Bengaluru homes are embracing zero-waste cooking

If you’re the kind that discards your vegetable and fruit peel while cooking, you might want to start taking notes. Given the limited availability of resources and reduced garbage collection due to the ongoing lockdown, people across Bengaluru are switching to zero-waste cooking, making complete use of the fruits and vegetables in their fridge — peels, seeds and all.While vegetable peel is finding its way into chutneys, fruit peel is ending up in delicious jams. Even the bones from your roast chicken can be used to make a broth or stock.

One such household that follows the concept of zero-waste cooking, is that of actress Pranitha Suhash. Citing an example, she says, “We prepare ridge gourd curry, for which the vegetable minus the outer skin is used. This is used to make palya. The peel is then ground with other ingredients to make chutney. That way, the entire vegetable is used and there is no waste generated.”
South Indian cuisine allows for chutneys to be made from the peel of cucumber, ridge gourd or chow chow, adds actress Sudharani. “Orange peel can be used to make gojju. The outer skin of pumpkin can be dried, deep fried and eaten as a fryum and the seeds too, can be dried and eaten. You end up consuming the whole vegetable,” she points out.

Another way to ensure minimal or no waste, is by opting for one-pot meals. “Ever since the lockdown, I realised that these meals not only generate less waste, but also help save water,” Sudharani adds.
Chef and restaurateur Abhijit Saha, too, advocates cooking one-pot meals as a healthier alternative to an elaborate spread. “One-pot meals like soups or baked dishes with a lot of vegetables are a good idea,” he says.

Raja, who owns a zero-waste juice bar, ensures that every part of the fruit is utilised. He tells us how we can ensure the same at home. “The skin of fruits can be used in various ways — pineapple skin can be boiled to make a delicious drink with a dash of lime and ginger. If you have jackfruit seeds, they can be used to make a milkshake. And if you have guava seeds, dry them and grind them into a powder. This can be used as a garnish. I use it on ice cream and it is highly nutritious,” he shares. Leftover citrus rind makes for a cool garnish for cakes and cocktails too.