My Story

Almost a year after my son was born, I took a break from working with corporate as a chartered accountant. My name is Ankita Lodha. I am a food enthusiast, and this break and cooking experience have helped me to appreciate the value of food, the importance of going back to our origins, what we eat, how we cook, the equipment we use, how ingredients are produced, etc.
I'm from Rajasthan, where jowar and bajra, two neutral millets, have always been staples of our diet. In 2019, I first learned about the health benefits of millets (Kodo, Barnyard, Browntop, Foxtail, and Little) and Dr. Khadar Valli, the millet man of India. I soon began following him, took some basic cooking classes, and came to understand how it can help us live more sustainably and how it can treat illnesses.
We have been following a millet diet for three years, and throughout that time, my health has greatly improved. I would like to share this trip with the general public so that our future generations can live in peace with nature and without disease. I value traditional approaches, and in order to have a sustainable future, we need to return to our roots. Instead of teaching our children how to code, we should change our way of life and emphasize sustainability. Every action we take, in my opinion, involves ongoing learning that promotes development.

I am quite interested in millets, and I pay close attention to details like how to prepare them, which utensils to use for soaking, slow cooking, etc. I provide culinary consulting in a variety of capacities to help people efficiently follow Dr. Khadar's guidelines and keep the meal enjoyable while consuming more millets. I've taken part in and organized events for KVM (Kheti Virasat Mission), numerous Chattarpur farms (such as Sow Good Farm and Organic Ashram), given private courses, and educated kitchen staff for a variety of first-time adopters.
I had a video on the fundamentals of millets shot for a technical farming channel. I am assisting and advising people with their questions, gradually transitioning them to a millet diet in light of their hectic schedules, and educating them on the value of food.
To reach the public and encourage them to switch to millets, which is healthy for both them and the environment, I am willing to host events, webinars, workshops, and travel.