Guide to Indian Whole Grains

Every product in this range built on wheat, flour, daliya, semolina, pasta and vermicelli, traces back to the same grain family, differing mainly in how far processing carries it from its original whole form.

The wheat family at a glance

Whole wheat flour, milled fine, keeps the whole grain's bran and germ, the base for roti and paratha.
Daliya, cracked rather than ground, keeps the bran and germ in coarse pieces, suited to porridge style dishes.
Semolina, coarse middlings sieved from milling, mostly refined endosperm, suited to upma, halwa and pasta.
Pasta and vermicelli, formed shapes made from flour or semolina, extending the same grain into different everyday dishes.
All of these can come from any of our three wheat landraces, Kathiya, Banshi or Paigambari, each carrying its own character through.

Picked this week

The wheat family

Bagi Farm I · Bagi

Kathiya Wheat Flour

$6.23 · 10 KG

Bagi Farm II · Bagi

Daliya Banshi Wheat

$0.73 · 500 GM

Sajerah Farm II · Sajerah

Semolina Paigambari Wheat

$0.73 · 500 GM

Our standards

Whole grains guide questions

Are daliya, semolina and flour all the same grain?: Yes, they can all come from the same wheat, differing in how far milling or cracking has processed the grain.
Which form should I buy if I am not sure what to cook?: Flour is the most versatile starting point, since it covers the widest range of everyday dishes.
Does the wheat variety matter across all these forms?: Yes, Kathiya, Banshi and Paigambari each carry their own hardness and flavour through into any form they are processed into.
Is pasta really part of the same grain family as roti flour?: Yes, it is simply a different shape and cooking method built on the same underlying wheat.

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