HTKGAF 2018: Mumbaiites, learn how to whip up tasty meals using discards from produce
Corn-silk, for example, can be steeped in hot water for a few minutes and had as teamumbai Updated: Feb 09, 2018 00:06 IST
A soup from potato peels, a salad from a broccoli stem, tea from the silky tendrils of the cob of corn — it seemed like chef and mixologist Arina Suchde was could find a use for almost any discarded produce, at the Trash Cooking workshop presented by Bajaj Electricals on Thursday as part of the Hindustan Times Kala Ghoda Arts Festival’s food section powered by Bertolli.
“We have the luxury of throwing things away, unlike people from two or three generations ago, who made chutney from dudhi peels,” Suchde said.
Corn-silk, for example, can be steeped in hot water for a few minutes and had as tea. To make the potato-peel soup, store your peels in the freezer until you have enough. “You can also add other vegetable peels for more flavour,” she added.
The audience was full of questions and doubts.What can be done with pea pods, one eager participant asked? “When they are tender, in winter, they are edible,” Suchde replied.
For curator Roxanne Bamboat, the spirit of learning forms the heart of workshops such as these. “Participants have to enjoy themselves, but our aim is for everyone to also learn something new.”
Food blogger Aarthi Basrur from Borivli said she was torn between this session and the Zakir Hussain performance. “I picked this because it seemed rare and interesting,” she said. “I wanted to learn how to reduce kitchen waste too, besides using the discarded vegetable for stock.”
For Anant Thattey, 50, a fintech executive from Dadar, the workshop was a reminder of his days as an impoverished student in the US. “I know how important it is to never throw anything away,” he said. “I’m looking to see new ways in which I can do this.”