Once a humble grain feeding civilizations for thousands of years, millet is now having its moment of glory. The nutrient-rich grain, traditionally a staple in Indian and South African diets, was recently served at a state dinner for Indian Prime Minister Narendra Modi at the White House, signifying its growing global popularity.
Derived from a variety of grass, millet offers versatile culinary uses ranging from porridge and salads to soups and stews. In light of the UN’s Food and Agriculture Organisation declaring 2023 as the International Year of Millets, this humble grain has garnered considerable attention. It’s featured in menus from high-end restaurants to parliamentary canteens, propelled by Prime Minister Modi’s campaign to promote its consumption.
Indian cuisine’s global prominence has played a role in millet’s popularity, with chefs at Michelin-starred establishments incorporating the grain into their menus. At Dubai’s Avatara, chef Rahul Rana praises millet for its subtle, nutty flavors and gluten-free properties, making it ideal for catering to various dietary needs.
After being sidelined by increased wheat and rice production in the 1960s, millet is witnessing a steady resurgence. Large breweries are experimenting with millet-based beers, and consumer goods companies are investing in millet-infused snacks, cereals, and baked goods, appealing to a health-conscious audience.
Championed for its climate resilience as a drought-tolerant crop, millet is also considered a promising alternative in the face of climate change-induced agricultural challenges. Nutritionally superior to many starches, millet, loaded with protein and iron, is hailed for its potential in preventing ailments such as ulcers, obesity, and cardiovascular disease. It’s also an incredibly hardy grain, capable of enduring high temperatures with significantly less water requirement compared to rice.
India, being one of the largest cereal exporters and the producer of around 80% of Asia’s millet, stands to gain considerably from this shift towards millet. However, a challenge lies in the higher price of millet compared to government-subsidized grains like wheat. Yet, as the millet market expands and more products emerge, prices are expected to become more competitive, leading to widespread acceptance of this ancient super grain.
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