Experienced bakers know that evenly dusting your countertop with flour prevents dough from sticking to the surface, whether ...

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour.

A fine cloud of flour sits on K Kabali’s eyebrows. It’s a telling accessory to the 48-year-old who owns Mayura, an 80-year-old flour mill in Mylapore’s Mosque Street. He has been working all ...