In the vast world of Indian ingredients, the tiny sesame seed, or Til, holds a massive reputation. From the laddoos of Makar Sankranti to the sacred fires of Havan, it is everywhere.

But when it comes to oil, many of us are confused. We see dark sesame oil, toasted sesame oil, and light sesame oil. W...

There is a simple test for mustard oil that every Indian mother knows. You don't need a lab. You don't need equipment.

You just need to open the bottle and take a deep breath.

If it hits the back of your nose with a sharp punch, if it makes your eyes water slightly, and if it has that distinct, powerf...

In every Indian household, the almond, or Badam, has a reputation. It is the brain food.

We all remember our mothers soaking almonds overnight and peeling them for us before exams, promising that they would sharpen our memory. But there is another form of this superfood that is often misunderstood an...

Do you remember the distinct smell of your grandmother’s kitchen when she was frying pooris or making a fresh batch of mango pickle? It wasn’t just the spices. It was the oil.

Somewhere in the last few decades, we lost that smell. We traded thick, golden, aromatic oil for transparent, odorless liquid...