Page 221 - Vogue - India (January 2020)

living

SWAP
- Kale with local baby
spinach for salads.
- Hass avocados with South

Tara Deshpande Indian butter fruit for dips.
- Over-the-counter French

COOKBOOK AUTHOR cheese for those from
your local
The challenge: To cook using ingredients fromagerie.
from a local market

When she isn’t testing recipes, you’ll fi nd turning local ingredients into relatable
Tara Deshpande, author of An Indian Sense urban salads. “You cannot imagine the
Of Salad: Eat Raw, Eat More (Penguin reduction in carbon footprint when you
India), gorging on the fresh, local produce cook locally,” she says. “And the best part
at the Down to Earth Farmers Market in about being a locavore is that you will only
New York. In Mumbai, Colaba market get what is seasonal. Ayurveda cannot
is her pit stop. A thorough locavore, emphasise enough on how good that is
Deshpande, who has two cookbooks for you,” she adds. To create her fresh
to her name, dedicated her latest tome winter vegetable salad, Deshpande picks
to celebrating salads loaded with Indian Indian greens like baby spinach, bathua
produce. From charoli seeds that fi nd and sarson with white radish to create
ample usage in western India and banana a bowl fl avoured with cumin seeds and
blossoms from the east, to fi ddlehead dressed with a drizzle of ghee, instead of
ferns from the north-east, her craft lies in olive oil.

Deepanker Khosla

CHEF AND FOUNDER, HAOMA

The challenge: To cook a dish
using every part of a vegetable

Stems and stalks are fed to the farm
chickens, peels and seeds are turned into
fi sh food, fi sh scales and animal skins
are fed to the fi eld worms. At Bangkok’s
Haoma, chef Deepanker Khosla is
responsible for recycling 100 per cent of its
solid waste while endorsing green practices
like rainwater harvesting. Credited as being
one of the most sustainable restaurants in TRASH
the world, its ‘neo Indian’ menu relies on 40 in the orchard. For Vogue, Khosla uses - Bake beetroot, potato and
varieties of plants, fl owers and vegetables
TOTABLE
TINKESH A; SHUTTERSTOCK.COM the zero-mile dish, Haoma In A Bite. It skin is brined and fried into chips, the bitter - T oast pumpkin and gourd seeds
grown in its backyard. Take for example
every part of the local Indian gourd. “The
carrot peels with a pinch of pink
corners are turned into a gel, the fl esh
features layers of mizuna from the garden,
salt for a quick snack.
is marinated in kebab spice and grilled,
topped with a chlorophyll gel made using
17 kinds of home-grown herbs and a crisp
the seeds are pu ed like makhana and
and crush them over your
the pulp is used to extract lauki oil,”
of kombucha tea SCOBY made from the
breakfast toast.
fallen leaves of the lemon and mango trees
he shares. ■
- Add herb roots to stocks
and pesto sauce.
www.vogue.in VOGUE INDIA JANUARY 219