Millet has distinctive taste and its taste is quite nice

Syllad | The Rising MeghalayaMarch 19, 2023

NESFAS, in collaboration with The Locavore successfully hosted a two days programme entitled “Celebration of Millet- an Indigenous Peoples’ heritage of Meghalaya’ at NESFAS office on Wednesday and Thursday.

The last day witnessed participation of 11 communities from Jaintia Hills, East Khasi Hills and Ri-Bhoi

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.

Benny Paia Dondor Wankhar, Local Chef, Shillong, “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.”

Kong Bibiana, a lifelong millet cultivator requested the government not to prohibit or ban Jhum cultivation as it would be a huge blow to the livelihoods and farming practices 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.

Chef Thomas Zacharius Founder The Locavore said “We have been able come up with really innovative recipes using local ingredients with equipment which are accessible and available to all over Meghalaya.”

Dr. Mazel Ampareen Lyngdoh, Chief Guest, MLA East Shillong said millet have a distinctive taste and she thought that the taste was quite nice because this is the first time she is exposed to millet.

Patricia Mukhim, Editor, The Shillong Times said they also need to make a culinary booklet on millet.

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.