For generations, millets were the humble grains of rural India — then they were pushed aside by rice and wheat. Now they are making a remarkable comeback, gracing urban restaurant menus and government nutrition programmes alike.
The case for millets is strong. They are rich in fibre, iron and protein, naturally gluten-free, and — crucially — they thrive on far less water than paddy. In a warming climate, that hardiness is gold.
From farm to fine dining
Chefs are rediscovering millet's versatility: foxtail millet upma, ragi chocolate cake, jowar tacos. Food startups are packaging them for busy city lives, and farmers are finding better prices than they have in decades.
Challenges persist — processing infrastructure and consumer habits change slowly. But the ancient grain's modern comeback shows no sign of stopping.