If you have walked through an Indian kitchen where the elders still call the shots, you have probably seen a bag of jowar atta sitting next to the wheat flour. Jowar, also known as sorghum, has been a staple grain across India for generations, especially in states like Maharashtra, Karnataka, and Telangana, where a warm bhakri made from jowar atta is practically a daily ritual.
In...
Indian kitchens are witnessing a quiet revolution. As people move away from refined wheat flour, two names keep popping up in every health-conscious household's pantry conversation: jowar flour and multigrain atta 1 kg. Both are celebrated as healthier alternatives to plain maida or refined atta, but they aren't identical twins. Each has its own strengths, and understanding those differences...
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