We are reintroducing this wonderful food at our resort.
Millet is fibrous in nature, has Magnesium, Niacin (Vitamin B3), is gluten-free and has a high protein content.
Millets do not get destroyed easily and some of the them are good for consumption even after 10–12 years of growing
Do you know why millet’s consumption has nearly come to an end?
With the Western model of development, India discarded millets considering it to be too primitive and focussed more on the production of rice.
Before the Green Revolution, millet made up around 40 percent of all cultivated grains; contributing even more than wheat and rice.
In India, millet has been mentioned in some of the oldest Yajurveda texts, indicating that its consumption was very common even during to the Indian Bronze Age (4,500 BC).
