For a country that is home to 24 per cent of the world’s malnourished population (amounting to 19.4 crore people), the amount of food India wastes is not only colossal, but alarming. According to the United Nations 2018 Global Nutrition Report, about 40 per cent of the food produced in India is discarded and ends up in a landfill. In the wake of the global movement to conserve, the kitchen is a good place to begin. Vogue challenges three kitchen pros to cook clean.
Nandita Iyer
FOOD BLOGGER, SAFFRONTRAIL.COM
The challenge: To make something fresh using leftovers
“While growing up, I saw my grandparents soak leftover rice in water overnight. We ate the fermented version the next day,” recalls Nandita Iyer, cookbook author of The Everyday Healthy Vegetarian (Hachette India). Her memories are of Tamil pazhaya sadam, a close cousin of the Odia pakhala and the Gujarati chaasbhat, all proving that the connection between leftover food and Indian kitchens is more cultural than faddish.
This story is from the January 2020 edition of VOGUE India.
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This story is from the January 2020 edition of VOGUE India.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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