This PhD scholar is bringing a slice of Japan to Bengaluru – one ramen bowl at a time

Lifestyle By Fathima Ashraf 07/10/2023 Read the article

“I became a chef because of Japanese food,” says Anumitra Ghosh Dastidar, who runs the Asian restaurant Bento Bento in Bengaluru.

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Realising that a routine of physical activity could be therapeutic, Anumitra asked for work at the Japanese restaurant which she frequented.

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Ghosh was consistent and hard-working. “The chef would notice. One day, he called me and said I could chop vegetables in the kitchen,” she recalls.

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“After I finished my PhD, the chef sent me to Japan to work with some of his friends. There I would work all day and end the night with a bowl of ramen,” shares Anumitra

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When Anumitra’s team put up the poster for Ramen Rush, their first-ever ramen pop-up, it sold out in a matter of days. “For us, it was an experiment to see how people responded.”

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“In Indian food, even if we use the best quality mutton, you won’t get to taste that mutton because we put a lot of masala in the dish. In Japan every food item has its unique taste.”

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“I’m doing a lighter version which is more dominant in Japan. Heavy fatty ramen bowls are for winter and not throughout the year. It’s not suited for the Indian weather.” She added.

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In the future, she plans to promote having a well-balanced meal. “I want to discover concepts, create restaurants around it and in the process, educate people,” she signs off.

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