How real cooking oil is made
(without heat & shortcuts)
Most oils today are rushed.
This is how oils were meant to be pressed.
How Our Oils Come Together
Carefully Selected
Seeds
Carefully selected for consistency and familiar flavour.
Slow Crushing
at upto 16 RPM
Pressed gradually using a traditional wooden crushing mechanism to avoid overheating.
Natural Oil
Separation
Allowed to settle naturally without chemical refining or forced filtration.
Settling & Packing
Settled and packed in small batches to ensure consistency from bottle to bottle.
The Difference Is in the Process
Our Oils (Wood Pressed)
- Wood pressed (kolhu)
- Slow crushing (~16 RPM)
- No external heat applied
- No chemical refining
- Oil settles naturally
- Pressed in small batches
Regular / Expeller Oils
- Metal expeller machines
- High-speed crushing
- Heat generated during process
- Often refined & processed
- Force-filtered
- Large industrial batches
Who These Oils Are For
If you cook regularly and care about how your food comes together.
Home cooks who cook every day
And want oils that behave the same way every time.
Families that prefer familiar flavours
Without oils overpowering the dish.
People who value process over shortcuts
And don’t want rushed extraction.
Those choosing oils for regular use, not trends
Quietly dependable, not flashy.
Choose Your Oil
Why not refined oils?
Refined oils go through multiple processing steps to improve colour, smell, and shelf life.
In that process, the oil is heated, treated, and altered to behave the same every time.We avoid refining because we prefer oils that come directly from the seed,with their natural flavour and cooking behaviour intact, without forcing uniformity.
Why does the pressing method matter?
How an oil is extracted affects how it performs in your kitchen.
Slow pressing at controlled RPM allows the oil to release gradually instead of being forced out.This results in an oil that feels balanced, familiar, and dependable —suited for regular Indian cooking, not occasional or trendy use.