Zero-waste kitchens: How food scraps are being turned into gourmet delights

In an era where ‘zero-waste living’ dominates Instagram feeds and lifestyle blogs, Indian kitchens have been quietly practising this philosophy as a way of life that has thrived for generations. From turning leftover rice into idlis, pakoras or cutlets, to fragrant chutneys from peels and stems, Indian homemakers have long mastered the art of transforming food scraps into culinary treasures. This innate practice, rooted in frugality and respect for resources, aligns seamlessly with today’s global zero-waste movement. Across the country, households have perfected the art of creating gourmet delights from what others might discard, proving that sustainability isn’t just a choice—it’s an enduring tradition.

Consider the humble banana, a staple in Indian homes. While Western kitchens might toss everything but the fruit, Indian cooks transform the entire plant into a feast: tender banana hearts become hearty curries, the stems are pickled into zesty accompaniments, and even the peels find their way into crispy fritters. The leaves? They double as eco-friendly plates, infusing rice with a subtle, earthy aroma. This resourcefulness extends beyond produce. Yesterday's rice transforms into today's probiotic-rich curd rice, a cooling South Indian comfort food that's both sustainable and sublime. Watermelon rinds metamorphose into tangy curry, while cilantro stems and roots—often discarded in modern kitchens—become the foundation of aromatic chutneys that would make any chef envious.

Abigail Rebello, a Mumbai-based cookbook author known for her culinary guide *Jevayla Ye,* emphasizes that the concept of zero waste is not confined to industrial kitchens. “It's simple to start small at home,” she shares. “Recycling used paper and plastic is just the beginning. The idea extends to making the most of every part of a food item. For instance, offal from poultry or meat can transform into flavourful dishes like chicken heart masala, oxtail stew, or potha stir fry. Leftover bread can be repurposed into liver stuffing, while watermelon rinds make for some delectable fries.”

Chef stories

Chef Radhika Khandelwal, a passionate food security activist and the visionary behind Fig & Maple, a Delhi-based restaurant shares the inspiration behind her commitment to a zero-waste philosophy—a practice that has now become the cornerstone of her culinary approach.

“The seed for my zero-waste philosophy was planted in the most unexpected way,” she recalls, “through a billboard I saw in Australia. It boldly stated, *‘Ugly produce is beautiful,’* accompanied by staggering statistics on the annual wastage of food solely for not meeting cosmetic standards. That moment struck a chord with me, making me realize how deeply ingrained superficial judgments about food are in our systems and how much perfectly good produce is discarded because of it.” This awakening shaped Khandelwal’s journey as she returned to India to establish Fig & Maple. “This philosophy became integral to our kitchen,” she explains. “We celebrate parts of vegetables that are often overlooked—stems, leaves, and seeds—by transforming them into dishes that are not only delicious but also mindful.”

Chef Khandelwal emphasizes that zero waste isn’t about flashy innovations but about reviving age-old techniques like pickling, fermenting, and preserving. At Fig & Maple, kitchen scraps are seen as opportunities, not waste.

“Vegetable scraps become stocks, broths, or nutrient-packed powders. Fruit peels and cores transform into chutneys, syrups, or vinegars—like mango peel chutney or apple core vinegar. Herb stems are blended into pestos or pickled, while leftover bread is reimagined as croutons or fermented soup bases,” she explains. These methods not only minimize waste but enhance flavour and extend shelf life, making them integral to a sustainable kitchen.

Amandeep Singh, Executive Sous Chef at The Westin Mumbai Garden City, shares how they are redefining sustainable gastronomy by turning discarded ingredients into culinary masterpieces. “Sustainability plays a significant role in our kitchen operations,” shares Chef Singh. “This year, we surpassed our sustainability targets, earning recognition as the top hotel in the western region.” The hotel’s commitment to eco-conscious practices includes CWG (Compactor Weighing Garbage), wastage data analysis, and conserving water and energy. However, it is in the kitchen that this commitment truly comes to life, with innovative approaches to reducing food waste.

“We actively repurpose vegetable peels, seeds, and stems to minimize waste while enhancing our dishes,” explains Singh. Vegetable Peels, he says, are dehydrated and ground into powders, and are used as flavourful seasoning or garnish. Carrot peels often find their way into soups or sauces for added nutrition and depth. Pumpkin and melon seeds are roasted and incorporated into granola, salads, or chutneys, adding texture and crunch. Spinach and coriander stems are blended into purees or chimichurri-style sauces, intensifying flavour and reducing waste.

“One of our standout creations is the Root-to-Stem Salad, which features charred broccoli stems, roasted beet leaves, and crispy fried potato skins. This dish transforms potential kitchen waste into a wholesome, flavourful offering.” Chef Singh emphasizes the importance of transparency and innovation in winning over guests. “Guests appreciate the creativity and the sustainability message behind these dishes. We make it a point to highlight these concepts on the menu, presenting them as innovative rather than resourceful.”

Presentation is key to ensuring appeal. “We balance textures and colours, creating visually striking dishes like pumpkin peel chips served with spiced dip. They look indulgent and taste equally satisfying,” says Singh. By aligning sustainability with luxury, The Westin Mumbai Garden City ensures that guests enjoy not just delicious meals but also a dining experience that resonates with purpose and creativity.

Mumbai-based celebrity chef Meghna Kamdar, widely recognized as Meghna's Food Magic, demonstrates how culinary creativity can turn kitchen scraps into gourmet delights. Sharing examples, she says, “Leftover curries can become soups by adding broth, or be transformed into dosas, uttapams, or chilas with added vegetables. Leftover rice is versatile—it can be turned into pakoras (Bhaat na Shekla in Gujarati), pulao, khichdi, biryani, or even desserts like kheer and rice pudding. Roti can be repurposed into samosas, pizzas, or laddus, and chutneys can be made from leftover fruits or vegetables.” Kamdar has made these recipes accessible on her social media platforms, inspiring sustainable cooking practices.

She emphasizes the importance of traditional Indian techniques like fermenting, pickling, and preserving, combined with modern waste management practices, to promote sustainability. “Composting food scraps or seeds is a great way to recycle organic waste—like using bitter gourd skins for muthiya or planting its seeds,” she explains. Storage also plays a crucial role. “Using airtight containers for grains and spices prevents spoilage, and repurposing jars and using glass containers or cloth bags can reduce plastic consumption,” Kamdar adds. For her, an Indian zero-waste kitchen is a blend of tradition and innovation, advocating for sustainability through resourcefulness and mindful eating.

What's particularly remarkable is how these practices transcend economic boundaries. From modest rural kitchens to affluent urban homes, this waste-not philosophy remains deeply ingrained in the cultural DNA. It's an indicator of a civilization that has long understood that true luxury lies not in excess, but in the ingenious transformation of every ingredient to its fullest potential.

Bharath Suthapalli, a Hyderabad-based food influencer, highlights the remarkable efforts of local restaurants and chefs embracing the zero-waste philosophy. Among them, Sri Devi Jasti, founder of Vibrant Living, stands out for her unwavering commitment to sustainability. “Her approach goes beyond reducing food waste,” says Suthapalli. “She has created an entire ecosystem that values sustainability at every level—sourcing, preparation, packaging, and consumption. Vibrant Living focuses on plant-based, whole-food dishes made with locally sourced, organic ingredients, promoting both personal health and environmental consciousness.”

Suthapalli also shares practical advice for those aiming to create a sustainable, zero-waste kitchen. “It might seem daunting, but it’s simpler than you think. Our ancestors naturally followed such practices,” he explains. Key tips include thoughtful meal planning to reduce waste, repurposing leftovers into new dishes, and composting biodegradable kitchen waste to nurture a home garden. He also advocates using reusable serve ware, avoiding single-use plastics, and buying non-perishable items in bulk to minimize packaging waste. “Invest in durable utensils and cookware,” he adds. “Small, meaningful steps can transform your kitchen into a waste-free space while reconnecting with mindful traditions.”

As the world grapples with food waste and environmental concerns, these age-old Indian kitchen practices offer more than just nostalgia—they provide a time-tested blueprint for sustainable living. In the end, what Western influencers market as revolutionary zero-waste hacks are simply echoes of what Indian grandmothers have known all along: in the kitchen, creativity and conservation go hand in hand.

However, Kurush Dalal, a Mumbai-based culinary anthropologist, casts doubt on the long-term sustainability of zero-waste kitchens in India, given the country's vast cultural and economic diversity. Reflecting on the efforts of Indian hotels, restaurants, and cloud kitchens to promote sustainability without compromising quality, he says, “The only example that came close was Masque under Chef Prateek. Most reputable hotels strive to minimize waste as a cost-cutting measure, but achieving a completely zero-waste kitchen is nearly impossible. Unless you operate your own farm and compost everything that can’t be reused in the kitchen, the concept remains largely impractical.”

The road ahead

Nearly a third of all food produced globally—1.3 billion tons annually—is wasted, squandering resources and worsening hunger. Zero-waste cooking combats this by utilizing every part of food, from peels to scraps, reducing landfill waste and the methane emissions it generates. It also promotes local, seasonal sourcing to minimize transportation-related carbon footprints. Aligned with circular economy principles, zero-waste practices turn unavoidable scraps into compost, enriching the soil and supporting sustainable farming, effectively closing the loop between production and consumption.

In India, where resourceful cooking is culturally ingrained, zero-waste practices resonate but face challenges in scaling across economic settings. Initiatives like community composting, zero-waste menus, and food-sharing platforms are paving the way. This movement requires collaboration across industries, governments, and communities, supported by policies and education. As more embrace zero-waste cooking, it redefines our relationship with food, proving sustainability and creativity.