LFC Bengaluru | OCTOBER 2025
Arpitha: Thanks to Sukriti at this month’s LFC Bengaluru meetup, I now know Singhada/Water chestnut flour exists. I was passing by a market in Jabalpur and picked up some. I’m excited to cook with it.
U Das: Oh yes. Singade ka atta is not uncommon to use during Navaratri, especially.
Abha: It is available here in Bangalore as well. Kuttu ki puri with oil-free aloo sabji is made using paneer whey cooked with green chillies, ginger, coriander, and sendha namak.
Sukriti: Looking forward to your cooking experiments with this flour.
Arpitha: It was a brand-new introduction for me.
Abha: Kuttu (buckwheat flour) and singhada are widely used during the fasting period in Navaratri.
Read Soibam Haripriya’s personal essay, Kheer and Curfew, centred around her memories of childhood foods, including water chestnuts, and how they are a reminder of her mother’s grief.