Anyone with an interest in bread-making will be aware that there is a wide variety
of flours available, each with its own characteristic taste and texture. The difference
for the housewife in India is that she will probably buy the grain whole and send it
for milling locally on a regular basis.
This is a brief list with equally brief descriptions; for comprehensive coverage of
grains and flours go to the relevant pages on the Cook's Thesaurus
or TableTalk site.