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Be it millets, plant-based goodies or farm-to-table goodness, these cafes are delivering creative, nourishing, and consciously curated dishes<\/strong><\/p>\n \nThe ‘Millet Man of India\u2019 Khadar Vali recently made a surprising statement about millets at a seminar in Kozhikode at the Centre for Water Resources Development and Management (CWRDM), the research and development instituted by the Govt. of Kerala. In his address, he stated that one bowl of rice or wheat was equivalent to one bowl of sugar, whereas millet-based food habits could prevent or cure 80% of diseases. He also pointed out that there are over 240 varieties of millets that most of us remain unaware of.<\/p>\n Across the world, a sedentary lifestyle and increasing obesity due to excessive caloric intake has led to discussions about nutrition, clean eating as well as natural foods such as fruits, vegetables, lean proteins, and whole grains. Expanding this conversation are three proudly Indian cafes that specialise in nutrient-dense, preservatives and additives free foods that support holistic well-being.<\/p>\n \nMillets Caf\u00e9, Raigarh:<\/p>\n The Millet Cafe in Raigarh, Chhattisgarh is a path breaking initiative by Shri Bhim Singh, the former Collector of Raigarh, in collaboration with the development design organisation, Transform Rural India (TRI). Since its inception in May 2022, the cafe has substantially expanded not only awareness of the nutritional benefits of this \u2018hero grain’ but also augmented its consumption. The menu on offer is not staid or dull but diverse, delicious, fresh and brimming with the goodness of millets and Ragi. The cafe established as part of the “Bajra Mission\u201d to mainstream millets as the superfood of choice is now bustling with visitors who relish dishes like millets cheela, crisp dosas, succulent momos, pizzas, manchurian offerings, and Kodo Biryani which is a healthy, gluten-free dish made from kodo millet and a variety of spices, vegetables, and herbs. The bottom line? Millets are not only earning rave reviews here but also reaping considerable profit while demonstrating that healthy food choices need not be uninteresting!<\/p>\n \nProject Hum, Mumbai:<\/p>\n Recently featured in Forbes, Project Hum not only promotes clean eating but also connects diners with farmers. Started by Raghav Simha, Jatin Talreja and Pragun Bajaj who studied together at the Institute of Hotel Management, Aurangabad, this one-of-a-kind farm-to-table restaurant was launched in September 2022, in Bandra, Mumbai. The trio’s goal was to source local produce from farmer producer organisations and to design the menu in accordance with harvesting cycles. They also honour the \u2018Farmer of the Month\u2019 at the restaurant, and introduce diners to farmers who often remain unsung and unappreciated. With dishes like ‘Sabab’ (a Falafel with sweet potato fries, pickles, fattoush, hot sauce and sundried tomato hummus) and ‘Cowboy – Tofu\u2019 (Brown rice, pineapple salsa, sour cream and refried beans), Project Hum is not only supporting a community of farmers but also cultivating a clientele that just loves delicious nutrition.<\/p>\n \nYogisattva Plant-Based Caf\u00e9, Mumbai:<\/p>\n Yogisattva is the brainchild of actor turned vegan chef Raveena Taurani and promotes a 100% plant-based, organic, gluten-free, zero waste menu. The idea for the cafe came from a life-changing spinal injury which led Raveena to explore plant based-food and a holistic lifestyle. This kindled a passion for cooking vegan food, an advanced diploma course in plant-based cuisine and a small delivery kitchen that she ran from home. In 2021, Yogisattva Cafe was launched in Bandra and today it is the preferred destination for anyone looking for delicious and healthy breads, breakfast bowls, salads, wraps, and raw vegan cheesecakes among other delectable dishes. The restaurant also repurposes all wet and dry waste. Even the leftover coffee granules fertilise the plants. Raveena also sources nearly 80% of the ingredients directly from farmers in Maharashtra. The Yogisattva culinary academy offers workshops and cooking classes to promote plant-based eating.<\/p>\n \nMillets Experience Centre (Shree Anna), New Delhi:<\/p>\n In 2023, NAFED, in collaboration with the Ministry of Agriculture and Farmers Welfare (MoA&FW), established the Millets Experience Centre in New Delhi to raise awareness about millets and encourage their adoption among the public. It features a live kitchen serving a variety of millet-based dishes such as millet dosa, pasta, khichdi, uttapam, pizza, and sattu lemonade, blending traditional and international flavours. Along with offering a dining experience, visitors can also shop from a curated range of ready-to-eat and ready-to-cook millet products developed by homegrown startups, supporting both consumer health and local entrepreneurship.<\/p>\n Featured Article<\/p>\n","protected":false},"excerpt":{"rendered":" Be it millets, plant-based goodies or farm-to-table goodness, these cafes are delivering creative, nourishing, and consciously curated dishes The ‘Millet Man of India\u2019 Khadar Vali recently made a surprising statement about millets at a seminar in Kozhikode at the Centre for Water Resources Development and Management (CWRDM), the research and development instituted by the Govt. …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[30439],"class_list":["post-49434","post","type-post","status-publish","format-standard","","category-national","tag-national-nutrition-week"],"yoast_head":"\n