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.
How to do champi: the warm-oil head massage, step by step
Every Indian family has a champi memory — a grandmother’s knuckles working warm oil into the scalp on a Sunday, usually against the protests...
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Ghee in Ayurveda: what the tradition actually holds
Few foods carry as much authority in the classical Ayurvedic texts as ghee — and few foods have had that reverence garbled as badly...
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How to do oil pulling: gandusha and kavala, step by step
Oil pulling is having a moment on the internet, and most of what circulates gets the tradition backwards — wrong oil, wrong duration, and...
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How 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...
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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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MUFA, 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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Myth vs fact: does hot food destroy everything good in cold pressed oil?
A question lands in our inbox every week, phrased a dozen ways: if the oil is going into a hot kadhai anyway, doesn't the...
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Mustard oil and the 'banned in America' story — what it actually means
Every few months the forward goes around again: mustard oil is banned in America. One camp reads it as proof that something is wrong...
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Abhyanga at home: the Ayurvedic oil massage, dosha by dosha
Abhyanga is the Ayurvedic practice of massaging warm oil into the body, and the classical texts place it inside dinacharya — the daily routine...
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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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What is kardai oil? Safflower oil in English, Marathi and your kitchen
If you grew up in Maharashtra, you know this oil by one name only. If you are trying to buy it online, or explain...
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What is the bilona method?
Curd, not cream. How bilona ghee is hand-churned and slowly simmered, why it takes 25 to 28 litres of milk per litre, what danedar...
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