Why Every Halwai Swears by Mustard Oil During Shaadi Season?

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 science behind it. Let’s break down what makes mustard oil the go-to choice for wedding feasts and large-scale festive cooking.

1. High Smoke Point

Shaadi cooking isn’t for the faint-hearted. We’re talking about non-stop frying of samosas, chaats, tikkis, and pooris for hours on end.

Mustard oil’s high smoke point (~250°C) makes it ideal for such marathon cooking. Unlike refined oils that break down under high heat (releasing unpleasant flavours or even harmful compounds), mustard oil stays stable -  ensuring food cooks evenly without burning.

Result: Crisp, golden textures with no bitter aftertaste. Perfect for those endless trays of pakoras that need to stay crunchy till the varmala.

2. Texture that Holds Up - From Tawa to Thali

In large-scale cooking, maintaining consistency is a halwai’s biggest test. Food made at 10 AM must still taste fresh at 4 PM.

The natural emulsifying properties of mustard oil help in maintaining texture and moisture balance  -  it coats ingredients better and prevents them from drying out. This is especially true for gravies, tikkas, and curries, where mustard oil’s viscosity locks in richness without making dishes greasy.

Think: Paneer tikkas that stay juicy, jalebis that don’t go soggy, and curries that don’t separate into oil and masala.

3. Flavour with a Festive Punch

A halwai knows that the secret to memorable wedding food is layered flavour. And mustard oil’s sharp, nutty, slightly pungent profile acts like a natural flavour enhancer.

When tempered, mustard oil releases allyl isothiocyanate - the compound responsible for that characteristic "kick". It awakens the palate and deepens spice notes, making dishes like aloo subzi, dal tadka, or laal maas taste alive.

That’s why even a hint of mustard oil in the tadka can turn a regular curry into something that smells like celebration.

4. Naturally Antimicrobial (Because Weddings Are Chaotic!)

With hundreds of plates being served in open-air setups, hygiene is always a challenge. Here again, mustard oil comes to the rescue.

It contains natural antimicrobial compounds, which not only help preserve the food longer but also reduce spoilage risk during long service hours. In simpler terms, it keeps the halwai’s prep from turning into a microbiologist’s nightmare.

5. It’s Tradition -But Also Evolution

Halwais have inherited the mustard oil ladle from generations before them, but they continue to use it because it works. It’s the one oil that combines science, flavour, and practicality in equal measure.

Whether it’s the crackle of sarson oil hitting a hot kadhai or the aroma that wafts through the baraat tents, mustard oil remains at the heart of India’s culinary celebrations -  as reliable as the mithaiwala’s smile.

So next time you see that glistening kadhai at a wedding, remember - it’s not just oil bubbling in there, it’s centuries of culinary wisdom doing its magic.