Rice & Cereals

Another Super Grain, this tiny-but-powerful food has some similarities to quinoa, both are good prot

Barley dalia is a staple cereal grain popular for breakfast meal and savored for its

Rich in Fiber and Heart-Healthy Nutrients.  Ideal for Breakfast, Baking, and Sn

This is raw rice and is not parboiled like the usual basmati rice and hence wont have the same smell

Many of us do not prefer basmati rice in our biryani or pulav for various reasons and hence we have

This aromatic and flavorsome rice comes from farms in the Northern belt. Brown basmati rice is

Our Buckwheat is hulled and is grown in the hilly region of Sikkim. Farmers  work with our buyi

Organically grown in the higher altitudes of himalayas.Made by removing the husk man

Organically grown in the higher altitudes of himalayas, the husk has been removed ma

Organically grown rye, wheat and barley (in the higher altitudes of himalayas), have

Comes from an award winning farmer in Andhra. Brown rice is a nutritious whole grain with only it's

Organic idlirice is grown and processed organically by using manure and compost instead ofchemical f

Usage Instruction for Indrayani Rice1:3 water Typically 3 to 4 whistleIn Maharashtra, for bette

Sorghum is a millet known as Jowar in Hindi. Split Sorghum is also known as Jowar Da

These heirloom rice comes from farms in West Bengal. Black rice is know to contain the highest amoun

This rare first quality Wayanadan Matta variety is short bold, semi polished and boiled. Grown

Kichili samba boiled rice is one of many different samba (or rabi season) rice varieties grown in Ta

Maize dalia is gluten free milled from dried maize whole kernel, hence a coarse text

Mapillai Samba or “Bride Groom Rice” is a native variety of rice, which is red in colour and is grow

Bajra refers to the edible seeds of pearl millet plants.  Bajra is a versatile ingredient

Brown top Millet has the highest amount of maximum digestable Fibre Content among the 

Its local names include “Ragi” in Kannada, Hindi and Telugu, “Nachni” in Marathi, “Madua” in Bengali

Little Millet also known as Saamai.Saamai dosa, porridge, paddu, payasam from little millet are few

Known as Foxtail Millet, Locally Known as: Kakum(Hindi), Navane(Kannada), Tenai(Tamil), Ko

Kodo is an annual tufted grass that was domesticated in India almost 3000 years ago.  Know

Known as sorghum in English, Jowar is globally being touted as the “new quinoa” for its gluten-free,

​Navara is unique rice suited for people of all ages and is a source of general wellness. Its medici

Oat Flakes are oat grains that have been kiln-dried, steamed and flattened. They are extremely high

Oat Flakes are oat grains that have been kiln-dried, steamed and flattened. They are extremely high

Will be slightly thick. Naturally will shed red colour when washed. Do not throw that water. It is f

Comes from a farmer in TamilnaduType of Rice - BoiledPolishedSource Location - Tamilnadu

Type of Rice - RawPolishedSource Location - Tamilnadu

'Women's Rice' ? Interesting, isn't it. We’ve hardly heard of varieties such as this, as they’ve bee

Proso millet (Panicum miliaceum L.), is thought to be one of the earliest cultivated grains, li

Ancient grain / 'Super Food' Quinoa is native to Bolivia and is a relative of Swiss chard, spinach a

Rajamudi’, is a variety of red rice that was earlier grown exclusively for the Wadiyars or Maharajas

Ancient grain / 'Super Food' Red Quinoa has the highest protein content of all grains and is gluten

Rye Flakes are sourced from organically cultivated rye grown in the cold desert ter

Our Farmer Seshu decided to make some of his famous kalipath Organic sapotas into dr

Type of Rice - RawPolishedSource Location - Tamilnadu

Coming from a farm in Karnataka, it is very versatile and goes well with both savory and sweet dishe

Comes from an Organic Farmer in Pudukottai, TamilnaduThooyamalli is a traditional rice variety of Ta

Type of Rice - RawUnpolishedSource Location - Shimoga & sagara

he kernal is the seed from which wheat plant grows. It is wheat at its most basic: the whole grain k