Dishes were made with millets in many different cuisines, like many other cereal grains. As we rediscover and experiment with millet based cooking, it would help to have an idea of what are some of characteristics and cooking qualities of millets. In this session, we shall share some of our understanding about these grains, their nutritional benefit, how different types of cooking changes their taste, texture and bio availability of nutrients. The influence of cultivation practices on nutritional content and cooking quality shall also be discussed briefly.
In this webinar, we shall see how a community centric focus follows from a shorter and tighter supply chain that would be necessary to derive the nutritional benefits that millets offer.