PURI OIL MILLS LIMITED

There’s nothing better and healthier than a comforting bowl of Kumror Chhokka - a simple Bengali-style pumpkin curry that brings together the natural sweetness of pumpkin with the warmth of spices. Light, flavourful and incredibly easy to make, it makes for a delicious everyday side with dal, rice or roti. Ingredients for Kumror Chhokka Pumpkin (kumro): 500 g, peeled and cut into medium cubes P Mark Kachi Ghani Mustard Oil: 2 tbsp Cumin seeds: ½ tsp Dried red chilli: 1 Bay le

Hearty, aromatic, and deeply comforting, Masu Bhaat is a traditional Uttarakhandi dish that brings together tender, spice-infused meat and fragrant rice. Known for its rustic flavours and warming spices, this is the kind of meal that feels especially comforting when enjoyed with family. Prepared with P Mark Kachi Ghani Mustard Oil, Masu Bhaat gets the distinctive depth and aroma that perfectly complements the robust flavours of the meat and spices. Here's how you can recreate

Aaloo Kabli is a beloved Bengali-style street food that is tangy, spicy, crunchy, and incredibly refreshing. It is the kind of quick, flavourful snack that works just as beautifully as an evening bite or a light accompaniment to a meal. Prepared with P Mark Kachi Ghani Mustard Oil, this simple recipe gets an unmistakable warmth that complements the tanginess of the tamarind, lemon, and spices. With minimal cooking and plenty of fresh ingredients, Aaloo Kabli is an easy way to

Few things can beat the joy of digging into a plate of hot, fluffy bhature with spicy, flavour-packed chole. It's the kind of meal that instantly feels comforting, whether you're making it for a lazy Sunday lunch or treating your family to something special. With P Mark Kachi Ghani Mustard Oil, the chole gets that rich, authentic Punjabi flavour, while the bhature turn perfectly golden, crisp on the outside, and soft on the inside. If you've been craving restaurant-style chol

Rich, aromatic, and bursting with Mughlai flavours, Chicken Changezi is a restaurant favourite known for its creamy tomato-based gravy and tender, spice-coated chicken. Every bite is a perfect blend of smoky spices, buttery richness, and comforting warmth, making it an ideal dish for festive meals or weekend indulgence. Prepared with P Mark Kachi Ghani Mustard Oil, this classic recipe gains an added depth of flavour while staying true to its rich North Indian roots. Pair it w

A classic Bengali delicacy, Shorshe Potol celebrates the bold flavours of mustard and the delicate sweetness of pointed gourd (parwal). The creamy mustard paste, fragrant spices, and tender vegetables come together to create a dish that's simple, comforting, and packed with authentic regional flavour. Prepared with P Mark Kachi Ghani Mustard Oil, this traditional recipe develops the unmistakable aroma and pungency that make Bengali cuisine so distinctive. Pair it with steamed

Every year, National Nutrition Day encourages us to become more aware of the food choices we make. While conversations around nutrition often focus on proteins, carbohydrates, and vitamins, one essential ingredient that deserves equal attention is the cooking oil we use every day. Mustard oil has been a part of Indian kitchens for generations, valued for its distinctive flavour and versatility. Beyond its culinary appeal, it also offers several nutritional benefits that make

Protein has become a star of the modern Indian plate. From paneer, eggs and dal to chicken and soy, we are all looking for ways to include more protein in our everyday meals. But eating enough protein is only one part of the story. Your body first breaks protein down into amino acids before it can use them for muscle repair, strength, and everyday body functions. And that's where your cooking oil matters It Starts With the Meal Protein digestion begins in the digestive system

Kashmiri cuisine is known for its distinctive flavours, slow-cooked preparations, and an approach to food in which every ingredient has a role to play. Among these ingredients, mustard oil has held a particularly important place in kitchens across the Valley. This isn't a new culinary trend. Mustard oil has been used traditionally in Jammu & Kashmir for generations, and its unmistakable aroma and bold flavour have become closely associated with several regional preparations.

There’s nothing better than a plate of delicious, homemade paneer tikka! This air-fryer version is packed with flavour, perfectly charred and made with the goodness of P Mark Mustard Oil. Ingredients for Paneer Tikka For the Marinade Paneer – 500 g, cut into large cubes Hung curd – ½ cup, thick Besan – 2 tbsp P-Mark Kachi Ghani Mustard Oil – 1 tbsp Ginger-garlic paste – 1 tbsp Kashmiri red chilli powder – 1½ tsp Turmeric powder – ½ tsp Garam masala – 1 tsp Kasuri methi – 1 ts

Raksha Bandhan is a celebration of sibling love, laughter and lifelong memories. It is the day of playful teasing, thoughtful gifts, favourite sweets and promises that never really need to be spoken aloud. Whether siblings celebrate together or from different cities, the festival has a way of bringing everyone back to the memories they grew up sharing. And along with those memories comes something else many of us miss just as deeply: the comforting taste of ghar ka khaana. Fr

Every Independence Day, we proudly celebrate the political freedom our nation won in 1947. But freedom is not just about borders and governance. It is also about the choices we make every day, especially the food we place on our plates. This Independence Day, perhaps it is time to ask ourselves a different question. Have we truly achieved Food Swaraj? Food Swaraj is the freedom to eat food that belongs to our land, our climate and our traditions. It is about respecting the wi

From the sun-baked landscapes of Rajasthan to the kitchens that have adapted to life in dry, demanding conditions, food traditions often reflect the environment around them. In desert and semi-arid regions, where water is scarce, temperatures can be extreme and fresh produce may not always be readily available; cooking has historically relied on ingredients that are practical, flavourful and well suited to local agriculture. Mustard oil fits naturally into this story. It is n

The idea of a “balanced diet” often comes with a long list of foods to avoid—less rice, fewer potatoes, no fried food and, increasingly, no oil at all. But a balanced diet isn't about eliminating entire food groups. It's about variety, moderation and getting the right mix of nutrients. From dal and sabzi to rice, roti, curd and the oil used in cooking, every component can have a place on your plate. A Balanced Diet Includes Every Food Group Each food group contributes somethi

In every Indian home, recipes are passed down like family heirlooms. But hidden within those recipes are centuries of practical wisdom. Long before nutrition labels, food science and modern kitchen gadgets, our grandparents relied on techniques that made food safer, tastier and more nourishing. Today, as we embrace convenience, many of these traditional practices are making a well-deserved comeback. Not because they're nostalgic, but because they still make perfect sense. Her

Nothing feels more like home than a bowl of Dadima's Punjabi Kadhi Pakoda. And this week we are sharing exactly that from the kitchen of Dadi Diljit Kaur. Made with crispy spinach and potato pakodas, slow-cooked in a rich, tangy kadhi and finished with a fragrant garlic tadka, this recipe is pure comfort. Made using P Mark Mustard Oil, it delivers the authentic Punjabi flavour that has been passed down through generations. Ingredients for Kadhi Pakoda For the Pakodas Spinach

Every year, Nature Conservation Day reminds us that protecting the environment isn't only about large-scale initiatives. It is also about the choices we make every single day. The food we cook, the products we buy, and the agricultural practices we support all contribute to the health of our planet. One such everyday choice is the cooking oil we use. While it may seem insignificant, choosing traditionally produced mustard oil can support sustainable farming, reduce environmen

Nothing says comfort quite like a plate of hot, crispy pakode served with a steaming cup of chai. Whether it's a rainy afternoon, a family gathering, or simply an evening craving, pakode have been a beloved part of Indian kitchens for generations. Made using P Mark Kachi Ghani Mustard Oil, these homemade pakode turn beautifully golden and crisp while developing the rich, authentic flavour that makes every bite irresistible. Fresh vegetables, aromatic spices, and quality musta

Mustard oil has been a trusted part of Indian households for generations. While it is best known as a cooking medium, its uses extend far beyond the kitchen. From traditional wellness practices to everyday home care, mustard oil has earned its place as a versatile household staple. Here are some traditional ways mustard oil has been used beyond cooking. Mustard Oil for Oil Pulling Oil pulling is an age-old oral hygiene practice that involves swishing oil in the mouth for a fe

This week, we're sharing the recipe for Masuko Achar, a beloved dish prepared by Saumya. Spicy, bold, and packed with irresistible flavours, Masuko Achar is the kind of pickle that instantly elevates every meal. This recipe is directly from the Crispy fried chicken, aromatic whole spices, and the rich taste of P Mark Mustard Oil come together to create a delicious homemade pickle that's perfect with rice, rotis, or even as a side to your favourite snacks. Ingredients for Masu