Millets, Underutilised In Kenya, Widely Used In India

A wide range of foods prepared with a variety of millets are on offer at the Indian Millets Food Festival that is being held at the Sarova Panafric Hotel in Nairobi to mark the International Year of the Millets. The Indian High Commissioner to Kenya, Namgya Khampa, said, ‘The Indian High Commission to Kenya is delighted to bring the culinary diversity of India through this food festival,’ adding that ‘We’ll showcase the kind of food you can make in India using millet.’ Crops Development Principal Secretary Kello Harsama said, ‘This festival gives us a unique chance to celebrate with nostalgia some of our less utilized traditional crops and reminds us why our forefathers cherished these foods.’ Two renowned chefs from India were flown into the country to share their culinary arts with some of their colleagues at the five-star hotel. The Indian chefs, Surendra Gandharva and Vaibhav Bhargava, have been arranging a mix of Indian cuisine, ranging from starters to soups and main courses that are all millet-based. The week-long festival was launched on June 17 and will run until June 23, and Kenyan chefs are expected to learn a lot at the event. Visitors from different nationalities, particularly those of Indian origin, flocked to the event to sample the dishes. The other members of the diplomatic corps represented were from Jordan, Belarus, Eritrea, and Turkey.

Source: Kenya News Agency