12 innovative dishes prepared from millet at event “Celebration of Millet- an Indigenous Peoples’ heritage of Meghalaya’
NESFAS, in collaboration with The Locavore successfully hosted a two day event to commemorate the comeback of a traditional crop of the Indigenous People of Meghalaya- millet. The event, titled “Celebration of Millet- an Indigenous Peoples’ heritage of Meghalaya” was held at the NESFAS office on the 15th and 16th of March 2023 and showcased the potential of millet. The event coincided with the celebrations of the United Nations International Year of Millets 2023.
The second day saw the participation of 11 communities from Jaintia Hills, East Khasi Hills and Ri-Bhoi with newly elected MLA of East Shillong, Dr. Mazel Ampareen Lyngdoh was present as the Chief Guest.
Mr. Phrang Roy, Founding Chairperson, NESFAS, then gave an overview of the celebration and shared his joy in having Chef Thomas Zacharius at the two day event stating that the work he does is exactly what NESFAS are doing. “We as NESFAS have worked to glamorize the food to pursue the taste,” he said before lamenting on how climate change has become mainstream today. “We must focus on nature based food systems for its resilience and we have lived here with the same resilience until today. NESFAS aims to promote the food that the communities grow and somehow in this event it can be seen that there is a blend of contemporary knowledge with modern culture in the communities. Hence, we can be game changers,” he added.
Over the period of two days, the programme created a space for diverse stakeholders to come together to discuss and share their experiences with millets in Meghalaya, and collectively chart a path ahead that can aim at reviving millet consumption and production in ways that are thoughtful and inclusive.
The 11 communities and five chefs from Shillong also demonstrated an innovative solution through the 12 dishes that were prepared out of millet under the leadership of Chef Zac. The local chefs include Jemyleen Greta Diengdoh, Naphi Samanbha Mawroh, Benny Paia Dondor Wankhar, Ahmedaki Laloo and Artet Kharsati.
Kong Bibiana, a lifelong millet cultivator narrated stories on how millet cultivation was undertaken when she was young and what has changed today. She also expressed her pride and joy in seeing millet get the recognition it has gotten today and stressed that millet is a beneficial crop that is nutritious and filling too. “NESFAS has supported us in value addition of food and cater to taste. Millet is one such rich item and I strongly recommend that we (farmers) strengthen millet cultivation for our own good. I also thank the Basin Department for all encouraging local farming.” She concluded her speech by pleading the government not to prohibit or ban Jhum cultivation as it would be a huge blow to the livelihoods and farming practises of many communities.
Hibi Suting, NESFAS Board member and farmer from Umsawwar shared, “It has been an enlightening and insightful program where we have learnt to cook millet in different ways apart from the recipe we knew. We have collaborated with local chefs to create unique new dishes which have also helped in an exchange of knowledge amongst us.”
Bianglin Nongbet, ALC member, Nongwah, “I am delighted to have attended this programme. I have gotten so much knowledge about new recipes to prepare millet which was a neglected crop for so long. We are eager to learn more about new recipes so that we can take back to our communities.’
Pynshai Lyngshiang, ALC member, Samanong, “I feel contented to have attended this programme especially where we together as a group were able to cook under the facilitation of the chefs and where our main focus is on millet. It was also the first time for me to taste millet tea (sha krai) and I never knew that millet can be made into tea. Hence it was an amazing experience overall.”
Babu Nestar Kharmawphlang, then led the phawar (couplet), which was a poignant depiction of his journey as a kid and millet through the couplet.
Chef Thomas Zacharius, Founder, The Locavore, shared his experience of working with NESFAS, cooking millet, and working with the farmers. “We really are excited to be a part of this event at NESFAS. Trying to understand and find solutions for some of the challenges faced by the local millet growers here, we realized that the primary challenges faced are decreasing demands and consumption especially within the communities where they don’t perceive millets (Krai) to be tasty. As such, we are trying to find solutions to change that by collaborating with local chefs here in Shillong. We have been able come up with really innovative recipes using local ingredients with equipment which are accessible and available to all over Meghalaya. The experience with these communities has been really amazing because they are very open and receptive and they find that they’ve already been responding very well to these recipes and we hope that this can be taken forward in a much bigger way.”
Dr. Mazel Ampareen Lyngdoh, Chief Guest, MLA East Shillong followed by praising the event while also adding that it was the first time she had been exposed to millet, “The event was quite interesting and especially the food. It had a good blend of what we usually see in any other plate but millet did have a distinctive taste and I thought that the taste was quite nice because this is the first time I’m exposed to millet. We have to be supportive towards such programmes in the coming future and work together”.
Patricia Mukhim, Editor, The Shillong Times was pleasantly surprised by the diversity that existed in the millet crop and added that the crop needed to be explored more; “I could never have imagined millet to have such diversity. We must need to explore more on millet and NESFAS is one organisation which could do that. Thanks to NESFAS actually it’s the government who has to host these kinds of events but NESFAS has done it well. We also need to make a culinary booklet on millet. I am enamored with this program especially for the chef’s who have put in so much effort. I wish this message is that we need to explore more about millet (krai) and there is a need to consume it.”
The local chefs from Shillong were also truly cherished with the experience.
Jemyleen Greta Diengdoh, Proprietor of Agape Shillong, expressed, “It’s been a wonderful eye opening experience. We’ve learnt a lot, especially interacting with the farmers. There are many aspects of Krai that we didn’t know of; there are also many challenges that farmers are facing which we were ignorant about. We are trying to help them in a way they’re helping us so it’s a good learning experience and I guess going forward we would be able to do much more with this crop”.
Naphi Samanbha Mawroh, Proprietor of Samanbha Bakery, said, “Working with Chef Thomas has been a very exciting and knowledgeable experience. We have learnt about new products and have also been able to teach farmers how to convert their finished product into consumable products; especially millet. I’m looking forward to working with NESFAS again on many more projects along with Chef Thomas and the whole team”.
Benny Paia Dondor Wankhar, Local Chef and entrepreneur from Shillong, shared, “I’m proud to be part of NESFAS and to be part of the event. As a local chef I would always want to focus on local products and ingredients just as we are focusing on Krai, it’s like a play on the local recipes. I’m elated that the event went well and the food came out good just as we thought.”
Ahmedaki Laloo, Proprietor of AOrigins Shillong expressed, “Working with NESFAS and The Locavore has been an amazing journey. This event is a platform for everyone and it is also a realization for us all that we have inherited this beautiful ingredient (Millet) from our ancestors and we must make use of it wisely. It was a neglected one but with this celebration we have been able to showcase its rich benefits.”
Artet Kharsati, Local Chef and entrepreneur from Shillong, shared, “It was fun working with the team of NESFAS and The Locavore and especially with the farmers where I can see there was knowledge exchange amongst us. This was the first time in my life to have been introduced to millet but this ingredient works really well with other dishes.”
The formal program was followed by lunch where they served Warm Krai Tea with Cinnamon and Mint Roasted Krai Lemon Iced Tea, Krai and Piskot Soup, Krai Pudoh, Krai Pakoda with Tyrkhang, Jyllang and Jamyrdoh, Smoked Beef Gravy with Pumpkin, Fried Smoked Pork with onions and chillies, Chicken Mylliem, Jhur Wang with Rajma Khasi, Roasted Krai & Neiiong Congee, Tung tomato salad, Smoked Tree Tomato Chutney, Sohshang Chutney, Mulberry Salsa, Krai Tungtap, Krai Chilli Oil, Whole Wheat Krai Roti, Pu Krai, Krai banana pudding with Sohphie nam and Berry Compote, Krai and Neiiong Laddoos.
The event ended with participants and stakeholders collectively agreeing to strengthen the consumption and the confidence in the production of millet. It also provided an opportunity to understand the challenges and the solutions to the revitalization of millets, along with conversation with key opinion leaders over a hearty community meal with millets at the centre of the focus.
