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 would like to discuss this with other subscribers or get access to bonus episodes, visit comfortablyhungry.substack.com