Ghani Shorsher Tel (ঘানির সর্ষে তেল)
For many of us, our first introduction to mustard oil was probably for body massage during winter. No Bengali can do without khnati shorsher tel. Nothing suits fish curry or plain Masoor Daal better than mustard oil. Ghaani mustard oil is the best you can ask for because the cold press process helps the pungency remain intact. For us, the Bengalis, the jhaanjh is important. Heated mustard oil fills the room with a distinctive mustardy smell- that’s what cooking is all about. Frying chopped onions in Ghaani mustard oil sets the mood for the Sunday special Chicken Kosha. Mustard oil to Bengali cuisine is what moon is to poets.
Area of Procurement
Purba Medinipur
Specifications
|
Texture/ Appearance |
Ghaani mustard oil is a thick liquid oil. |
|
Colour |
It has an amber or dark mustard yellow colour. |
|
Aroma |
Ghaani mustard oil has a strong and pungent smell, which often brings tears when heated. |
|
How to store |
The oil container should not be wet or moist. Airtight bottles or oil dispensers with nozzles are best for storing oil. |
Popular Dishes
Cook whatever you wish in Ghaani mustard oil. Add kancha shorsher tel to the simple aalu seddho and experience magic unfold on your tastebuds. Sprinkle it on Daal when it is almost cooked, and the aroma will take over. Ghee-bhaat or daal-bhaat with a crispy fried piece of fish sounds so much better, right? Mustard oil is your choice of fat. Good quality Ghaani Shorsher Tel can even convert a bland (and least favourite of most people) vegetable like Parwal or potol into some tasty item. The sizzling sound and aroma of Phoron in heated mustard oil announce that some Bengali items will be on the table.
- MGSO1L
