Every oil has a purpose. One makes crunchy chakkulis, while another is the perfect salad dressing.
Apart from bringing diverse tastes, and textures to the table, every oil comes with its own smoking points.
What's a smoking point? It's the temperature at which oil stops shimmering and starts smoking. Heated past its smoking point, oils break down and release free radicals into your food.
Indian food is lip-smacking and oh-so-diverse. We love deep frying and often subject our cooking oils to very high temperatures. Things get pretty heated and beyond 170 °C regularly in our kitchens. Refined oils quickly degrade to toxic and potentially mutagenic components like free radicals, trans fats, and malondialdehyde. In simple words, this is the opposite of healthy. You really do not want to put this stuff into your body or serve it up for someone you love.
This is why we make food that does good at Grassroots. We create unrefined, bull-driven, cold-pressed, raw, single-origin, speciality cooking oils for the Indian kitchen every day. Cooking the right food with the right oil is SO essential. It is basically the difference between peering over scorched food with watery eyes in a smokey kitchen or a mouth-watering meal.
Like us, our oils love the Indian kitchen. Whether you’re making some Neer Dose for breakfast with coconut oil, sizzle that afternoon Oggarane in a bit of sunflower oil, fry some fish in mustard oil or deep fry those Aloo Bondas on a rainy day in our good old groundnut oil, we love bringing the way Ajji ate to your kitchen table :)
We want to hear from you! Which oils do you use in your kitchen? Why do you prefer them?
PS-Check out what science says: