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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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 with it is exactly wrong, and once that is understood, the bottle empties quickly. Here is the one...
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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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