learning – AB's Reflections

The Thrill and the Illusion of AI Agentic Coding

A few months ago, I stumbled into what felt like a superpower: building fully functional enterprise prototypes using nothing but vibe coding and AI agent tools like Cursor and Claude. The pace was intoxicating—I could spin up a PoC in days instead of weeks, crank out documentation and test suites, and automate all the boring stuff I used to dread.

But here’s the secret I discovered: working with these AI agents isn’t like managing a team of brilliant, reliable developers. It’s more like leading a software team with a sky-high attrition rate and non-existent knowledge transfer practices. Imagine onboarding a fresh dev every couple of hours, only to have them forget what happened yesterday and misinterpret your requirements—over and over again. That’s vibe coding with agents.

The Early Magic

When it works, it really works. I’ve built multiple PoCs this way—each one a small experiment, delivered at a speed I never thought possible. The agents are fantastic for “greenfield” tasks: setting up skeleton apps, generating sample datasets, and creating exhaustive test suites with a few prompts. They can even whip up pages of API docs and help document internal workflows with impressive speed.

It’s not just me. Thomas Ptacek’s piece “My AI Skeptic Friends Are All Nuts” hits the nail on the head: AI is raising the floor for software development. The boring, repetitive coding work—the scaffolding, the CRUD operations, the endless boilerplate—gets handled in minutes, letting me focus on the interesting edge cases or higher-level product thinking. As they put it, “AI is a game-changer for the drudge work,” and I’ve found this to be 100% true.

The Fragility Behind the Hype

But here’s where the illusion comes in. Even with this boost, the experience is a long way from plug-and-play engineering. These AI coding agents don’t retain context well; they can hallucinate requirements, generate code that fails silently, or simply ignore crucial business logic because the conversation moved too fast. The “high-attrition, low-knowledge-transfer team” analogy isn’t just a joke—it’s my daily reality. I’m often forced to stop and rebuild context from scratch, re-explain core concepts, and review every change with a skeptical eye.

Version control quickly became my lifeline. Frequent commits, detailed commit messages, and an obsessive approach to saving state are my insurance policy against the chaos that sometimes erupts. The magic is real, but it’s brittle: a PoC can go from “looks good” to “completely broken” in a couple of prompts if you’re not careful.

Superpowers—With Limits

If you’re a founder, product manager, or even an experienced developer, these tools can absolutely supercharge your output. But don’t believe the hype about “no-code” or “auto-code” replacing foundational knowledge. If you don’t understand software basics—version control, debugging, the structure of a modern web app—you’ll quickly hit walls that feel like magic turning to madness.

Still, I’m optimistic. The productivity gains are real, and the thrill of seeing a new prototype come to life in a weekend is hard to beat. But the more I use these tools, the more I appreciate the fundamentals that have always mattered in software—and why, in the next post, I’ll talk about the unavoidable reality check that comes when abstractions leak and AI doesn’t quite deliver on its promise.

To be continued…

August 7, 2025

Dubai Diaries: Sous Vide or Cooking like an Engineer

When I moved to Dubai and got the apartment, the family was still back in Mumbai due to my daughter’s ongoing school session. This meant that I was on my own when it comes to food (getting a cook for just 1 person did not make sense).

What is Sous Vide?

Being the engineer (with a management degree like a lot of other fellow Indians), I wanted to use a predictable and low effort cooking method and that’s where I got to know about the sous vide method. It roughly translates to under vacuum, and is basically a low temperature long time technique where you vacuum seal your food and cook it in a temperature controlled water bath. From wikipedia:

Sous vide (/suː ˈviːd/; French for ‘under vacuum’), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than three days in some cases) at a precisely regulated temperature.

The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for red meat, 66 to 71 °C (150 to 160 °F) for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

Here’s the video from Sorted Food that inspired me to try out sous vide cooking:

Why Sous Vide?

The main reason to go for sous vide cooking is that you need to just set the cooking temperature and not worry much about the cooking time which is quite forgiving. Moreover, you don’t need to be active while the actual cooking is happening and can easily catch a few TV show episodes or a part of a movie while the food cooks. The main active time is for the ingredients prep which can be done while getting the water bath to the required temperature.

One thing to keep in mind, especially with meats and fish is that while the texture and taste of the food comes out excellent, it may not be as appetizing to look at due to the lack of caramelization or any kind of crust which comes from high temperature cooking like frying or grilling. You could overcome this by finishing it in a pan to get a crust, but make sure it is for a short time as you may end up overcooking the food defeating the sous vide process.

How to get started?

Immersion circulators are typically used for sous vide cooking, but I did not want to go for a single purpose device. That’s how I discovered the multi-function Instant Pot pressure cooker with the sous vide feature on Amazon and promptly ordered one. I initially got a bunch of zip lock bags for cooking using the displacement method for sealing, but it was not very secure. I subsequently opted to get a vacuum sealer (Inkbird model) that turned out to be quite handy and reliable.

There are a bunch of sites with sous vide recipes, of which I found Serious Eats to be quite useful as it gave a very detailed explanation of the differences that varying temperatures and cooking time can have on the end result. I have tried cooking a variety of dishes from prawns, mashed potatoes, fish (salmon & hilsa), chicken, lamb chops to panna cotta and they have come out quite well. This has been endorsed by my better half and daughter as well as the guests to whom we served some of the dishes.

Here’s a quick reference table for some of the items that I have tried:

Food	Temperature	Time
Mashed Potatoes	90°C	60-90 min
Salmon or Hilsa (Ilish)	43°C (for buttery texture) up to 54°C for more flaky texture	30-45 min
Chicken breast	60-65°C	1-4 hours
Chicken thigh	66-74°C	1-4 hours
Prawns	60°C (poached texture)	30-45 min
Lamb	55-64°C	2-4 hours
Panna cotta	90°C	60-90 min

Bonus: Bhapa Ilish alternative via sous vide

After trying the salmon sous vide, I wanted to give the Bengali favourite hilsa fish (a distant cousin of the salmon after all) a try. Bhapa ilish (steamed hilsa) is a fairly simple dish where you mainly need to season the fish cuts with salt, turmeric, mustard oil & mustard powder (or crushed mustard).

The typical technique involving a steam bath in a pressure cooker or microwave oven can be a bit hit or miss as the fish texture is very sensitive to temperature. That’s where sous vide comes in and while I didn’t find any online recipes for sous vide ilish, the salmon specs worked out quite excellently.

Anyway, that’s my journey with the sous vide cooking method. Here are some of the photos of the dishes I cooked over the last couple of years: