Millet, millet, everywhere – this paraphrasing of a Coleridge poem is only a slight exaggeration in India, a country which is one of the largest producers and exporters of the grain in the world. Millets are present in cuisines across the country, be it Punjab’s bajre di roti, mudde or hittu in Karnataka and Andhra Pradesh, ragi kali in Tamil Nadu, or jowar bhakri in Maharashtra.As health and wellness become paramount for Indians and sustainability becomes their guiding light, millets are increasingly emerging as a unique culinary alchemy...