Mahua ka Laata
A recipe that highlights the foraging practices of the tribes of Gond through the versatile Mahua flower. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi…
Snacks and Appetisers
Handvo with Barnyard Millet
A traditional tea-time snack from Gujarat, handvo is usually made with rice, a variety of lentils, and an assortment of vegetables. Every diwali, Ankita remembers her grandmother as she makes handvo. Her version adapts b…
Barnyard and Paneer Tikki
Tikkis, the popular finger food, gets a sweet twist with the addition of pumpkin. This barnyard millet tikki recipe by Ankita Jain is a great addition to your favourite chaat, sandwich, or simply by itself.
Barnyard Millet Dahi Vada
A popular Indian street food and festive snack, the barnyard dahi vada is a rendition of a classic. Ankita, Chef volunteer from the Millet Cooking Lab, shares her recipe.
Arbi Cutlets
A dish that was discovered accidentally, this is a recipe from The1Shanthiroad Cookbook, a celebration of creative communities.
Congress Kadlekai Masala
Looking to make a quick snack? Made of peanuts, this spicy dish has its roots in Bangalore’s Lalbagh.
Jowar Jackfruit Birria Taco
This birria style jowar taco, topped with Malvani flavoured pulled jackfruit, was a star at our recent Tap Takeover event in Bonobo, Bandra, as we concluded the first phase of The Millet Revival Project.
Bajri Methi Gota
The Bajri Methi Gota made with pearl millet flour, methi leaves and spices is a simple but flavorful pakoda that's popular in the Kathiawad region of Gujarat.
Enduri Pitha
Enduri pitha is a variety of pitha made using a fermented batter of ground rice and urad dal which is enveloped in fresh turmeric leaves and stuffed with grated coconut, jaggery and spices.