The zero waste cooking guide: with Eeshan Kashyap


Late final month, chef Eeshan Kashyap and The Hindu Weekend’s wellness columnist, Vasudha Rai, had an in-depth dialog about zero waste cooking. Organised as a part of the continuing #LockdownwithWeekend sequence on Instagram stay, the session additionally focussed on how our meals habits have an effect on the cycle of waste, straightforward methods to utilise fundamental waste equivalent to peels and suggestions for meal planning.

Primary takeaways from the session:

– The first rule of zero waste is FIFO: First In, First Out. This implies that no matter goes into the fridge first should be utilised first.

– Don’t throw away coriander roots. Dry them they usually can be utilized to flavour soups, stews, sauces and shares.

– Leftover bread crumbs should be dried, toasted and pulverised. Kashyap likes to sprinkle them on scrambled eggs so as to add some crunch.

– Eggshells may be floor and used with dishwashing cleaning soap/liquid to scrub heavy utensils. In addition, they are often scattered on plant soil to fertilise them.

– Leftover banana peels (ideally recent) are nice to shine leather-based footwear or silverware.

– Onion peels may be added to inventory to reinforce its flavour.

– All citrus peels may be was bitters for cocktails. Method: macerate peels of two oranges in 200 ml of liquid like vodka.

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