Flours have always been a staple in the Indian kitchen and have been considered a highly nutritious and healthy diet for a long time. Especially our fasting specialties like Rajgira (Amarnath Flour), Shingoda (Dry Water Chestnut) Flour, Kuttu (Buckwheat) Flour, Rajgira Whole, and Shingoda Whole have always been rooted in our tradition with scientific reason – eating nutritiously in the right proportions.

The most common food product is probably Amarnath, which has been used as an important staple for centuries by Hindus during fasting periods like Ramanavami or Diwali when they cannot eat food that comes into contact with ceremonies related to these holidays due not only its spiritual value but also because it boosts energy levels before long days spent outdoors celebrating happiness and abundance after harvest time has passed.

Buckwheat isn’t just found on breakfast cereal anymore either, because you will find this grain being prepared in hot side dishes such as dumplings while rice cakes caviar themselves with curry.