Millets are better for you and for the Earth. Five chefs help you turn the ancient food into modern meals
How’s this for a superhero origin story? Back in the 1990s, HD Deve Gowda, India’s Prime Minister at the time, let it be known that ragi mudde - ragi balls dunked sambar - was his favourite dish. Restaurants across the country added the Karnataka staple to their menus. You could actually order Prime Minister’s Delight. It was probably ragi’s first brush with fame.
A mixed millet uttapam is a quick and easy way to start the day on a lighter, more sustainable note. (RAJ K RAJ)
Chef Vanshika Bhatia (RAJ K RAJ)Mixed millet uttapam by chef Vanshika Bhatia (RAJ K RAJ)Chef Gracian De SouzaMillet saladChef Hussain Shahzad (Satish Bate)Millet haleem (Satish Bate)Chef Auroni Mookerjee (Samir Jana)Bisi bele bath (Samir Jana)Chef Shriya Shetty (Sanith Poojary)Banana Millet Crumble (Sanith Poojary)