The grain that thrives where little else can. Across India’s dry landscapes, Bajra has grown for generations — resilient, dependable and deeply rooted in everyday food. Long before it became something to rediscover, pearl millet...

From Manipur to Konkan. Chakhao Amubi is a traditional black rice variety from Manipur, known for its distinctive colour, gentle aroma and long place in the region’s food traditions. Today, this remarkable grain is also...

Some grains never needed reinventing. Jowar has been part of Indian kitchens for generations. Not because it was fashionable, but because it belonged there. Made into bhakri, rotis, porridges and countless regional preparations, this simple...

An old grain. Still very much at home. Known as Nachni in western India and Ragi across much of the south, finger millet has been part of Indian kitchens for generations. POMPEi Nachni Flour is...

A rice from the Konkan, worth knowing again. Walai Red Rice is a traditional rice variety from the Konkan, recognised by its naturally reddish bran layer, firm bite and distinctive earthy flavour. POMPEi Walai Red...

A forgotten staple, worth rediscovering. Long before food trends began telling us what to eat, Kulith — also known as Horse Gram — had a place in everyday Indian kitchens. For generations, it was cooked...