Anumitra Ghosh Dastidar

Anumitra Ghosh Dastidar is a professional chef and founder of Edible Archives, a restaurant and art/research project based in Anjuna, Goa, that works with indigenous ingredients. It was one of the Infra Projects at the Kochi Muziris Biennale 2018-19, where she showcased 30 varieties of indigenous rice in 3 months. With over a dozen years of experience in the food and beverage industry, Anumitra has worked in Japanese, Thai and Italian restaurants in Southeast Asia and South Africa, as well as in India. She was the owner and chef of Big Bongg Theory, a modern Bengali restaurant in New Delhi and ran Bento Bong, an annual Bengali food stall, for three years. She presented dinners for the India International Centre’s annual Arts Festival in 2017 and 2019, and the opening lunch for Market Place 2018, an event bringing together organic farmers, chefs and restaurateurs from all over the world to exchange ideas on how to bring indigenous ingredients to the marketplace. In early 2018, she curated ‘Smoked, Steamed and Tempered’, an event showcasing the ingredients and cooking techniques of Northeast India for the University of Chicago’s Alumni Centre in New Delhi. Most recently, she worked with the Diva group of fine dining restaurants in New Delhi. Anumitra holds a PhD in Cognitive Linguistics from the University of Delhi.