Anumitra ghosh Dastidar Just Launched In Yo Colombo and Bento Bento

After supporting indigenous heirloom rice varieties and developing a content-driven meal at Goa restaurant Edible Archives, chef Anumitra Ghosh Dastidar took her passion for Korean dramas to the next level with Bento Bento. Anumitra claims that she started it recently in Bengaluru because she saw an opportunity to demonstrate that excellent food can be good in other ways, including for our bodies, the farmers who cultivate it, and the city, without compromising on convenience or taste. The chef describes Bengaluru as “a city full of interesting people who care about what they eat in terms of their own health and its influence on the world” when describing his selection of location. Additionally, delivery applications are the lifeblood of the metropolis!
Putting aside her culinary experiments during the shutdown, Anumitra was motivated to adopt an Asian diet by her passion for K-dramas. Crash Landing Upon You, Moon Hotel, 1988, also features food. Midnight Diner Tokyo, Kylie Kwong TravelI visited Thailand, China, and Vietnam while on a brief sojourn in Japan. Everywhere I go, I visit the local or tavern market, experiment with fresh goods, and of course, eat, from street cuisine to home cooking to Michelin-starred establishments, the chef says. Anumitra considered how difficult it would be for the typical individual to locate such food as she recreated recipes she had seen on the internet.
“I was certain that there would be a market for traditional Asian cuisine in a modern setting. I am a huge lover of Indian Chinese because I was raised in Kolkata, but people want to look beyond Schezwan and Manchurians.
Anumitra, who guided us through installing Bento Bento, notes that they were made available very rapidly—within six months, to be precise. The group planned in reverse: “Before we knew exactly where we were, we made sure we had our rice, fish, vegetables, and sauces in place from Hanoi, Seoul, and Shanghai.” “We located a place in Indiranagar after making sure we could offer the high-quality components we desired,” he explains. This, he continues, coincided with the opening of Yo Colombo!, a restaurant that serves only food from Sri Lanka and launched in September. ” Yo Colombo’s signature dish was influenced by the bhath package, a staple meal in Sri Lanka.
Every day, people eat packed leaves filled with a combination of rice, curries, meat or fish, and vegetable sambol. Since the period of Dutch urbanites, we have served lamprais, a type of biryani made in the style of Sri Lanka.