Archive · 29 Sep 2026
Jaishankar Flags Food Risks, Chef Shares Ways to Reduce Waste
Jaishankar warned that food risks around the world make it important not to waste food.
Chef Kapoor shared ways to use parts of vegetables that are often thrown away.
Carrot and beetroot skins can be juiced along with the vegetables.
The leftover pulp can be turned into tasty tikkis with potatoes and spices.
Cauliflower stems can be cooked and made into pakodas.
Spinach stems can be added to dal.
Potato peels can be seasoned and air-fried until crisp.
These ideas help families use more of the food they buy.
Jaishankar highlighted global food risks and the importance of using food efficiently at home.
Chef Kapoor suggests juicing carrots and beetroot with their skins, then using the pulp for tikkis.
The vegetable pulp can be mixed with boiled potatoes, spices and toasted on a tawa.
Cauliflower stems can be boiled, chopped, combined with onions, spices and gram flour, then fried as pakodas.
Other ideas include using spinach stems in palak dal and air-frying spiced potato peels.
- Who
- Jaishankar and Chef Kapoor.
- What
- The report discusses global food risks and recipes that use vegetable scraps and peels.
- Where
- At home; no specific location is stated.
- Why
- To encourage people to make better use of food and reduce waste.
- Main concern
- Global food risks and household food waste
- Carrot and beetroot idea
- Juice both vegetables with their skins and use the pulp for tikkis
- Tikky ingredients
- Vegetable pulp, boiled potatoes and spices
- Cauliflower idea
- Use boiled cauliflower stems to make pakodas
- Spinach idea
- Add spinach stems to palak dal
- Potato idea
- Season potato peels and air-fry them until crisp