Finding place for millets in global cuisine


Chefs will incorporate it in various dishes from nachos to beer

From ragi nachos to millet beer, some of the most renowned chefs in the country gathered on Tuesday to chalk out strategies to make millets a part of the global cuisine.

The meeting of chefs was held in the runup to the International Trade Fair (ITF) 2018 to be held in the city from January 19 to 21.

For Shazia Khan, a chef who gained fame as the runner-up of a cooking reality show, innovative recipes need innovate ways to reach out to the public. “Millets are the in-thing now. Keeping this in mind, I intend to do a fun session 'Namma Naati Katha' where we can explain the recipes through story-telling,” she said.

Popular chef Vikas Seth intends to demonstrate the use of millets through Mexican cuisine. “By using ragi to make nachos or tacos, we can get the youth interested,” he said.

Crafts Brewery Association will attempt to showcase millets in brewing, which could add a tinge of health in beer.

Sheela Krishnaswamy, president, Indian Dietetic Association, acknowledges that while Bengaluru remains the market leader for millets, much more needs to be done to wean youth away from primarily rice or wheat based diets towards healthier choices.

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Printable version | Jan 21, 2020 1:29:24 PM |

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