Chef Anumitra Ghosh Dastidar scoops Kattuyanam (a red rice from Tamil Nadu), into bowls at the Kochi-Muziris Biennale. She is instrumental in both rice research and cooking for the Edible Archives project.
In by Leave a Comment
Chef Anumitra Ghosh Dastidar scoops Kattuyanam (a red rice from Tamil Nadu), into bowls at the Kochi-Muziris Biennale. She is instrumental in both rice research and cooking for the Edible Archives project.