Chef Guntas Sethi is a celebrated name in the food industry who is known for her love for all things delicious. Recognized as the ambassador for the European Union's 'More Than Food' campaign, her journey epitomizes a blend of culinary excellence and sustainability, inspiring aspiring chefs to embrace innovation and mindful cooking practices. In an exclusive chat with Etimes, she said, "My journey as a chef began when I decided to pursue my Master’s in London at Le Cordon Bleu to study patisserie.
After that, there was no looking back!" Scroll down to read the detailed interview. Indian households have been embracing this trend since the beginning. Back in the day, when not every household have a refrigerator, which meant that there was not much that could be saved, so Indians would always think of ways to repurpose everything and not let anything go to waste.
Indians have always stretched their leftovers, like dal is used to make parathas. An example of trash treasuring is seen in Gujrati culture, where it is quite common to use pumpkin skin to make chutney. In the same manner, leftover veggies have been used as fillings to make stuffed parathas or to make equity/ grilled sandwiches, which are quite famous in the north.
So, I feel Indians have always looked at cooking consciously. Over the years, as technology has evolved, we have access to so much, especially with how quickly everything is delivered through e-commerce platforms. We have forgotten how to repurpose things a.
