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International Year of Millets

28 posts

Reimagining the Future of Food, Comic-style

Future of Food, a comic produced in English and Kannada, is set in 2035. An exercise in imagination, it asks what hopeful, localised futures look like for communities—especially rural and indigenous farmers in India—who are often excluded from these imaginations because of the nature of innovation and technology.
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Jowar Poha

Poha is a breakfast dish eaten across large parts of central and western India. Traditionally made with flattened rice flakes, poha is usually cooked with onions, green chillies, and peanuts. Regional variations ensure that it tastes just a little different if you have it in say, Indore, Pune, or Ahmedabad. This version, which replaces the rice with jowar flakes, is just as satisfying.
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Foxtail Ganji Annam with Fish Pickle

Ganji Annam is a rice porridge from Andhra Pradesh that is traditionally made by fermenting cooked rice overnight, with additions like yoghurt, carom seeds, and slit green chillies. Here, the rice is substituted with foxtail millet to make a filling breakfast that is as easy on the stomach and it is comforting.
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Kutki Rice and Hare Chane ka Saag

Kutki, if cooked carefully with enough water, turns out fluffy like rice. Its taste is nutty, with a deep, earthy flavour. During the short season when green chickpea shoots are still young, the rice is paired with a saag prepared from its tender shoots.
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Foxtail Bamboo Chicken Biryani

In this rustic biryani recipe that can be made at home, a hollow bamboo is used for creating a uniquely flavoured dish; reminiscent of the charcoal ovens and sand pits traditionally used to cook the rice. Here, the rice is replaced with foxtail millet to create a delicious, gluten free version of this smoky delicacy.
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Millet Revival Project

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