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Home > Lifestyle News > Food News > Article > Year of Millets How Mumbai chefs are working with the grains to create unique dishes

Year of Millets: How Mumbai chefs are working with the grains to create unique dishes

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Updated on: 12 February,2023 09:54 AM IST  |  Mumbai
Nascimento Pinto | nascimento.pinto@mid-day.com

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It’s the year of the millets but Mumbai’s restaurants have been exploring with them for some time now. City chefs are not only experimenting with different types of grains in their food but also altering the form in Indian as well as dishes from around the world

Year of Millets: How Mumbai chefs are working with the grains to create unique dishes

At Masala Library by Jiggs Kalra, chef Rahul Punjabi uses millets to make Chicken tikka, Pearl Barley Khichdi, Foraged Grain. Photo Courtesy: Masala Library by Jiggs Kalra

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