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North-East goes big on millets.
May 31, 2023

Over the past few years, the North-East has been seeing a silent but determined movement to promote local millets, such as foxtail, sorghum and pearl, and revive some that had virtually gone extinct. Millet raishan, for instance, used to be a staple food in Nongtraw, in Meghalaya’s Khasi Hills, until the early 1970s. 'It was our rice,' remembers Pius Ranee, executive director of the Meghalaya-based North East Slow Food and Agrobiodiversity Society (Nesfas)— even used in soups, breads, biscuits and local beer. Job’s tears, megaru in Garo and sohriew in Khasi, too had given way to rice and wheat.
 
Now, organisations such as Nesfas, the Nagaland-based Northeast Network and Assam-based Caritas India (FARM North East programme) are working to revive of millet cultivation; it helps that 2023 is being celebrated as the International Year of Millets. Meghalaya’s Mei-Ramew cafés, for instance, have introduced millet dishes, with Nesfas’ support. Mei-Ramew, incidentally, translates to mother earth. After a Nesfas-promoted workshop, Naphisa Mawroh, a local baker in Shillong, has begun producing and marketing millet-based products, including breads, cookies, cupcakes and pizzas, at her café, Samanbha Bakery.
 
    
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