Bengaluru Cooking Contest Revives Forgotten Grain-Based Dishes and Millets
In an era where fast-food solutions dominate modern kitchens, a recent district-level cooking competition in Bengaluru served a hearty dose of nostalgia. Participants showcased grain-based dishes that once defined home cooking, highlighting traditional recipes that have nearly vanished from contemporary culinary practices.
Showcasing Forgotten Foods at International Trade Fair
Women aged 30–40 presented twelve "forgotten foods" as part of the 26th International Trade Fair under the National Food and Nutrition Mission. The city-level event, covering Anekal and Bengaluru North taluks, allowed participants to bring one home-made vegetarian dish—sweet, savoury, or traditional—to the Agricultural Complex at the office of the joint director of agriculture in Banashankari.
The showcased dishes included:
- Jowar ladoo
- Ragi juice
- Pumpkin payasam
Many of these recipes, passed down through generations, have all but disappeared from modern kitchens. "Once a staple, millets are fading from daily diets as polished rice, wheat, and processed foods take over," noted Seetha MC, joint director of agriculture, Bengaluru Urban district.
Promoting Millets for Nutrition and Sustainability
The initiative aims to expand millet cultivation by building consumer demand, which in turn boosts supply and ensures better returns for farmers. Millets are nutritious and climate-resilient, requiring minimal fertiliser or pesticide and thriving even in drought-prone regions.
"The focus on 'forgotten dishes' ties into sustainable eating and reviving minimally processed traditional recipes," Seetha MC added. This effort seeks to revive traditional food practices, promote millets, and improve nutritional awareness among the public.
Highlighted Recipes from the Contest
The contest featured several standout dishes, each with a unique story and preparation method:
Ragi Juice: A Refreshing Summer Drink
Nayana Bhat, 31, shared her recipe for ragi juice, a simple drink that once energised farmers in the fields. From Sirsi, Uttara Kannada, Bhat explained that this nutritious beverage helps cool the body and restore energy. "Farmers drank it to stay hydrated. I learned to make ragi juice from my mum, who prepared it every summer," she recalled.
The process involves soaking ragi in water for several hours, grinding it into a smooth mixture, and straining the extract. It is lightly sweetened with jaggery and flavoured with a pinch of cardamom. Best consumed fresh in the morning or afternoon, this recipe has been passed down through generations in Uttara Kannada villages.
Pumpkin Payasa: A Cherished Family Dessert
Shobha MB, a 39-year-old from Kodigehalli, presented pumpkin payasa, a traditional dessert that holds sentimental value. "My mother taught me this, and each time I prepare it, I relive my childhood," she shared.
The preparation begins with roasting dry moong dal and fresh pumpkin to enhance their aroma. After pressure-cooking them until soft, she adds organic jaggery, roasted groundnuts, grated coconut, and a mix of dried fruits. Stirring everything together creates a rich, wholesome dessert that perfectly blends sweetness, nuttiness, and texture.
Jowar Ladoo from Grandma's Kitchen
Entrepreneur Putta Lakshmi, 48, from Tavarekere, shared her grandmother's wholesome ladoo, recalling it as a comforting and healthy treat from her childhood. The process starts with dry-roasting jowar until aromatic, along with roasted groundnuts and jaggery, which are cooked together to form a soft syrup.
Roasted chickpeas, sesame seeds, and cardamom are ground into a powder and mixed in. The lightly moistened mixture is shaped into bite-sized portions. Rich in nutrients, this ladoo aids digestion, supports weight management, and is beneficial for blood pressure and blood sugar control.
Halundige and Foxtail Millet Biryani
Lalithamma LC, 68, treasures the recipe for Halundige passed down from her mother. The preparation starts with soaking rice and grinding it with thick milk. Jaggery and cardamom are then mixed in, creating a batter slightly thicker than dosa batter. After greasing a plate with ghee, the batter is steamed to perfection.
The use of thick, grated coconut milk enhances both flavour and nutrition, making it a wholesome treat. Lalithamma also experiments with modern twists, like her foxtail millet biryani—a light, flavorful dish made with millets, peas, and mushrooms. She recalls enjoying foxtail millet dishes in khichdi form as a child.
Reviving Traditional Food Practices
This cooking contest underscores a broader movement to revive traditional food practices and promote sustainable eating. By highlighting forgotten dishes, the event not only preserves culinary heritage but also encourages the consumption of nutritious, climate-resilient millets.
As modern diets increasingly favour processed foods, initiatives like this play a crucial role in reconnecting people with their culinary roots and promoting healthier, more sustainable eating habits.
