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 storyDhaga 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...
Read the storyBadam rogan: what real almond oil is — and how to pick it
Ask for almond oil in an Indian bazaar and you will hear its older name: badam rogan — rogan being the Persian word for...
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...
Read the storyWhat 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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