Scrumptious Scraps

Chefs discuss the culinary potential of kitchen waste and how it can help foster a sustainable system with Isha Mayer

- Isha Mayer

When I dined at Araku Restaurant in Mumbai last December, a specific condiment served with shrimp toast grabbed my attention. Head Chef Rahul Sharma had incorporated carapace mayonnaise made from prawn shells. I was dumbfounded but equally fascinated with how a chef has reimagined mayo with the outer covering of shrimp. Now, that's food for thought, quite literally!

Repurposing leftovers is a sustainable practice that has always been ingrained in our culture. For instance, the Bhetki (Barramundi) Macher kanta chochori is a popular Bengali dish made using fish bones and heads. Leftover rice can be used to make patties, whereas rice water can thicken soups. Offals of meat are consumed in many Northeast cultures and tribal communities. Dhebras-Maharashtrian pancakes made using overripe bananas (often discarded), wheat flour and jaggery-are a much-loved delicacy in my house.

However, the fast-paced urban life has made us forget some of these practices. We often rely on ready-to-eat meals or prefer to order in without being conscious of the waste created through these kitchens. When we decide to cook, we think of quick and easy recipes. But have you ever thought of the innovative ways of turning vegetable trimmings or fruit peels into the hero of a dish? Well, some chefs are doing just that. Given that around one-third of all food produced is either lost or wasted each year, according to the UN Food and Agriculture Organisation, some chefs are on a mission to explore the endless possibilities that kitchen by-products offer.

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