PURI OIL MILLS LIMITED

This week, we’re bringing you the recipe for Chutagi - straight from the kitchen of Stanzin , an expert in Ladakhi cuisine. The name itself tells a story: “Chhu” means water or soup, and “Tagi” refers to roti or dough pieces. Together, Chutagi is a comforting bowl of hand-shaped dough cooked in a rich, wholesome vegetable gravy. Made with simple ingredients yet full of warmth, it’s the kind of dish that feels like home in every spoonful. Ingredients for Chutagi For the dumpli

In a world that moves fast, where convenience often outweighs consciousness, we rarely pause to reflect on the deeper meaning behind the ingredients we use every day. But some words invite us to slow down. Akshaya  is one of them. Derived from Sanskrit, Akshaya  means “never diminishing,” “eternal,” or “that which never loses its value.” Traditionally associated with prosperity and abundance, it is a concept rooted in timeless wealth; not just material, but spiritual, emotion

Tangy, spiced, and deeply comforting — Khatte Baingan is a dish that brings together bold flavours with everyday simplicity. The softness of brinjals paired with a lightly sour, aromatic gravy makes it a staple that feels both homely and festive. This week, we’re sharing this Jammu-based recipe from the kitchen of Suman Manhas , an expert in Dogri cooking. Cooked in P Mark Kachi Ghani Mustard Oil, the dish develops a rich base where the sharpness of mustard oil beautifully ba

There are few things as quietly consistent across Indian kitchens as a jar of pickle. It sits in corners, on shelves, sometimes forgotten until the simplest meal needs rescuing. A spoonful is enough to sharpen dal-chawal, to bring life to parathas, to complete something that felt almost there. But if you look closely, pickles in India are not one thing. They are as regional as language, as climate, as memory. And yet, across large parts of the country, especially in the North

There’s a quiet comfort in dishes that rely on simplicity, where a handful of ingredients come together to create something deeply satisfying. Aloo Posto, a beloved preparation from Eastern India, is one such dish. Creamy poppy seeds, tender potatoes, and subtle spices create a balance that feels both nourishing and indulgent. Cooked in P Mark Kachi Ghani  Mustard Oil, this dish takes on an added depth. The gentle pungency of mustard oil enhances the nuttiness of posto, makin

The way we cook today didn’t appear overnight. It’s inherited. From techniques to ingredients, much of what we consider everyday Indian cooking has roots in something far more elaborate; the royal kitchens where food wasn’t just prepared, it was curated. And in those kitchens, one thing was clear: flavour was never meant to be subtle, it was meant to stand out. Royal Kitchens: Where Food Had to Impress In the courts of Indian kings, food was an experience crafted to impress,

Navratri is rooted in purity, intention, and tradition, but it’s also deeply shaped by regional cooking practices. In many North Indian homes, mustard oil isn’t just an ingredient; it’s a cultural anchor. Its sharp aroma, warming nature, and digestive benefits make it a quiet but powerful presence in festive kitchens. This blog explores how festive cooking can stay completely sattvic while rooted in mustard oil traditions. Mustard Oil in Sattvic Festive Cooking In sattvic coo

There’s something deeply celebratory about a Wazwan dish making its way to the Eid table, rich, aromatic, and rooted in tradition. Waza Tchaman, or Lal Paneer, is a classic from Kashmiri cuisine, known for its vibrant red gravy and indulgent texture. Traditionally prepared by wazas (Kashmiri master chefs), this dish carries a depth of flavour that feels both festive and comforting. This week, we’re sharing a traditional recipe from the kitchen of Rukhsaar Sayeed , an expert i

Ramadan is not only a period of spiritual reflection but also a time when food traditions come alive in households across India. Each evening, the iftar meal brings families and communities together after a day of fasting, while Eid celebrations mark the end of Ramadan with elaborate feasts and shared hospitality. Many of these festive dishes are deeply rooted in regional culinary traditions, and in several parts of India, mustard oil has historically been an important cookin

In today’s fast-paced world, good sleep often feels like a luxury. Screens glow late into the night, stress lingers longer than it should, and our bodies struggle to truly switch off. While modern solutions often focus on supplements or sleep aids, many traditional practices have long offered simpler, gentler ways to rest better. One such remedy sits quietly in many Indian kitchens: mustard oil. For generations, mustard oil has been used not just for cooking, but also as part

Every generation of women carries forward the hopes of the one before it — hopes for greater freedom, stronger voices, and a world where opportunities are not limited by expectations. This Women’s Day, we asked the women on our team a simple question: What do you hope for the next generation of women? Their answers were thoughtful, honest, and rooted in the belief that the future can be brighter when women are empowered to live on their own terms. Here is what they shared. Wh

This week, we’re bringing you a recipe that turns a humble pantry staple into something truly irresistible - Soya Chunks Fry. Crisp on the outside, juicy on the inside, and coated in bold, punchy spices, this dish is all about big flavour with minimal fuss. Perfect as a side, a snack, or even the star of your meal - this one’s a keeper. Ingredients for Soya Chunk Fry P Mark Kachi Ghani Mustard Oil – 3 tbsp Soya chunks – 1½ cups Onions – 2 large, finely chopped Tomatoes – 2 me

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