the moment ragi made sense

I was in a strange phase when this happened. Somewhere in between waiting on my Canada visa, doing freelance gigs, not fully in one place mentally or professionally. You know that feeling when you’re moving, but not really moving anywhere yet. Around that time, I was closely following Chef Thomas Zacharias. He had just stepped away from restaurants and started building something different with The Locavore - focusing on local produce, storytelling, and connecting people within the Indian food ecosystem. It wasn’t just food anymore. It was purpose. He was doing this event around millets not just using them, but celebrating them. This was back in 2023. The entire menu was built around millets. Even the beers being served were made from them. It felt less like a dinner and more like a statement. And somewhere in that menu, there was a small petit four that completely stayed with me. A Ragi and Black Sesame Laddoo For context, a laddoo is one of the most traditional Indian sweets something simple, shaped by hand, made with very few ingredients. No theatrics. But when it’s done right, it stays with you. Ragi a humble millet paired with black sesame. Nutty, deep, slightly bitter, warm. It wasn’t trying to impress. It just made sense. And that’s what hit me. How had I never thought of this combination before? Ragi is one of those ingredients that doesn’t shout, but it carries a lot naturally rich in calcium, high in fibre, deeply rooted in Indian kitchens. It’s always been there. We just stopped looking at it properly. That bite stayed and eventually, I came back to it.

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