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Healthy kitchen · स्वस्थ रसोई
Health tips for city kitchens
Reused frying oil, adulterated masala, maida, sugar and late dinners: city life puts a lot on our plates. These guides explain common food-related health problems in plain language, the everyday habits that help, and when to see a doctor.
Fatty liver
Fatty liver is now common in Indian cities, often without any symptoms. Everyday food and oil choices play a big part in it.
Readअपच और एसिडिटीIndigestion, acidity & bloating
Heartburn after dinner, a heavy stomach, gas: so many of us live with it that we stop noticing. Often it comes down to what, when and how we eat.
ReadमोटापाWeight gain & obesity
Indian bodies tend to store fat around the waist at lower weights. Small, steady changes in the kitchen add up more than crash diets.
Readत्वचा एलर्जीSkin allergies & breakouts
Rashes, itching and breakouts have many causes. Food is only sometimes one of them, but what goes into your food is worth knowing.
Readकोलेस्ट्रॉलHigh cholesterol & heart health
High cholesterol has no symptoms, which is why so many people in their thirties are surprised by their first lipid test.
Readब्लड शुगरHigh blood sugar & prediabetes
India has one of the largest numbers of people with diabetes in the world, and many more with prediabetes who don't know it yet.
Readब्लड प्रेशरHigh blood pressure & salt
Most Indians eat far more salt than the recommended limit, much of it hidden in packaged snacks, pickles and restaurant food.
Readकब्ज़ और पाचनConstipation & gut health
Refined food, too little water and long sitting hours are hard on the gut. The old Indian kitchen, full of whole grains and dals, was much kinder.
ReadWhy clean ingredients matter
Some risks are avoidable
Food adulteration is a real and documented problem in India: industrial dyes in haldi and mirch, argemone oil mixed into mustard oil, cheaper flours in besan, papaya seeds in kali mirch, metanil yellow in dals. Some of these have caused serious illness. You can’t control everything you eat outside, but you can control what goes into your own kitchen.
What we do
Our part
- Every batch tested by an NABL-accredited lab for residue, colour and adulterants
- No added colour, fillers, preservatives or MSG
- Cold-pressed oils only; no refined or blended oil
- Unpolished dals and stone-ground atta
- The lab report for your batch, on the QR code