The Millet Revival Project, a collaboration between The Locavore and Rainmatter Foundation aims to reinvigorate India’s relationship with millets, combining in-depth research, community engagement, and impactful storytelling to highlight the grain’s health and ecological benefits.

MILLET STORIES

What kind of stories have you been reading about millets this past year? Through these stories, we want to bring you diverse and nuanced narratives featuring growers whose work we believe in, and underrepresented accounts of relationships with millets. We explore how complex the millet system really is, and their role in a fulfilling future for everyone.

• • Stories

Millets, Murals, and the Making of Uttarakhand

• Somya Dhuliya
• December 23, 2024

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• • Stories

Spending Sowing Day with Elubai and Govind Bhaiyya

• Laxminarayan Devda
• November 28, 2024

• • Stories

बुआई का दिन एलुबाई और गोविंद भैया के साथ

• लक्ष्मीनारायण देवड़ा
• November 27, 2024

• • Stories

How to Catch Luck in a Pot

• Mukta Patil, Shirin Mehrotra, Smit Zaveri, and Taiyaba Ali
• October 24, 2024

• • Books on Food
  • Stories

A Slow-moving Crisis Below the Threshold of Disaster

• Bhrigupati Singh
• September 26, 2024

MILLET RECIPES

How often do millets feature in your meals? At the Millet Revival Project, we savour recipes that celebrate the versatility and heritage of different regions, communities, and millet varieties across the Indian subcontinent. Oh, and recipes that are paired with delicious stories — those are our favourite kinds!

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• Snacks and Appetisers

Ragi Chilli Chicken

• Sayani Sengupta
• December 11, 2024

A quintessential Indo-Chinese appetiser, chilli chicken is a spicy, tangy dish where cornflour is used to coat chicken that is then fried with vegetables and soy sauce. This version,…

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• Snacks and Appetisers

Gur Aur Bajre ki Meethi Roti

• Rajat Mendhi
• December 11, 2024

Traditionally prepared during winters in Punjab, the Meethi Roti is—unlike what its name suggests—more firm and rustic, baked like a tava bread. Toasted with spices such as fennel, green…

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• Snacks and Appetisers

Proso Yam Galawati Kebab

• Sahiba Khurana
• November 25, 2024

Created in the royal kitchens of Lucknow—known for its Awadhi cuisine—Galawati kebabs were traditionally made with finely minced mutton and raw papaya paste. The vegetarian version, however,…

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• Main Course

Jowar Dal Dhokli

• Ankita Jain
• November 22, 2024

Made by boiling jowar dumplings in toor dal and served warm, this Rajasthani Dal Dhokli is the ultimate comfort meal on a winter day. .

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• Breakfast

Stuffed Ragi Idli

• Padma Kumar
• October 28, 2024

Padma’s tried-and-tested ragi idlis, stuffed with vegetables and steamed to perfection make for a simple yet wholesome breakfast.

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• Snacks and Appetisers

Proso Millet Chatamari

• Sharada Sriram
• October 28, 2024

A savoury rice flour pancake from the mountainous region of Sikkim, the ‘chatamari’ embodies the rich culinary heritage of the Himalayas. Here, the batter, traditionally comprising rice flour,…

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MILLET RESOURCE BANK

Welcome to the Millet Resource Bank, a pivotal component of the Millet Revival Project. This initiative aims to rejuvenate the cultivation, distribution, and accessibility of millets across diverse regions of India. Our resource bank is a dynamic repository that brings together farmers, consumer brands, restaurants, and collaborators to foster conversations and partnerships within the millet space.

Millet Experts