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.
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Mukhwas: why Indians end a meal with saunf and mishri
Mukhwas, India's after-meal mouth freshener, is often just saunf and mishri. Why Indians eat it, what fennel may and may not do for digestion and breath, and how much is sensible.
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Jaggery tea: why gur chai curdles and how to stop it
Jaggery tea, or gur wali chai, is a winter favourite, but it often splits. The kitchen science behind it, three methods that keep it...
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Rock sugar around the world: bing tang, nabat and mishri
Rock sugar is plain sucrose grown into big crystals, and five cultures use it in five lovely ways: Chinese braises, Persian tea, Japanese plum...
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Mishri vs sugar: calories, GI and what actually differs
Mishri vs sugar, compared: both are the same molecule, sucrose, with the same calories and a similar effect on blood sugar. The crystal, the...
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Mishri benefits: what Ayurveda says and what is actually true
Mishri benefits, honestly weighed: it is loved as a cooling sweet, a partner for saunf and a soother for scratchy throats. What tradition says,...
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Milk with ghee at night: the benefits, honestly weighed
A teaspoon of ghee in warm milk is a classic Indian bedtime drink. Here are the milk with ghee benefits tradition describes, what the...
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What Is Mishri? What It Is Made Of, How It Is Made, and What It Is Called in English
What mishri is, what it is made of, how dhaga mishri is grown on cotton thread over 8 to 10 days, what it is...
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Dhaga mishri vs regular mishri: what the thread changes
Break open a piece of real dhaga mishri and you will find a cotton thread running through the crystal — the dhaga that gives...
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