When my journalist friend Anita Rao Kashi described her orange rind gojju – a thick spicy-sour-sweet stew – I was intrigued. Not only had I never heard of this stew before, but the idea of using citrus rind as a main ingredient in a dish was also novel to me. A casual query on Facebook got many other friends responding with their own recipes, including one f […]
Frugal Indian cooks rediscover vegetable peel and fruit rinds during lockdown, and light up Facebook and Instagram with recipes
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