The Mighty Comeback of Millets
Once considered a humble staple, millets like ragi, jowar, and bajra are now celebrated for their incredible nutritional profile and versatility. These ancient grains, packed with fibre, protein, and essential minerals, were the backbone of Indian diets
for generations before polished rice took centre stage. Now, they are being embraced again for their gluten-free properties and ability to support stable energy levels. Instead of plain rice, try making a hearty bajra khichdi during cooler months for its warming effect. You can also swap out regular flour for ragi flour to make nutty, nutritious dosas and rotis, or use jowar as a base for vibrant grain salads tossed with fresh herbs and a squeeze of lemon.
Makhana: The Mindful Snack
Makhana, or fox nuts, have transitioned from a simple fasting food to a mainstream superfood snack. These popped lotus seeds are incredibly light, yet satisfyingly crunchy. Low in calories and rich in protein, magnesium, and antioxidants, they offer a guilt-free alternative to processed snacks. While classic roasted makhana seasoned with a bit of ghee and salt is always a winner, modern kitchens are getting creative. Try tossing them with chaat masala and a pinch of chilli powder for a spicy kick. You can also grind them into a powder to thicken curries or add a creamy texture to kheer, or use them whole in a vegetable stir-fry for an unexpected crunch.
Gondhoraj Lebu: The Fragrant King of Limes
This isn't just any lime; the Gondhoraj Lebu from West Bengal is prized for its intoxicating aroma and unique, floral-citrus flavour. Its power lies not just in its juice but in its fragrant rind. For years, it was a regional secret, but chefs and home cooks are now seeking it out to add a touch of magic to their dishes. A few drops of its juice or a bit of its zest can transform a simple dal, a fish curry, or a regular glass of lemonade into something truly special. Use its leaves to infuse oils or try adding a squeeze of juice to your next chicken marinade for a refreshing twist that cuts through richness and brightens every bite.
Horse Gram (Kollu): The Resilient Pulse
Kulith, or horse gram, is a tiny but mighty pulse known for its resilience and earthy flavour. Traditionally valued for its ability to grow in tough conditions, it has long been a staple in rural parts of South India, Maharashtra, and Karnataka. Packed with protein and fibre, it’s now being rediscovered for its robust taste and texture, which stands up well in a variety of dishes. You can use it to make traditional soups and dals, but its earthy notes also lend themselves to modern interpretations like hearty vegetarian patties or as a key ingredient in a nutritious, textured ragout.
Kalpasi: The Smoky, Earthy Secret
Kalpasi, also known as black stone flower, is a type of lichen that grows on rocks and trees, and it’s one of the most mysterious and aromatic spices in the Indian pantry. It doesn’t have a strong taste on its own, but when added to hot oil, it releases a smoky, earthy aroma that provides the signature flavour in Chettinad cuisine and certain biryanis. While traditionally used in complex spice blends, home cooks are now using it more widely to add an instant layer of umami-rich depth. A small piece added to your tadka for dals or vegetable subzis can impart a subtle smokiness that elevates the entire dish from everyday to extraordinary.
