Why Ghee Is the Best Cooking Oil in India — Better Than Mustard, Groundnut & Olive Oil?
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If you've ever stood in the kitchen debating whether to drizzle mustard oil, pour groundnut, or go fancy with olive oil — you’re not alone.
But ask your dadi what to put on a hot paratha, or your pandit ji what belongs in prasad. You’ll get the same answer every time:
Ghee.
It may not be the trendiest option. It doesn’t come in a tall imported bottle. But when it comes to Indian cooking, health, and heritage — ghee still reigns supreme.
Let’s talk why.
Ghee vs. Mustard Oil, Groundnut Oil & Olive Oil — What’s the Difference?
Each of these oils has its own fanbase:
- Groundnut oil: Neutral and versatile, often used in Gujarat and Maharashtra.
- Mustard oil: Strong and pungent, especially loved in north India.
- Olive oil: Imported, heart-friendly, great for low-heat or Western cooking.
But when it comes to Indian cooking, high heat, gut health, and even tradition, none come close to ghee — especially A2 bilona ghee made the traditional way.
1. Ghee Feels Like Home
You can’t fake the aroma of ghee.
Whether it’s tadka on dal, halwa during festivals, or hot phulkas straight off the tawa — ghee turns food into emotion.
Refined oils might get the job done, but they don’t evoke memories.
Ghee brings back Sunday lunches, temple prasad, and the smell of your nani’s kitchen. No imported bottle of olive oil can do that.
2. Ghee Is the Healthiest Cooking Oil (When It’s Real)
Forget the old myths — ghee is not the villain.
In fact, pure A2 desi cow ghee, made by the bilona method, is full of:
- Butyric acid – boosts digestion and gut health.
- Fat-soluble vitamins – A, D, E, and K.
- Healthy saturated fats – essential for hormones, brain function, and even fat loss
Unlike refined oils that get damaged at high heat, ghee remains stable, making it the best oil for Indian cooking techniques like frying, roasting, and sautéing.
⚠️ Fun fact: Olive oil breaks down at high heat, losing its nutrients and forming toxins. Ghee? Totally safe.
3. Ghee Is Ayurveda-Approved (And Grandma-Approved)
In Ayurveda, ghee isn’t just food — it’s medicine.
It nourishes all seven dhatus (tissues), strengthens ojas (vitality), and is used in therapies like Panchakarma.
It’s also said to sharpen the mind, lubricate the joints, and calm the nervous system.
That’s why it’s the only oil used in sacred rituals, fire offerings, and bhog.
4. A Little Ghee Goes a Long Way
Good quality ghee is rich and potent. You don’t need spoonfuls — even a teaspoon adds flavor, aroma, and nourishment.
Compare that to the glug-glug of refined oil needed to make anything taste good.
And let’s be honest: when you see that golden layer on your dal, don’t you just smile?
5. Not All Ghee Is Equal — Choose A2 Bilona Ghee
Today, most “market ghee” is made from cream, using machines that skip the fermentation step. It’s faster, cheaper — but lacks the health benefits.
At Two Brahmins, we make our ghee the ancient way:
- From A2 milk of desi cows
- Curdled into dahi
- Hand-churned (bilona) into makhan
- Slowly simmered into ghee
No shortcuts. No additives. Just real, honest ghee, the way your ancestors had it.
Final Thoughts: Ghee Isn’t Just the Best Oil — It’s a Legacy
You can use mustard oil for a punch, groundnut for balance, or olive for a salad.
But when it comes to cooking food that touches your soul —
Ghee is the one.
It’s the oil that lights lamps, feeds Gods, heals guts, and connects generations.
And in a world full of food fads, maybe it’s time we stop looking for the next best thing and go back to what always worked.
Ghee. Shudh, satvik, and superior.