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The Journal

Oil, understood.

Oil education, recipes and ingredient notes — written plainly, so you know exactly what you're cooking with.

Oil Education4 min read

Cold-pressed vs refined: what the label actually means

Two words do most of the talking on any oil shelf. Here's what they actually describe — and what to look for instead.

Oil Education3 min read

What is wooden ghani (kachi ghani) oil?

The slow wooden press behind every PhudG bottle — what it is, how it works, and why we use it.

Ingredients4 min read

MUFA, PUFA, Omega-3: how to read an oil label

Three kinds of fat, two omegas, and the two numbers worth checking on any bottle.

Oil Education2 min read

How to store cold-pressed oil

Cold-pressed oil is a fresh product. A little care keeps it tasting like the day it was pressed.

Recipes3 min read

Dal tadka, finished the mustard-oil way

A good dal tadka is finished, not cooked. The oil you finish with is the first thing you smell.

Oil Education5 min read

Mustard Oil: The Complete Guide to Cooking & Uses

Pungent, bold and built for tadka — everything about cooking with mustard oil, from smoke to storage.

Oil Education4 min read

Groundnut Oil: The Complete Guide to Cooking & Uses

Mild, nutty and made for high heat — why groundnut oil is the steady workhorse of Indian kitchens.

Oil Education4 min read

Sunflower Oil: The Complete Guide to Cooking & Uses

The case for neutrality — where cold-pressed sunflower oil wins, and where it shouldn't try to.

Oil Education3 min read

Mustard Oil vs Groundnut Oil: Which Should You Choose?

Two Indian kitchen staples, two very different personalities. Here's how to pick.

Oil Education3 min read

Groundnut Oil vs Sunflower Oil: What's the Difference?

The comparison everyday cooks actually make — flavour, frying and when each one wins.

Oil Education4 min read

How to Choose the Right Cooking Oil for Indian Food

Ignore the front of the label. Three questions decide the right oil for your kitchen.

Oil Education2 min read

Which Oil Should I Use? The PhudG Shortcut

The question we get asked the most. Dish by dish, here's the short answer.

Recipes4 min read

Bengali Mustard Fish Curry Recipe | Shorshe Mach with Mustard Oil

Shorshe mach is proof that mustard paste and mustard oil belong together.

Recipes5 min read

Gujarati Undhiyu Recipe with Groundnut Oil | Traditional Winter Vegetable Curry

A winter celebration of vegetables — and groundnut oil is its traditional cooking medium.

Recipes3 min read

Simple Vegetable Pulao with Sunflower Oil

A good pulao should taste of vegetables and whole spices — where a neutral oil earns its place.

Recipes5 min read

Aam ka Achaar Recipe | Mango Pickle in Mustard Oil

Raw mango, coarsely ground rai, and a bath of mustard oil — the pickle every North Indian summer is built on.

Recipes4 min read

Aloo Posto Recipe | Bengali Potato & Poppy Seed with Mustard Oil

Bengal's quiet comfort dish — potatoes in a poppy-seed paste, finished with raw mustard oil.

Recipes3 min read

Kanda Poha Recipe | Maharashtrian Flattened Rice in Groundnut Oil

The fifteen-minute breakfast Maharashtra runs on — soft poha, sweet onions, roasted peanuts.

Recipes4 min read

Batata Bhaji Recipe | Shallow-Fried Potato Fritters in Groundnut Oil

Crisp besan, soft spiced potato inside — the monsoon snack that demands a steady frying oil.

Recipes2 min read

Everyday Salad Dressing Recipe | Vinaigrette with Cold-Pressed Sunflower Oil

A two-minute vinaigrette that lets cold-pressed sunflower oil do what it does best — stay out of the way.

Recipes3 min read

Light Sautéed Vegetables Recipe | Poriyal-Style with Cold-Pressed Sunflower Oil

A light, bright poriyal-style sabzi — gentle heat, crisp vegetables, coconut to finish.

Recipes3 min read

Besan Chilla Recipe | Savoury Gram Flour Pancakes with Sunflower Oil

The ten-minute answer to 'what's for breakfast' — crisp edges, soft centre, endless fillings.

Recipes4 min read

Eggless Chocolate Cake Recipe | Made with Sunflower Oil

A good eggless cake needs a neutral oil — this is where cold-pressed sunflower oil quietly shines.

Recipes4 min read

White Sauce Pasta Recipe | Light Béchamel with Sunflower Oil

A white sauce lives on its fat — a neutral, cold-pressed sunflower oil keeps the béchamel clean and light.

Recipes3 min read

Crispy Dosa Recipe | Golden Dosas with Groundnut Oil

A golden, shattering-crisp dosa is a pan-and-oil story as much as a batter story.

Recipes4 min read

Misal Pav Recipe | Spicy Sprout Curry with Groundnut Oil

Kolhapuri heat in a bowl — a fiery sprout curry crowned with farsan and raw onion.

Recipes2 min read

Peanut Chutney Recipe | Quick Groundnut Chutney for Dosa & Paratha

The five-minute chutney that makes dosa, idli and paratha better — peanuts, garlic, chilli, done.

Recipes3 min read

Sabudana Khichdi Recipe | Fasting-Friendly with Groundnut Oil

The fasting favourite that's equally good on any busy morning — soft pearls, crunchy peanuts.

Recipes4 min read

Vegetable Cutlet Recipe | Shallow-Fried in Groundnut Oil

Crisp outside, soft spiced-vegetable inside — the cutlet is groundnut oil's shallow-fry showcase.

Recipes4 min read

Aloo Paratha Recipe | Crisp Stuffed Parathas with Mustard Oil

Crisp, golden aloo parathas — and a little mustard oil in the dough is the insider's touch.

Recipes5 min read

Rustic Mutton Curry Recipe | Slow-Cooked in Mustard Oil

A slow, rustic mutton curry — the kind where mustard oil carries the whole dish.

Recipes3 min read

Tandoori-Style Chicken Marinade Recipe | With Yellow Mustard Oil

The marinade that does the work — yellow mustard oil carries the spice into the meat and keeps it juicy.