Sharbati — Sehore, MP
Grown almost next door to the stones. Bought in season and stored as whole grain, which keeps for years — only the flour is perishable, so only the flour is made to order.
Nothing here is styled
Somewhere in the wheat, a stone is turning.
This page exists because a premium price needs a reason. We'll show you the process, the grain and the rhythm of the day — and tell you honestly what we're keeping to ourselves for now.
Where, exactly?
Madhya Pradesh. The rest, we're keeping for now.
Our stones turn in the black-soil heart of India's wheat country — the same belt the Sharbati on our shelves grows in. We set up here for an unromantic reason: the shorter the road between the field and the stone, the fresher the grain that goes into your flour. Ours travels hours, not weeks.
The millets come from further afield — from the dry lands and hill country that grow them best, and have eaten them daily for generations.
The exact pin stays with us a little longer. Not mystery for its own sake: we're a working mill, not a showroom, and until we can welcome you properly we'd rather you judge us by the date printed on your pack than by the paint on our gate. When the doors open, journal readers hear first.
The stone.
Granite, turning slowly. A stone mill runs at a low speed and stays comparatively cool; a steel roller mill runs fast and warmer. Both produce flour. They do not produce the same flour.
The whole grain goes through together — bran, germ and endosperm — and comes out together. Nothing is separated and recombined afterwards.
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Slow on purposeSlow enough to stay cool. The day we open the doors, the tachometer is the first thing we'll show you.
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Batch sizeSmall enough that your order is ground as its own run, not skimmed off a bulk lot.
Where the grain comes from
We name the district. Most brands name the country.
Khapli — Pune belt
An older, unhybridised emmer wheat, grown in far smaller volumes than common wheat.
Millets — Solapur, Jodhpur, Kolar
Jowar from the Deccan, bajra from the desert's edge, ragi from the southern hills — each from the country that eats it daily.
A day at the chakki.
Real clock times. This is what happens to an order placed before 8 PM yesterday.
Grain cleaned and weighed
5:30 AM
Stones start
6:00 AM
Packed and date-printed
9:00 AM
Courier pickup
11:00 AM
In transit
Same evening
Hygiene, unglamorously.
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Stones dressed and cleanedBetween grain types, so millet doesn't end up in a gluten-free order.
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Grain cleaned before every runSieved and stone-picked the same morning it is milled, not once at purchase.
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PackingFood-grade, sealed within the hour of milling, milling date printed rather than stickered.
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Ask us anything about itWrite to us with any question about how your flour is handled and you'll get a straight answer from the people who milled it.
Have your atta milled here.
On tomorrow morning's stone, if you order by 8 PM tonight.
Choose your atta