Signed in as:
filler@godaddy.com
Sharbati Wheat
About: Grown mainly in the Sehore region of Madhya Pradesh, Sharbati is a premium wheat variety known for its rich golden grains and naturally sweet flavour. Historically prized for softness and purity, it thrives in the black soil and dry climate of central India.
Taste: Slightly sweet, smooth, and lighter on the palate compared to regular wheat. Think of it as the basmati of wheat.
Ideal For: Fluffy chapatis, phulkas, parathas, and festive breads.
Health Note: Naturally softer and more nutrient-dense, Sharbati is less processed and retains more fibre — ideal for everyday meals.
Storage Advice: Store in an airtight container in a cool, dry place — lasts well for 3–4 weeks.
Seasonal Use: Ideal all year round.
Khapli Wheat
About: An ancient wheat variety native to parts of Maharashtra and Karnataka, Khapli (or Emmer or Jave) dates back to early agricultural civilizations. It’s lower in gluten and richer in fibre than modern wheat.
Taste: Nutty, earthy, and slightly chewy — closer in taste to barley than refined wheat.
Ideal For: Diabetic-friendly rotis, khichdi blends, rustic breads, and porridge.
Health Note: High in dietary fibre and antioxidants; excellent for diabetics and for those who want to reduce gluten.
Storage Advice: Store in a cool, airtight container.
Seasonal Use: Excellent in cooler months for heavier meals.
Rice
About: A staple across Indian homes, our rice flour is made from single-variety white rice. Rice has deep cultural roots and grows in most Indian states. We use it for its versatility and easy digestibility.
Taste: Mild, neutral, and slightly starchy — absorbs flavours well.
Ideal For: Dosas, idiyappam, snacks, sweets, and as a gluten-free base.
Health Note: Naturally gluten-free and light on the stomach — ideal for babies, elders, and anyone with wheat intolerance.
Storage Advice: Keep sealed in a cool place — best used within 3 weeks of milling.
Seasonal Use: Cooling in nature — ideal for summer.
Barley (Jau)
About: One of the oldest cultivated grains, barley has been part of Indian and Middle Eastern diets for centuries. It grows well in cooler climates and is known for its digestive benefits.
Taste: Mildly nutty and slightly bitter, like a mix of oats and whole wheat.
Ideal For: Rotis, porridge, khichdi blends, and flour mixes for summer.
Health Note: Cooling in nature and rich in beta-glucan, barley supports gut health and helps regulate blood sugar.
Storage Advice: Store airtight in a dry place.
Seasonal Use: Best for hot summer months due to its cooling properties.
Makkai (Maize/Corn)
About: A hardy crop introduced to India centuries ago, corn is now a winter staple in the north. We source whole kernels to make coarse, flavourful flour.
Taste: Sweet, grainy, and distinctly toasty when cooked.
Ideal For: Makki ki roti, cornbread, muffins, and rustic thalipeeth.
Health Note: Rich in fibre and antioxidants like lutein — great for energy and eye health in winter months.
Storage Advice: Keep in a dry container — tends to absorb moisture.
Seasonal Use: Best in winter for warmth and energy.
Chana Dal (Bengal Gram)
About: A split version of desi chickpeas, chana dal has long been used in Indian cooking for its protein and texture. We mill it into besan and retain its earthy aroma.
Taste: Earthy, slightly nutty, with a dense mouthfeel.
Ideal For: Cheelas, pakoras, sweets like laddoos, and savoury batters.
Health Note: High in protein and iron, chana dal supports muscle growth and satiety. It’s a go-to for vegetarians.
Storage Advice: Store in a sealed jar — lasts 3–4 weeks.
Seasonal Use: Suitable year-round.
Roasted Chana
About: Also known as bhuna chana, this is whole chana that’s roasted and then ground. It’s lighter to digest and full of natural energy. It’s also used in making sattu, a traditional protein-rich , cooling flour blend.
Taste: Toasted, warm, and slightly sweet — almost snack-like.
Ideal For: Laddoos, protein blends, energy bars, and baby food.
Health Note: High in fibre and slow-digesting carbs — helps with sustained energy and digestive health.
Storage Advice: Airtight and away from moisture.
Seasonal Use: Good for summer cooling needs.
Jowar (Sorghum)
About: A resilient millet native to India and Africa, jowar has fed generations in semi-arid regions. It’s gluten-free and highly adaptable.
Taste: Mild, slightly nutty, with a soft bite when fresh.
Ideal For: Rotis, bhakri, dosa, porridges, and millet mixes.
Health Note: Rich in fibre, protein, and iron — great for heart health, digestion, and gluten-free diets.
Storage Advice: Use within 2–3 weeks; store cool and dry.
Seasonal Use: Year-round use, ideal in monsoon and summer.
Bajra (Pearl Millet)
About: Traditionally grown in Rajasthan and Gujarat, bajra is a warming millet rich in iron and fibre. It’s often used during winter.
Taste: Deep, earthy, with a strong grain flavour — a bit like rye.
Ideal For: Bajra rotis, laddoos, khichdi, and festive sweets.
Health Note: Iron-rich and naturally warming — ideal for boosting stamina and immunity in colder months.
Storage Advice: Airtight storage is essential to avoid spoilage.
Seasonal Use: Best for winter.
Ragi (Finger Millet)
About: A South Indian staple for generations, ragi is calcium-rich and ideal for kids and the elderly. It grows in the Deccan plateau and is a climate-resilient crop.
Taste: Nutty, slightly malty, with a deep brown hue.
Ideal For: Dosas, porridge, ragi mudde, and healthy cakes.
Health Note: High in calcium and amino acids — supports bone health and is great for growing children.
Storage Advice: Keep in a dry, airtight box.
Seasonal Use: All seasons — especially helpful in monsoon and for children's growth phases.
Moong Dal
About: Moong dal is light on the stomach and cooks quickly. It’s long valued in Ayurvedic diets. It is consumed in various forms like the yellow, split or whole green moong dal.
Taste: Mild, slightly sweet, and creamy when cooked.
Ideal For: Savoury pancakes, laddoos, dals, and baby food, cheelas
Health Note: Easily digestible and protein-rich — ideal during recovery or for detox diets. Green moong is high in antioxidants and great for gut health — supports detox and immunity.
Storage Advice: Airtight jars recommended — use within 4 weeks.
Seasonal Use: Great for all seasons — especially in summer and during fasting.
Rajgira (Amaranth)
About: An ancient grain used during fasting, rajgira is naturally gluten-free and loaded with calcium and amino acids. It has deep roots in Ayurvedic traditions.
Taste: Nutty, slightly grassy, with a soft crunch when puffed.
Ideal For: Fasting flours, laddoos, porridges, and energy bars.
Health Note: Complete protein source and high in calcium — excellent for gluten-free, high-energy diets.
Storage Advice: Airtight box, avoid moisture.
Seasonal Use: Suitable year-round — especially useful during fasts.
Kuttu (Buckwheat)
About: Often used in vrat or fasting foods, kuttu isn't a grain but a seed. It’s gluten-free and warming, with long use in the Himalayan regions.
Taste: Strong, earthy, and a little bitter — like toasted walnuts.
Ideal For: Vrat ke parathe, puris, pancakes, and grain-free baking.
Health Note: Rich in rutin and other antioxidants — supports heart health and helps control blood sugar.
Storage Advice: Use within 2–3 weeks, store in a dry tin.
Seasonal Use: Best in winter.