Cafes, cookouts help farmers take traditional millets to new health-conscious patrons – times of india
Bengaluru: A bout of fever means dollops of comfort food. Noodles hours of operation Amandeep Chugh, however, doesn’t reach for packets of Maggi or soft parathas that remind him of his childhood in Chandigarh. Where is noodles The whole of last week, he battled a viral infection with time away from work and some hot jowar oothappams, brown rice and vegetables.
“I never heard about millets before I came to Bengaluru as we never had it at home,” says the 28-year-old software engineer.
Noodles and company wausau He dropped into a neighbourhood millet cafe in JP Nagar and was hooked to the hearty fare. Noodles and company woodridge “I feel lighter and fresher after a meal,” says Chugh, who came to the city a little over a year ago.
Well-packaged millets have been in city stores for years but the hardy grain seem to be finding more health-conscious patrons, and the proof of the pongal seems to be in the eating. Noodles and company sandy Sustainability activists and farmers’ collectives have realized that more people will consume millets if they are turned into tasty pulavs, rotis and payasas, and are showing people how to cook daily fare using the grain.
A few activists have turned into intrepid entrepreneurs to set up cafes and catering units. Noodles and company data breach “I started a cafe after realizing that no amount of talking would convince people,” says Jyothi Madinur, founder of Vaathsalya Millet Cafe, one of the first such outlets in the city. Noodles and company eagan It is the same reason that prompted Arun Kaulige of Kaulige Foods to branch into millet-based catering apart from distribution. Noodles and company vacaville After catering for individuals and corporates and organizing regular Sunday cookouts to show how the grains can be turned into mixed rices and dosas, he is readying to open a cafe.
Over the years, the demand for millets has grown as more people started looking for healthy and desi alternatives to rice and wheat. Noodles and company calories Sahaja Organics, a company set up by organic farmers’ collective Sahaja Samrudha, has 350 stores in south India. Yaya noodles menu The maximum demand is from Bengaluru and Chennai, says CEO Somesh Basavanna.
“Last year, we sold one tonne each of the seven millet varieties in a month. Noodles and company lakewood co This year, it has gone up to two tonnes per variety,” says Basavanna. Noodle or noodles He says demand will go up further due to rising health concerns.
Kaulige says people prefer kodo and proso millets that are rich in fibre and vitamins. What is in noodles Apart from local entrepreneurs, several big brands are also in the fray. Noodles and company village crossing However, the figure is paltry when compared to rice and wheat sales. Noodles and company healthy “Millets are not even 0.5% of the amount of rice being sold every month,” says Basavanna.
It isn’t easy to change dietary habits even in a city like Bengaluru, called the ‘organic capital’ of India due to the sheer number of organic outlets. Noodles & company coupons A 2006 study about consumer perception shows that people would start with organic vegetables and fruits, followed by milk and rice, says Manoj Kumar Menon, executive director, International Competence Centre for Organic Agriculture.
What is really making the difference is the price. Noodles resturant In the aftermath of the Green Revolution of the 1960s, high-yielding varieties of wheat, rice and maize covered swathes of the country in a bid to ensure food security. Noodles and company indianapolis Incentives and cheaper prices meant that both cultivators and consumers shifted to the grains popularised by the government. Noodles to go “There is a millet belt in Mysuru that was killed by maize,” says G Krishna Prasad, director of Sahaja Samrudha, which has been trying to revive traditional crops. Noodles and company hours today Ragi is an exception as it is a staple of south Karnataka.
What got lost was traditional knowledge of sustainable, local crops that could give American oats and Mexican chia a run for its money in the nutrition department. Noodles phone number Prasad says two major (bigger grains of bajra and jowar) and seven minor millets (ragi, foxtail and others) have been cultivated in rain-fed conditions for centuries.
“They are hardy and need little water, and are found from Jabalpur in Madhya Pradesh, parts of Odisha and the hills of Tamil Nadu to the Himalayan foothills,” Prasad says.
No climate change is going to stop stout brown topped millets from thriving in the shade of tamarind trees or kodo to grow in rocky land in Karnataka. Noodles and company number “These practices are environmentally sustainable too,” says Prasad.
However, with neglect by government and academics, cultivation dwindled. Noodles and company kenosha Fifteen years ago, a group of organic farmers came together to address this knowledge gap. Noodles and company jobs As the movement grew, they hit the same wall: how to get people to start eating millets again? The first millet mela was held in 2011 by the group in association with Dharwad Agricultural University in Bengaluru.
A series of melas followed and other organic groups too organised similar events. Noodles and company uptown Now, millets have come to the mainstream. Noodles restaurant locations “For one, the nutritional value of the grains are prompting the health conscious to switch, especially those with gluten allergies,” says Menon. Noodles and company 96th street Then, there are those who are moving away from refined foods.