PURI OIL MILLS LIMITED

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

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

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

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

This week, we are bringing you the recipe for an all-time favourite, Chicken Tikka. Juicy, smoky, and packed with bold flavours, Chicken Tikka is one of those dishes that never disappoints. Whether you're firing up the grill or using your oven, this recipe delivers beautifully charred chicken that's perfect as a starter or wrapped in a warm naan. Ingredients for Chicken Tikka Chicken thighs (boneless, cut into bite-sized pieces) – 500 g P Mark Kachi Ghani Mustard Oil – 2 tb

This week, we're sharing the recipe for O Skyu, a beloved Ladakhi comfort dish prepared by Stanzin, an expert in Ladakhi cooking. For Father's Day, Stanzin chose to make O Skyu for her father because it's his absolute favourite - a dish that holds cherished memories of family, warmth, and home. Made with hand-shaped wheat dough, seasonal vegetables, and a nourishing broth, O Skyu embodies the simplicity and heart of Ladakhi cuisine. Traditionally enjoyed as a wholesome meal t

Few street foods are as satisfying as a freshly made Chicken Kathi Roll. Wrapped in a soft paratha and filled with a flavourful stuffing, it hits that perfect spot. Originally popularised on the bustling streets of Kolkata, Chicken Kathi Rolls have become a favourite across India for their versatility and bold flavours. Prepared using P Mark Kachi Ghani Mustard Oil, these rolls develop an authentic depth and aroma that elevates the filling while adding a distinctly Indian to

Fresh, vibrant, and incredibly simple, Kachumber Salad is a staple on Indian dining tables. Made with crisp vegetables and a light dressing, it adds freshness, texture, and balance to any meal. While the traditional version relies on lemon and spices, a dressing made with P Mark Kachi Ghani Mustard Oil brings an extra layer of flavour with its distinctive aroma and bold character. Perfect as a side dish or a light snack, this salad proves that sometimes the simplest ingredien

That sharp khatta-teekha chutney that makes you eat three extra rotis for absolutely no reason. This instant raw mango chutney is smoky, spicy, garlicky and comes together in minutes — no cooking drama, just pure summer vibes in a bowl. Ingredients for Raw Mango Chutney Raw mango – 2, peeled & roughly chopped Tomato – 2, roughly chopped Green chilli – 4 Garlic – 10–15 cloves Chopped onion – 1 small Coriander leaves – 1 bunch P Mark Mustard oil – 2 tbsp Red chilli powder – 1 t

This week, we’re sharing a Crispy Chicken recipe from the kitchen of theelitesisters. Golden, crunchy, and packed with flavour, these crispy chicken strips are the perfect snack for parties, movie nights, or weekend cravings. Fried in P Mark Kacchi Ghani Mustard Oil, they turn irresistibly crisp on the outside while staying juicy inside. Ingredients for Crispy Chicken For the Chicken 500g chicken breast, cut into thick strips and gently pounded 1 tbsp red chilli powder 1 tsp

Nothing feels like home quite like a hot, crispy samosa fresh out of a kadhai. Flaky crust. Spiced potato filling. Chai on the side. Made using P Mark Kachi Ghani Mustard Oil, these homemade samosas develop that authentic halwai-style crispness and rich flavour that makes them truly irresistible. The sharp depth of mustard oil enhances both the filling and the frying process, helping recreate that perfect street-style taste right at home. Ingredients for Homemade Samosa For

Rich, earthy, and soulfully comforting — Himachali Gucchi Madra beautifully captures the warmth of mountain cuisine. Today’s recipe comes straight from the kitchen of Jordan Manali, known for celebrating authentic Himachali flavours with simplicity and heart. Slow-cooked to perfection, this traditional delicacy brings together prized gucchi mushrooms, creamy yoghurt, soft makhana, and sweet green peas in a luscious, delicately spiced gravy that feels both festive and comforti

This butter chicken is rich, creamy, and hits the spot. The twist? We're using P Mark Kachi Ghani mustard oil, which adds a little warmth and depth without messing with that silky gravy you love. It still tastes familiar, just a bit more special. Perfect for a cosy dinner at home. Ingredients for Butter Chicken For marination: Chicken – 500 g (boneless, cut into pieces) Curd – ½ cup Ginger-garlic paste – 1½ tbsp Turmeric powder – ½ tsp Red chilli powder – 1 tsp Garam masala –

That unmistakable dhaba flavour — rich, slightly smoky, deeply spiced — often feels hard to recreate at home. But the truth is, it’s less about fancy equipment and more about technique, patience, and the right ingredients. This Dhaba Style Matar Paneer brings that roadside magic into your kitchen. Cooked in P Mark Kachi Ghani Mustard Oil, the gravy develops a bold, rustic depth, while slow cooking and proper browning create that signature intensity. With a few mindful steps,

Bold, sharp, and deeply aromatic - Shorshe Chicken has always been one of those dishes that feels like an experience, not just a meal. There’s something so comforting about the way mustard takes centre stage here - strong, unapologetic, and full of character. The balance is what makes it special. The heat of mustard, the warmth of spices, and tender chicken come together in a way that feels both homely and quietly indulgent. When it’s cooked in P Mark Kachi Ghani Mustard Oil,

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

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’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

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

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