Don’t get wasted: How cooks are getting more out of every tasty ingredient

In hotels and cafes, cooks are getting creative with food waste. Tomato skins in cake, fat flavours broths, peels have fresh appeal. Of course, we’re cheering

At Mumbai restaurant Thai Naam, chefs prepare Tom Yum Koong, their popular tangy soup, the usual way. There’s lemongrass, kaffir lime leaves and galangal. There are prawns too.

The Araku chain of cafes serves a tomato cake and saves the skin of the tomato to use as garnish. (ARAKU)

Chefs at restaurants such as Thai Naam are developing new recipes and rethinking their own ideas.

Arina Suchde’s The No-Waste Kitchen Cookbook features 75 recipes that use the peels, stems, stalks etc.

Chef Priyanka Naik makes carrot-top pesto, broccoli stem pakoras and mango peel chutney.