The Department of Agriculture and Farmers’ Welfare has launched an immersive two-day training program, inviting more than 200 chefs and cooks from various paramilitary and government canteens. The training aims to inspire participants to incorporate nutritious millet-based dishes into their menus, fostering wider adoption of these wholesome grains across the population.
Commencing today, the training will introduce chefs and cooks to an array of millet-based recipes, ranging from simple snacks to hearty meals. The goal is to empower them to include millet-based offerings in the canteens they serve, ultimately enhancing the nutritional value of the meals they provide.
The event saw the participation of key officials, including Additional Secretary Faiz Ahmed Kidwai, and Additional Secretary Smt. Maninder Kaur Dwivedi, & JS (Crops) DA&FW, Smt. Shubha Thakur. They encouraged participants to embrace millet in their daily diets and become part of the nation’s ‘millet movement’, benefiting consumers, cultivators, and the environment.
The training, conducted at the Institute of Hotel Management (IHM), PUSA, brings together chefs and cooks from various paramilitary forces such as Assam Rifles, Border Security Force (BSF), Central Industrial Security Force (CISF), Central Reserve Police Force (CRPF), Indo-Tibetan Border Police, National Security Guard, Sashastra Seema Bal, and other government canteens.
The move to introduce millets into the diets of paramilitary personnel stems from the Ministry of Home Affairs’ decision to include 30% millets in their meals. Millets are recognized as energy-dense superfoods, rich in fiber, minerals, antioxidants, and essential nutrients.
Participants of the training program were exposed to diverse recipes, including Bajra Bisi Belle Bhaat, Foxtail Millet Poori, Proso Millet Kofta Curry, Brown Top Millet Pulao, and Ragi Halwa. The training also involved Farmer Producer Organizations (FPOs) showcasing a range of millet-based ready-to-cook and ready-to-eat items, highlighting the versatility of millets in culinary applications.
Aligned with the celebration of the International Year of Millets (IYM) in 2023, the training program is part of a series of events aimed at promoting millet consumption in India. Millets are environmentally sustainable, thriving even in water-scarce regions, making them a climate-friendly choice. This initiative signifies India’s efforts to encourage millet consumption across the country, integrating these nutritious grains into the regular diets of its citizens.
