Chef Rajnish Malkoti, Executive Chef, Welcomhotel, Shimla, has been working in the F&B industry for over two decades. However, he still has the same passion as a chef for culinary art. He shares that cooking has been his childhood passion. And his first lessons in this art came from his grandmother. Chef Rajnish has learnt a lot from her unique recipes. Today, he is known for his culinary prowess in western cuisine, especially Italian. Meanwhile, he ensures to stay entrenched in his roots and closely observes how Indian cuisine is growing popular across the globe.
As an industry veteran, he takes notes on what is in, and which would be topping on the food trends. We got in touch with him to understand his prediction in the F& B sector in the upcoming year. Rajnish is witnessing an uptick in the popularity of veganism, which will intensify in the coming months. However, millet would overshadow most of the trends.
According to Chef Rajnish, the world will go back to millet-based food as 2023 is declared millet year. In his words:
“Millet is a good source of protein, fibre, key vitamins, and minerals. The potential health benefits of millet include protecting cardiovascular health, preventing the onset of diabetes, helping people achieve and maintain a healthy weight, and managing inflammation in the gut. A few easy-to-try dishes can be e millet khichdi, millet dosa, millet roti, ragi cookies, millet pulao and millet momos.”
Among several millet-based recipes, he wishes to revive ragi upma as it’s rich in dietary fibre, both soluble and insoluble. It’s also a good source of protein, vitamins, and minerals.
Q. What is your opinion on millet-based food making to the menu of the restaurants?
Millet-based food making to the menu of restaurants as they are environmentally sustainable and also a rich source of carbohydrate, protein, dietary fibre and good-quality fat.
Q. How can eateries popularise millet?
Encourage the consumption of healthful goods in advance of the International Year of Millets, which will be observed in 2023. Products made from millet, such as ragi biscuits, cookies, ladoos, baked millet chips, etc., will be served in its canteen and as refreshments. According to a statement from the Department of Food and Public Distribution, millet-based dosa, idli, and vada should be served in the restaurant. Whenever possible, goods made from millet that are readily available locally should be used.
Q. What advice would you give to people to switch to millet-based food?
The super grains are packed with proteins, carbohydrates, and fibres. In fact, ragi contains three times more calcium than any other cereal. Jowar, on the other hand, is a gluten-free grain, and the number of antioxidants in the grain is about three to four times higher than that of other wholegrains, making it a super immunity booster. Do not quit rice if you include millet in your diet. You can consume both in different meals. Rice is healthy and should be a part of your daily meal.
Q.Does millet allow one to experiment? Can one make some popular dishes by replacing the ingredient with millet?
We should try positive or Shree dhania millets like Foxtail millets, Kodo millets, barnyard millets, and brown top millets in our food. We can prepare several dishes from these millets, such as Khichdi, pulao, roti, crepes, flatbreads, and dessert.
I am sharing two easy-to-make recipes that one can try at home effortlessly.
Kodra Millets Roti
Image Source: Welcomhotel, Shimla
Ingredients
- 550 gm kodra millet atta
- 200 gms whole wheat flour
- 5 gms salt
- 10 gm ghee
- 220 gm water
Method
- Knead together Kodra atta, whole wheat flour, salt and water, make a medium-firm dough and let it rest
- Roll dough flat round and cook it on tawa
Bathu Ki Kheer
Image Source: Welcomhotel, Shimla
Ingredients
- 1 cup baathu seeds
- 1 litre milk
- 1 cup jaggery
- 1 tablespoon broken dry fruits
- 1 teaspoon ghee
- 1 pinch saffron
Method
- Boil milk first
- Add puffed amrath and stir for 2 minutes
- Add jaggery and give it a thorough
- Keeping the flame low, cook until the milk thickens
- Garnish with fried dry fruits and a tsp of ghee
- Add saffron
Serve Bathu Ki kheer hot or cold!
