Bringing together 54 professionals for an enriching millet discussion, a cooking workshop, and three exciting dishes that had people going for seconds!
Pairing chefs with storytellers, this workshop delved into the millet ecosystem, its sustainability, innovation, even a ragi pudding loved by elephants.
Nachni shammi on jackfruit leaf, a sweet kutki phirni, and so much more. Peek inside our first-ever in-person millet cooking workshop with head chef Bhairav Singh.
Inspired by her elder brother's adventurous tales of travelling and trekking, Sayani, Chef volunteer from the Millet Cooking Lab, shares the recipe of this traditional breakfast delicacy from Meghalaya.