Dilip seemed very hassled. Used to having rotis in all his meals, he was cribbing about how he was fed up (literally and figuratively) of a popular brand of atta in the market. He said there was no taste to it at all. So he had started buying wheat directly from local farmers and getting it milled himself.
That is when I suggested Paigambari Wheat Flour.
And he has been regularly buying Paigambari Atta ever since.
As Devi says, once you have Paigambari, you will never go back to any other Atta.
Paigambari is a heritage wheat variety. Known from the ancient Harappan Civilization days. But somehow, it escaped all those modernization trends and remained as pure as it was 2000-3000 years ago! Other Wheat varieties went through a lot of experimentation and adoption. They were bred for more softness, more rise (for breads) and so on. As a result, they became more complex (protein structure) and difficult to digest.
But Paigambari remains intact, from an agricultural POV (point of view).
From a nutrition POV, Paigambari is high fibre, low gluten, and low Glycemic Index (so it is better for diabetics relative to other wheats).
And the grains are so unique and beautiful. Short, almost round, unlike the usual wheat which is longish and slender.
Further, the modern-day processing of wheat flour leaves much to be desired. Big factories processing tons of flour in a short period of time. Using additives and preservatives to enhance shelf life and get the consistency most desired by the average consumer.
Under normal conditions, flours do attract insects, but the modern supply chain of wheat flour cannot afford such losses. The cleaning of the large factory equipment uses chemicals not good for human health.
Gone are the days during our childhood, when we used to line up at the local flour mill to get our wheat ground then and there, in front of our eyes, no chemicals, no additives, just plain old flour of the grain.
Now all we are left with are organizations like Bio Basics that process wheat flours in small batches in local mills. Small and slow, but safe and tasty.
The choice is yours.
Try Paigambari and see for yourselves.
