Millets - Millet Revival Project

6 min

Stories

How to Catch Luck in a Pot

Mukta Patil, Shirin Mehrotra, Smit Zaveri, and Taiyaba Ali

What can make a day luminous? What can make millets fun, easy even? Friendships, and a little bit of faith, it seems. Mukta Patil, editor at the Millet Revival Project gathers some girlfriends, and perspectives, at this joyous millet-centric potluck in Delhi.

12 min

A Slow-moving Crisis Below the Threshold of Disaster

Bhrigupati Singh

How do tastes and desires, social hierarchies, access to resources, and public policy intersect to create complicated lived realities? Dr. Bhrigupati Singh explores some of these questions in the context of wheat and millets through his ethnographic research in Shahabad, Rajasthan.

0 min

Proso Millet Mushroom Risotto

Shreya Baid Bothra

A vegetarian risotto made with proso millet, mushrooms, and carrots, this adaptation of the popular Italian dish is just as creamy and satisfying.

0 min

Jowar Buttermilk Ambil

Tejaswi Rathod

A traditional Maharashtrian beverage made with millet flour, water, curd or buttermilk, and spices, Jowar Ambil is refreshing and nourishing, making it perfect for hot afternoons.

9 min

Stories

“What makes society, agriculture, and everything resilient is diversity”

Manasa V and Mukta Patil

Professor and scientist Dr. Ruth DeFries talks to the Millet Revival Project about the irony of millets becoming all the rage in urban areas in India, while being non-aspirational and stigmatised in rural pockets, and why farmers are still not reaping the benefits of growing them.

0 min

Snacks and Appetisers

Bajra Cutlets

Urvashi Swami

Whole bajra is combined with sweet potato, besan, and spices to make cutlets that are guaranteed to be a hit.

7 min

Stories

Demystifying Millets: A Beginner’s Glossary

Climate and Policy Lab, MRP

With the onslaught of online and offline content, we are inundated with words that we might be familiar with, but do not always understand the context in which they are used. This glossary attempts to demystify some of these terms used around millets.

6 min

‘It Tastes Like Earth, with a Bit of Tartness’

Throvnica Chandrasekar

A fermented, porridge-like ragi drink offers more than just succour on a hot summer’s day. For most communities in Tamil Nadu, it is a means of sustenance. For Valli, it tastes best when had with leftover fish curry.

4 min

Stories

Reimagining the Future of Food, Comic-style

Quicksand and University of Dundee

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.

0 min

Breakfast

Jowar Poha

Tejaswi Rathod

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.

We’ll Keep You Posted

Login

Sign in with email

Register