Bajra Atta (Pearl Millet Flour)

First seen in Africa over 4,000 years ago, I'm now mostly eaten in winters in India. My iron's got your back when days feel sluggish and long.

Grandmothers have long known what nutritionists are now confirming: iron from bajra keeps you energised, warm, and steady through cold months and demanding days.

Ground slowly on a traditional stone chakki to preserve every nutrient, my flour carries a robust, full-bodied flavour that makes rotis with character.