The bold pungency of Kachi Ghani mustard oil is at the heart of these classic recipes from across India
Mustard greens slow-cooked with ginger, garlic and a generous tempering of Kranti Mustard Oil, served with makki di roti
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Sun-cured pickles preserved in Kranti Mustard Oil for that unmistakable tangy, pungent finish
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Fish simmered in a mustard-seed and Kranti Mustard Oil gravy, a Bengali classic
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Millet khichdi finished with a hot Kranti Mustard Oil tempering of cumin and hing
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Gram-flour dumplings simmered in a spiced yogurt curry, finished with Kranti Mustard Oil
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Crisp potatoes tossed in tangy chutneys and a drizzle of raw Kranti Mustard Oil for extra punch
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Kachi Ghani mustard oil has a naturally high smoke point and a bold, pungent character that mellows beautifully with heat, making it ideal for tempering, deep-frying and pickling alike
Because Kranti Mustard Oil is never blended or refined, dishes cooked in it carry an authentic flavour that refined oils simply cannot match
