For most of us, our comfort foods are closest to our hearts. We will try different dishes, cuisines and even new fruits and vegetables.
But heart of hearts, we are rice, roti, dal people. Ok, for some of us, an egg, fish or chicken, in addition to rice, roti & dal.
When it comes to wheat, though, a lot of research and agricultural innovation has happened to make the wheat more "bread-friendly".
For instance, breads need to rise when baked. That is the basic quality of that wheat.
So wheat varieties were bred for bread!
In this effort, somewhere, people forgot that we eat way less bread than rotis.
Bread is more popular in fancy cafes in cities today. Roti is not.
But the roti is still the queen of hearts- our comfort food.
The queen of homes and hovels alike!
That is where we at Bio Basics discovered Sharbati.
An improved wheat variety that was developed by the local farmers in the Sehore region of Madhya Pradesh.
It is slightly golden in color and is famous for its sweet taste and soft texture.
This makes excellent (soft & sweet) rotis and pooris.
Added to that, the protein content in Sharbati is a bit higher, due to the soil in that region.
Essentially, Sharbati has been developed exclusively for the Indian rotis and pooris.
Not for bread, not for pasta. But for our own good old rotis.
That is why you should try it at least once to see if you can taste the difference!
Bio Basics sources Sharbati from an organic farmer collective based in the tribal (Bhils) district of Jhabua in MP.
As always, we love talking about diversity of grains, and more than that, we love bringing these different grains to your table.
Hope your dining table is enjoying this diversity of grain varieties as well.
