ITC Hotels Latest Millet Recipes Enriched With Goodness Of Millets
The ancient Indian superfood “millets” has gained attention in the quest for nutrient-dense food grains that are climate resilient and good for the environment. The ITC Hotel Group, renowned for its superior culinary excellence and sustainability ethos, has taken the initiative to launch an extensive range of Millet-based breads across ITC Hotels and select Marriott International hotels in India and the APAC region, which includes nations like Japan, South Korea, Australia, and Indonesia. This is helping to increase their preference and popularity not only in India but also internationally.
By recognizing 2023 as the International Year of Millets in conjunction with the UN, the project hopes to significantly support the Government of India’s pioneering role in promoting the benefits of millets around the world.
ITC Hotels’ chefs have done a thorough study and carefully developed a range of millet-based breads as part of this program. Millets are a potential solution to the lifestyle issues of the twenty-first century since they are nutrient-dense foods with higher levels of protein and dietary fiber. These millet breads are low in glycemic index and gluten-free.
Sorghum Sundried tomato sourdough bread, Foxtail millet and Carrot bread, Multi millet and Turmeric loaf, and Pearl millet focaccia are some of the breads on this menu that will be available.
Additionally, interesting millet recipes from the ITC Hotels will feature as part of the buffet spreads across the Marriott International hotels as well.
Some dishes to look forward to include Finger Millet & Jaggery Pancake, Ragi Flour Khandvi, Jackfruit Millet Haleem, Pearl Millet Risotto with Prawns & Pickled Tomato and the Chicken & Pearl millet Kebabs.
There has been a general reevaluation of these tiny grains and their relevance as a result of the Government of India leading the effort to reinvigorate millets or Shree Anna. According to numerous scientific studies, millets are a great option for ensuring food security and achieving dietary objectives.
Priyanka Dutta