11 Forgotten Grains Making a Comeback in Modern Indian Kitchens

11. Barley (jau)

Barley, or jau, has a long culinary past across India where it appeared in porridge, rotis, and even fermented drinks in different regions. Its chewy texture and high soluble fibre make it useful for heart health and for keeping blood sugar steady after meals. Barley’s presence waned in many urban diets as faster-cooking polished grains gained dominance, though rural and regional uses persisted. Now barley is back as cooks look for grains that perform well in both traditional recipes and globalized dishes like barley risotto or wholesome soups. It’s a forgiving grain for weekday cooking—simply simmer with broth and aromatics until tender, or use pearl barley for quicker results. Barley is widely available across North America in supermarkets, bulk stores, and health-food shops, and it’s often sold as pearled or hulled barley depending on how whole you want the grain to be. For those seeking an authentic touch, pair barley with roasted vegetables and a dollop of ghee to bridge heritage flavours and contemporary plates.