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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Calories in 1 tbsp of oil: every common oil compared
There are about 120 calories in 1 tbsp of oil, whichever oil you choose, because every oil is almost pure fat. Here are the grams and calories per spoon for each oil and ghee, and why labels differ.
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How to substitute coconut oil or ghee for butter in baking
To substitute coconut oil for butter, allow for butter's water and use about 80% of its weight. Here is how to swap coconut oil...
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Ghee for babies: when to start, how much, and what doctors say
Ghee for babies, the Indian way: when to add it to a first khichdi or dal, how much is sensible, what paediatric guidance says,...
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Benefits of ghee: why Indian meals start with a spoon of it
The honest benefits of ghee, told through the Indian habit of a spoon on rice and roti: vitamins, flavour, satiety, blood sugar and smoke...
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Ghee after delivery: the Indian postpartum diet, honestly weighed
Why the Indian postpartum diet leans on ghee for 40 days, what the tradition gets right, where it overreaches, and how much ghee makes...
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Is ghee good for your face? Glow and fairness myths
Is ghee good for your face? Ghee and almond oil are classic Indian beauty remedies, often sold online as fairness tricks. What they can...
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Vanaspati ghee is not ghee: what vanaspati really is
What is vanaspati? Many kitchens still call it ghee, but it contains no milk at all. How it is made, why it carried so...
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Jaggery benefits: why Indians eat gur after meals, honestly weighed
The real jaggery benefits, from flavour to small amounts of minerals, why so many Indian families end a meal with a piece of gur,...
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Winter foods in Ayurveda: ghee, gur, til and mustard for Hemant ritu
The winter foods Ayurveda recommends for Hemant ritu and Shishira, how India's winter classics follow them, from sarson da saag to til laddoo, and...
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A1 vs A2 milk: what the protein difference means for ghee
A1 vs A2 milk: the two differ by one amino acid in beta-casein. What the science says about digestion, which breeds give A2 milk,...
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Danedar ghee: why good ghee turns grainy
Danedar ghee is ghee that cooled slowly into grains. Why the grains form, why ghee sets in winter and melts in summer, whether grainy...
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Adulterated ghee: how to check ghee purity at home
Adulterated ghee is usually cut with vanaspati, cheaper oils, animal fat or starch. Which home tests help, which are myths, what a lab checks,...
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