🇮🇳 India
1d ago
From trash to trend: How Indian chefs are turning kitchen scraps into gourmet flavors
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In one corner of a restaurant kitchen, citrus peels are being dehydrated into ash salts that are meant to finish cocktails and small plates. Nearby, watermelon rinds sit fermenting with mustard seeds and jaggery to become probiotic pickles. Coffee grounds that would have once been discarded after brewing are now folded into cocoa rubs for meats, while onion skins, carrot peels, tomato scraps, herb stems, and mushroom trimmings are finding their way back into dishes in the form of powders, broths
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