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Resource centre on India's rural distress
 
 

Comeback Cereal -Chitra Narayanan

-Business Today

Food security and nutrition concerns are putting an ancient, climate-smart grain back on our plates. Farm to fork, there's been a revival of interest in millet.

Who would have believed that a rice-obsessed state like Tamil Nadu will so easily embrace another grain - that too, the lowly millet. If you need proof, just zip across to a tiny lane opposite the Adyar bus depot in Chennai. It houses Prems Graama Bhojanam, a small, unprepossessing restaurant that is rustic in its simplicity and has a limited menu. Yet it is creating quite a buzz in the city, thanks to its "millets only" positioning.

The staple rice dishes in a south Indian thaali - lemon rice, sambhar rice, rasam rice, curd rice - are all there in the restaurant's platter but made with millet. Almost every kind of millet is represented, including the kodo millet, barnyard millet, little millet and foxtail millet, which adds an edge to the sweet pongal with jaggery. Idlis, dosas and chapattis at the outlet are all made from millet flour.

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