Millets are undoubtedly a timeless and essential part of Indian diet. The Ministry of Tourism, Government of India, Eastern Regional Office in association with The Park Kolkata, recently inaugurated the Millet Food Festival. This is in tune with the United Nations declaring 2023 to be the International Year of Millets, on behest of the Government of India. The initiative aims to create awareness around millet, its benefits to one’s health as well as to the environment. Millet, which requires low water utilisation, is also a rich source of dietary fibre and nutrition. With the rising global population, shortage of drinking water and crises surrounding nutritious food, millet is an important grain to be taken note of.
“Millets are highly nutritious and are grown worldwide. They are versatile as an ingredient. Millets can grow in extreme climatic and soil conditions and this makes them a super crop. We at The Park are celebrating the Millet Festival and thus are highlighting the indigenous millets grown in India by making regional dishes using them,” said Balpreet Singh Chadha, executive chef, The Park Kolkata.
Let’s dig in.
Summer Millet Salad, Smoked Fried Chickpeas: For a light but wholesome meal option, try this salad. The smoked chickpeas add a hint of spice to the otherwise fresh taste of the grainy millet. Rs 550
Hearty Barnyard Millet Minestrone, Coriander Pesto, Garlic Bread: Just like its name, this thick, warm and comforting thick soup promises a hearty meal. Don’t forget to have the crispy and delicious garlic bread alongside. Rs 400
Til Aur Bajre Ka Kulcha, Vindaloo Chutney: Looking for your dose of desi bread? Don’t miss out on this kulcha. While the til adds on to the flavour and texture, the vindaloo chutney is a spicy dip. Rs 650
Little Millet Kheer: Sweet but not overwhelmingly so, this kheer can be the perfect end to your meal. With a mild but delicious taste, it is perfect for those who love their desserts less sweet. Rs 375
Millet Arancini, Smoked Tomato Coulis and Fried Basil: Start off your meal with this light and crispy goodness. Don’t forget a dip in the creamy and tangy tomato coulis to add more flavour to every bite. Rs 550
Chef Balpreet Singh Chadha, executive chef, The Park Kolkata
Pramode Bhandari, area general manager, The Park Hotels
Nicolas Facino, director, Alliance Francaise du Bengale
Koneenica Bandyopadhyay
Satrajit Sen
Sourav Kothari
Dr Sagnik Chowdhury, regional director (East & North East), Ministry of Tourism, Government of India
Preeyam Budhia
Alexey Idamkin, consul general of Russia
