Oil & Ghee

Picking the Right Cooking Fat

The right fat shapes a dish. Mustard oil gives Bengali and Punjabi food its signature sharpness, ghee adds richness to dals, rice, and sweets, and a neutral oil like sunflower suits everyday frying.

Many kitchens keep all three, since each brings something different to tempering, deep frying, and finishing.

Cooking fats work hardest next to your daily staples.

Keep atta and flours for fresh rotis and parathas, stock from the full range for hearty everyday meals, and add whole spices to temper and bloom in hot oil.

Frequently Asked Questions

Is ghee better than oil for Indian cooking?

Neither is strictly better. Ghee adds rich flavour and a high smoke point for frying and finishing, while oils like mustard or sunflower suit everyday cooking and specific regional dishes.

What is mustard oil used for?

Mustard oil is used widely in Bengali, Punjabi, and pickle recipes for its sharp, pungent flavour. It is usually heated to smoking point first to mellow it.

Do you deliver in Utrecht and Nieuwegein?

Order online at Panjab Supermarket for same-day delivery across Nieuwegein, Utrecht, Leidsche Rijn, Vleuten, Maarssen, Zeist, Bunnik, IJsselstein, Vianen, and Culemborg. Free delivery on orders over 49 euros.