Agriculture Minister Krishna Byre Gowda on Tuesday said there was a need to increase awareness among the people about the historic and forgotten crops.
Speaking after inaugurating a two-day workshop on millet foods for dieticians and chefs, he advised chefs to experiment with local millets and give them a new look.
“Over the last few months, we have taken steps to promote the importance of millets and their nutritional value,” he said.
The chefs at the event will demonstrate preparation of a number of novel recipes. There will be panel discussions, demonstrations by chefs and exhibition of dishes made with millets. The event is organised by the department of agriculture and the Nutrition and Nutraceutical Research Centre of the Ramaiah University of Applied Sciences.
Dishes like Foxtail Millet Crisps with Millet Sprouts, Smoked Kodo Millet Kebab with Yoghurt Dip Finger Millet Tacos, Paella, Millet Risotto, Millet Cottage Cheese and Spinach Tikkis, Greek Yoghurt Cake with Citrus Glaze and Toffee Choco Tart with Caramel Sauce will also be showcased by the chefs.
There will be demonstrations by leading chefs, including Ramaswamy Selvaraju, executive chef, Vivanta By Taj, Bengaluru. He will demonstrate the preparation of Smoked Chicken Salad with Crispy Foxtail Millet, Pan Seared Chicken with Millet Stew and Sauternes Sauce and Spinach Stuffed Millet Ravioli with Primavera Sauce.
Vani Anamdas, manager, Housing and Food Services, ICRISAT, Hyderabad, will demonstrate the preparation of Millet Waffles, Finger Millet Cake with Hot Garlic Sauce, Chicken Dish, Millet Kashmiri Kofta in Palak Gravy, Sorghum Stuffed Kulcha, Millet Manchurian, Ragi Banana Cake and Ragi Shots.