Millets National Media Portal
Millets National Media Portal
Celebrated chef and sustainability advocate Anahita Dhondy is putting grains and millets at the centre of everyday cooking through her new book, The Grain Kitchen. Drawing from years of experimenting with diverse grains, Dhondy highlights their nutritional value, culinary versatility and connection with sustainable food systems. Her interest in millets began around 2014–15, when she started exploring lesser-used ingredients and recognised their potential to create flavourful and nutritious dishes.
Dhondy believes that introducing a wider variety of grains into regular meals can help create a more diverse and balanced plate. Instead of depending primarily on familiar staples such as wheat and rice, consumers can gradually explore millets and other traditional grains. She recommends making dietary changes slowly, allowing people to understand different grains, cooking methods, textures and flavours while discovering combinations that work for them.
Millets have remained an important part of Dhondy's work for years. She has cooked with and spoken about these grains at national and international platforms, including the United Nations in 2018. She sees millets as valuable because their benefits extend across the food system. According to Dhondy, they can support the planet, farmers and consumers while offering sustainability, nutrition and considerable culinary potential.
The global attention received by millets has also helped increase public awareness. The United Nations declaration of 2023 as the International Year of Millets brought greater recognition to these traditional grains and encouraged conversations about their role in nutrition and sustainable agriculture. Dhondy has contributed to millet awareness through initiatives such as #MilletMonday, sharing numerous recipes designed to encourage consumers to experiment with grains in their own kitchens.
One of the qualities that particularly interests Dhondy is the diversity of millets. Different varieties have distinct textures, cultivation practices and preparation requirements. Their versatility allows them to be ground into flour, cooked similarly to rice or incorporated into numerous traditional and contemporary recipes. This flexibility makes millets suitable for experimentation across both Indian and international cuisines.
Through The Grain Kitchen, Dhondy aims to make cooking with grains approachable for home cooks. The book includes Indian and international preparations ranging from simple everyday dishes to more technical recipes. She believes learning to cook unfamiliar grains involves experimentation, just as mastering rice or other familiar staples requires practice.
Despite increasing awareness, Dhondy believes millet promotion still has considerable room to grow. Rather than completely replacing wheat or rice, she encourages consumers to gradually diversify their meals. By understanding how to prepare and enjoy different grains, households can rediscover traditional foods while supporting a more diverse, nutritious and sustainable food culture.
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