Emmanuelle Bastide: “How do we popularise the traditional cereals like millet and sorghum as well as beans and peanuts which are good for agriculture, us and the planet. These ingredients seem to have been left behind by our youth. But today we will speak to chefs who...
“I already had an inkling of the dire consequences of our diet. But I woke up to the problem only after I encountered the case of a girl who had begun menstruating at the age of six. I was shocked!” My great grandmother lived till the age of 94–this, in a country,...
Because of its ability to grow well in dry soil, millet has been a staple food crop for low-income families in Africa and Asia for thousands of years. Until recently, this cereal was primarily consumed by the rural families growing it. Now, women farmers are taking...
Opportunities and challenges to bring millets into industrial canteens were brought to the table at an event held in Bengaluru to create awareness of millets among industrial caterers and to highlight the government’s role to assist. Noted chefs showcased the use of...
Smart Food cooks up momentum with culinary skills from across London to Paris, West Africa and India Three celebrity chefs from Gabon, Congo and Senegal are finding new takers for millets and sorghum in Europe, with innovative recipes featuring a touch of ‘home’. The...
