The incorporation of millet flour-based dishes in Indian restaurants worldwide is a growing trend due to their numerous health benefits. As busy urbanites are increasingly seeking healthier food options, the demand for dishes that are both nutritious and delicious has risen.
Millets are a group of highly nutritious, drought-resistant grains that have been a staple food in many parts of the world for centuries. They are rich in dietary fiber, protein, vitamins, minerals, antioxidants, and anti-inflammatory properties, making them an ideal addition to any diet.
In 2023, the United Nations declared “The Millet Year,” a move that received strong support from the Indian Government on international platforms. This declaration aims to raise awareness about the health and environmental benefits of millets and promote their use in various cuisines worldwide.
Capt. Inder Jit Singh, The owner of the Yummy Punjaby (YP) Restaurant, said, “There is a growing trend of eating healthy food, especially among busy executives in bustling cities, and millets as well as other such cereals, I believe, shall be widely accepted as organic food with many health benefits.”
“We had been contemplating introducing various such flour breads. We have been serving ‘missi roti with saag’ for 11 years and are loved by many. We shall soon be introducing millet & other flour-based bread for our multi-national patrons.”
The Singapore-based Indian restaurateur mentioned in the statement, who has 25 years of experience in the Merchant Navy and has built a global network, recognizes the significance of this declaration and the growing demand for healthy food options. He wants to introduce more north Indian cuisines and motivate his staff to be innovative, with a focus on incorporating millet flour in dishes such as chapatis.
In addition to millet-based dishes, the restaurateur also wishes to offer ‘makhan,’ the famous white butter that is traditionally churned from milk cream. This pure white natural butter is a rare find overseas and is a staple ingredient in many Indian dishes.
The restaurant has become a favorite among the local Chinese and multicultural people, with the restaurateur being affectionately nicknamed “Capt. Yummy” by his close patrons. His sarson saag is an excellent example of his innovation, using local green leaves to replicate the authentic taste of Punjabi saag, a popular north Indian dish made from mustard leaves. This innovation demonstrates the restaurateur’s willingness to adapt to local ingredients and offer his customers an authentic dining experience.
Lastly, it is worth mentioning that many of the herbs and spices commonly found in Indian kitchens, such as turmeric, ginger, and cumin, are also used in Ayurveda, the ancient Indian medical system. Ayurveda considers food to be medicine, and many traditional Indian dishes are designed to be both delicious and health-promoting. As a result, the use of millet flour in Indian cuisine is not just a culinary trend but also a reflection of a broader cultural heritage that values health and wellness.
