Dressing the stones: the job nobody sees
Every few months the granite stones are lifted and re-cut by hand. Here is why.
Winter flours of Malwa
Bajra, makka and the raab season: what Indore kitchens grind from November.
When the first cold mornings arrive in Indore in November, our orders change. Wheat stays steady, but bajra and makka flour sales triple, and the mill smells different all winter.
Bajra, or pearl millet, comes from farms around Dhar and Ratlam. Bajre ki roti is patted by hand with warm water, cooked on a tawa and finished over the flame, then eaten with garlic chutney, jaggery and a spoon of ghee. Bajra flour turns bitter if it sits, so we grind it in small lots every two or three days through the season.
Makka, yellow maize from Jhabua, goes into makki ki roti and into raab, the thin, warm drink of flour, jaggery, ghee and ajwain that many Malwa homes make on cold mornings. Some families make raab from bajra instead.
We also see more orders for sattu, gond ladoo and multigrain atta in these months. If you are ordering for a winter wedding or a large family, tell us the dates and we will grind in batches so nothing waits more than a week. Our winter flours stop in late February, when the mornings warm up and orders turn back to wheat.
