Episode 7: Make Do & Cook (Part 2)

Welcome back to Part 2 of Make Do and Cook, the final episode of Season 1. Last time I chatted to food writer Urvashi Roe and food historian Sejal Sukhadwala about resourcefulness in the kitchen particularly when it comes to store cupboard ingredients and leftovers. In this part I discover that eating leftovers was not always embraced by some sectors of Indian society while others took more of a stalk to root approach to cooking vegetables.Useful LinksBiting Biting: Snacking Gujarati-Style by Urvashi Roehttps://urvashiroe.com/Follow Urvashi on Instagram & XKitchen PressUrvashi will be appearing at the following food festivals:Rangeelu Gujarat 1st - 3rd September 2023Ludlow Food Festival 8th - 10th September 2023Dartmouth Food Festival 20th - 22nd October 2023If you’d like to try making Dhokra ENO Fruit Salts are available herePhilosophy of Curry by Sejal SukhadwalaWhoever heard of Vegetable Offal? by Sejal SukhadwalaFollow Sejal on Instagram & XOriginal Home Economist Podcast ‘Make Do and Mend’The British Food History Podcast ‘Tinned Food with Lindsay Middleton’ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit comfortablyhungry.substack.com/subscribe