PHD Family Welfare Foundation Shines Spotlight on Millets: A Journey of Nutrition and Culinary Artistry
PHD Family Welfare Foundation (PHDFWF) organized a thought-provoking event, “Exploring Millets: A Journey of Nutrition and Culinary Artistry,” at PHD House, New Delhi. The event, featuring distinguished speakers and interactive sessions, aimed to shed light on the nutritional and culinary significance of millets.
The programme featured three nationally and internationally acclaimed distinguished keynote speakers: Dr. Chef Manjit Gill, President of IFCA and Managing Director of Eco Green Hospitality; and Mr. Amit Mehta, Vice President – Foods & Managing Director Kameda LT Foods India Pvt Ltd.; and millet coach Ms. Shalini Rajani.
Ms. Anuradha Goel, Chairperson of PHDFWF, commenced the event by highlighting the foundation’s commendable welfare work spanning 37 years. Distinguished speakers were felicitated for their contributions to the cause with mementoes, and the program was skillfully moderated by Chef Gunjan Goela, India Chairperson for Culinary Arts, New Delhi.
Speakers shared their invaluable insights and passion for millets that has left an indelible mark on our minds. Their profound knowledge on the nutritional aspects of millets did enlighten us about their immense health benefits. The depth and clarity with which they all have presented the information have certainly inspired the audience to incorporate millets in daily diets.
Exploring Millets- An Unforgettable Journey
Their contributions have made ‘Exploring Millets’ an unforgettable journey, and requested everyone to embrace millets for their nutritional benefits and culinary versatility. The programme was followed by a question and answers session. The vote of thanks was given by Dr. Ranjeet Mehta, Executive Director, PHDCCI.
Chef Gunjan Goela, India Chairperson for Culinary Arts, New Delhi stressed the importance of nutritional needs by highlighting “As the population grows, it is our overarching obligation as humans to ensure that no one goes to bed hungry. For this, we must utilize the cheapest ingredient available, millets, because they are water resistant and can be easily substituted by wheat”
“We have this mirror from ancient times, and in 2023, there are enough messages out there about what millet is, how healthy it is, what its nutritional value is, how eco-friendly it is, and so on. Many scientific discoveries and masses of knowledge disseminated to all in every arena. However, the moment has arrived for us to either learn this or include it into our daily routine as a consumption” said Dr Chef Manjit Gill, President, IFCA and Managing Director, Eco Green Hospitality.
In a unique addition to the event, FWF skill development beneficiaries showcased products made from recycled materials, including handbags, lunch bags, slippers, oven mittens, and floor mats. With a turnout of more than 100 attendees, “Exploring Millets” successfully delivered a powerful message, encouraging everyone to embrace millets for their nutritional benefits and culinary versatility.
