Showing 1–16 of 22 results

  • Bajare ka Atta (Bran Flour)

    Bran is the hard, outer layer of whole cereal grains like oats, wheat, rice, rye, and others.

  • Basmati 1121 Rice

    It is a variety of extra long grain basmati rice with the length of uncooked grain more than 8.3 mm. It is also the first choice of National & International clients due to the very extra long grain, aromatic fragrance and non-sticky after cooking.

  • Basmati 1509 Rice

    It is a variety of extra long grain basmati rice with the length of uncooked grain more than 8.3 mm. It is also the first choice of National & International clients due to the very extra long grain, aromatic fragrance and non-sticky after cooking

  • Besan (Gram / Chick Peas Flour)

    Gram flour or chickpea flour or besan is pulse flour made from a variety of ground chickpea known as Bengal gram.

  • Dalia (Broken / Cracked Wheat)

    Cracked wheat cereal (Dalia) is a very popular healthy breakfast dish all over India, especially North India. Dalia is also known as cracked wheat, it is a wheat product made from whole raw wheat kernels, which are crushed or cut into smaller pieces.

  • Maida (All Purpose Flour)

    White flour is made up of only the endosperm portion of the wheat, eliminating many of the grain’s nutrients. This is because today’s wheat roller milling machines are fast, tough, and built for mass production. White flour is often bleached with SA whitening agent, often chemical, to make it look clean and pure.

  • Makai Ka Atta (Maize / Corn Flour)

    Cornmeal is a meal (coarse flour) ground from dried maize (corn).

  • Oat Flour

    Oat flour is a whole grain flour that can be used in baking, or for thickening soups and stews. 

  • Oat Groats

    A groat is another name for a grain kernel. Whole oat groats are the result of simply harvesting oats, cleaning them, and removing their inedible hulls. You can most often find these in health food stores. They take the longest to cook.

  • POHA / Chura

    Flattened rice, commonly known as Chura, is rice which is flattened into flat, light, dry flakes originating from the Indian subcontinent. 

  • PR 11

  • Pusa 1401 Basmati Rice

    It is a particular hybrid variety of basmati rice. It is similar to 1121 basmati rice.

  • Raagi (Millet Flour)

    Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.

  • Rava (Semolina)

    Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous.

  • RAW Wheat Seeds

  • Rolled Oats (Quick & Instant)

    If you roll the oat flakes thinner, and/or steam them longer, you create quick oats and ultimately instant oats. The nutrition stays the same (these are all whole grains) but the texture changes.