19 July,2026 09:04 AM IST | Mumbai | Nasrin Modak Siddiqi
Anahita Dhondy
It took nearly four years for Chef Anahita Dhondy to put this book together. She has been working with grains, especially millets, for over 10 years now, but she felt back then, people, including herself, weren't quite ready for a book like this. "Today, there's far more awareness and curiosity around grains. I wanted to explore the different types of grains, create beautiful recipes around them, and encourage people to bring them into their everyday diets," says Dhondy.
The Grain Kitchen: Celebrating Grains in Every Meal (HarperCollins, Rs 1299) has more than 80 recipes, along with a detailed section on pantry staples, condiments, and other supporting recipes. But what is fascinating is the research on the history of grains, their cultural significance, and how integral they've been to our diets for centuries. "I especially enjoyed learning about barley and the wide variety of millets. There were even grains I had hoped to include but couldn't because they're no longer widely grown in India. It was incredible to discover just how rich and diverse our grain heritage really is," she adds.
For Dhondy, cooking is therapy. "Whether I'm in a professional kitchen or cooking at home, I find immense joy. At home, I can experiment without pressure. In a restaurant, the expectations are higher. Flavour will always be king, but nutrition is equally important to me, and that's something that often gets overlooked. I consciously use grains in my home cooking, my restaurant menus, and now in this book because that's how I can reach people. When someone cooks a recipe they've seen online, in the book, or tasted at my restaurant, I hope they'll go out and buy those grains from a local farmer or market. That creates a beautiful cycle that benefits everyone, especially the farmers growing these crops. This book is about reconnecting people with grains through flavour, memories, and everyday cooking. You'll find regional Indian recipes alongside global inspirations that make grains easy to incorporate into daily meals," she adds.
This book is different from her previous one, The Parsi Kitchen, and yet it is deeply connected. "The Parsi Kitchen was about preserving my community's stories, culture and recipes. The Grain Kitchen celebrates the incredible diversity of grains grown across India and explores how we can use them in everyday cooking. My larger mission has remained the same: to put India on the global culinary map.
I began by telling the story of my Parsi heritage, and now I'm telling the story of India's grains. I also hope this book supports the farmers who grow these beautiful crops, many of which are slowly disappearing as they're no longer in use. If I can inspire people to discover these grains, cook with them regularly, and make them part of their everyday lives, then I feel I've achieved what I set out to do," she signs off.
Like a beautiful piece of art, khoba roti, or jadi roti, might look difficult to make, but it is actually very easy. All it requires is time and patience. This lovely recipe is from Surbhi Bhandari.
Ingredients
1 cup whole wheat flour
1 tbsp ghee
¼ tsp salt
Water, as required
Method
In a parat or large flat dish, combine the flour and salt. Add the ghee and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add the water and knead into a soft dough. Cover and let it rest for 10-15 minutes. On a lightly floured surface, roll out the dough into a thick roti. Using the tip of a knife, lightly prick the entire surface of the roti to prevent it from puffing up during cooking. Place the roti on a hot tawa and cook for 1 minute on each side. Transfer to a flat surface and, using your fingers, pinch the surface in circular patterns. This creates the traditional khoba (indentations), which not only adds beauty but also helps the roti cook evenly and hold the ghee poured over it later. Return the roti to the tawa. Cook slowly on low flame until golden and crisp on the outside while remaining soft inside. Once cooked, smear generously with ghee.
Fudgy, wholesome brownies made with ragi flour - these are rich in flavour and fibre and are a guilt-free indulgence!
Ingredients
125 g dark chocolate, chopped
2 medium eggs
70 g butter
115 g jaggery powder
45 g finger millet flour
11 g cocoa powder
1 tsp vanilla essence
Method
Preheat the oven to 180°C. Grease and line a small square baking tin with parchment paper and set aside. In a double boiler, melt the butter and dark chocolate together, stirring until smooth. Remove from heat and cool until lukewarm. In a separate bowl, using a handheld electric mixer, beat the eggs and jaggery together until the mixture is pale, thick, and foamy. Pour the lukewarm chocolate mixture into the egg mixture and beat until well combined. Sift the finger millet flour and cocoa powder into the batter and add the vanilla essence. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Pour the batter into the prepared baking tin and spread it evenly. Bake for 20-25 minutes, or until the top is set and a skewer inserted into the centre comes out with a few moist crumbs. Cool completely in the tin before slicing.
