Arina Suchde is a chef & mixologist who advocates for better food choices through sustainable and all-natural practices in the kitchen and bar. In a culinary workshop curated by The Goya Journal, Arina will demonstrate 5 recipes made entirely of 'waste' kitchen ingredients, sharing her expertise on the philosophy of cooking root-to-shoot.
5 recipes, 5 unusual ingredients: Learn about sustainable cooking at the Trash Talk workshop this weekend, at Smoke Co. Bangalore. Come for an interactive demo featuring teas, dips, salads, drinks - and a fantastic edition of the #GoyaGoodyBag for early bird registrations!
ALSO ON THE GOYA JOURNAL
Sikkimese cuisine is more than momos | Ankita Mahabir
What could a celebrated gastronome and a college graduate talk about? | Reethika Singh
My grandaunt’s annual pickle jars | Krishni Shroff
A flavour combination that is sure to delight | Nirupama Nair
I’m never going to be the kind of woman that makes athaana | Priyanka Mariwala
Light on frills, heavy on flavour | Janika Oza
A simple kitchen hack makes this unforgettable recipe | Shoma Abhyankar
Using cuisine to uplift a community | Sharanya Deepak