Empowering India’s Food Culture: From Farm to Plate

FSSAI, Northern Region along with Radisson Blu, Kaushambi organized a millet awareness event based on the theme “Millets: From Farm to Plate” on 31st July, 2023 specially for the chefs of numerous acclaimed hotel chains and students from several hospitality as well as culinary institutes.
Dr. Manisha Narayan, Deputy Director, FSSAI Northern Regional Office, taking the theme forward, suggested the ways and highlighted the role of chefs in promoting the consumption and improving palate acceptability of millets. In the presentation, she aligned the consumption of millets with the Eat Right India Movement of FSSAI. She also emphasised that the India’s concept of ‘Vasudhaiva Kutumbakam- One Earth, One Family, One Future’ can be achieved by promoting the consumption of millets globally, millets being ‘nutri-cereals’.

Further, Corporate chef of Radisson blu group of hotels through a video shared a recipe of millet shami kebab and informed about their initiative “Farmer Millet Brunch”. Executive Chef of Radisson Blu, made an excellent demonstration of ragi based khandavi.
Celebrity chefs, Ranveer Brar and Kunal Kapoor through videos motivated appreciated the programme specially designed for Chefs. Several other chefs from renowned hotels demonstrated and showcased their cuisines prepared from various millets.
Ms. Anuja Agarwala, former senior dietician from AIIMS shared insight about the optimisation of portion size of millets to be included in our daily diets. The event also had participation from Indian Agricultural Research Institute (IARI) representative from which emphasized on the current research trends and different processing technologies associated with millets. A large number of manufacturers and vendors participated in the programme by sharing their experiences in manufacturing millet-based food products. The vendors also showcased the various ready to cook and ready to eat value-added millet-based products, like idli mix, khichdi, laddu, savouries, cookies, etc. The experiences and insights shared amongst FSSAI, chefs, vendors and entrepreneurs during the event have laid a concrete foundation for the utilization of millets as part of the healthy and diverse diet.