Anumitra is a professional chef, most recently with Diva, a group of predominantly Italian fine-dining restaurants in New Delhi. Her culinary training began with her family’s Bengali food, but she has worked in Japanese, Thai and Italian restaurants in Southeast Asia and South Africa, as well as in India. She recently 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. She presented the opening dinner for the India International Centre’s annual Arts Festival in 2017. Anumitra is part of a team that run EDIBLE ARCHIVES a project sited in Goa that researches indigenous Indian ingredients, working directly with small farmers, to showcase these ingredients and the cultures around them at its eponymous restaurant and kitchen garden.