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 Links

Biting Biting: Snacking Gujarati-Style by Urvashi Roe

https://urvashiroe.com/

Follow Urvashi on Instagram & X

Kitchen Press

Urvashi will be appearing at the following food festivals:

Rangeelu Gujarat 1st - 3rd September 2023

Ludlow Food Festival 8th - 10th September 2023

Dartmouth Food Festival 20th - 22nd October 2023

If you’d like to try making Dhokra ENO Fruit Salts are available here

Philosophy of Curry by Sejal Sukhadwala

Whoever heard of Vegetable Offal? by Sejal Sukhadwala

Follow Sejal on Instagram & X

Original 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