Walk into any Indian kitchen and you’ll find a familiar rhythm — the hiss of dal simmering, the nutty aroma of roasting flour, the golden glisten of oil warming on the tawa.
These aren’t just ingredients; they’re the foundation of how we nourish ourselves every day.
Yet few of us pause to think about where these staples come from, how they’re grown or processed, and why those choices matter — for our health, and for the planet.
Pulses: Small Grains, Big Impact
Pulses have fed India for centuries — moong, masoor, arhar, and chana dal find their way into nearly every meal. But beyond their comforting taste lies something remarkable: they are among the most sustainable crops on Earth.
Pulses enrich the soil by fixing nitrogen naturally, reducing the need for synthetic fertilisers. They thrive in dry regions, require little water, and help farmers maintain soil fertility.
Nutritionally, they are rich in protein, fibre, iron, and folate — making them a powerhouse for vegetarian and vegan diets.
Cooking them right — soaking, sprouting, or slow boiling — further enhances digestibility and nutrient absorption, a wisdom Indian kitchens have quietly preserved for generations.
Flours: From Whole Grains to Wholesome Meals
In most homes, flour is an everyday essential — yet it’s also one of the easiest foods to lose its natural goodness during industrial processing.
Highly refined flours are stripped of their bran and germ, removing the fibre and nutrients that keep digestion healthy and energy stable.
Whole-grain flours, by contrast, preserve all parts of the grain — delivering more minerals, antioxidants, and a richer taste. Millets like jowar, bajra, and ragi also offer incredible health benefits while being hardy, water-efficient crops — ideal for India’s changing climate.
Oils: The Golden Essence of Cooking
The oil we use connects flavour to nutrition — yet it’s often the most misunderstood ingredient in the kitchen.
Most commercial oils undergo refining at high heat and with chemical solvents, which can strip them of their nutrients and flavour.
Cold-pressed oils, on the other hand, are extracted slowly at lower temperatures, preserving antioxidants, vitamins, and their distinctive aroma. Oils like mustard, sesame, coconut, and groundnut each bring unique health benefits — from heart support to improved digestion — when used mindfully.
A Thought to Take Home
You don’t need to transform your pantry overnight. Start with what you already use — but choose versions that stay truer to their source.
Opting for clean, minimally processed staples like whole-grain flours, naturally grown pulses, and cold-pressed oils supports both your well-being and the ecosystems that make them possible.
At Jaivik Tokri, we try to follow these same principles in everything we grow and offer — keeping food as close to its natural form as possible, supporting local farmers, and choosing processes that respect the soil and the seasons. For us, good food isn’t just about what’s on the plate, but how it gets there — responsibly, thoughtfully, and in harmony with the land.
Because every mindful choice — each bag of dal, jar of flour, or bottle of oil — nourishes more than just your family’s plate. It sustains the soil, supports the farmer, and keeps alive the traditions that make our food real.