Root to Shoot at ITC Grand Central

Hornby’s pavilion at ITC Grand Central, introduces unique dishes based on the concept of Root to shoot where every part of ingredient is utilized to create a dish and nothing goes to waste from the plant. These dishes shall be featured on the dinner buffet along with the communique specifically developed for the programme.

The Root to Shoot explains the need of the nutrients from every bit of the vegetables. This exactly means the usage of every part of the sapling produce. On the other hand, this also contributes to the zero wastage of the vegetables like potato peels which are rich in fiber, Broccoli stalks which are rich in calcium and iron, etc.

We are growing lots of perfectly edible food, then wasting most of it. Most disturbingly, the practice is so ingrained in us that we do not even notice it. When it comes to fruit, vegetables and herbs, we desperately need to revise our perspective of edibility. So many edible parts of common plants are needlessly discarded. It is easy to become focused on the primary growth of our plants at the expense of everything else, but as growers and consumers, it only takes a small aperture in our thinking to open up a world of culinary possibilities.

For this reason, we want to bring back root-to-shoot eating. A very simple initiative, eat more of it. Every lovely leaf, precious peel, and nutrient-packed stem has a wealth of valuable nutrients to enjoy.

Experience few Root to Shoot delicacies that can be usually spotted during dinner at Hornby’s Pavilion citrus fruits’ zests over cookies or muffins, enhanced cocktails with an extra twist by infusing the spirits with fresh fruit or vegetable peels and skins, in soups and stocks, in slaws, fried or pickled. Shoots & leaves are usually used in handcrafting Chips, sauces and much more

—-

Comments

0