By Shreya Goswami
Widely and cheaply available, nutritious and grown with the minimum of fuss, these ancient grains should be preserved for the food security of coming generations.
Bajra, also known as pearl millet, is a widely cultivated millet in India known for its high nutritional value and versatility.
Jowar, also known as sorghum, is another popular millet in India, particularly in the Western and Central regions.
Ragi, also known as finger millets, is a nutritious millet that is predominantly grown in the southern regions of India.
Sama, also known as Samak and Little Millets, is a small, gluten-free millet with a mild flavor used as a rice substitute.
Kodo millet is a highly nutritious grain that has gained popularity in recent years due to its health benefits.
Foxtail millet, colloquially known as Kangani, is one of the oldest cultivated millets in the world.
Barnyard millet, also known as Khalihan Bajra, is a gluten-free grain that is widely consumed in India.
Although technically a pseudocereal, amaranth or rajgira has been a part of Indian cuisine for centuries.
Proso millet, also known as common millet or Punarva Bajra, is an ancient grain that is also used as a rice substitute.
Wild rice is a group of grass species that grow in wetland areas, particularly in the Northeastern region of India.