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Rediscovering Forgotten Grains…

How Indian and Nepalese Cuisine Is Bringing Ancient Cereals Back

For centuries, indigenous grains like millet, amaranth, and sorghum formed the foundation of Nepali and Indian diets. But these ‘forgotten’ crops have been replaced in recent decades by more widely available options like rice and wheat.

However, there is now a revival of interest in these so-called ‘ancient grains’ due to their nutritional benefits and suitability for healthy cooking styles. Everest Cuisine is at the forefront of reintroducing these traditional cereals into modern Nepalese and Indian cuisine.

As Chef Sagar explains, “These ancient grains are not only high in fiber, protein, and micronutrients – they also have a natural affinity with the spices and cooking methods that define our cuisine.” Here are some of the forgotten grains making a comeback:


A staple crop for millennia, millet was once a dietary staple across Nepal and parts of India. It is gluten-free, high in protein, antioxidants, and dietary fiber. At Everest Cuisine, Chef Sagar features millet (or kaon in Nepali) in everything from pancakes and porridge to curries and biryanis.

Chef Sagar makes a millet and vegetable biryani using kala jeera and spices like turmeric, coriander, and cumin for a healthier take on pulao. He also features millet-based ‘jinghya’ snacks that complement Indian tea.

Foxtail Millet in particular is prized for its nutrition and versatility. Chef Sagar likes to combine foxtail millet ragi with spices to make dhindo, a filling snack that is gluten-free and high in minerals.


This crop, known as ramdana in Nepali and rajgira in Hindi, is incredibly nutritious, with high levels of protein, fiber, minerals, and antioxidants. At Everest Cuisine, Chef Sagar incorporates amaranth into everything from porridge and flatbread to savory pancakes.

For a flavorful breakfast option, Chef Sagar likes to make amaranth-paneer parathas stuffed with Indian spices and served with tomato chutney. Or for dessert, he whips up amaranth halwa made with jaggery, cardamom, and pistachios for an ancient yet gourmet treat.


This gluten-free grain known as jowar in Hindi was once a dietary staple across rural India. Sorghum is high in minerals, fiber, antioxidants, and protein.

At Everest Cuisine, Chef Sagar uses sorghum flour to make healthy bhakri bread that pairs perfectly with curries and lentil soups. He also features innovative rotis made with sorghum- wheat flour blends for a nutritious flatbread with ancient roots.

Chef Sagar also makes sorghum-based sweets like laddoo and puran poli to satisfy cravings while staying wholesome. 

The subtle, nutty flavors of sorghum lend themselves beautifully to traditional Indian and Nepalese spices.

By reviving these ancient grains, Everest Cuisine is reconnecting customers with the foods of their ancestors in healthy, gourmet ways. As Chef Sagar says, “These forgotten crops are perfectly suited to the Nepalese and Indian palate. They just needed a modern presentation and creative recipes to make people take a second look.”

The revival of indigenous grains like millet, amaranth, and sorghum holds great promise for health and sustainability. By featuring these wholesome cereals in bold new ways, restaurants like Everest Cuisine are helping to breathe new life into age-old culinary traditions.


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