Whether you are at home or in the office, most of us think about one thing: "Aaj khaane mein kya hai?" Food is comfort. It starts conversations, lifts our mood after a long day, and we always look forward to it.

Your mum keeps adding soya chunks to every dal and sabzi. But your Instagram feed is all about tofu. Naturally, that leaves you wondering which is actually better for diet and lifestyle?

Today, that wisdom is finding its way back. The more we read, learn, and unlearn, the more we realise the power of our roots. That's why Indians are using mustard oil again.

In this article, we will talk about why use kachi ghani mustard oil, how it’s made, and the many benefits it quietly carries within.

According to reports, nearly 25% of food in Rajasthan was found adulterated in 2024. Every other day, we hear about adulteration in food. Whether it is paneer, milk, spices, or even grains, many ingredients we trust are no longer as pure as they once were.

Have you ever wondered why home-cooked food tastes just slightly different from what you get at restaurants? The dish is the same, the spices are the same, but are the ingredients really the same? Probably not.

We all use oil every single day. Some of us apply it to our hair, some use it for joint pain relief, and most of us use it for tadkas or shallow frying our favourite dishes. But how often do we stop and ask what kind of oil this is? Or is this oil safe to consume, or is it meant for something else entirely?

Walk into any Indian kitchen, and you will always find a bottle of mustard oil on the shelves. This golden, pungent oil has been used in Indian cooking for decades because of its bold flavour, strong aroma, and impressive health benefits.

Thanks to new trends and abundant misinformation, everyone seems to be cutting back on oil and fried food. But instead of avoiding it and blaming oil, what if we could just make healthier choices?

Mustard oil has been an integral part of Indian cooking for centuries, with its roots tracing back to ancient Ayurveda. It is valued not just for its culinary value but also for its medicinal properties.