Millet · the apt food
A millet kitchen in Mysuru, cooked the old way — wood-pressed oils, clay and iron, palm jaggery, and the five positive siridhanya grains.
Tue–Sun · 8am – 10pm
How we cook
Cold-pressed in a bull-driven gaana — no solvents, no bleaching, no deodorising. The oil keeps its aroma and natural nutrients.
Hot, sour food can pull aluminium into your meal. Our vessels are inert — and iron even adds a little dietary iron.
More fibre, lower glycemic index, gluten-free — the five positive millets, grown on rain, not chemicals.
Unrefined and unbleached, it keeps the minerals white sugar loses. Still a treat — enjoyed simply.
The millet revolution
Dr. Khadar Vali — the “Millet Man of India,” a Mysuru food scientist and Padma Shri awardee — revived five near-extinct millets he calls siridhanya. His message is simple: return to traditional grains, grown without chemicals, as part of a balanced life.
The five siridhanya
Navane
Setaria italica
High protein; low GI.
Korle
Brachiaria ramosa
Fibre-rich grain.
Haraka
Paspalum scrobiculatum
High magnesium.
Saame
Panicum sumatrense
Good fibre.
Oodalu
Echinochloa frumentacea
Lowest GI of the five.
The holistic choice
Per 100g
| Per 100g | Millet · foxtail | White rice | Refined wheat |
|---|---|---|---|
| Dietary fibre | Millet · foxtail8.0 g | White rice1.3 g | Refined wheat2.7 g |
| Protein | Millet · foxtail12.3 g | White rice7.1 g | Refined wheat10.3 g |
| Glycemic indexLower is better | Millet · foxtail~54 | White rice~72 | Refined wheat~74 |
| Iron | Millet · foxtail2.8 mg | White rice0.8 mg | Refined wheat1.2 mg |
| Magnesium | Millet · foxtail81 mg | White rice25 mg | Refined wheat22 mg |
Millets clearly beat polished rice and refined wheat on fibre, magnesium and glycemic index. Whole wheat is a closer match — the honest comparison is against refined staples. Source: IFCT 2017 / USDA.
Millets are a nutritious whole grain that supports a balanced diet — not a cure for any disease. Consult a doctor before changing your diet for a medical condition.
Kind to the earth
Millets are C4 grasses — more grain from less water, grown on the rain alone, ripe in weeks.
Good to know
Our kitchen cooks without wheat. Every dish is built on the five siridhanya millets, which are naturally gluten-free. If you have coeliac disease or a severe allergy, tell us when you order.
Yes, the kitchen is fully vegetarian. Some dishes use curd, ghee or milk; the ones marked vegan use none.
No refined sugar. Sweets and drinks are sweetened with palm jaggery, and coffee only if you ask.
Foxtail and barnyard are low-GI, and kodo and little still sit below polished rice, so they raise blood sugar more gently. They support a balanced diet but are not a treatment: keep to your doctor's advice.
Ragi, jowar and bajra are good grains too. We keep to the five siridhanya, the ‘positive’ millets Dr. Khadar Vali champions for their higher fibre.
Yes. Call us to book, or just walk in.
Visit us
Tue–Sun · 8am – 10pm