Recipes that taste of tradition

Slow-cooked sweets, pungent curries, fragrant rice, golden coffees, every recipe built around the integrity of A2 Bilona ghee and cold-pressed oils.

Moong Dal Halwa

The slow North Indian winter halwa. Soaked moong dal, roasted patiently in A2 bilona ghee until it turns fragrant and deep gold.

Three ingredients in equal measure: wheat flour, ghee, sugar. The gurdwara halwa that depends entirely on the quality of the ghee.

Raw mango pickle set in cold-pressed mustard oil. The pungency is the preservative, which is why the oil has to be the real thing.

Slow-cooked mustard greens finished with A2 bilona ghee, the way it is eaten across Punjab through winter with makki di roti.

Aubergine charred over open flame, then mashed into onions and tomatoes cooked down in cold-pressed mustard oil.