Plain answers from the people who grind your atta: which atta to choose, how to cook and store it, and what everything on our shelves is for.
Open the shop →The best atta for roti depends on how your family eats: soft rotis straight off the tawa, rotis that sit in a tiffin until lunch, or more grains in every bite.…
Sharbati is a wheat from Madhya Pradesh — mostly from the Malwa plateau around Sehore and Vidisha — with large, golden grains that many families prefer for…
Pisai is how finely your atta is ground. Because we grind every order fresh on a stone chakki, you get to choose it — something you can't do with a packet off…
Multigrain atta is wheat atta mixed with other grains — and the ratio decides how your rotis taste and roll. Our 10-grain multigrain attas state their ratio on…
Khapli is emmer wheat, one of the oldest wheats people have farmed. It is grown in small quantities in India, mainly in Maharashtra, Karnataka and Gujarat, and…
Almost all atta sold in India is made one of two ways: ground between stones in a chakki, or broken down by steel rollers in a large flour mill. At TransVeda…
Our Natural High Protein Atta is made for families who want more protein from the rotis they already eat. Here is what the label means and how to use it.
Long before wheat became the everyday roti, North and West Indian kitchens cooked with bajra, jowar, makki and jaun, and the South with ragi. We grind all of…
When winter comes to Delhi and Gurgaon, the tawa turns to makki and bajra. Both flours have no gluten, so the rotis are made differently from wheat rotis — and…
All four come from chana (chickpea), yet you can't swap one for another in most recipes. Here is how they differ and what each is for — all ground fresh on our…
Most dal sold in India is polished — tumbled with water, oil or powder so it looks shiny and uniform. Ours is unpolished: cleaned and packed as it is, with its…
Wood-pressed oil, also called kachi ghani or kolhu oil, is pressed slowly from seeds in a press made of wood. It is not refined, so it keeps the colour, smell…
The flavour of a spice is in its aromatic oils, and those fade with time, air, heat and light. That is why we pack spices in small 50 g and 100 g packs, so…
During Navratri, Ekadashi and other fasts, many families avoid wheat, rice and regular grains and cook with vrat flours instead. Here is a guide to the ones we…
Fresh stone-ground atta makes wonderful rotis, but it behaves a little differently from packaged atta: it has its bran and germ, and it drinks more water.…
Fresh chakki atta keeps its whole grain, germ included. That is what gives it its flavour, and also why it is best used within a few weeks rather than months.…
Fresh chakki atta is best used within about four weeks, so the right pack is the one your family finishes in two to four weeks. Here is a quick way to work it…
Most atta packets tell you a "best before" date, not when the wheat was ground. Here is a simple checklist to judge any atta — ours included.
Most atta on a shop shelf was milled weeks before you buy it. TransVeda works the other way round: we grind your atta after you place the order, at our own…
Looking for a fresh atta chakki near you in Gurgaon? Besides home delivery, you can visit a TransVeda store, or see where we grind at our mill in Udyog Vihar…