A millet that farmers grow for their cattle. Sausages made with animal blood. A kheer sweetened with mahua flowers foraged from the forest floor. Foods that Dalit and Adivasi families have eaten for generations, out of necessity, and usually behind closed doors, are now appearing in restaurant menus and books.  At Humayun’s Tomb Museum, Dalit writer Shahu Patole and Adivasi food entrepreneur Aruna Tirkey spoke about how culinary traditions and…