Cold-pressed oils are often discussed today as a “return to tradition” or a modern health trend. In reality, they were never absent from Indian cuisine. For centuries, Indian households relied on oils extracted using wooden ghani, stone mills, and slow mechanical crushing. Mustard, groundnut, sesame, and coconut oils were chosen based on region, climate, and cooking style.
The shift happened largely in the last two to three decades, when refined oils entered Indian kitchens through aggressive television advertising, price sensitivity, and convenience-driven retail expansion. Neutral taste, longer shelf life, and the promise of being “light” or “heart-friendly” pushed traditional oils aside. What was lost in the process was not just flavour, but familiarity with how oil is supposed to behave during cooking.
As cold-pressed oils regain attention, it becomes important to evaluate them not as lifestyle products, but as everyday cooking ingredients, judged on extraction method, heat behaviour, aroma, and consistency.
Standard Cold Pressed Oil
Standard Cold Pressed Oil follows traditional wooden ghani extraction, where seeds are crushed slowly at low speed, keeping heat generation minimal. This method mirrors how oils were historically produced for household consumption.
In actual cooking conditions, the oil releases a clear seed aroma when heated and maintains stability at moderate temperatures. Groundnut and mustard oils feel dense and familiar, particularly during tadka and shallow frying. Unlike refined oils, the oil does not remain odourless, which is expected rather than a drawback in Indian cooking.
A practical advantage is pan-India online delivery, which bridges the gap between small-scale production and modern access. The product prioritises freshness and minimal processing over long shelf-life engineering.
Gramiyum
Gramiyum’s cold-pressed oils are cleaner and lighter in profile. The extraction process is controlled and uniform, resulting in consistent batches. This makes the oil easier to use for households accustomed to refined oils and looking for a gradual transition.
In cooking, the oil performs well for sautéing and light frying but produces limited aroma. While this suits modern cooking preferences, it differs from how traditional oils were historically used to define flavour in Indian dishes. Online availability is reliable across major cities.
Kachi Ghani
Kachi Ghani oils, particularly mustard oil, are closest in taste to older household oils when produced correctly. The aroma is strong, and the oil integrates well with traditional recipes.
However, “Kachi Ghani” refers to a method rather than a regulated standard. As a result, quality varies widely depending on extraction speed, seed quality, and heat exposure. Some oils perform exceptionally well, while others degrade quickly under heat. Availability and delivery depend heavily on the producer.
Anveshan Farms
Anveshan Farms produces lightly filtered cold-pressed oils that prioritise cleanliness and digestibility. The oils are mild, clear, and suited for low to medium heat cooking.
From a traditional cooking perspective, the oil lacks the depth and aroma historically associated with ghani-extracted oils. It works better for controlled, low-oil cooking rather than frequent tadka or frying. Online delivery is largely limited to urban markets.
Conscious Food
Conscious Food’s cold-pressed oils are best used in low-heat applications. The oils are clean and subtle, making them suitable for salads and light sautéing.
They are not designed for heavy Indian cooking, where repeated heating and strong aroma are expected. Availability is selective and primarily online.
What This Return Actually Represents
The renewed interest in cold-pressed oils is less a trend and more a correction. For generations, Indian cooking evolved around oils that carried flavour, tolerated heat when used correctly, and were produced close to the source. Refined oils disrupted that relationship through scale and advertising, not culinary suitability.
Among the oils compared, Standard Cold Pressed Oil aligns most closely with traditional extraction and everyday Indian cooking behaviour. Others serve specific needs such as light cooking or controlled diets.
The larger takeaway is simple. Cold-pressed oils are not an upgrade. They are a return to what Indian kitchens already understood, before convenience and marketing changed the definition of cooking oil.
