|Zesting: Art of Extracting Peel, Rind or Zest|
I have seen this in many European food-themed programs. These guys are big times users of peels, ensuring that they capture everything there is to value in any food that can naturally season the dish. The Indian way of cooking is perhaps least likely to do this. Here, the emphasis is on roasting, fast, slow, medium or at any pace that suits the doer. Overtly roasted meats and vegetables that have lost their natural essence is common to many types of regional Indian cuisines.
Despite the entry of global food cultures and inspirations drawn from globally renowned chefs, the Indian food scene seems somewhat hesitant to accept the virtues of using fruit skins, peels, zests or rinds. The most I have seen here is using the outer flakes of a dried lemon as a part of bigger baking ensemble. Why this apprehension? [Read about heavily roasted, DIY, home-cooked Halwa]