Reimagine vegetable scraps as soups, salads & jams

Root-to-stem cooking is an age-old practice that is gaining momentum as sustainability becomes a key concern in kitchens worldwide. In India, where every part of a vegetable can find its place in traditional recipes, chefs are now reimagining peels, stems and leaves to create innovative dishes that reduce food waste while enhancing flavour and nutrition. “Underrated vegetable parts, like pumpkin or ridge gourd peels, can shine in chutneys with spices, coconut and tamarind. The fibrous banana stem, often discarded, makes refreshing salads or mild stir-fries with coconut,” says chef Anshul Dhyani from ITC Grand Central, Mumbai.
Chef Somnath Rakesh, Executive Chef, Taj Holiday Village Resort & Spa, Goa, shares, “Sauté potato, carrot and veggie peels with onions, tomatoes, and spices for a curry. Bake potato peels with salt, pepper and herbs for a crunchy snack. Simmer peels with herbs and spices for a flavourful stock.”
Chef Dwipen Goswami, Executive Chef, Vivanta Goa, Panaji, adds, “Mango peels can be pickled in a spicy brine for a tangy condiment. Citrus peels can be simmered in sugar syrup to create a sweet treat. Dried lemon peel makes a refreshing tea.”


Carrot tops: Often tossed, these leafy greens can be blended with garlic, nuts, olive oil, and Parmesan to create a pesto.
Broccoli stems: Richer in nutrients than the florets, these can be chopped and stir-fried or roasted for a crunchy side dish.
Radish greens: Can be used in dals, stir-fries, or even as a garnish.
Banana stems: A staple in Kerala cuisine, banana stems are used to prepare thoran, a stir-fry cooked with coconut and spices. Even banana peels can be transformed into a masala curry.
- Inputs by chef Somnath Rakesh, Executive Chef, Taj Holiday Village Resort & Spa, Goa


Pumpkin seeds: Roast and blend into chutneys or hummus.
Banana stem: Used in thoran (A Kerala-style coconut stir-fry) or banana stem salad with mustard dressing.
Radish greens: Stuff into parathas or blend into a pesto.
Beetroot stems and leaves: Turn into raita or wraps.
Jackfruit seeds: Boil and mash for croquettes or use in a spicy curry.


Masala peel chips: Turn potato, ridge gourd, and bottle gourd peels into spicy chips by marinating them with chilli powder, chaat masala, and oil before baking or frying.
Coriander stem pesto: Blend coriander stems with garlic, olive oil, and nuts for an herbaceous pesto perfect for pasta.
Gobhi patte ki bhurji: Sauté cauliflower leaves with garlic, chillies, and gram flour for a savoury stir-fry.
Watermelon rind curry: Use watermelon rind in a tomato-onion masala for a subtly sweet curry that pairs well with rice