PURI OIL MILLS LIMITED

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

Gentle, earthy, and full of quiet flavour — Santula  is what Odisha eats when it wants balance. This week, we bring you an Odia classic directly from the kitchen of Nihar . A humble mix of seasonal veggies cooked in mustard oil, this dish reminds you that Indian food is all about simplicity done right. Ingredients for Santula P Mark Kachi Ghani Mustard Oil – 2 tbsp Potatoes - 200 g Eggplant (Brinjal) - 100 g Raw Papaya - 50 g Pumpkin - 50 g Parwal - 50 g Badi (dried lentil du

Mustard oil has been a kitchen favourite for generations, known for its rich aroma, bold taste, and incredible versatility. But beyond flavour, it’s also one of the most efficient, cost-effective, and heart-friendly oils you can cook with. Here’s why it deserves a permanent spot on your shelf. Mustard oil is that one ingredient that gives everyday food a bold twist. But here’s the real question: what happens when you bring mustard oil back into your cooking? Let’s find out wh

Craving that smoky, street-side tandoori vibe — but vegetarian? Enter our tandoori soya chaap: juicy soya pieces marinated in spices & hung-curd, grilled till crispy-charred and oh-so satisfying. Perfect as a starter or a protein-packed snack when those hunger pangs hit! Ingredients for Tandoori Soya Chaap P Mark Mustard oil: 1 tbsp Soya chaap (store-bought sticks / canned): 250–300 g (about 4–5 sticks) Hung curd (thick yoghurt): ½ cup Ginger-garlic paste: 1½ to 2 tsp Kashmir

Winter is here — and it’s officially the season for cosy curries, warm rotis, and all things comforting. Matar Mushroom is one of those dishes that feels like a hug in a bowl. Sweet green peas, earthy mushrooms, and a rich masala that truly comes alive with the bold flavour of P Mark Kachi Ghani Mustard Oil . This one is simple, homely, and perfect for chilly days. Ingredients for Matar Mushroom P Mark Mustard Oil – 2 tbsp Button mushrooms, sliced – 200g Green peas (Safal Fro

Mustard oil has been a kitchen favourite for generations, known for its rich aroma, bold taste, and incredible versatility. But beyond flavour, it’s also one of the most efficient, cost-effective, and heart-friendly oils you can cook with. Here’s why it deserves a permanent spot on your shelf. A Little Mustard Oil Goes a Long Way Mustard oil’s naturally thick texture means it coats ingredients better and locks in flavour beautifully. You end up using less oil per dish while s

Winter is here — and what better way to celebrate it than with a jar of tangy, spicy amla ka achaar ! Packed with warmth, nostalgia, and a good dose of Vitamin C, this achaar is sunshine bottled up for the season. It’s the kind of thing that makes even plain dal-chawal feel festive. Ingredients for Amla ka Achaar P Mark Mustard oil: 1 tbsp Amla (Indian gooseberry) – 500g (washed and wiped dry) Salt – 3 tbsp (or to taste) Haldi (turmeric powder) – 1 tsp Red chilli powder – 2 t

When the dhol beats get louder, and the streets begin to smell of ghee, jalebi, and frying pakoras - you know it’s shaadi season in India. And if you step behind the grand buffet setups into the halwai’s bustling tent, there’s one thing you’ll always find next to the massive kadhai -  a tin (or ten) of mustard oil. But ever wondered why  halwais across North India have sworn by mustard oil for generations? It’s not just about tradition or nostalgia -   there’s serious food sc

At Puri Oil Mills Limited, we’ve always believed that empowerment begins with knowledge - and there’s no form of knowledge more powerful than financial literacy. Every rupee earned, saved, or invested is a step toward independence, confidence, and dignity. And when a woman learns to take that step, she doesn’t just change her life - she transforms entire communities. That’s the spirit behind our new CSR initiative, Empower Her  - an initiative that seeks out changemakers work