Journal

Know-how about wood-pressed oils, and traditional recipes from Indian kitchens.

General

Guides, oil know-how and stories from the VedSaras kitchen.

The Indian Oil Map: Which Regions Cook With Which Oil

Mustard in the East, groundnut in the West, coconut in the South — a journey through India’s regional cooking oils.
How to Read an Edible Oil Label Like an Expert

FSSAI numbers, net quantity, MRP, best before, nutrition facts — what every part of an oil label is telling you.
Stop Reusing Frying Oil Again and Again: A Simple Kitchen Rule

That kadhai of leftover pakora oil is tempting to reuse. Here is why it is worth discarding sooner rather than later.
Why You Should Rotate Your Cooking Oils

No single oil does everything. Here is why many nutrition experts suggest variety — and how to do it simply.
Virgin Coconut Oil: What “Virgin” Means and How to Use It

Why virgin coconut oil smells fresh, why it turns solid in winter, and how to use it in an Indian kitchen.
Groundnut Oil in Indian Cooking: Flavour, Frying and Tradition

From Gujarati farsan to South Indian tadkas, groundnut oil has quietly powered Indian kitchens for generations.

Traditional Indian recipes made with VedSaras wood-pressed oils.

Beans Thoran: A Quick Kerala Stir-Fry with Coconut and Coconut Oil

Finely chopped beans stir-fried with a coarse coconut mix in coconut oil — a 25-minute side dish from the Kerala kitchen.
Kerala Avial: Mixed Vegetables in Coconut and Curd, Finished with Coconut Oil

A Kerala sadya favourite — mixed vegetables in a coconut-curd base, finished with a drizzle of raw coconut oil and curry leaves.
Andhra-Style Palli Chutney: Peanut Chutney with a Groundnut Oil Tadka

Roasted peanuts, red chillies and tamarind ground smooth and finished with a crackling tadka — the perfect partner for idli and dosa.
Kanda Poha: The Perfect Maharashtrian Breakfast in Groundnut Oil

Soft flattened rice tempered with mustard seeds, curry leaves and crunchy peanuts — a 20-minute breakfast made in mild groundnut oil.
Instant Hari Mirch ka Achaar: A Quick Green Chilli Pickle in Mustard Oil

A home-style green chilli pickle with mustard seed, fennel and fenugreek, set in mustard oil — ready in about two days.
Aloo Chokha: The Bihari Mash That Needs Just a Drizzle of Mustard Oil

Mashed potatoes, onion, green chilli and a generous drizzle of raw mustard oil — the simple, punchy side dish from Bihar and…