Grain library
Know what goes in.
Each grain does a job in the dough: structure, softness, flavour, colour. Here is what each one brings.
शरबती गेहूं · ಶರಬತಿ ಗೋಧಿSharbati wheat
The golden, faintly sweet wheat of Sehore, and the reason our rotis roll so softly.
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खपली गेहूं · ಖಪ್ಲಿ ಗೋಧಿKhapli (emmer) wheat
India's ancient emmer wheat: nutty, hardy and rarely found.
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ज्वार · ಜೋಳJowar
The pale, mild millet of the Deccan, and the grain behind a thousand bhakris.
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बाजरा · ಸಜ್ಜೆBajra
The hardy, earthy millet of Rajasthan, and India's great winter roti.
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रागी · ರಾಗಿRagi
The deep-red finger millet of Karnataka, and one of the richest plant sources of calcium.
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मक्का · ಮೆಕ್ಕೆಜೋಳMakki (maize)
Sunny, sweet maize flour and the roti that goes with sarson ka saag.
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बेसन · ಕಡಲೆ ಹಿಟ್ಟುBesan (chickpea)
Golden chickpea flour: the softness secret in your atta, and the star of a hundred snacks.
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जौ · ಬಾರ್ಲಿBarley (jau)
Mild, malty jau, one of the world's oldest grains and one of the richest in fibre.
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जई · ಓಟ್ಸ್Oats
A weed that became a breakfast staple: mild, creamy and rich in soluble fibre.
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कंगनी · ನವಣೆFoxtail millet (kangni)
Fine, golden kangni: one of the oldest cultivated millets, and one of the most overlooked.
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राजगिरा · ರಾಜಗಿರಿRajgira (amaranth)
The royal seed of the fasting table: tiny, protein-rich and unlike any cereal.
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मेथी पाउडर · ಮೆಂತ್ಯ ಪುಡಿMethi seed powder
A pinch of bitter, maple-scented fenugreek that has flavoured Indian food for thousands of years.
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