The Ghaani Journal
Honest reading on oil, food & wellness
What refining really does, how Ayurveda reads your body, and how to use every oil we press — written plainly, no jargon.
Four real ways to use flaxseed oil (without heating it)
Flaxseed oil — alsi ka tel — is the bottle people buy with the best intentions and then stare at. The instinct to cook...
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Dal tadka: the dhaba secret is a second tadka
Everyone has wondered it on a highway: why does dhaba dal taste like that, when the ingredients are the same ones sitting in every...
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Kerala thoran in cold pressed coconut oil
If you want to understand why Kerala never switched oils, cook one thoran. This dry vegetable stir-fry with grated coconut is on the sadya...
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Besan laddoo in bilona ghee — the step-by-step
Raksha Bandhan falls at the end of this month, and in most households that settles the question of what to make. Besan laddoo is...
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Monsoon bhajiya at home — getting the fry right
The first proper rain of the season has a menu, and everyone in India knows it: kanda bhajiya, adrak wali chai, and a window...
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Pickle season: preparing mustard oil for achaar the traditional way
When the barnis come down from the top shelf, the mangoes and the masala get all the attention — but the oil is the...
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5 everyday tadka combinations — and which oil each one wants
A tadka lasts thirty seconds, and most of the dish is decided inside it. The oil is not a bystander in those thirty seconds...
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