Sadya Curry with Watermelon Rind
You cut open a red juicy watermelon, scoop out its sweet flesh and then discard its thick pinkish-white rind into the bin. Consider the wastage that happens here. You pay for the rind as well when you buy it and the white leftovers of the fruit are as nutritious and tasty as the red fruit itself. So how about using the rind in making a lip-smacking curry with yoghurt and coconuts?
Take a look at this spicy delight curated by Sous Chef Sherin from Kochi Marriott Hotel:
Slo Food Co.2 – Slow & Sustainable
Bright and airy, sleek and compact. With modern seating and minimalist design. This is the feeling we get as we walk into Slo Food Co.2, the only slow food centric restaurant in Bengaluru. With a thrust on slow cooking and everything sustainable, the restaurant is turning into a haven for wellness-conscious guests on the lookout for some gourmet offerings. A concept pioneered in the 1980s by professional gourmand Carlo Petrini, who had protested against the opening of McDonald’s near Rome’s ...