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.
Certain food memories linger in a community’s collective consciousness long after the food itself may have disappeared from people’s plates and farmers’ fields. Sohel Sarkar writes on the farming songs and rituals that have sustained millets in different parts of India.
Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.