Sigh, my browser swallowed the detailed reply I wrote! So this is going to sound more curt than I intended ...
I used to live in NY, stayed in London for a while and now live in the Netherlands. The brands out here simply do not exist in India and are usually rebrands by family owned enterprises in NJ and London (and surely other places as well)! Also, I see completely different brands in each of these cities and unfortunately have not lived anywhere long enough to do brand comparisons... So, with regards Golden Palace and Swarna, I cannot help much ... (hmm, Swarna means Gold in various Indian languages, I wonder if the two are from the same company!)
That said, some general info that may or may not be of use to you...
Semolina in India is called Sooji/Suji/Rawa/Rava (and a bunch of other names, but this covers what you can expect to see there). I have never heard of flour being mixed in with Semolina, but do know that in India, there are different kinds of Rava ... Most visibly, we get roasted and plain rava... My mom hates the roasted stuff and always said its best to buy plain rava and roast it yourself. But more relevant to you, I know that in South India, we also get something called 'Idli Rava' which is generally much finer and whiter than regular rava. I am going to guess this is the rava you ended up buying. The difference between this and regular rava is, as far as I understand it, somewhat like the difference between whole wheat and white wheat (bran, endosperm, etc) ... Are there no other brands available at the store? I would suggest looking for the Indian names as above to find the right kind for you.
Atta is the flour used in India to make Rotis/Chapattis/Phulkas/Pooris and a bunch of other breads. As best as I can tell, its a low-gluten hard wheat (if such a thing exists!) ... I literally just made pizza with atta and found that the dough was not very elastic at all and the finished product was like a very soft bread, and not in the least bit chewy. It was also completely burnt at the bottom because I don't have an IR thermometer and am still learning about my clamshell oven
The reason why they say 100% whole wheat, no maida, is because it became common practice some years ago to mix maida with atta in India. Maida is the ultra white flour that has lost all the bran and whatever ... The final refined product with almost no nutritional value. In terms of characteristics, I believe Maida is equivalent to cake/pastry flour. This practice fell out of favour with the consumers though and now most manufacturers make it a point to state that their product is 100% whole wheat atta and therefore superior to the generic attas being sold. As best as I can tell, the English equivalent is atta itself, since I have not seen any flour in the US or in Europe that can be substituted for atta. Here in the Netherlands, I just discovered a brand of atta called "Aachi" that has so far been making the best chapattis I ever made! If you want to make Indian breads and find this brand there, I would totally recommend giving it a try...
One lakh = 1,00,000 = 100,000 = One Hundred Thousand
One crore = 1,00,00,000 = 10,000,000 = Ten Million
If you are interested in learning more about the Indian Numbering System, check out http://en.wikipedia.org/wiki/South_Asian_numbering_system
Forgot to ask ... What brand of Sandalwood Soap do you buy? The city I come from in India, Mysore, as far as I know, was the first to make Sandalwood soap... If you can find "Mysore Sandal Soap" in the store there, and its not the brand you have been buying, give it a try
It is officially the only sandalwood soap that is made with 100% sandalwood oil! http://en.wikipedia.org/wiki/Mysore_Sandal_Soap
for more information... Oh and if you ever ate at a South Indian restaurant, yes, this is the same Mysore as the "Mysore Masala Dosa" ... And the "Mysore Ashtanga Yoga" ... AND the "Mysore Silk Saree" ... Hmm, never realized how much my little town has been exporting