Bringing Back Flavour: The Case for Local Flour in India

I strongly believe in the power of quality whole grains to elevate food. While the nutritional benefits are undeniable, the rich aroma and depth of flavor that whole grains bring have transformed my cooking. Swapping even a small portion of all-purpose flour with whole grain flour makes recipes more satisfying and delicious.

As Roxana Jullapat shares in her cookbook, Mother Grains, “I have yet to find a recipe that isn’t improved by the addition of whole-grain flour. Whether it’s pasta, bread, pies, or doughnuts, even a small amount adds noticeable flavor and texture.”

Rediscovering Whole Grains in India

India has seen a resurgence of interest in traditional whole grain flours. As the Green Revolution took hold, however, the variety of grains used for flour production shrank, leaving white refined flour as the primary staple on grocery shelves. This shift led to a significant loss of flavor, nutrition, and the unique qualities that whole grains contribute to our diets.

Whole grain flours like jowar (sorghum), bajra (pearl millet), and ragi (finger millet) have been cherished in Indian cuisine for centuries. When stone-ground, these grains retain their natural oils, fibers, and nutrients, offering a wholesome and flavorful alternative to refined flour. Whole grain flours not only add complexity and depth to dishes but also provide valuable health benefits, as they are rich in fiber, vitamins, and minerals.

A Tale of Tomatoes and Flour

For the past 50 years, grocery store tomatoes have been selectively bred for durability, pest resistance, and shelf life, often sacrificing flavor. A genetic study found that most modern tomatoes lack a flavor-enhancing gene, still present in wild varieties. The situation is similar with flour: once celebrated for its flavor, flour has been reduced to a bland vehicle for other ingredients.

Before industrial agriculture, Indians enjoyed a rich variety of regional flours made from locally grown grains, which produced flavorful and nutritious foods. Industrial milling, however, removed the germ and bran from grains, leaving only the endosperm, which is shelf-stable but nutritionally deficient. To compensate, manufacturers began fortifying flour in the 1940s, but the focus on uniformity over flavor and nutrition eroded the quality and diversity of our food supply.

The Rich Diversity of Indian Grains

India’s culinary heritage includes a variety of indigenous grains, each with unique flavors and uses:

• Jowar (Sorghum): Popular in Maharashtra and Karnataka, this gluten-free grain is mildly sweet and great for rotis.
• Bajra (Pearl Millet): Consumed in Rajasthan and Gujarat, bajra flour makes hearty rotis perfect for winter.
• Ragi (Finger Millet): Widely used in Karnataka, this earthy grain is rich in calcium and ideal for dosas, idlis, and baked goods.
• Amaranth (Rajgira): Common during fasting, this grain is highly nutritious and versatile.

Why Choose Local Flour?

Opting for locally milled flours supports small, community-based food systems and encourages sustainable farming practices. Since these flours don’t travel far, they are fresher and retain more nutritional quality. Stone-ground flours, unlike those produced by industrial roller mills, preserve the natural oils and nutrients of the grain, delivering a product that is as flavorful as it is nutritious.

Where to Find Local Mills

Neighborhood chakkis offer freshly milled grains, sometimes including specialty flours like quinoa, spelt, and buckwheat. For those interested, we’ve compiled a list of around 85 local flour mills in Bangalore at the end of this post. However, many of these family-run mills may lack proper hygiene practices, and their grains are not likely to be chemical-free. Moreover, local chakkis typically use synthetic emery stones, which can generate high heat, reducing the flour’s nutritional value by evaporating nutrient-dense wheat germ oil.

For the same freshness and quality, Mill Story’s natural stone-ground flours are an excellent choice. Our low-RPM grinding process, inspired by traditional hand-milling, maintains low temperatures, preserving nutrients through "cold-pressing." FSSAI-licensed, we prioritize hygiene and quality and use only chemical-free, high-grade grains. If flour is a key part of your diet, get your flours fresh from Mill Story, your source for cold-pressed, chemical-free nutrition.