Key takeaway: Buying millets from a trusted trader once a week beats a dusty supermarket sack that has sat for months.
Before sunrise in Market Yard
By 6:15 am the millet stalls are already busy. We smell the grain before we buy — fresh ragi is earthy and sweet; old stock smells flat.
What we look for
- Even colour, no weevils
- Stone-ground flour milled that week
- Jaggery blocks that snap cleanly
That ritual shows up in every LuvCrumbs batch — flavour starts at the market, not the mixer.
