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If Indian kitchens had a secret superpower, it would be this: turning what the rest of the world calls “scraps” into second helpings. Where others might see carrot tops destined for the bin, an Indian home cook sees tomorrow’s chutney. Pumpkin peel? That’s not rubbish, it’s the makings of a fragrant stir-fry. In many households, the vegetable is not just an ingredient, it’s a challenge of how much of it can we use without throwing a single bit away?

Cooking this way is not a new “sustainable trend” for us. It’s how our grandmothers cooked, our mothers still cook, and how we, if we are paying attention, can carry on the tradition, saving money, reducing waste, and discovering dishes so delicious that you’ll start buying vegetables just for their so-called throwaway parts.