11 Forgotten Grains Making a Comeback in Modern Indian Kitchens

Final Thoughts: Try One Grain This Week

Stepping beyond familiar rice and wheat is easier than it sounds. Start by choosing a single grain from this list that matches your cooking style. If you want fast meals, try foxtail or little millet for quick pilafs and upma. If you like hearty breads, jowar and bajra make deeply satisfying rotis when mixed with binding flours. For gluten-free baking, amaranth and buckwheat add protein and a nutty lift. Barley works well when you want chewy, comforting bowls that stand in for pasta or rice. When buying, search both Indian grocery shelves and mainstream health-food brands; many of these grains appear under their English and regional names, and online retailers make them easy to ship. Store all flours and grains in airtight containers—refrigerate if you plan to keep them longer than a month. Cooking is part habit and part curiosity, so treat this as a friendly experiment: try one new recipe this week and note how a simple swap changes texture and flavour. These grains reconnect us to regional foodways, support climate-resilient choices, and broaden daily nutrition. A small change at the pantry shelf can bring both dadi’s memory and a healthier plate to modern life.