Why millets?

Once upon a time, before rice and wheat ruled our plates, millets were the heroes of every Indian kitchen. These ancient grains — like foxtail, barnyard, kodo, little, pearl, and finger millet — were trusted for their resilience, nutrition, and sustainability.

For centuries, Indian farmers grew millets using natural methods. These crops needed less water, no chemical fertilizers, and thrived even in poor soil. Our grandparents ate millet porridge for breakfast, millet rotis for lunch, and millet snacks in the evening — staying healthy, strong, and full of energy.

But as time passed and polished white rice took over, millets slowly disappeared from our lives. Today, as we face lifestyle diseases, food sensitivity, and climate change, millets are making a powerful return.