Why Cold-Pressed Oils Are Replacing Refined Oils in Indian Kitchens
A few years ago, if you asked anyone in India what oil they used at home, the answer was quick. Sunflower. Soybean. Maybe “refined vegetable oil” , no brand loyalty, no second thoughts. It was cheap, it didn’t smell, and it didn't interfere with the food. End of discussion. But that conversation has changed. Slowly. Quietly. You’ll hear phrases now like cold pressed oil benefits or natural cooking oils tossed around at dinner tables, on WhatsApp groups, sometimes by that one cousin who suddenly reads labels. And honestly, it didn’t happen overnight. It happened because people started feeling… off. Heavy meals. Bloating. Weird fatigue. And then the questions started. Is the oil doing this? Is refined oil actually okay? Or have we been missing something obvious all along? The Old Indian Kitchen vs the Modern One If you go back a generation or two, Indian kitchens weren’t complicated. Oils came from nearby. Mustard oil in the east. Groundnut in the west. Sesame (gingelly) oil do...