rice/flour/grains

Dildaar Sona Masoori is the medium-grain rice that most South Indian households cook every day. The grains are shorter and lighter than basmati, they cook soft, and they take up whatever goes on top of them instead of competing with it, which is exactly what is wanted under sambar, rasam or a curry. This is the full 10kg household sack.

Best for

• Everyday steamed rice with sambar, rasam and curries
• Curd rice, lemon rice and pulihora
• Pongal, and batter for idli and dosa

How to cook it

Rinse two or three times until the water runs mostly clear. Sona masoori carries more surface starch than aged basmati and turns gluey if you skip this. In a pressure cooker, use one cup of rice to two cups of water and cook for three whistles, then let the pressure fall on its own rather than releasing it. In an open pot, boil one cup of rice in four cups of water until the grains are soft and drain the excess. Fluff with a fork; stirring with a spoon mashes the grain.

Pack and storage

10kg sack. Store in a cool, dry place, sealed after opening. Decant into an airtight container and keep it off the floor; a couple of dried bay leaves in the container is the usual way to keep weevils out.

Daawat Basmati Extra Long in the 5 kg green bag is the long-grain line Daawat is best known for. The grains are matured before packing, so they cook dry and separate and stretch noticeably in the pot rather than swelling and going soft.

The green bag is the Extra Long grade. It is a different grain from Daawat's Rozana and Super lines, which sit at different lengths and price points — worth knowing if you have cooked with those before and are expecting the same result.

Best for

• Biryani, where length and separation are the whole point
• Pulao and ghee rice
• Everyday steamed rice with dal, sambar or curry

How to cook it

Rinse two or three times until the water runs clear, then soak for 20 to 30 minutes — extra-long grains need the soak to cook evenly. Use about 1.5 parts water to 1 part rice, bring to the boil, cover and cook on low for 10 to 12 minutes, then rest for 5 minutes off the heat.

Pack and storage

5 kg green bag. Store somewhere cool and dry, sealed after opening.

India Gate Sona Masoori is a medium-grain, lightly polished rice from South India — softer and more absorbent than basmati, and not trying to be it. The grains are shorter, cook fluffy, and take on the flavour of whatever they are served with, which is exactly why it is the everyday rice across Andhra, Telangana and Karnataka.

It is lighter to eat than a long-grain basmati, and the 10 kg bag is sized for a household that cooks rice most days.

Best for

• Everyday steamed rice with sambar, rasam or dal
• Curd rice, where a softer grain is what you want
• Lemon rice, tamarind rice and other South Indian rice dishes
• Idli and dosa batter, ground with urad dal

How to cook it

Rinse two or three times. Sona Masoori needs no long soak — 10 minutes is plenty. Use about 2 parts water to 1 part rice, or cook it in a pressure cooker for 2 to 3 whistles. It is more forgiving than basmati and reheats well.

Pack and storage

10 kg bag. Store in a cool, dry place, sealed after opening.

Aashirvaad Multigrain Wheat Flour is an atta with other grains and pulses milled in alongside the wheat, which gives a roti a denser bite and a nuttier flavour than plain wheat atta. The dough also behaves differently: it drinks more water, it is less stretchy, and it repays a longer rest before you start rolling.

Best for

• Everyday chapati and phulka
• Paratha, plain or stuffed
• Thepla and puri

How to cook it

Add the water gradually, as this flour takes noticeably more than plain wheat atta, and knead to a soft dough that does not stick to the fingers. Cover it and rest it for at least twenty minutes so the bran softens, or the rotis will come out tough. Roll a little thicker than a plain chapati, since rolled thin this dough tears. Cook on a hot tawa until the surface bubbles, turn once, and press gently with a folded cloth to make it puff.

Pack and storage

5kg pack. Store in a cool, dry place, sealed after opening, and keep it in an airtight container away from damp.

Aashirvaad Whole Wheat Flour is atta with the bran and germ left in, the everyday flour for Indian flatbreads rather than for cakes or pastry. It absorbs more water than a white flour and produces a soft dough that rolls thin without tearing, which is what gives a roti the pliability to be folded around a curry. This is the 5kg pack.

Best for

• Chapati, roti and phulka
• Paratha and thepla
• Puri and dough for rolls and wraps

How to cook it

Use about two parts flour to one part water by volume, adding the water gradually rather than all at once, and knead for a good five minutes until the dough is smooth and springs back when pressed. Cover and rest for fifteen to twenty minutes before rolling. Cook on a tawa that is properly hot, turn once when the surface bubbles, and finish over a flame or under gentle pressure from a cloth so the roti puffs and the steam inside keeps it soft.

Pack and storage

5kg pack. Store in a cool, dry place, sealed after opening, and keep it airtight; atta picks up damp and odours quickly.

India Gate Premium Basmati Rice is aged before milling, and that ageing is what gives it the long, slender grain and the clean aroma that lifts as soon as the pot comes to steam. The grains cook dry and separate and roughly double in length, so they hold their shape in a biryani instead of collapsing into the masala.

This is the Premium line — India Gate's everyday aged basmati, and the one most households cook with week to week rather than saving for special occasions.

Best for

• Biryani and pulao, where separate grains matter
• Jeera rice and plain steamed rice alongside dal or curry
• Fried rice, and any dish where the rice gets reheated

How to cook it

Rinse until the water runs clear, then soak for 20 to 30 minutes. Use about 1.5 parts water to 1 part rice. Bring to the boil, cover, and cook on a low heat for 10 to 12 minutes. Let it rest for 5 minutes before fluffing with a fork.

Pack and storage

5 kg bag. Keep in a cool, dry place and reseal after opening.

Daawat Basmati Extra Long in the 20 kg green bag, supplied with an extra 2 kg included — 22 kg in total. This is the bulk pack for households that cook rice most days, and for restaurants and caterers who want one grain they can rely on across the menu.

The grains are matured before packing, so they cook dry and separate and stretch noticeably rather than softening. The green bag is the Extra Long grade, a different grain from Daawat's Rozana and Super lines.

Best for

• Biryani in quantity, where every grain needs to stay separate
• Restaurant and catering service
• Households cooking rice daily who would rather buy once a season

How to cook it

Rinse until the water runs clear, then soak for 20 to 30 minutes. Use about 1.5 parts water to 1 part rice. Bring to the boil, cover, cook on low for 10 to 12 minutes, then rest for 5 minutes before fluffing.

Pack and storage

20 kg plus 2 kg free. Store in a cool, dry place. For a bag this size, decant what you need into a smaller sealed container and keep the main bag closed.

Aashirvaad Chakki Atta is whole wheat flour ground on a chakki, a stone mill, so the bran and germ stay in the flour instead of being sifted out. It is what a North Indian kitchen means when it says atta, and it makes rotis that stay soft and pliable for hours rather than stiffening as they cool. This is the 10kg sack for a household that makes roti daily.

Best for

• Everyday chapati, roti and phulka
• Paratha, stuffed or plain
• Puri, bhatura and roti dough for the freezer

How to cook it

Work to roughly two parts flour to one part water by volume, adding the water in stages and kneading for five minutes until the dough is soft and smooth. Rest it, covered, for fifteen to twenty minutes; kneading and resting are what make the difference between a soft roti and a leathery one. Roll evenly, cook on a tawa hot enough that the roti starts to blister within seconds, turn it once, then lift it onto an open flame or press it with a cloth to puff.

Pack and storage

10kg sack. Store in a cool, dry place, sealed after opening. Keep working quantities in an airtight container and the rest of the sack closed and off the floor.

Dildaar Extra Long Basmati is long-grain aromatic rice selected for grain length, which is the thing that matters in a biryani where every grain has to stay separate and visible. Cooked properly the grains stretch out, stay firm at the centre and do not clump together. The aroma shows itself in the pot and settles as the rice rests. This is the 5kg pack.

Best for

• Dum biryani, where separate grains matter most
• Pulao, jeera rice and fried rice
• Plain steamed rice alongside a rich gravy

How to cook it

Rinse gently until the water runs clear, then soak for twenty to thirty minutes; soaking is what lets a long grain elongate instead of snapping. For plain rice, use one cup of rice to one and a half cups of water, bring it to a boil, cover and cook on the lowest heat for twelve minutes, then rest it ten minutes off the heat before lifting the lid. For biryani, parboil in plenty of salted water to about seventy per cent, drain, layer and finish on dum. Separate the grains with a fork, never a spoon.

Pack and storage

5kg pack. Store in a cool, dry place, sealed after opening. Keep it airtight and away from strong-smelling spices, as basmati takes up other aromas readily.

Dildaar Extra-Long Basmati in the 10kg sack is for kitchens that cook rice most days, or cook for a crowd. It is long-grain aromatic rice chosen for grain length: the grains elongate as they cook, hold their shape, and stay loose rather than sticking, which is what separates a proper biryani from a pot of savoury rice.

Best for

• Biryani and pulao for large gatherings
• Everyday steamed rice with curries and dal
• Fried rice and jeera rice

How to cook it

Wash the measured quantity gently until the water clears, then soak for twenty to thirty minutes before cooking. On the stove, one cup of soaked rice to one and a half cups of water, brought to a boil then covered on the lowest heat for twelve minutes, gives separate grains; leave it to stand another ten minutes before opening. For biryani, parboil to roughly seventy per cent in heavily salted water, drain well, layer over the meat and cook sealed on low heat. Always fork the rice apart rather than stirring it.

Pack and storage

10kg sack. Store in a cool, dry place, sealed after opening. Move what you are using into an airtight container and keep the rest of the sack closed, away from damp and away from spices whose aroma it will pick up.

Priya Idli Rava is coarsely ground rice, the granular rice rava used with urad dal to make idli batter without grinding whole rice from scratch. It gives idlis a slightly grainier, more open texture than a batter ground entirely from soaked rice, and being pure rice it is naturally gluten-free.

Best for

• Idli batter made with urad dal
• Soft steamed idlis for breakfast
• Steamed rice cakes and rice-and-dal batters generally

How to cook it

Soak urad dal with a little fenugreek for four hours and grind it to a light, fluffy paste. Separately soak the rava in water for about twenty minutes, then squeeze out the excess water and fold it into the ground dal, roughly two parts rava to one part dal by volume. Add salt, cover, and leave it somewhere warm for eight to twelve hours until the batter has risen. Pour into greased idli plates and steam for ten to twelve minutes.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening.

Telugu Foods Roasted Wheat Rava Fine is fine wheat semolina that has already been roasted, so the step most people skip or rush at the stove is done. Being fine rather than coarse, it cooks quickly and gives a softer, smoother result, and being pre-roasted it is far less likely to turn into a lumpy mass.

Best for

• Quick weekday upma
• Kesari, sheera and rava halwa
• Rava kesari-style sweets and rava ladoo

How to cook it

There is no need to roast it again, though thirty seconds in a dry pan does no harm. For upma, bring two and a half parts water to a rolling boil with salt, then pour in one part rava in a thin stream while stirring without stopping, which is the only reliable way to avoid lumps. Cover and cook on the lowest heat for three minutes, then rest it off the heat for two more. For halwa, use milk in place of water and add the sugar after the rava has absorbed the liquid.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.

India Gate Seeraga Samba Rice is a fragrant small-grain rice variety from Tamil Nadu, named for its resemblance to cumin (seeragam). It has a distinctive earthy aroma and is prized for Ambur biryani and South Indian rice dishes.

• Small-grain aromatic variety unique to Tamil Nadu
• Traditional rice for Ambur biryani
  

Aachi Ragi Flour Roasted is finger millet ground to a fine flour and roasted, so the raw, slightly bitter edge of plain ragi flour is already cooked out. It is dark brown, closer to a wholemeal flour in weight, and being pure millet it is naturally gluten-free.

Best for

• Ragi mudde and ragi sangati
• Ragi roti and dosa
• Ragi malt and porridge

How to cook it

For porridge or malt, mix the flour with a little cold water first to a smooth slurry, then pour it into simmering water or milk while stirring; adding flour straight to hot liquid guarantees lumps. For mudde, boil water with a pinch of salt, add the flour in one go, and work it against the sides of the pot with a wooden stick until it comes together as a smooth ball. For roti, make a stiff dough with hot water and pat it out by hand rather than rolling, as ragi dough has no gluten to hold it together.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.

Telugu Foods Rice Rava is coarsely broken rice, the granular rice used where a recipe wants the grain to hold its shape but cook in minutes rather than the better part of an hour. It cooks softer and stickier than wheat rava, and being pure rice it is naturally gluten-free.

Best for

• Rice rava upma and uppudu pindi
• Idli batter made with urad dal
• Rice porridge and simple breakfast dishes

How to cook it

For upma, temper mustard seeds, chana dal, green chilli and curry leaves in oil, add two and a half parts boiling water to one part rava with salt, then pour the rava in slowly while stirring so it does not clump. Cover and steam on the lowest heat for five to six minutes until the grains are soft and no water sits at the bottom. For idli batter, soak the rava for twenty minutes, squeeze out the water, and fold it into ground urad dal before fermenting.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.

Udhaiyam Idly Rice is the short-grain parboiled rice used specifically for idli batter. Parboiling changes how the starch behaves, and that is why a batter ground from idly rice ferments well and steams into a soft, white idli, where the same recipe with ordinary raw rice gives a flatter, denser result.

Best for

• Idli batter, ground with whole urad dal
• Dosa and uthappam batter
• Plain steamed rice, where a firmer grain is wanted

How to cook it

For batter, soak four parts idly rice and one part urad dal separately for four to six hours, adding a teaspoon of fenugreek to the dal. Grind the dal first with cold water until light and airy, then the rice to a slightly grainy paste, and combine them by hand. Add salt, cover, and leave in a warm place for eight to twelve hours until risen. Steam idlis for ten to twelve minutes in greased plates.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.

India Gate Jeerakasala Rice is a fragrant short-grain rice from Kerala, also known as Kaima or Jeerakashala. Its aromatic profile and tender texture make it the traditional choice for Kerala biryani and ghee rice.

• Aromatic short-grain Kerala rice
• Perfect for Kerala biryani and ghee rice
  

Experience the rich aroma and exceptional taste of India Gate Premium Basmati Rice 2 Kg. Carefully sourced from premium-quality basmati grains, this rice is known for its long, slender grains, delightful fragrance, and fluffy texture after cooking. Perfect for everyday meals and special occasions, it elevates dishes such as biryani, pulao, jeera rice, fried rice, and more.

The extra-long grains remain separate and non-sticky when cooked, ensuring restaurant-quality results at home. Whether you're preparing traditional Indian recipes or international rice dishes, India Gate Premium Basmati Rice delivers consistent quality and authentic flavor in every serving.

Key Features

• Premium-quality long-grain basmati rice
• Naturally aromatic with rich flavor
• Fluffy, non-sticky texture after cooking
• Ideal for biryani, pulao, fried rice, and daily meals
• Carefully selected and hygienically packed
• Consistent quality and taste
• Net Weight: 2 Kg

Storage Instructions

Store in a cool, dry place. Transfer to an airtight container after opening to maintain freshness, aroma, and quality.

Telugu Foods Wheat Rava Coarse is broken wheat at a coarse grind, closer to cracked grain than to fine semolina, and it keeps the bran. It cooks to a firmer, chewier result than Bombay rava and takes longer to soften, which is why it suits savoury pots and breakfast porridges rather than delicate rava dosa.

Best for

• Godhuma upma and savoury broken-wheat dishes
• Wheat rava pongal and khichdi with moong dal
• Sweet or savoury breakfast porridge

How to cook it

Rinse once and drain. In a pressure cooker, use one part rava to three parts water and cook for two or three whistles, then let the pressure drop on its own. In an open pot it needs closer to four parts water and fifteen to twenty minutes of simmering, topped up as it thickens. Temper mustard seeds, chana dal, green chilli and curry leaves in oil first and add the drained rava to that, so the grains take on the flavour as they swell.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.

India Gate Excel Extra Long Basmati is the extra-long-grain line, chosen where grain length is the thing on show. The grains stretch out as they cook, stay separate and firm, and carry the clean basmati aroma that comes up as soon as the pot reaches steam. The 1kg pack suits a small household or a first try before committing to a sack.

Best for

• Biryani and pulao
• Jeera rice and plain steamed rice with dal
• Fried rice, where separate grains matter

How to cook it

Rinse until the water runs clear, then soak for twenty to thirty minutes; a long grain needs that soak to elongate rather than snap. Use about one and a half parts water to one part rice, bring it to a boil, cover and cook on the lowest heat for ten to twelve minutes. Rest it five minutes off the heat before lifting the lid, then separate the grains with a fork rather than stirring with a spoon.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, and keep it airtight and away from strong spices.

Udhaiyam Maida is refined wheat flour, milled fine and with the bran removed, so it is soft, white and low in the coarse particles that give atta its character. It makes the stretchy, soft dough that Indian fried breads and restaurant-style breads need, and it behaves like a plain all-purpose flour in baking.

Best for

• Bhatura, naan and poori
• Samosa and kachori pastry
• Cakes, biscuits and general baking

How to cook it

Maida takes less water than atta, so add it gradually. For bhatura or naan, make a soft dough with curd and a raising agent and rest it somewhere warm for two hours before shaping. For samosa pastry, work oil or ghee into the flour first until it holds its shape when pressed, then bring it together with cold water into a stiff dough and rest it thirty minutes, which is what gives a crisp, blistered shell rather than a soft one.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.

Enjoy the authentic taste and aroma of India Gate Premium Basmati Rice 1 Kg, crafted from carefully selected long-grain basmati rice. Known for its naturally rich fragrance, fluffy texture, and extra-long grains, this premium rice enhances every meal, making it ideal for biryanis, pulao, fried rice, and everyday cooking.

Each grain cooks to perfection, remaining separate and non-sticky while delivering exceptional taste and quality. Whether you're preparing festive dishes or daily family meals, India Gate Premium Basmati Rice adds a touch of excellence to your dining experience.

Key Features

• Premium-quality long-grain basmati rice
• Naturally aromatic and flavorful
• Fluffy, non-sticky texture after cooking
• Ideal for biryani, pulao, fried rice, and daily meals
• Carefully selected and hygienically packed
• Consistent quality and taste
• Net Weight: 1 Kg

Storage Instructions

Store in a cool, dry place away from direct sunlight. Keep in an airtight container after opening to preserve freshness and aroma.

India Gate Exotic Basmati is long-grain aromatic basmati in a 1kg pack, for kitchens that want a smaller quantity without dropping to broken or unaged rice. The grains cook dry and separate, lengthen in the pot, and give off the characteristic basmati aroma as the steam builds.

Best for

• Biryani and pulao
• Plain steamed rice alongside dal or a rich gravy
• Jeera rice and fried rice

How to cook it

Rinse until the water runs clear and soak for twenty to thirty minutes, which is what allows the grain to lengthen instead of breaking. Use around one and a half parts water to one part rice, bring to a boil, then cover and cook on the lowest heat for ten to twelve minutes. Leave it to stand, covered, for five minutes before opening, and loosen the grains with a fork. Salt the water rather than the cooked rice.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container away from strong aromas.

TRS Ragi Flour is ground finger millet — a wholegrain flour with a deep reddish-brown colour and an earthy, nutty taste quite unlike wheat. It is naturally gluten-free, so on its own it will not hold together the way wheat dough does.

Best for

• Ragi mudde, the Karnataka staple
• Ragi roti and ragi dosa
• Ragi malt and porridge
• Blending into chapati atta for a wholegrain loaf of flavour

How to cook it

For rotis, knead with hot water and work the dough while it is still warm, or mix it half and half with wheat atta so it rolls out properly. For porridge and malt, roast the flour in a dry pan for a couple of minutes first — it deepens the flavour and stops lumps forming — then whisk it into cold water before it ever meets heat.

Pack and storage

1 kg. Store in a cool, dry place, sealed after opening.