If you love watermelons and want to try something interesting that goes beyond the commonly available salads and cocktails, chef Semanti Sinha Ray has just the right thing to offer — torbuj’er khoshar bati charchari. 

A childhood spent in a middle-class household taught her not to waste any part of fruits or vegetables. It is, in a way, right to say that cooking dishes from the peels and skins of vegetables and fruits is a cuisine by itself. “Watermelon rind is highly nutritious and can be used in various dishes, but I absolutely love it in this form. Though it has a slightly sweetish taste, the rind can be adapted to any other flavours,” says Sinha Ray of The Slow Fire Chef.