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Long before "zero-waste" became a global trend, Indian households practiced it. Using copper vessels, eating on banana leaves, and the "hand-me-down" culture are traditional practices that are now being rebranded as conscious living.
From the mustard-oil-infused fish delicacies of Bengal to the vibrant, vegetarian thalis of Gujarat and Rajasthan. Long before "zero-waste" became a global trend, Indian
A world of fermented rice batters (Idlis and Dosas), coconut-based curries, and the aromatic punch of curry leaves and mustard seeds. eating on banana leaves
