Lookbook
A morning at the chakki
Wheat arriving from Sehore, the granite stones dressed by hand, flour dust in the morning light and bags tied at the counter on Jawahar Marg, over one winter week.
Two granite stones, turning slowly since 1979.
The chakki starts at 6 am. Grain is cleaned, weighed for each order and fed in by hand. The stones turn at about a third of a roller mill’s speed, so the flour comes out warm, never hot. Orders are bagged by noon and on the van by 3.
Read our storyKnow what is being ground this week.
A short WhatsApp note each Monday: the new wheat, the millets in stock, the winter flours.