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.