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
Mussels cooked with coconut & Byadagi chilli | Jenny Pinto
An unique and delicious stir fry with prawn & moringa | Jenny Pinto
A Konkani recipe for brinjal stuffed with prawn | Jenny Pinto
A fish auction that is dramatic, suspenseful and completely unique | Jenny Pinto
Recipe contest winner: A recipe for love | Soorya Menon
Why the revolution starts at seed | Ranjini Rao
Kulfi steeped in nostalgia, creativity & love | Awanthi Vardaraj
Building a legacy, one dish at a time | Aysha Tanya