When I moved from my Malwa region in MP, the famous Sharbati wheat belt of India, I found most branded atta was poor in quality and taste, often months old if you checked the packing date. Some claimed to be chemical-free, but how could they last 4–6 months without infestation? A true stone-ground 100% natural atta is prone to infestation any time after 3 weeks.

Every packet was different in texture and taste. Chapatis turned stale within hours.

Then I tried milling my own Sharbati wheat at local chakkis, but they were filthy, rarely cleaned and mostly used iron grinders. The flour came out so hot, you couldn’t even touch it. Besides out of high grinding speed and friction in between iron grinders, ultra fine iron particles, another health hazard, generate and get mixed into flour. Thus a premium quality wheat got reduced to a pathetic poor quality flour.