15 June 2023
“Wheat & rice are not our grains. If you look at the history of India, our traditional foods were bajra, jowar and ragi – all millets,” said Gurpreet Ghuggi, actor & politician. He was speaking at the launch of Jhumroo – the first millet-intensive restaurant of the Tricity. Jhumroo is helmed by Chef Vikas Chawla, passionate chef and consultant with an extensive experience of 25 years, and in partnership with Gurmeet Sabharwal, a leading woman entrepreneur of the tricity.
The United Nations has declared 2023 as the Year Of Millets. And Chef Chawla says it is time to make the healthier switch to millets as the grain of choice, not only for human health, but also the health of the environment. “Growing millet does not require many fertilizers and pesticides and machinery equipment. It is very easy to handle in-store as compared to other cereals like wheat and rice as they have the ability to preserve themselves for 10-12 years. In our country, 30-40 per cent of the food that is grown is wasted due to storage and weather conditions. Millets will help reduce that level,” he says.
In the same vein, Vivek Atray, author, motivational speaker and ex-IAS officer, said, “In India, the Green Revolution eliminated food diversity and reduced the importance of millets in our farms and plates. That needs to change. Millets are the way to be healthy humans living on a healthy planet.”
Renowned singer Dolly Guleria and her daughter Sunaini Sharma regaled the audience with their songs, while stating how Jhumroo, and the food served there was “a rich tribute to the heritage of Punjab.” Reminiscing her childhood, Dolly Guleria, daughter of the nightingale of Punjab, Surinder Kaur, said, “It is the most beautiful coincidence that today is mom’s barsi. I cannot help but think of the unique foods she would prepare for us in the most healthy and traditional way. Baajre da sitta is not just a song, it is very deeply connected to the soul of Punjab. Vikas ji and Jhumroo have reconnected us to this very soul.”
Vijay Yamla, grandson of the legendary Yamla Jatt, was also present on the occasion and said, “In my grandfather’s times, Punjab and its people were considered the healthiest race. With the onset of fast food in our lives, this has changed for the worse. I congratulate Chef Vikas and Mrs Sabharwal for giving Punjabis a chance to learn how to eat healthy again.”
The menu at Jhumroo is inspired by the regional cuisine and street food of India. So, there will be chaat (all made using millets – including papdi made out of ragi for the first time!), pakodas (including those made out of jowar), aloo tikkis for starters. The main course menu also features the famed Jammu style poori, Moradabadi Dal with Ragi Mathri, Litti Chokha, Jammu Rajma Chawal, Bajra Mooli Paranthas, Barnyard Millet Khichadi and lots more. Chef Vikas Chawla also pays ode to the delicious cuisine of South India with Pongal, Ragi special dosa, and a special sweet Vada that is soon going to become the USP. The dessert spread has Gurhwali Jalebi, Gulab Jamun and a never-made-before ragi barfi that is only available at Jhumroo.
“It is significant to note that no vegetable oil or artificial fats are used to cook the food at Jhumroo. As far as possible, we also only use jaggery, millets and lots of love to prepare the unusual desserts here,” reveals Chef Vikas Chawla.
Ms Gurmeet Sabharwal, proud co-owner of Jhumroo said, “Jhumroo is about the typical Punjabi tradition of feeding and eating healthy. We are proud to call ourselves #DilSeRivayati! Join us in celebrating the food of love and the love of food!”
Jhumroo is situated in Sector 53, Mohali and promises to offer patrons unusually healthy culinary experiences.