Reimagine vegetable scraps as soups, salads & jams

mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;background:whiteRoot-to-stem cooking is an age-old practice that is gaining momentum as sustainability becomes a key concern in kitchens worldwide. In India, where every part of a vegetable can find its place in traditional recipes, chefs are now reimagining peels, stems and leaves to create innovative dishes that reduce food waste while enhancing flavour and nutrition. “Underrated vegetable parts, like pumpkin or ridge gourd peels, can shine in chutneys with spices, coconut and tamarind. The fibrous banana stem, often discarded, makes refreshing salads or mild stir-fries with coconut,” says chef Anshul Dhyani from ITC Grand Central, Mumbai. Chef Somnath Rakesh, Executive Chef, Taj Holiday Village Resort & Spa, Goa, shares, “Sauté potato, carrot and veggie peels with onions, tomatoes, and spices for a curry. Bake potato peels with salt, pepper and herbs for a crunchy snack. Simmer peels with herbs and spices for a flavourful stock.”

Chef Dwipen Goswami, Executive Chef, Vivanta Goa, Panaji, adds, “Mango peels can be pickled in a spicy brine for a tangy condiment. Citrus peels can be simmered in sugar syrup to create a sweet treat. Dried lemon peel makes a refreshing tea.”

‘Stems and leaves are packed with nutrition’

mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l1 level1 lfo1; tab-stops:list 36.0pt;background:whiteCarrot tops: Often tossed, these leafy greens can be blended with garlic, nuts, olive oil, and Parmesan to create a pesto.mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l1 level1 lfo1; tab-stops:list 36.0pt;background:whiteBroccoli stems: Richer in nutrients than the florets, these can be chopped and stir-fried or roasted for a crunchy side dish.mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l1 level1 lfo1; tab-stops:list 36.0pt;background:whiteRadish greens: Can be used in dals, stir-fries, or even as a garnish.mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l1 level1 lfo1; tab-stops:list 36.0pt;background:whiteBanana stems: A staple in Kerala cuisine, banana stems are used to prepare thoran, a stir-fry cooked with coconut and spices. Even banana peels can be transformed into a masala curry.mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; line-height:normal;background:white- Inputs by chef Somnath Rakesh, Executive Chef, Taj Holiday Village Resort & Spa, Goa

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Underrated vegetable parts & their uses

mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l0 level1 lfo2; tab-stops:list 36.0pt;background:whitePumpkin seeds: Roast and blend into chutneys or hummus.mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l0 level1 lfo2; tab-stops:list 36.0pt;background:whiteBanana stem: Used in thoran (A Kerala-style coconut stir-fry) or banana stem salad with mustard dressing.mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l0 level1 lfo2; tab-stops:list 36.0pt;background:whiteRadish greens: Stuff into parathas or blend into a pesto.mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l0 level1 lfo2; tab-stops:list 36.0pt;background:whiteBeetroot stems and leaves: Turn into raita or wraps.mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l0 level1 lfo2; tab-stops:list 36.0pt;background:whiteJackfruit seeds: Boil and mash for croquettes or use in a spicy curry.

Creative twists on forgotten ingredients

mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l2 level1 lfo3; tab-stops:list 36.0pt;background:whiteMasala peel chips: Turn potato, ridge gourd, and bottle gourd peels into spicy chips by marinating them with chilli powder, chaat masala, and oil before baking or frying.mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l2 level1 lfo3; tab-stops:list 36.0pt;background:whiteCoriander stem pesto: Blend coriander stems with garlic, olive oil, and nuts for an herbaceous pesto perfect for pasta.mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l2 level1 lfo3; tab-stops:list 36.0pt;background:whiteGobhi patte ki bhurji: Sauté cauliflower leaves with garlic, chillies, and gram flour for a savoury stir-fry.mso-margin-top-alt:auto;mso-margin-bottom-alt:auto; margin-left:47.25pt;text-indent:-18.0pt;line-height:normal;mso-list:l2 level1 lfo3; tab-stops:list 36.0pt;background:whiteWatermelon rind curry: Use watermelon rind in a tomato-onion masala for a subtly sweet curry that pairs well with rice - Inputs by chef Ishijyot Surri