Ragi flour — Dharwad
Low-heat stones; soft rotis with jaggery and ghee.
OUR RANGE • INDIA
A tasting mat for a quieter pantry
Four anchors, many plates. We keep the lineup compact: grains & flours stone-milled low, morning dairy & eggs, and spices cured under shade — traceable lots, simple labels.
GRAINS & FLOURS
A ribbon of three pantry anchors
Swipe the ribbon; each card lists village, mill, and a quick serving cue.
Chickpea — Akola
Soaks quick; roasts well for crunchy chaat toppers.
Aged basmati — Raipur
Year-rested; cooks separate with calmer starch.
DAIRY & EGGS
The morning board — checked, tallied, chilled
Short routes, warm tallies, and labels that say batch and date — nothing more.
Fresh milk lots
Lots reach us at sunrise. Density is checked warm, then cans rest under calm air. We never juggle milk across days.
- Density window checked with lactometer
- Chilled within 45 minutes of arrival
SPICE NOTES
Three quiet powerhouses
Slow curing and shade make louder flavor with less noise in the pan.
Turmeric
Low-heat cured; bright color without chalk.
Black cardamom
Smoky depth for slow dals and pulao.
Coriander
Toasted light, ground fresh — citrusy lift.
MILLET FAMILY
Three small grains with big stamina
Millets are light on water and kind to soil. We buy them when the sky cooperates, stone-mill low, and keep their nutty perfume intact.
Foxtail
Quick-cooking porridge; keeps shape in salads.
- Low irrigation
- Toasty aroma
Finger (Ragi)
Stone-ground at low heat; soft, earthy rotis.
- Iron rich
- Good with ghee + jaggery
Little (Kutki)
Fluffy when steamed; swaps well for rice.
- Short season
- Light on digestion
DAIRY PATHWAYS
From warm milk to ghee — a calm ladder
We don’t juggle days. Milk is tallied warm, curd is set slow, and ghee simmers till grainy perfume shows up.
- Warm tally: density checked at arrival
- Curd: culture, rest, no rush
- Clarify: butter melts into nutty ghee
- Filter: cotton sieve, clean jars
BATCH LABELS
Plain tags that tell the truth
Village, date, weight, and a QR to the batch story — nothing loud.
Flour tag
Stone-milled at low heat; mesh spread on the back.
Spice jar
Cured under shade; toasted-light recommendation.
Egg stamp
Crate and date on the tray; no plastic liners.
SERVING IDEAS
Three everyday pairings that just work
Simple plates, short ingredient lists, and pantry items that meet in the middle.
Breakfast
Idli + pepper ghee; a dusting of podi wakes it up.
Lunch
Millet khichdi with a spoon of curd and bright pickle.
Dinner
Seared paneer finished with a saffron–honey drizzle.
STORAGE GUIDE
Keep flavor by storing like a pro
Not every staple wants the same home. Three simple rulesets cover almost everything.
Dry shelf
Rice, millets, chickpea. Airtight jars, off the floor.
- Light low
- Air sealed
- Heat away from stove
- Time check monthly
Cool shade
Whole spices and flours. No sun, no hot appliances nearby.
- Light none
- Air dry
- Heat cool shelf
- Time grind small
Chill spot
Milk, curd, eggs. Calm air beats deep-cold shocks.
- Light dim
- Air steady
- Heat 2–6 °C
- Time short
PEOPLE BEHIND THE LOTS
A farmer and a maker we learn from
We buy small, listen hard, and write what we hear — that’s how lots get better.
Shubha • Wardha
“Millets survived our driest patch. The price floor let us plan seed and school.”
She rotates foxtail and little millet, then chickpea after the first rain.
Imran • Raipur
“Stones must run cool; warm flour loses nose. We check by hand.”
His mill stones are dressed each quarter; mesh spread posted on every bag.
STARTER KITS
Three small bundles for busy weeks
Curated packs that cover breakfast, quick lunches, and slow weekends.
Breakfast Pack
- Ragi flour
- Jaggery
- Desi ghee
Lunch Pack
- Chickpea
- Aged rice
- Lime pickle
Weekend Pack
- Whole spices
- Forest honey
- Cardamom
BUYING GUIDE
Questions we hear every week
Short, practical answers from our shed — not from a marketing deck.
Each tag lists the village, date, and process. Scan the QR for the lot’s journal entry — that’s where we post lab checks and photos.
Keep flours in steel or glass with tight lids. Cool shelf, not above the stove. Toast light and grind small batches if you want a week of peak aroma.
We favor slow-cured staples. Buying fewer lines lets us pay better and post clearer batch notes.
REGIONS WE LEARN FROM
Four corners, four quiet signatures
We buy small and seasonal — the character rides in with the weather.
Western Ghats
Rain-cooled slopes; pepper with a slow, clean bloom.
- Shade-cured pepper
- Leafy herbs
Satpura
Wild blossoms; honey that finishes floral and long.
- Raw forest honey
- Wildflowers
Punjab plains
Air-rested rice; calmer starch, looser grains.
- Aged basmati
- Stone polish
Kashmir valley
Cold nights; saffron that steeps gold and honeyed.
- Pampore threads
- Kahwa ready
HOW WE COOK IT
Four quiet moves for louder flavor
No fuss, just good technique. Each card shows the point, not the pose.
Tadka
Warm ghee; spices kiss the heat, then straight into dal.
Shade-dry
Keeps color and nose; no sunbite, no chalk.
Stone-mill
Cool grind for fuller body and broad mesh.
Gentle steam
Softens without waterlogging; flavors stay awake.
ON THE SHELF
Little scenes from our shed and kitchens
A last stroll — jars, trays and plates that say more than labels.
SEASONAL AVAILABILITY
When our staples are at their calmest best
Crops follow weather, not wishes. Use this simple calendar to see when each item usually peaks in India. Months show typical windows; unusual rains can shift them.
In season Shoulder month
Item
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Foxtail millet
Aged basmati (new lots)
Chickpea
Turmeric (cured)
Black cardamom
Coriander seed
Milk lots
Curd
Country eggs
Note: these are working windows from our sheds in central India. Micro-climates shift dates by a few weeks. When in doubt, check the lot’s journal entry — we post exact harvest and cure dates.
TRADE & SERVICE
How we sell, ship, and make things right
Plain terms for homes, cafés, and small stores. We keep routes short, paperwork simple, and we own our mistakes.
Wholesale & bulk
Bulk starts at 20 kg for grains, 6 kg for ghee, and 15 trays for eggs. Lots are reserved for 48 hours once invoiced. We’ll split a lot if it helps a neighbour clear the same harvest.
- Batch & village printed on every bag
- Mesh spread posted for flours
- QC numbers available on request
Shipping windows
We dispatch Monday–Saturday, mornings only. Heat-sensitive items move on cool routes with insulated crates. Remote pin codes ship once a week to avoid idle waits.
- SMS with crate ID & ETA
- Door delivery in most cities
- Pickup slot at the shed if you prefer
Returns & replacements
If a lot isn’t right, tell us within 72 hours with your batch code. We replace or refund — your choice. We’ll also investigate the cause and post a note in the journal so others learn from it.
- Keep the bag & tag for review
- Photos help us trace faster
- No restocking for food items
Contact for trade
For café menus, store shelves, or community buys, mail farmfable@gmail.com with your city, volume, and the weeks you serve.
- Sample lots available in season
- Custom milling on request
- We don’t white-label
Lot numbering
Codes read like FF-MH-WARDHA-2025-07-12 — brand,
state, district, year, month, day. Some spices add a cure suffix
like C2 for “second cure”.
Price floors
We sign pre-sowing floors with partner farms. It cushions late rains and helps families plan seed and school. If the market runs higher, we match the better price.
What we won’t do
No miracle labels, no blended lots, and no overnight shelf-life promises. We’d rather sell less than pretend.