New Delhi, Nov. 18 -- All over the world, there's a move towards sustainability and authenticity in cooking, and India is no exception. Many chefs are starting to realise the value of local ingredients and regional flavours. Gone are the days when the worth of your menu was determined by how many imported items it held, and instead we're seeing a revival of local culture, flavours and values.

Growing up in Kolkata, Chef Anumitra Ghosh Dastidar is no stranger to this phenomenon. Exposed to a wide variety of experiences and some lesions have stayed with her throughout her career. "I think it created a baseline that good food can come from any price range and different brackets." she says, "When I was young and I only had money to buy puchk...