‘Millets Are Good For The Planet, Farmer And Consumer’: Celebrated Chef Anahita Dhondy On The Power Of Grains

Celebrated chef Anahita Dhondy has recently released her new book, The Grain Kitchen, which focuses on the power of grains in promoting sustainability, nutrition, and culinary versatility. In an interview, she shared her journey with grains and her efforts to popularize them.

Anahita discovered the nutritional benefits and versatility of grains, particularly millets, while working at SodaBottleOpenerWala in 2014-15. She felt these grains deserved more attention due to their numerous advantages, such as being locally grown, nutritious, and delicious.

In 2018, Anahita spoke about millets at the United Nations, which helped bring them to the forefront internationally. She is proud of the FAO's declaration of 2023 as the Year of Millet, as it helps raise awareness about these grains' potential.

During her research, Anahita was fascinated by the various types of millets and pseudograins, their textures, cultivation methods, and cooking techniques. She aimed to create a book that would appeal to a diverse audience, offering Indian and international recipes using grains in various forms.

Anahita acknowledges the strong marketing surrounding quinoa and avocados but emphasizes the importance of promoting millets, as they are indigenous to India. She acknowledges that it takes time for people to adapt to new grains in their diet, but she encourages experimenting with different grains, such as millets, oats, corn, and barley.

Common misconceptions about grains, like them being fattening due to their carbohydrate content, are debunked by Anahita, who stresses that grains are an essential part of a balanced diet. Her ultimate goal with The Grain Kitchen is to encourage people to explore and enjoy the delicious, versatile, and sustainable nature of grains.