instruments, and every dish carries in it a story of a culture, its history and sensibilities.
I usually don’t follow recipes, but prefer to understand the fundamentals and then experiment + intuit my way through a dish.
I love to ferment, I make my own kimchi, pickles, sourdough, natto apart from my own mayo, hummus, butter. Took classes in whole butchery.
Next goal is to have a mini-urban farm.