The Millet Revival Project, in collaboration with the Rainmatter Foundation, aims to reinvigorate our relationship with millets through research, events, community engagement, recipes, and impactful storytelling.
What impact does cultivating millets have on the natural resources and farmers of India? How do we encourage consumers to choose eating practices that are good for both people and the planet? What links the two, and how flavourful can it be?
Since early 2023, we have been on an incredible journey with the Rainmatter Foundation to understand and revive millets, the ancient grains that have nourished us for generations.
Explore more about our ongoing work on the Millet Revival Project website. Here are a few glimpses of our impact so far:
Stories
Our stories and interviews examine millets from previously unexplored perspectives. They range from interviews and book excerpts, to reported features and essays. Learn what millet growers have to say about the grains, how we know what place millets held in early agriculture, why they grow well in arid regions, and how they can aid us to move to a more resilient food future.
Read all our stories here.
Recipes
We bring together talented chefs and home cooks to put together a collection of millet-based recipes.Our dedicated volunteers continue to innovate with millets, understanding the possibilities and limitations of each, bringing forth their incredible potential to nourish us in fun and accessible ways.
Find more recipes here.
Events
We host events around the country, from Mumbai to Shillong, to spotlight millets, and team up with restaurants, brands, chefs, and millet experts to bring the millet revolution, with all its intricacies, to our kitchens.
Resources
We curate an open-access repository of trailblazing farmer groups, environmental organizations, consumer brands, restaurants, and experts working in the millet space.
Find our curated resources here.
Research
How many millets do we grow and eat? What are the different varieties within each? How can we talk about them with these distinctions in mind? What do they taste like, and how can we play around with them to showcase their innate flavours? Once we pondered upon these questions, it led us to the concerns of who was growing millets, and what their challenges were. We wanted to focus on regionality, feasibility, and accessibility. We wanted to know what a millet-forward future that incorporated all of these answers could look like.
In the media
• 2023 Is The Year Of The Millet. What Are We Doing About It? By Samreen Tungekar, Grazia
• Yes, Chef!, Google Arts & Culture
• Helping millets get their mojo back By Shruti Sonal, The Times of India
• The Future of Healthy Eating: Hyper-Local And Farm-To-Table By Swati Sucharita, Slurrp
• NESFAS, The Locavore, Shillong Chefs and communities from Meghalaya commemorate millet in an ingenious way By Alethea Lyngdoh, Worngachan A Shatsang, NESFAS
• NESFAS celebrates Meghalaya’s heritage millet, The Shillong Times
• There is more to millets than just porridge and pancakes By Avantika Bhuyan, Mint Lounge
• Millet has distinctive taste and its taste is quite nice, Syllad | The Rising Meghalaya
Meet the team
Meet the Millet Revival Project team here!
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