Frequently Asked Questions

Stone-grinding crushes the whole grain slowly between two stones at low speed, so no heat builds up. Industrial roller mills run hot and fast — that heat destroys nutrients and strips out the germ and bran to speed things up. Our flour keeps the entire grain: fibre, germ, natural oils and flavour, the way atta was made before machines thinned it out.

We soak and sprout the grain before milling it. Sprouting wakes the seed up — it starts breaking down starches and anti-nutrients like phytic acid on its own, which makes the flour easier to digest and its minerals more bioavailable. It also gives a subtle, naturally sweet, nutty flavour. Everything else about the milling is the same: slow, on stone, in small batches.

Yes — our grain is sourced from certified organic farms and is 100% chemical-free. No pesticides in the field, no additives, bleaches or preservatives in the flour. The packet contains exactly one ingredient: the grain named on the front.

Because it's real food, milled in small batches from real harvests. Grain varies by season, region and rainfall, and stone-grinding doesn't standardise it away like industrial processing does. A slightly darker shade or coarser feel between batches is normal — it's the signature of flour that hasn't been over-processed, not a defect.

Several of our flours are made from naturally gluten-free grains — ragi, bajra, jowar, rice, besan, sprouted moong and rajgira. However, everything is milled in a facility that also handles wheat, so trace cross-contact can't be completely ruled out. If you have celiac disease or a severe gluten allergy, please treat our flours as "naturally gluten-free grain, shared facility" and decide with your doctor.

Many of our customers use sprouted ragi and sprouted multigrain for porridge — sprouting makes the grain gentler to digest, which is exactly why traditional weaning foods were sprouted. That said, every child is different: introduce any new grain gradually and check with your paediatrician, especially before age one.

Orders are milled and packed fresh, so they dispatch within 2–4 business days. Courier delivery is typically another 2–5 days depending on your location. You'll get tracking details by email/SMS as soon as your order ships.

Yes, on all orders above ₹499. Below that, a small shipping charge is shown at checkout before you pay — no surprises.

UPI, credit and debit cards, net banking, and Cash on Delivery (where serviceable). Online payments run through secure payment gateways — we never see or store your card number, CVV or UPI PIN.

Any time before dispatch, free of charge — from your account or by messaging us with the order number. Once the order has shipped it can't be cancelled mid-way, but our Refund Policy covers you if anything arrives damaged or wrong.

We ship pan-India through our courier partners — enter your PIN code at checkout to confirm serviceability. We don't ship internationally yet; if that changes, subscribers to our newsletter will hear it first.

Yes — we work with stores, restaurants and housing communities. Write to us with your requirement through the contact page (choose "Bulk or wholesale enquiry") and we'll get back with pricing and milling timelines.

Message us within 48 hours of delivery with your order number and photos (outer package, product packet showing batch number and best-before date, and the issue). We respond within one business day with a free replacement or a full refund — your choice. If the package looks damaged at the door, you can simply refuse it; refused-damaged orders are refunded automatically.

Flour is a perishable food, so opened packets can't be returned or resold — food-safety law rightly forbids it. The exception: if there's a genuine quality issue (off smell, spoilage, infestation) within the shelf life, that's covered even after opening. See our Refund Policy for the full picture.

Valid claims are approved within 1–2 business days, the refund is initiated within 2 business days of approval, and banks typically credit it within 5–7 business days. COD orders are refunded by UPI or bank transfer on the same timeline.

Contact us within 48 hours of the delivery notification. We investigate with the courier and respond within 3 business days — if the shipment is confirmed lost, you choose a free reshipment or a full refund.

Transfer it to an airtight container after opening and keep it in a cool, dry place away from sunlight. In humid months, the fridge extends freshness noticeably. Use within the best-before period on the packet. Because we don't strip out the germ and its natural oils, our flour is more alive than refined flour — that's the point, but it also means it rewards proper storage.

Supermarket flour lasts longer because the parts that spoil — the germ and its oils — have been removed, along with most of the nutrition. We leave the whole grain in. Shorter shelf life is the honest trade-off for flour that still has everything the grain grew.

In a good way. Stone-ground atta absorbs a little more water — knead a slightly softer dough and let it rest 15–20 minutes. The rotis come out softer, stay soft longer, and taste noticeably more of wheat. Most customers tell us it reminds them of chakki atta from their childhood, because that's exactly what it is.

Exactly like regular flour — rotis, cheelas, dosas, porridge, baking. Sprouted flours are slightly sweeter and behave a touch softer in dough. A simple start: swap half your regular atta for sprouted wheat in rotis, or make sprouted ragi porridge with jaggery. We share recipes in our newsletter and blog.