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 storyMyth vs fact: is there one best oil for everything?
Every few months a new listicle crowns a new champion — “the one oil you should be cooking everything in” — and every few...
Read the storyMonsoon 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...
Read the storyWhy tadka works: the logic of cooking spices in fat
Every Indian kitchen performs the same small ceremony: hot fat, a scatter of seeds, thirty seconds of theatre, and a plain dal becomes dinner....
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 story5 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...
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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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...
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Which oil should you deep-fry in?
On our own measured figures, mustard oil is the only oil we press that comfortably holds deep-frying heat. The smoke points, what Indian frying...
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