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.
The kitchen oil chart: which oil for dal, sabzi, poori, achaar and baking
This is the article we wish we could laminate and stick inside every kitchen cupboard in the country: one chart, dish by dish, saying which oil to reach for and why. No single oil wins everything — we have made that case...
Read the storyHow much cooking oil does a family actually need each month?
It is the most practical question in the kitchen and the least answered on the internet: how much oil should the house actually be...
Read the storyHow to read an oil label in India: FSSAI, AGMARK, cold pressed vs refined
An oil label in India is a legal document wearing a marketing coat. Part of what is printed there is required by regulation and...
Read the storyMUFA, PUFA, omega-3 and omega-6 in plain language
Oil labels have started speaking in acronyms — MUFA, PUFA, omega-3, omega-6 — and most explanations either drown you in chemistry or quietly turn...
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Smoke points of Indian cooking oils
The smoke point of every oil we press, in °C and °F, with what each one is actually for — and why the figures...
Read the storyStay close to the ghaani
One honest email when a fresh batch is pressed
New stories, seasonal oil guides and the occasional early-access batch. No spam — we're too busy pressing.