From our kitchen
Recipes & stories
Warm notes from Sree Somayajula — how we cook, store, and set the table. Made with love and care.
The oil in food cooked outside is often not the oil you keep at home
A lot of namkeen, biscuits, and restaurant frying in India uses refined palmolein — cheap, no smell, built for a fryer. That mill is not the bottle you keep for the Indian kitchen.
How to keep a bottle of cold-pressed oil
Cold-pressed oil keeps more of the seed — and needs a cooler, darker shelf than refined oil. Simple storage from a 2026…
Coconut oil for the tawa is a different job
Coconut oil is the more heat-stable of our cold-pressed bottles, and a 500 g pack for the kitchen — not a warehouse…
Safflower oil for everyday cooking needs a dark shelf
Safflower is a light everyday oil. It is also rich in polyunsaturated fat, so light, heat, and air work against it. What…
Why sesame oil should still smell like sesame
Refined sesame is often deodorised so it lasts on a shelf. Cold-pressed sesame keeps the smell of the seed. What a 2026…
What actually happens to the oil before it reaches your kitchen shelf
Most supermarket oil is refined with heat and solvents. Cold-pressed oil is squeezed from the seed. A 2026 Frontiers in Nutrition review…