Bengaluru, December 22, 2017: The novelty of the usage of millets in the modern day dishes gets a boost with the one day culinary symposium conducted by the Karnataka State Department of Agriculture, Government of Karnataka in collaboration with the Nutrition and Nutraceutical Research Centre (NNRC) of Ramaiah University of Applied Sciences (RUAS) was Inaugurated by Shri Krishna Byre Gowda, Minister for Agriculture, Government of Karnataka today. Aimed at highlighting the need to incorporate millets into ones diet to promote a healthy lifestyle, the event saw the participation of students, chefs, health enthusiast as well.
Millets have been a part of Karnataka’s food heritage and in today’s event witnessed some exceptional dishes prepared live by celebrity chefs, naming a few, Chef Ravitej Nath(National Awardee, Best Chef of India By Hon’ble President of India),Chef Vijay Bhaskar , VP, IFCA,Chef Kasi Viswanath, VP, SICA, Chef Seetharam, General Secretay , SICA,Chef Ajith Raman, Executive Chef , The Oberoi,Chef Sandip Narain , Exec Chef Taj West End,Chef R . Selvaraju, Exec Chef , Vivanta by Taj,Chef Ashish Sanyal, Exec Chef, The Lalit,Chef Krishna Shanthakumar, GM , Ivory Towers,Chef Anirudh Khanna, Shangi La, Chef Zafar Ali, Executive Chef, Leela Palace. Other dignitaries who had graced the occasion were Mr Chandrashekhar Hebbar, President, Bruhat BangaloreHotels,along with other office bearers like Mr Subramanya Holla, Mr Veerendra Kamath and Mr PC Ra. Dr Harshvardhan B, Joint Commissioner , FSSAI was also present at the Culinary symposium.
Shri Krishna Byre Gowda, Minister for Agriculture, Government of Karnataka said in the discussion that followed the demonstrations of millet preparations at live counters,“Workshops, panel discussions, culinary demonstrations and exhibitions by leading chefs on various dishes made from millets were organized with an aim to reach the mass audience and educate them on the health benefits of this ancient forgotten crop. It was great to see the various unique dishes that the top chefs from across the city have showcased. The platform was an excellent knowledge exchange session for chefs and dieticians from various establishments.”
All the dishes showcased at the event is a byproduct of the rigorous and extensive research time devoted by the students of the Nutrition and Nutraceutical Research Centre (NNRC) of Ramaiah University of Applied Sciences (RUAS).“The aim was to introduce millet into the homes of people from all walks of life and prove that dishes can be tasty if we use millets instead of other grains that are not gluten free and have much less nutrients than millets base grains” said Rashmi Kappar, Acadamic Registrar, Faculty of Hospitality Management and Catering Technology of M.S. Ramaiah University of Applied Sciences (FHMCT-MSRUAS)
Traditional wisdom recognized the benefits of India’s surplus of indigenous crops, yet unfortunately today’s consumers are still on the lookout for healthy options. Karnataka is also on this quest and is at the forefront of promoting healthier and sustainable food choices like organic and millet foods. Subsequently with an aim to promote a healthy lifestyle not only for the people, but also for the upliftment of the farmers of this state and as well as for the betterment of the environment that we live in the government of Karnataka has been promoting organic and millet basedstaple ,International Organic & Millets Trade Fest 2018 intents to initiate this possibility.
Chef Vijaya Baskaran, Vice President, IFCA said “We are reinventing the past I am happy we are doing it now. It was a known fact that millets had gone out of fashion, but that’s when promotion of the goodness of these foods comes into play. We are grateful to the Government of Karnataka for trying to make millets the food of the future through this initiative and we are here to support.”
Chef Sheetharam Prasad, Exicutive Chef, Grand Hotels, Chennai said “Knowing the way of consumption of millets is very important. Millets are ‘ sirudhaniyam’that is much more suitable for human digestive system; it gets processed way faster than other grains like white and rice. Millets also develop probiotics in you after consumption, and I am impressed with the recipes that the students have come up with. Eating local is the best.”
“Unique dishes likeFoxtail and Cheese Stuffed Chiken,Grilled tomato and finger millet soup, various MilletLasagnas dishes,Just Blacked Millet Brownie, Jalebi Sorghum, Pearl Millet Choco bar, and many more were displayed today, theywere a treat to the eye.” Said Kavan Shah, student of Hotel Management, FHMCT.
In addition to an international conference with leading experts, the fair was combined withan exhibition area to showcase millet processing and products, farmer workshops, facilitate business-to-business and business-to-farmer meetings, host a food court to showcase organic and millet products and also several events to engage consumers.
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Corporate Comm India(CCI Newswire)
