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 storyWhat does 'kachi ghani' actually mean?
The phrase is on half the mustard oil bottles in India, including — obviously — ours: it is our name. But ask ten shoppers...
Read the storyMyth vs fact: does cold pressed oil go bad too fast?
“I’d love to switch, but doesn’t cold pressed oil spoil quickly?” We hear this weekly, and the fear is understandable: our bottles say 4–6...
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 storyIs jaggery just sugar? An honest answer
We sell jaggery, so you might expect this article to tell you it is something magical. It is not going to. The internet has...
Read the storyFour 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...
Read the storyDal 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...
Read the storyKerala 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...
Read the storyBesan 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...
Read the storyStay close to the ghaani
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