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sangeeta khanna
@sangeetaamkhanna

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Millet revival should come with a sense of responsibility apart from a deeper understanding of how nourishing millets are IF processed, cooked and consumed rightly. There are many IFs I agree but that doesn’t mean one can’t create great tasting nutritious food menus with millets. It’s very difficult to impress someone who has been actively cooking and working with millets forever. That’s the reason when I tasted the food at @jhumroo.punjab (in Chandigarh) it made me really happy to see how a diverse menu has been created with millets by @chefvikaschawla . There are two types of ragi dosa platters, one barnyard millet dosa, some tandoori parathas, lachha parathas made with ragi and black wheat mix and several side dishes that make the meals wholesome. I would have appreciated a good salad or roasted veggies on the menu too as I was craving for vegetables. i was looking for idli too which was missing. I liked the pongal even if it was not authentic version that I love a lot. First two slides are the food we tasted before anyone knew us at the restaurant. The other pictures are of the food that was meant for tasting in their office and everything was spot on. The most pleasant thing to notice was the waiting people outside the restaurant at meal times. It’s a new restaurant that opened in a market that no one visits apparently and it has enlivened the space I am told. Hearing the stories of farmers and entrepreneurs from the region working around good food with so much enthusiasm makes my heart swell. I met some of them in this trip and their energy is infectious. More power to each one of them. #millets #millet #goodfood