Most kitchens today run on refined oils. They're light, odourless, and widely available. But what are you actually putting in your food?
Refined oils go through chemical processing — deodorising, bleaching, and solvent extraction — that strips away most of their natural nutrients. What you're left with is a neutral fat that does little beyond frying your food.
Cold-Pressed Is Different
Cold-pressed mustard oil — or kachi ghani tel — is made the old way: mustard seeds are slowly crushed at low temperatures, with no heat and no chemicals. This preserves the oil's natural fatty acids, antioxidants, and that unmistakable pungent flavour that Dadi's kitchen always had.
Why It Matters for Your Health
Cold-pressed mustard oil contains around 60% monounsaturated fats (MUFA) and 20% polyunsaturated fats (PUFA), including omega-3 and omega-6 fatty acids. This balance supports heart health, reduces inflammation, and keeps your cholesterol in check — benefits that refined oils can't offer.
It also contains allyl isothiocyanate, a natural compound with antibacterial and antifungal properties. It's why your pickles stay fresh for months without preservatives.
The Smoke Point Myth
Many people avoid mustard oil thinking it can't handle high heat. In reality, cold-pressed mustard oil has a smoke point of ~250°C — higher than most refined oils. It's perfectly suited for deep frying, tadkas, and everything in between.
Make the Switch
Your cooking oil is something your family eats every single day. It's worth choosing one that nourishes rather than just fills.
Gharana's kachi ghani mustard oil is cold-pressed in small batches from Rajasthani mustard seeds. No blending, no chemicals, no compromise.
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