Is millet the new quinoa?
Sujala Balaji is a food scientist turned social entrepreneur committed to feeding the world sustainably by using ancient grain millets to address the need for sustainable and resilient food systems. With no need for pesticides/fertilizers, requiring much less water to grow, and their ability to help keep the soil healthy, millets are being called the “smart foods” by ICRISAT (International Crop Research Institute for the Semi Arid Tropics).
After working in the corporate world for over 10 years, she recently launched a new start-up, Kosha Foods, that develops plant based food products using millet grains, sourced directly from small scale farmers in India. Through her unique sourcing model, she is also working on addressing global poverty and hunger as part of the UN’s Sustainable Development Goals.
Dinner by Len Senater
Ragi Pakoda – a crispy savoury fritter of toasted red millet flour, onion, ginger & spices, with fresh coriander & mint chutney. Rainbow Bowl – colours & textures abound in this fresh grain bowl featuring steamed millet, massaged kale, red onions, tomatoes, beets, carrots, crispy chickpeas and choice of grilled haloumi or marinated firm tofu. Foxtail Millet Kheer – cool, creamy millet pudding with saffron, nuts & fruit.
#GF #vegetarian options available
Doors open at 6pm, talk starts at 7pm
includes dinner and coffee or tea.
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Sujala Balaji is a food scientist on a mission to bring millets and millet-based foods into the culinary mainstream in North America through her new startup Kosha Foods.
This Table Talk is presented in collaboration with Artery
Every space is a stage. Artery lets anyone bring creative experiences to life, in places you may not expect.
Every month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
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