Exploring Versatile Grains: Recipes from 'The Grain Kitchen'

Delicious Grain-Based Recipes

New Delhi, India Jul 25, 2026 ALN: Anahita Dhondy's new cookbook, The Grain Kitchen: Celebrating Grains in Every Meal, showcases the versatility of grains through a variety of delectable recipes. This cookbook is not just a collection of dishes; it is a celebration of grains, emphasizing their importance in global cuisines. Grains have been a staple food for centuries, providing essential nutrients and serving as the foundation for many traditional diets around the world. From rice and wheat to barley and millet, grains are deeply rooted in cultural practices and culinary traditions. Here, we explore two standout dishes that highlight the unique flavors and textures of grains, while also providing insight into their nutritional benefits and cultural significance.

Mushroom Millets with Cashew-Beer Butter

Cooking time: 1 hour 30 mins, serves 2-3

This dish features earthy mushrooms paired with hearty foxtail millets, brought together by a smooth, nutty cashew-beer butter. Millets are ancient grains known for their high nutritional value, being rich in fiber, protein, and essential minerals. They are also gluten-free, making them an excellent choice for those with gluten sensitivities. The combination of millets and mushrooms creates a satisfying and wholesome meal that is both filling and nutritious.

Ingredients

For cashew-beer butter:

• 70 g cashew nuts
• 75 ml beer
• ½ tsp date syrup/honey
• ½ tsp Dijon mustard
• 70 ml sunflower oil

For millets and mushrooms:

• 110 g foxtail millets
• 1½ tsp olive oil
• 1 onion, medium, finely chopped
• 1 garlic clove, large, crushed
• 120 g brown shimeji mushrooms, cut into 1-cm slices
• 120 g oyster mushrooms, cut into 1-cm slices
• 2 tsp rice vinegar
• 2 tsp mirin
• 2½ tsp light soy sauce
• 15 g chives, finely chopped

Method

• To make the cashew-beer butter, in a small food processor jar, blitz the cashews until finely ground. Add the beer, Dijon mustard, and honey and process until a fine paste is formed. Gradually stream in the sunflower oil until the mixture is smooth and emulsified. Set aside.
• To prepare the millets, in a pressure cooker, combine the foxtail millets with 2.5 times their volume of water. Cook for three whistles, then set aside for the pressure to release naturally. This cooking method ensures that the millets retain their texture and nutrients.
• To make the mushrooms, in a pan, heat the olive oil over medium heat. Add the onion and a pinch of salt, and sauté until translucent. This step is crucial as it enhances the flavor base of the dish. Add the crushed garlic and sauté for another 30 seconds until fragrant. Then, add both types of sliced mushrooms and sauté until they have released their moisture and begun to brown, which intensifies their umami flavor.
• Once the mushrooms are done, add the foxtail millets, rice vinegar, mirin, and light soy sauce to the pan. Stir until everything is well combined and heated through. The addition of rice vinegar and mirin adds a subtle sweetness and acidity that balances the dish.
• To serve, put the millet and mushroom mixture on a plate. Top with a dollop of the cashew-beer butter, allowing it to melt slightly into the warm dish, enriching the flavors.

Makki ke Dhokle

Cooking time: 30 mins, serves 4

Makki ke dhokle served with ghee and jaggery (or sugar) is one of my favourite snacks in the winter. These little steamed delights can be made with a variety of greens during this season, showcasing the adaptability of maize flour as a base. Maize, or corn, is a staple grain in many parts of the world and is celebrated for its versatility and sweet flavor. The use of fresh greens adds not only nutrition but also color and texture to the dish.

This versatile recipe is from one of my favourite cooks, Surbhi Bhandari, who recommends pairing them with hot kadhi or dal. This pairing not only enhances the meal's flavor profile but also makes it a wholesome and satisfying option for lunch or dinner.

Ingredients

• 1½ cups maize flour
• ½ cup fenugreek leaves, fresh, chopped
• ¼ cup coriander leaves, fresh, chopped
• 2 tsp sesame seeds
• ½ tsp red chilli powder
• ¼ tsp turmeric powder
• 1 tsp sugar or jaggery powder
• 2 tbsp yoghurt
• 1 tsp Eno fruit salt
• Water, as required
• Ghee, for serving
• Salt, to taste

Method

• In a mixing bowl, combine the maize flour, fenugreek and coriander leaves, sesame seeds, red chilli powder, turmeric, salt, sugar/jaggery, and yoghurt. Gradually add water as needed, kneading to form a very soft dough. The dough should be pliable and smooth to ensure even steaming.
• Just before steaming, sprinkle the Eno fruit salt over the dough and mix gently to incorporate. This step is essential as it helps to aerate the dhokle, making them light and fluffy.
• Heat water in an idli steamer and grease the idli moulds. Shape the dough into small balls, making a slight dent in the centre of each, and place them in the moulds. Steam for 15–20 minutes, or until a skewer inserted in the centre comes out clean. Steaming is a healthy cooking method that preserves the nutrients in the ingredients.
• Serve warm with ghee or jaggery. The rich, buttery flavor of ghee complements the mildly sweet dhokle beautifully, making it a delightful treat.

These recipes from The Grain Kitchen not only highlight the versatility of grains but also encourage home cooks to explore different textures and flavors in their meals. As the world becomes increasingly aware of the importance of whole grains in a balanced diet, books like this serve as valuable resources for both novice and experienced cooks alike.

In addition to the recipes, The Grain Kitchen emphasizes the nutritional benefits of incorporating a variety of grains into daily meals. Grains are not only a source of carbohydrates but also provide essential vitamins and minerals, such as B vitamins, iron, and magnesium. They are a significant source of dietary fiber, which is crucial for digestive health and can help in managing weight and blood sugar levels.

Moreover, the book explores the cultural significance of grains across different cuisines, showcasing how they have been integrated into traditional dishes worldwide. This cultural exploration enriches the cooking experience, allowing readers to appreciate the history and heritage behind the ingredients they use.

By celebrating grains in every meal, Anahita Dhondy invites us to rethink our approach to cooking and eating. Whether you are a seasoned chef or a kitchen novice, The Grain Kitchen offers inspiration and practical guidance to create delicious, nutritious meals that honor the bounty of the earth's grains.

Excerpted with permission from The Grain Kitchen: Celebrating Grains in Every Meal, Anahita Dhondy, HarperCollins India.