Recipes That Demand
Cold Press Mustard Oil

Hilsa fish slow-cooked in a pungent mustard-poppy seed gravy — the crown jewel of Bengali cuisine. Cold-press mustard oil is non-negotiable here.

Potatoes cooked in a creamy poppy seed paste with the unmistakable fragrance of mustard oil. A weekday staple that tastes like home.

Rohu fish simmered in a golden yoghurt-onion gravy — subtly spiced with cardamom and bay leaf. A festive Bengali classic that is deceptively simple.

A vibrant mixed vegetable stir-fry tempered with the five-spice blend of Bengali cooking — nigella, fenugreek, fennel, mustard and cumin seeds — in cold-press mustard oil.

Slow-cooked mustard greens with spinach and bathua — the winter soul food of Punjab. Finished with a generous pour of cold-press mustard oil and white butter.

Crispy spiced fish from the streets of Amritsar — marinated in ajwain, ginger-garlic and gram flour, deep-fried in mustard oil for that iconic golden crust.

Chicken cooked in a bold pickle-spiced gravy — fennel, nigella, fenugreek and mustard seeds bloomed in cold-press mustard oil for an intensely aromatic curry.

Wheat dough balls stuffed with spiced sattu, roasted over coal or gas flame — served with smoky roasted brinjal and tomato chokha drenched in raw mustard oil.

Whole wheat flatbread stuffed with spiced roasted gram flour — a protein-rich Bihari breakfast that is cooked on a tawa with cold-press mustard oil for a crispy, flavourful crust.

The iconic Rajasthani feast — hard wheat balls baked over coal, served with five-lentil dal and sweet churma. Cold-press mustard oil is used in the dal tempering for an authentic desert flavour.

A tangy, spiced sabzi made from dried desert berries (ker) and dried beans (sangri) — a Rajasthani pantry staple that comes alive with a mustard oil tempering.

Odia-style fish curry in a tangy mustard-turmeric gravy with raw mango — a dish where cold-press mustard oil is both the cooking medium and the flavour backbone.

Odia lentils slow-cooked with seasonal vegetables and finished with a panch phoron tempering in mustard oil — the everyday comfort food of Odisha, served at every temple feast.

Baby potatoes slow-cooked in a fiery Kashmiri red chilli and fennel gravy — a dish where mustard oil's high smoke point enables the deep frying that gives the potatoes their signature texture.

The jewel of Kashmiri cuisine — slow-braised lamb in a deep red gravy of Kashmiri chillies, whole spices and yoghurt. Mustard oil is the traditional cooking medium.

A light, sour fish curry from Assam made with tomatoes or elephant apple — delicate, clean and finished with a drizzle of cold-press mustard oil.

A uniquely Assamese dish made with raw papaya, lentils and the alkaline filtrate of sun-dried banana peel ash — earthy, subtle and finished with a mustard oil drizzle.

The iconic Kerala mixed vegetable dish — raw banana, drumstick, yam, raw mango and beans cooked in a coconut-yoghurt gravy and finished with a generous pour of cold-press coconut oil and curry leaves.

A deep, dark Kerala curry made with roasted coconut, tamarind and shallots — the roasting gives it a smoky complexity that is unique to this dish. Finished with cold-press coconut oil.

A thick, dry Tamil curry of lentils and vegetables (raw banana or yam) cooked with a coconut-sesame paste and tempered in cold-press sesame oil — the everyday comfort food of Tamil Nadu.

Sesame seed brittle made with jaggery — the iconic Makar Sankranti sweet eaten across India. Cold-press sesame oil is used to grease the surface and adds a subtle nutty depth.

The winter feast of Gujarat — a slow-cooked medley of seasonal vegetables (surti papdi, raw banana, yam, brinjal) with methi muthia dumplings, cooked in cold-press soya oil for a clean, neutral base.

Maharashtra's beloved festival flatbread — thin whole wheat dough stuffed with a sweet chana dal and jaggery filling, cooked on a tawa with cold-press soya oil and served with warm milk or ghee.

Baby potatoes slow-cooked in a rich Awadhi gravy of fried onions, yoghurt and whole spices — a dish from the royal kitchens of Lucknow where dum cooking in mustard oil creates an incomparable depth.

The slow-cooked overnight lamb shank stew of Lucknow — bone marrow, whole spices and a silky gravy that takes hours to develop. Cold-press mustard oil is the traditional cooking fat.

A protein-rich vegetarian keema made with soya granules and green peas — cooked in cold-press soya oil for a double soya benefit. A weekday staple for vegetarian households across North India.

Rajasthani chickpea flour dumplings simmered in a tangy yoghurt-based gravy — a desert cuisine classic that uses cold-press mustard oil for its characteristic pungent tadka.

Bengal's most celebrated prawn dish — large prawns simmered in a rich coconut milk gravy with whole spices and a mustard oil base. The name "malai" refers to the cream-like coconut milk, not dairy. A Sunday lunch staple in every Bengali household.