Meenakshi Lekhi Advocates for Decolonising Food, Reintroducing Millets' for Indian Cuisine
1st June, New Delhi
Once staples of Indian diets, millets like Jowar (Sorghum Millet), Bajra (Pearl Millet), Ragi (Finger Millet) have been overshadowed by wheat and rice, raising health concerns due to chemical-intensive cultivation. Advocating for millets' daily inclusion is crucial. The Prime Minister declared 2023 as the 'International Year of Millets' to boost global awareness. Efforts to promote millets in India are evident through the Ministry of Culture and the Indira Gandhi National Centre for the Arts, in collaboration with 'Mera Millets Magic,' hosting the 'Millets: The Superfood of India' symposium at 'Bharat Mandapam,' New Delhi. Mera Millet Magic is a joint initiative of the Celiac Society of India, Asha Chandra Welfare Consultancy, and shOObh Group Welfare Society. The chief guest of the event was Smt. Meenakshi Lekhi, Minister of State for Culture and External Affairs. The special guest at the inaugural session was Brahma Kumari Sister Shivani. Other prominent guests at the event included Padma Vibhushan Dr. Sonal Mansingh, renowned dance guru, scholar, thinker and Member of Parliament, Rajya Sabha; H.E. Ambassador Ashok Sajjanhar, President, Institute of Global Studies; Smt. Inoshi Sharma, IAS, Executive Director, FSSAI; Smt. Uma Nanduri, Joint Secretary (Akad.), Ministry of Culture and Prof. (Dr.) Ramesh C. Gaur, HoD, Kala Nidhi and Dean (Administration), IGNCA. Among the other notable speakers at the event, who spoke on various topics, were renowned cricketer Shri Murali Kartik and Dr. Sandhya Purecha, Chairperson, Sangeet Natak Akademi.
Smt. Meenakshi Lekhi, in her address, highlighted how she proposed celebrating 2023 as the International Year of Millets, a feat made possible through the efforts of Hon'ble PM Narendra Modi. The primary objective of focusing on millets was to elevate India's standing globally in terms of food practices. Millets have been an integral part of Indian society and cuisine since ancient times. She further elaborated on the historical association of food, noting how imperialism and colonialism have influenced and altered our cuisine and food preferences. She pointed out that foods such as white flour, which are comparably less nutritious than millets, have become more prevalent and asserted the need for a decolonisation of our diets. Smt. Lekhi emphasised that food is not solely about nourishment; it also embodies culture and values, which Indian culture and heritage have bestowed upon us and the world. She reiterated that putting millets on the world map has a twofold effect: it will reintroduce millets into our society and cuisine, and it will foster a sustainable agricultural culture, given that millets have a shorter cultivation cycle compared to other crops. She concluded by stating that we are ancient people and our genes resist foods we are not accustomed to. Therefore, we should place emphasis on the right choices and reconnect with our roots, taking pride in celebrating our cultural heritage and rich cuisine.
Brahma Kumari Sister Shivani, in her address, stated that the Sanskar we create, and anything that is created, can be recreated, which signifies a departure from the right practices. In that regard, she said we as a society should emphasise building and creating Sanskar, Sanskriti, and Sansar. She asserted the need to eat right to think right, highlighting that food influences our mind. In this context, she emphasised the saying, "Jaisa ann, vaisa mann." She concluded by saying that eating and cooking right is akin to a ritual; it is like nourishing the mind and the soul. Smt. Uma Naduri emphasised the importance of rediscovering millets in contemporary times. She stated that we should put thought into making millets palatable, digestible, and nutritious, considering the requirements of different age groups. She concluded by noting that regional identities and traditional food practices in the country have vanished. Prof. Ramesh Chandra Gaur introduced the symposium to the guests and audience, sharing from his experiences how millets were traditionally classified as food for the working class. However, he asserted that this perception should change and millets should be made more accessible to people for their nutritious value.
The first session of the programme, 'Wellness with Millets,' was chaired by Mrs. Ishi Khosla and Mrs. Asha Chandra of 'Mera Millets Magic'. Former Indian cricketer and commentator Murali Kartik shared the positive effects of millets on his life and strategies to encourage millet consumption among the youth. He said, "At 48, I feel very energetic and have no issues today, unlike a few years ago. This is due to my dietary choices and lifestyle. We are what we eat." He emphasised the need for awareness and advocated a vegetarian diet. Asha Prabhakar, President of NPSC, India, discussed incorporating millets into school meals, noting that in 2023, 90 percent of school children knew nothing about millets. Mrs. Inoshi Sharma, spoke on 'Millets and Eat Right India'. Additionally, Pallavi Upadhyay, co-founder and Managing Director of Millets for Health, highlighted the importance and utility of millets in today's times.
In the second session, titled 'Global Expansion of the Superfood of India,' former Indian diplomat and President of the Institute of Global Studies, Mr. Ashok Sajjanhar, led discussions on policy coherence and international alliances to expand millet markets. Dr. Tara Satyavati, Director of the Indian Institute of Millets, asserted the economic benefits of various millet types. In this session, expressing his views, Mr. Dilip Chinoy, Chairman of the India Web 3 Association, discussed establishing India's superfoods on the global stage. He advocated for making millets brand ambassadors worldwide. In the subsequent session, 'Millets: Seeds of Our Heritage,' chaired by Dr. Sonal Mansingh, emphasis was placed on establishing a Ministry of Millets to elevate millet usage and cultural significance. Dr. Sandhya Purecha elaborated on 'Millets Cultural Importance in Indian Arts, Literature, and Folklore', proposing their popularization through songs and dances. Insights were also shared by Sanjay Sethi, Executive Director of the Plant-Based Food Industry Association (PBFI), and Manisha Bassi, Corporate Executive Chef at ITC Hotels.
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