Mr. Karan Bir Singh Gill, a progressive incubate of NIDHI-TBI, hailing from the village of Saffuwala, District Moga, marked a significant milestone by launching his new brand Rural Grist. The brand features a distinctive product – packaged flour made from PAU developed wheat variety PBW 1 Chapati. The official release of this innovative product took place in the esteemed office of the Worthy Vice Chancellor, Dr. Satbir Singh Gosal, and was graced by the presence of several eminent dignitaries, including Dr. Rishi Pal Singh (Registrar), Dr. T.S. Riar (Additional Director Communication), Dr. Ajmer Singh Dhatt (Director Research), Dr. Mahesh Kumar (Additional Director Research), Dr. Virinder Singh Sohu (Head, Department of Plant Breeding) and the entire NIDHI-TBI team.
What sets Rural Grist apart is its traditional method of flour production — grinding wheat using the water-powered flour mill (Gharat). Unlike commercial mills that operate at high speeds generating heat that may degrade nutrients, these traditional mills rotate slowly, maintaining a low temperature during grinding. This preserves the essential nutrients, fiber and natural flavor of the flour. Health-wise, Gharat-ground flour retains more bran and germ, contributing to better digestion and enhanced nutritional intake. Economically, traditional mills use renewable hydro-energy, reducing dependency on electricity or diesel, thereby lowering operational costs and promoting sustainable practices.
Inspired by his rural roots and the richness of heritage techniques, Mr. Gill leased the only functional water-run flour mill in Punjab – Sular Gharat located at Village Dirba in Sangrur, from the Government of Punjab. Interestingly, this mill was originally built by the British in 1875 and still functions efficiently today. Mr. Gill’s initiative reflects an inspiring blend of tradition, innovation, and entrepreneurship.
Dr. Satbir Singh Gosal praised the efforts of the young entrepreneur and remarked that such initiatives reflect the spirit of innovation that Punjab’s youth must embrace. The experts from the Plant Breeding, emphasized that the synergy of using a premium wheat variety and the traditional Gharat method will results in a unique product unlike any other in the market.
Dr. Ramandeep Singh, Principal Investigator of NIDHI-TBI (DST, GoI) and Director, School of Business Studies (SBS), provided technical support throughout the project. He recommended the use of PBW 1 Chapati wheat, known for its softness and ability to remain fresh and palatable for up to 72 hours post-cooking — making it ideal for chapati flour. Additionally, the NIDHI-TBI team provided inputs on sustainable packaging with transparent windows for greater consumer appeal, developed attractive labeling and branding strategies to boost shelf visibility and consumer engagement.
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