In kitchens across India, something exciting is happening--every day grains are making a bold comeback. In The Grain Kitchen, award-winning chef Anahita Dhondy is taking her cue from India's rich culinary history and cultural memory, and putting rice, wheat, millets, corn, barley and oats front and centre on our plates, turning the oft-forgotten humble staples into fabulous dishes that shine. With more than 100 recipes and beautifully shot photographs, The Grain Kitchen not only shows you how to give a modern twist to traditional favourites but will also inspire you to open up your palate, and your kitchen, to exciting new flavours and tastes. From Japanese jhal muri to millet cheese biscuits to maki ke dhokle, this book has something for everyone. So, whether you are looking at reinventing everyday meals, making something that is tasty and nutritious, or simply cook with more confidence, The Grain Kitchen invites you to play with your food, trust your instincts in the kitchen, and re-discover just how delicious grains can be.