When life throws lemons, chef Amit Bajaj uses it to cook fish. "It's a technique I discovered while experimenting with citrus fruits," says the executive chef at Worli's Glocal Junction. According to Bajaj, the idea behind using citrus fruits while cooking is to prevent the skin of the fish from sticking to the pan, or getting burnt in the process.

Till date, he has experimented with orange, sweet lime, grapefruit, pomelo, pineapple and raw mangoes. "Citrus fruits have the much-needed moisture to hold on to the heat for the entire process of grilling and it also complements seafood," he says.