11 Forgotten Grains Making a Comeback in Modern Indian Kitchens

For generations, Indian kitchens relied on a wide range of grains beyond the now-familiar staples of white rice and refined wheat. Families stored sacks of jowar in the pantry, dadi stirred ragi porridge on the stove, and bajra rotlas marked winter evenings. Over time, many of these grains were cast aside as markets and government grain policies favoured a narrower set of crops, and convenience pushed polished rice and all-purpose flour to centre stage. Today, a quiet revival is underway, driven by home cooks, chefs, and health-conscious shoppers who want foods that are nutritious, flavourful, and kinder to the climate. This trend connects practical needs—like more fibre and stable blood sugar—with a desire to honour kitchen memories and regional foodways. In the following list, we’ll walk through eleven traditional grains you may not see daily at your grocery store, but which are finding fresh work in modern recipes. For each grain, you’ll find a quick description, why it fell out of favour, why it’s returning now, simple ways to cook with it, and where to buy it in North America. Think of this as a friendly pantry tour—like a neighbour who’s brought over a jar from Dadi’s kitchen and written a note with cooking tips. Start with one grain that sounds interesting, and you’ll likely find it an easy, tasty switch for routine meals.

1. Jowar (sorghum)

Jowar, known widely as sorghum, is a hearty millet that supported rural diets across central and western India for centuries. It has a mild, slightly nutty flavour and a coarse texture that gives rotis and porridges a satisfying body. Once a kitchen staple in Maharashtra and parts of Madhya Pradesh, jowar lost ground as subsidised wheat and rice took centre stage in markets and public kitchens. The grain’s association with rural hardship also dimmed its urban appeal for a time, but that view is changing. Today, home cooks appreciate jowar for fibre and plant-based protein, along with being naturally gluten-free. It’s especially useful for flatbreads: mix jowar flour with a little warm water and oil, then press and cook on a hot tawa until brown spots appear. Jowar can also be used in upma-style dishes and as a porridge base for breakfast. For North American shoppers, look for jowar or sorghum flour at Indian grocery chains like Patel Brothers, health-food stores that stock ancient grains, or online retailers such as Amazon and speciality millet shops. Store jowar flour in an airtight container in a cool place, or refrigerate for a longer shelf life.