PURI OIL MILLS LIMITED

For World Protein Day, we’ve got the perfect vegetarian recipe to get your protein on — a wholesome, flavour-packed Chickpea Paneer Bowl , straight from the kitchen of our expert, Nikunj . It’s hearty, high-protein, and brought together beautifully with bold mustard oil and a creamy garlic yogurt dressing. Let’s build this bowl. Ingredients for Chickpea Paneer Bowl 🧆 For the Chickpeas Chickpeas – 1 cup, boiled P Mark Kachi Ghani Mustard Oil – 1 tbsp Salt – To taste Black pep

Protein is one of the most talked-about nutrients in health circles, from athletes and diet planners to fitness beginners and busy professionals. But eating protein is only part of the story. What truly matters is how well your body absorbs it. And yes, the fats you choose, including pure cold-pressed mustard oil, can surprisingly influence this process. Let’s unpack why protein absorption matters and how the right dietary fats may help you get more out of every bite. Protei

This week, we bring you a recipe all the way from Gujarat - Dal dhokli. Some dishes don’t just fill your stomach - they slow the day down, and Dal Dhokli is one of them: soft wheat dumplings simmered in sweet-tangy dal, bubbling gently until the whole kitchen smells like comfort. It’s the kind of one-pot meal that feels simple, nostalgic, and deeply satisfying with every spoonful. Ingredients for Dal Dhokli For Dal Toor dal – 1 cup Turmeric powder – ½ tsp Salt – 1 tsp Tamarin

If you’ve ever switched from refined mustard oil to cold-pressed mustard oil, you may have noticed something instantly — a stronger aroma, a richer taste, and a deeper golden colour. This difference isn’t accidental. It comes from the way the oil is extracted and how much of the seed’s natural character is preserved during the process. Let’s understand why cold-pressed mustard oil tastes so distinct. 1. The Extraction Method Preserves Natural Compounds Cold-pressed mustard oi

There’s something quietly grounding about palak chicken simmering on the stove — a dish that nourishes as much as it comforts. This is a true protein-power meal: tender chicken, rich in high-quality protein, cooked gently in an iron-packed spinach gravy that brings both depth and balance to the plate. Balanced, nourishing, and deeply satisfying, palak chicken is best enjoyed with soft rotis, steamed rice, or a simple jeera pulao, which makes this a meal that feels both homely

Valentine's week has a way of making love look polished. Roses wrapped in cellophane. Chocolates are lined up in neat boxes. Emotions softened, rounded off, and made easier to digest. But love — the kind we recognise instinctively — is rarely subtle. Which is why, this Valentine's week, mustard oil comes to mind. Mustard oil is unmistakably Indian. It comes from our soil, our seasons, our way of cooking and living. Like us, it doesn’t believe in quiet introductions. It announ

This week, we’re sharing the recipe for a perfect snack - Mushroom Bhaja. Yes, it’s crunchy. Yes, it’s deeply flavourful. But it’s also beautifully simple. Mushrooms soak up the warmth of spices, while a light coating of gram flour and spices, shallow-fried to perfection, gives you that perfect golden bite. It’s the kind of snack that feels indulgent yet familiar — best enjoyed hot and fresh. Ingredients for Mushroom Bhaja P Mark Mustard Oil – for shallow frying Gram Flour (B

Mustard oil isn’t just another cooking medium; it’s a flavour-builder. In dishes like baingan bharta or traditional Bengali fish curry, mustard oil doesn’t play a supporting role; it sets the foundation. Without it, the smokiness dulls, the spice loses its edge, and the dish no longer tastes the way it’s meant to. Here are five dishes that simply don’t feel complete without mustard oil, and substituting it compromises the dish's soul. This isn’t an exhaustive list, just a few

Slow-cooked, deeply spiced, and unapologetically rich—this is Wazwan Mutton Rogan Josh the way Kashmiri kitchens have always loved it. This week, we’re sharing a traditional recipe from the kitchen of theelitesisters , an expert in Kashmiri cooking. Tender mutton is gently simmered in its own stock, finished with golden onion paste, fragrant fennel, and the warmth of Kashmiri chillies. Ingredients for Wazwan Mutton Rogan Josh P Mark Kachi Ghani Mustard Oil – As required Mutto

India’s freedom struggle is often remembered through marches, movements, and moments that changed the course of history. But some of its most meaningful acts of resistance happened quietly inside Indian homes, every single day. Long before independence was officially declared, it was already being practised. One of the most powerful ways Indians lived that freedom was through the Swadeshi Movement,  a movement that didn’t stop at public protest, but entered homes, kitchens, a

Basant Panchami is all about fresh beginnings, soft sunshine, and the colour yellow. On the occasion of Basant Panchami , we’re sharing a simple pulao recipe with you — a dish that has long been an inherent part of the traditional Basant Panchami lunch, bringing warmth, colour, and comfort to the celebration. Ingredients for Pulao P Mark Mustard Oil – 2 tbsp Basmati Rice – 1 cup (soaked for 20 minutes) Mixed Vegetables (carrot, beans, peas) – 1 cup Onion – 1 medium, thinly sl

Learning goes far beyond textbooks. Recently, Puri Oil Mills Limited had the pleasure of turning its Damtal factory into a living classroom for a day. We welcomed students and faculty from Dhauladhar View Public School for an educational visit designed to offer young learners a first-hand look at how food manufacturing works—from raw mustard seeds to the final packaged bottle of oil. The visit was all about curiosity, discovery, and understanding how everyday kitchen staples

There’s something deeply comforting about a pot of sarson ka saag simmering slowly through winter afternoons. This week, we’re sharing a traditional recipe from the kitchen of Sakshi , an expert in Himachali cooking. A wholesome blend of seasonal greens, thickened with makki ka aata and finished with a fragrant mustard oil tempering, this saag comes together as the ultimate winter meal — served with crisp makki di roti, rich makhani malai, and a chilled glass of creamy lassi.

India’s harvest festivals may be separated by geography, language, and ritual, but they are deeply united by one simple truth: when the land gives, we gather — and we eat together . Lohri in the north, Pongal in the south, and Sankranti across large parts of the country arrive at the same moment in the agricultural calendar. They mark the end of winter, the harvesting of crops, and a collective pause to acknowledge nature, farmers, and abundance. And in every region, food bec

As the first recipe of 2026, we are sharing the recipe for Malai Broccoli. Yes, it’s creamy. Yes, it’s indulgent. But it’s also a surprisingly healthy snack . Broccoli brings in fibre and nutrients; the malai marinade adds satiety without deep frying. When grilled instead of fried, this becomes one of those rare snacks that tastes amazing while being healthy at the same time. Ingredients for Malai Broccoli P Mark Mustard oil: 1 tbsp Broccoli florets – 250 g Fresh Malai (cream

When people ask me what defines our approach to Corporate Social Responsibility, my answer is simple: we believe responsibility cannot be confined to a single cause. India is vast, layered, and complex, and so are its needs. If you have been following our journey, you would know that we have never believed in narrowing our lens too much. Instead, we strive to contribute meaningfully across various areas outlined in the CSR schedule—wherever our support can create a real, last

All the winter veggies are here, which means it is officially the best time to make pav bhaji. Fresh potatoes, sweet carrots, juicy tomatoes, crunchy capsicum — when these seasonal stars come together with the bold kick of mustard oil, you get a pav bhaji that tastes deeper, warmer, and just a little more indulgent. This one’s comfort food with a winter upgrade. Ingredients for Pav Bhaji P Mark Mustard oil: 2 tbsp Potatoes – 4 medium, boiled & mashed Cauliflower – 1 cup, fine

Every January, we make big promises. Eat clean. Save money. Cook more at home. And then February happens. But while humans quietly drop their resolutions somewhere between leftover cake and late-night snacks, mustard oil has been sticking to its goals for centuries. No vision board. No motivational podcast. Just pure follow-through. So this year, instead of asking what your resolutions are? Let’s ask mustard oil, that’s been quietly doing the right thing all along. Here are t

House parties, loud playlists, clinking glasses, and people hovering around the kitchen — this bhuna chicken is made for that  energy. With New Year and Christmas celebrations lining up, this is the kind of dish you put on the table when you want something bold, comforting, and guaranteed to disappear fast. Slow-bhuna, deep-flavoured, and best enjoyed with friends who ask for the recipe before the night ends. Ingredients for Bhuna Chicken P Mark Mustard oil: 3 tbsp Chicken (b

New Year celebrations are about coming together, sharing meals, and starting fresh with people and flavours we love. From family lunches to relaxed dinners with friends, food becomes the centre of every celebration. As we welcome the year ahead, choosing ingredients that bring both taste and trust to the table makes all the difference. Mustard oil has always been a part of Indian festive cooking, and it fits naturally into New Year celebrations. With its bold aroma and rich f