Chef Kuldeep Singh from Uttarakhand Takes New York by Storm, Advocating for Millet with Passion

HI INDIA NEWS DESK
NEW YORK, NY- With a culinary prowess fueled by a strong commitment to championing millets and the unique cuisine of Uttarakhand, chef Kuldeep Singh , a native of Tehri Garhwal, has embarked on a mission to tantalize the taste buds of New Yorkers with dishes crafted from mountain grains as their primary ingredients. Inspired by the proactive promotion of millets by Prime Minister Narendra Modi and Uttarakhand Chief Minister Pushkar Singh Dhami, Kuldeep firmly believes that millets are destined to become a fundamental choice for future diets.

In expressing his admiration for PM Modi’s vision, Kuldeep remarked, “I believe that PM Modi is right in asserting that millet is going to be a food choice for the future, and witnessing the people of New York relishing dishes prepared with mountain ingredients, especially coarse grains, is encouraging me to persist in my mission of showcasing the traditional grains of Uttarakhand to the world.”

Currently serving as a senior chef in a New York restaurant, Kuldeep showcased his culinary artistry by preparing pahadi dishes at the prestigious James Beard Foundation Institute in New York—an institution dedicated to promoting culinary arts and the innovative potential of chefs worldwide. Reflecting on his journey, Kuldeep expressed, “I am thrilled that my childhood dream of experimenting with mountain cuisine and sharing it with people abroad is now a reality.” He proudly shared that his repertoire includes delicacies such as mandua roti, bajra chapati, and bhang chutney, emphasizing that incorporating these into daily diets contributes to improved health.

Notably, the appreciation for millet-based foods extends not only to Americans but also to non-resident Indians (NRIs) settled in New York, as Kuldeep highlighted. He optimistically stated, “I am confident that the farmers of our state will reap the benefits of my efforts—promoting the diverse agricultural assets of Uttarakhand internationally. This, in turn, may help curb the migration from the hills of the state.”

In a heartfelt appeal to the youth of India, particularly those from Uttarakhand, Kuldeep urged the inclusion of millets in their daily diets. He also called upon those engaged in agriculture to increase the cultivation of coarse grains, foreseeing sustainable agricultural development, crop diversification, and financial gains for producers through exports. Kuldeep’s culinary journey stands as a testament to the transformative power of traditional ingredients and the potential of local cuisine to make a global impact.