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.
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 seat. Bhajiya are forgiving to eat and unforgiving to fry — the difference between crisp and greasy is...
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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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