The week’s grain
Grains, Millets & Flours
Wheat, rice, and the small millets, held from the field to the flour bin.
A grain is a year, folded small. We buy it from people who can still point to the field, and we mill it only when the kitchen’s name for it stays intact.
Atta and rice live on this shelf with the millets. A week of cooking does not split them into departments. What leaves the sack should still taste like the crop.
An illustrative photograph. Not a True North field or pack.
Wheat, and the flour it becomes
Rotis begin here. The grain first, then the mill, then the tin a home opens every day. We stay close to that order.
Wheat / Sharbati
Sharbati wheat, for kitchens that ask for the grain by that name.
Enquire about Wheat / SharbatiChakki atta
Wheat flour for daily rotis, milled so the wheat is still in the name.
Enquire about Chakki attaMultigrain atta
A flour of more than one grain, with each grain written down.
Enquire about Multigrain attaMakka atta
Maize flour for the rotis a winter kitchen already plans.
Enquire about Makka attaJau
Barley, the grain itself, for kitchens that cook it whole or milled.
Enquire about Jau
Rice a cook asks for by name
Each lot should match the word on it. A kitchen already knows these names. Our work is to keep them true.
Basmati
Long-grain basmati, kept as basmati.
Enquire about BasmatiSona Masoori
A rice the south already asks for by its real name.
Enquire about Sona MasooriBrown rice
Rice with the bran left on, named as brown rice.
Enquire about Brown rice
The smaller grains
Millets are not a trend on this shelf. They are crops with their own seasons, grown by people we want to stand beside.
Bajra
Pearl millet, the grain of dry fields and winter rotis.
Enquire about BajraJowar
Sorghum, sturdy and plain, for the roti and the pot.
Enquire about JowarRagi
Finger millet, dark and earthen, kept as ragi.
Enquire about RagiKangni
Foxtail millet, a small grain with its own season.
Enquire about KangniSanwa
Barnyard millet, kept as sanwa, not folded into a mix.
Enquire about SanwaKutki
Little millet, small in the hand, specific on the label.
Enquire about KutkiKodo
Kodo millet, a grain we would rather explain than rename.
Enquire about Kodo
We come back the next season. The flour should still remember the field, and a note about any of these does not take payment.