Why unpolished matters
What polishing removes, and how to tell the difference in your kitchen.
A beginner’s guide to the five small millets
Foxtail, kodo, little, barnyard and browntop: how they differ and what to cook with each.
Read the postJournal
Notes from Navane Millet Store
Guides, care tips and stories from behind the counter.
Ragi through the day
Five ways to eat ragi, from morning malt to a dinner of ragi mudde.
Cooking millets: pot, pressure cooker or rice cooker
Water ratios, times and the small changes that give you fluffy grains or a soft, rice-like texture.
Inside our morning batter run
Soaking at noon, grinding at night and vans out by 6.30 am: how fresh kodo millet dosa batter reaches Mysuru homes.
Millets for a Mysuru summer
Ragi ambli, foxtail curd rice and buttermilk: the lighter millet dishes we cook between March and May.
A grain shopper’s guide to Devaraja Market
How to read the grain and flour stalls of Mysuru’s old market, and what to look for when buying millets loose.
Soaking, sprouting and the bloating worry
Some people feel heavy after their first millet meals. Here is how soaking, portions and slow changes help.
Why a kilo of foxtail millet costs more than rice
Smaller harvests, more cleaning and a fixed price to farmers: where the money goes in our ₹140 pack.
Your first order from Navane: what arrives and how to start
What comes in the box, how to store it and a simple first-week plan for a family new to small millets.
A millet recipe every Sunday.
Simple weekday recipes from our kitchen, on WhatsApp.