Storing atta so it stays fresh
A steel drum, a dry spoon and a cool corner: simple habits for whole flour.
How stone-ground atta is made at our mill
From the wheat sack to the paper bag: the six steps behind every order.
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Notes from Malwa Chakki Ghar
Guides, care tips and stories from behind the counter.
How to choose wheat for rotis
Sharbati, khapli, lokwan and durum: what each grain does in a roti.
Winter flours of Malwa
Bajra, makka and the raab season: what Indore kitchens grind from November.
Dressing the stones: the job nobody sees
Every few months the granite stones are lifted and re-cut by hand. Here is why.
Indore’s poha, sev and the besan behind them
Why the city’s breakfast depends on a good bag of chana flour.
Is darker atta a sign of poor wheat
A common worry, answered: why whole stone-ground flour looks different.
Your first time grinding your own grain with us
What to bring, how long it takes and what it costs to use our chakki.
Why a 5 kg bag of our atta costs ₹340
Farm price, cleaning, milling and the bag: an honest breakdown.
Cooking with millet flours
Jowar, bajra and ragi behave differently from wheat. A few things that help.
Know what is being ground this week.
A short WhatsApp note each Monday: the new wheat, the millets in stock, the winter flours.