Around 1970, India was witnessing an interesting culinary event. International cuisines were being made available in desi restaurants.

It was around this time that a 20-something boy from Delhi entered the food space.

A fresh diploma holder in kitchen management from Oberoi Hotels, he made an overseas trip to Paris to work with selected chefs at the French school Lycée Technique et Hôtelier. He learnt how to write, speak, and read in French to make the most of the opportunity.

Decades later, we know him as the celebrated chef Davinder Kumar, executive chef, Hotel Le Meridien, Delhi.

His book ‘Second Meals’ (2021) comprises 150 food recipes made from food waste – vegetable scraps, fruit peels, seeds, roots, stems, and more.

“If there’s one thing that unites all the countries in the world it is the hunger issue and food wastage. They are two sides of the same coin,” he reasons.

“I have travelled extensively and I strongly believe that we need to upcycle food wastage. It is important to eat every single part of fruits and vegetables to maximise nutrients and minimise wastage,” he adds.

Citing his childhood observations as the foundation for the book, he says, “My mother and grandmother upcycled leftover dal and methi to make parathas.”

Chef Davinder has “tried and tasted” every single recipe mentioned in the book. It was these experiments that led him to discover the versatility of seeds.

“Once dried and roasted, they can be used in curries, dips, chutneys, pickles, desserts, and more. Fruit peels are another wonder which can be used to make detox water,” he shares.

Chef Davinder adds, “I have made a walnut cake from banana peels and smoothies from orange pulp. These discarded items carry a lot of nutrients.”

Some of the interesting recipes in the book include ‘Jackfruit Seed Almond Halwa’, ‘Parsley Stem Quinoa Tabbouleh’, ‘Mushroom Galouti’, ‘Celery and Spinach Salad’, and ‘Apple Pulp Pie.’