This year, United Nations declared 2023 as the International Year of Millets. In celebration of this, and looking to bring the fibre-rich superfood to the common Indian plate, this luxury hotel chain has rolled out special menus across all its dining spaces in the country.
The Indian kitchen is no stranger to having millets on their plate. After all, the superfood has long found a spot across the country’s regional dishes — be it the hot ragi rotis of Karnataka, wholesome bowls of bajra khichdi from Rajasthan, or even sweet rajgira laddus from Maharashtra. However, as the country paved way for global flavours and modern recipes, these ancient grains slowly started disappearing from menus.
Looking to bring these superfoods back on a diner’s plate, and keeping in sync with the United Nations’ declaration of celebrating 2023 as the International Year of Millets, ITC Hotels has reintroduced these ancestral crops to its buffet spreads across the country. To make this possible, the team of expert chefs — spearheaded by Chef Manisha Bhasin, Executive Corporate Chef, ITC Hotels — has curated a cyclic millet menu wherein the supergrain has been incorporated into Indian, Western, and Asian cuisines.
Travel+Leisure India & South Asia stopped by at The Pavilion, ITC Maurya, New Delhi’s 24-hour restaurant to sample this curation.
Millets on a Plate
As I make my way to the table overlooking the swimming pool, I eye the line of dishes glistening under the yellow lights. In a corner, beside the live counter, sits a small sack filled to the brim with grains. ‘Barnyard Millet,‘ it reads, followed by Proso Millet (chena) and Foxtail Millet (kangni).
Bhasin explains, “At ITC Hotels, [millets have] been a part of our menus for many years.” This year, these dishes have resurfaced across ITC Hotels’ restaurants in India. She adds, “The menu comprises millet preparations of Indian and international delicacies filled with taste and nutrition.”
The meal begins with an array of salads — each better than the other. Think Little Millet Tabbouleh; Bajra, beetroot and mandarin orange salad; Mediterranean chickpea salad with foxtail millets; and Devilled Eggs and zesty lemon salad atop Millet crisps, to name a few. For starters and mains, the meal takes on a global hue, courtesy of the many international delicacies that feature the supergrain in myriad forms. While the Little Millet and wild mushroom arancini puts the grain up-front and centre, the Beetroot amaranth kebab skillfully disguises its grainy textures. The deliciousness of the Bajra Pudine Ka Shorba and the Jowar aur tur dal tadka remind of simpler days, while the Barnyard millet pilaf stuffed baked peppers with parsley sauce take me straight to the Middle East. The Ragi Pumpkin Gnocchi, Little Millet Risotto, and Tiramisu with millet finger biscuit, however, are most surprising as it’s rare to see ancient Indian superfoods feature in Italian classics. “It is very important to educate diners about the seasonality and regional speciality of each type of millet, and [teach] easy ways to use them to popularise their usage,” explains the national award-winning chef.
Interestingly, these innovative dishes are not only restricted to buffet plates. ITC Hotels also enables guests to start their mornings on a healthy note with the Start Afresh menus. The Caringly Selected – Mindfully Prepared morning menus pack contemporary breakfast options with India’s heritage and forgotten, all sourced locally and in-season. Think Millet pancakes, Ragi dosa, Millet idli, kodo millet risotto and more!
Nutrition Meets Sustainability
Notably, these grains are not only high in nutritional content, but also promise to be better for the planet — in sync with ITC Hotel’s commitment to Responsible Luxury. According to a report by the United Nations, these nutri-rich cereals are “climate resilient, tolerant of poor soils, drought and harsh growing conditions, and adaptable to different production environments, without fertiliser or pesticide needs.”
Plus, they’re delicious!
Main and Featured image courtesy: Mdjaff on Freepik
Related: The Rise Of Vegan-Friendly Hotels
Bayar Jain
Senior Content Manager
Equipped with a degree in Sociology (Honours) from the University of Delhi, and a post graduate diploma in English Journalism and Mass Communication from Xavier Institute of Communications, Mumbai, Bayar enjoys sharing stories of people, places, and different cultures. When not typing her travel tales, you can catch the hobbyist photographer capturing the next frame, dabbling in arts and crafts, or gushing over puppers and kittens.
Most popular
Most popular
