A complete millet kitchen in Visakhapatnam
Get a flavor of the past at Amulyam that brings the goodness of millet again within the meals it serves
“The basis of all happiness is health.” This is a reassuring message to examine at the doorway of an eating place. In this situation, it also broadcasts the food philosophy of the newly opened Amulyam at Asilmetta. This is the brand new destination of a complete millet kitchen in the city.
Minimalism rules right here, from the decor to how food is served. The tables and chairs are spaced out, and the lighting is low.
As you look forward to your meal’s arrival, you may find enough to read on its walls about the benefits of bloodless pressed oils and the blessings of cooking in a clay pot.
Amulyam is a puppy assignment of K V Suresh Kumar and an example of sustainable practices inside the meals business. It changed into a jump of faith for Suresh to begin a millet-meal restaurant in a sea of burger joints and rapid food centers. Suresh, however, saw the cost of reviving India’s traditional manner of eating. “Millets are making a comeback, and many have realized their goodness,” says Suresh. His passion for natural food and naturopathy led him to start his entrepreneurial task as Swaraj Organics at Peda Waltair. The amalgam eating place changed into an off-shoot of this project. He cultivates organic fruits and greens on leased land at Anandapuram in Visakhapatnam and procures natural produce like millets, honey, pulses, and spices from across the country. S. A.
Amulyam’s menu is straightforward and non-pretentious. Inside the millet thali class, there are four choices— two vegetarian alternatives and non-vegetarian options. At the end of the menu, a card with a unique message for the clients reads: “Most of the objects are cooked in non-glazed clay pots. We use virgin oils like sesame, groundnut, and cow ghee. Most of the vegetables are organically grown on our farm. We use no/very restricted pink chili powder.”
Explaining this further, Suresh says: “To begin a millet-based way of life, cognizance is prime. We try to inform our clients how this eating place isn’t like others.” They even have a technical collaboration with the Indian Institute of Millet Research. The eating place’s chef, Sheik Gayas, and his crew had been educated using Hyderabad-based popular dinner book author Rambabu, fondly referred to as ‘Millet Rambabu,’ a distinctive feature of the wide variety of new recipes he created for the extraordinary sorts of millets.
The vegetarian thali includes a jowar and ragi roti, millet-flavored rice, millet curd rice, vegetable curry, green salad, papad, and pickle. The unique thali also includes millet soup, a starter, and a candy dish.
As I step into its cool interiors on a hot summer, I am supplied with refreshing sugarcane juice in a copper glass.
The principal meal is served on a banana leaf spread over a metal plate. The semi-thick millet and beetroot soup I start with has a clean, peppery flavor.
Then, the piping hot ragi and jowar rotis are served with potato brinjal curry and peanut hen masala (part of the non-vegetarian thali). The tastes are subtle and mild. The dessert is payasam crafted from foxtail millet and jaggery, which rounds up the revel nicely. On Sundays, the restaurant serves millet unique bird biryani.
Chef Gayas believes in a constrained menu. “The idea is to make an ideal evemakesh and keep it healthy. The practice takes longer when we cook in clay pots and with minimum oil. We want to strictly follow the philosophy of ‘healthy’ food that Amulyam stands for,” he states.
The restaurant also has a small outlet that sells Swaraj Organics’ farm produce, such as mangoes and greens, and a number of its natural merchandise, such as foxtail millet Rava, little millet, palm date syrup, coconut bee pollen, millet cookies, and mono-floral honey.
