Archive · 6 Jan 2026
Edible Archives Celebrates Indigenous Ingredients in Goa
Edible Archives is a special restaurant in Goa run by two friends, Anumitra and Shalini.
They love using unique ingredients from different parts of India, like special kinds of rice and dried fish.
Their restaurant is in an old house, and they make delicious food that changes with the seasons.
They work with local farmers to get the best ingredients and make sure to use them in the right way.
They believe in keeping the original flavors of the ingredients and not just mixing them randomly.
Their food is not just tasty but also tells stories about the cultures and communities that use these ingredients.
They even teach people about these ingredients through workshops and special menus.
Edible Archives is a restaurant in Goa founded by Anumitra Ghosh Dastidar and Shalini Krishan, focusing on indigenous ingredients.
The restaurant uses seasonal, locally sourced produce and highlights traditional ingredients from various cultures.
Popular dishes include pork solantulem with rice, Goanuddamethi curry, and Shaanxi-style brinjal and long beans.
Anumitra and Shalini emphasize the importance of understanding the context and cultural significance of each ingredient.
The restaurant's menu changes with the seasons, featuring ingredients at their peak, and they work closely with local communities.
- Who
- Anumitra Ghosh Dastidar and Shalini Krishan
- What
- Edible Archives, a restaurant celebrating indigenous ingredients
- When
- Founded in 2017, showcased at Kochi-Muziris Biennale 2018
- Where
- Assagao, Goa
- Why
- To preserve and highlight heritage ingredients and their cultural significance
- Founders
- Anumitra Ghosh Dastidar and Shalini Krishan
- Location
- Assagao, Goa
- Menu Focus
- Indigenous ingredients, seasonal produce
- Popular Dishes
- Pork solantulem with rice, Goanuddamethi curry, Shaanxi-style brinjal and long beans
- Sourcing
- Directly from farmers and local vendors
- Philosophy
- Food and art, innovation over fusion
- Seasonal Menu
- Changes with the seasons, featuring peak ingredients
- Community Engagement
- Works closely with local communities, especially during the monsoon season