About this flour

A winter favourite, bajra (pearl millet) has long been valued for its naturally warming properties, traditionally eaten through the colder months to keep the body energised. Sourced from select regions of Rajasthan. Rich in iron, magnesium and fibre, bajra is naturally gluten-free and a wholesome alternative to regular wheat flour. Flavour — robust, slightly nutty and earthy, with a coarse, rustic texture.

About this flour

Cherished for centuries as a natural wellness staple, barley (jau) is one of the best grains for light, comfortable digestion. Packed with minerals and heart-healthy soluble fibre, it gives a gentle, low-GI base that keeps energy balanced. Blend it into your daily atta or use it on its own. Flavour — nutty, mild and slightly earthy with subtle sweet undertones, and a fine, powdery texture.

About this flour

Ground from chana dal (Bengal gram), besan is a true kitchen essential across Indian households — the base of crispy pakoras, soft dhoklas, comforting kadhi and festive besan ladoo, and a traditional ingredient in homemade ubtan for the skin. A versatile gluten-free flour rich in plant protein, iron and dietary fibre. Flavour — earthy and nutty with a subtle sweetness, and a fine, powdery texture.