The Monika Difference

A measured approach to quality

Purity, for us, means the food should taste of what it came from — after careful processing and clean packing. Since 1986, from our presses to kitchens across India, that is the difference.

Quality first

Careful seed selection and disciplined processing sit at the centre of every bottle — the same measured approach we have followed since 1986.

Clean & hygienic processing

Cleanliness is treated as a manufacturing standard, not an afterthought. Orderly lines keep flavour true to the seed.

Honest packing

Bottle integrity, cap seal, and batch identity help every litre travel safely from mill to pantry.

Kitchen-ready taste

Whether it is tadka, pickle, or everyday sabzi, the range is built for real Indian cooking — aroma first, consistency next.

Trust & transparency

Clear product stories over short-term claims. We speak seed lot, aroma, and packing — food language families understand.

Our promise on every pack

The marks you can trust

शेर का निशान

The lion mark

The unmistakable mark of Monika’s authenticity. Every genuine Monika pack carries the Lion — a symbol of our commitment to purity, quality, and trust. When choosing Monika, look for the Lion to recognise the original.

Brand availability across India

From our mills to kirana shelves across the country — distributors, dealers and home delivery carry Monika to every corner.

Vocal for Local

Proudly Indian since 1986

An Indian family business since 1986. Indian seed, Indian presses, Indian hands — every pack supports local farmers and workers.

Why Monika

Why kitchens and traders choose Monika

Our family's standard

We supply only the products we would put on our own table. That has been the motto since 1986, and every brand in the family follows it.

One family, many products

Edible oils, kitchen foods and more — one trusted house for the everyday needs of Indian kitchens, so homes and shops can buy everything from one place.

Fast, bulk-ready supply

Experienced teams and strong tie-ups deliver every product in the shortest time, at the best quotation in the trade — whether it is one carton or a full load.

Available across India

Distributors, dealers and home delivery carry Monika to kitchens and kirana shelves nationwide. Wherever you are, a Monika pack is close by.

The Lion mark

Every genuine Monika pack carries the Lion — the quickest way to recognise the original on a crowded shelf and a promise of purity, quality and trust.

A pack for every need

From a ½ litre bottle to 15 kg tins, single packs or full cartons — sized for one home, a dhaba, a sweet shop or a whole business.

From Seed to Seal

A simple path from the field to your kadhai, with attention at every stage.

Carefully Selected Seeds

Quality Processing

Quality Inspection

Hygienic Sealing

Delivered Fresh

Monika oil guide

Know your oil before it meets the kadhai

Every oil in the Monika family is pressed or refined for a different job on the stove. Here is how they compare — how each is made, how it tastes, how much heat it takes, and where it does its best work.

Comparison of Monika oils
Oil	How it's made	Taste & aroma	Colour	Smoke point	Best for	Monika brands
Kachi Ghani Mustard Oil	Seed crushed raw in a slow ghani / expeller, first press	Strong, sharp jhaar — high pungency	Deep golden to amber	Approx. 250 °C	Tadka, achaar, fish curry, sarson ka saag, everyday sabzi	Monika Rich Health®
Cold Press Mustard Oil	Slow expeller pressing at low temperature	Balanced mustard aroma, milder bite	Natural golden	Approx. 250 °C	Daily sabzi, dal tadka, paratha, chutney	Monika®
Cold Press Expeller Oil	Mechanical expeller pressing, filtered	Natural seed aroma	Golden, may haze in winter	As per seed — see pack	Daily cooking, frying, dhaba and kirana use	Avtar, Gunkari
Refined Soyabean Oil	Pressed, then refined in steps	Neutral — lets the masala lead	Light, clear pale yellow	Approx. 230 °C	Puri, pakora, namkeen, baking, deep frying	Aabhushan
Refined Palm Oil	Fruit oil, fully refined	Neutral	Light golden, sets in cold weather	Approx. 230 °C	Long commercial frying runs, namkeen, sweets	Gittar

Nutrition, side by side

What's inside 100 g of oil

All cooking oils give the same energy — the difference is in the kind of fat. Mustard oil is high in monounsaturated fat and carries natural omega-3, soyabean oil is rich in omega-6, and palm oil holds more saturated fat, which is why it stays stable through long frying.

~59%MUFA in mustard oil
0 mgCholesterol in any plant oil
~6 gOmega-3 per 100 g of mustard oil

Typical nutrition per 100 g
Per 100 g	Mustard	Soyabean	Palm
Energy	884 kcal	884 kcal	884 kcal
Total fat	100 g	100 g	100 g
Saturated fat	11.6 g	15.6 g	49.3 g
Monounsaturated fat (MUFA)	59.2 g	22.8 g	37.0 g
Polyunsaturated fat (PUFA)	21.2 g	57.7 g	9.3 g
Omega-3 (ALA)	5.9 g	6.8 g	0.2 g
Omega-6 (linoleic acid)	15.3 g	50.9 g	9.1 g
Trans fat	0 g	0 g	0 g
Cholesterol	0 mg	0 mg	0 mg

Typical values per 100 g for this type of oil, from standard food composition data. Values vary slightly by seed lot — the label on your pack is the final reference.

Kitchen guide

Which oil for which dish

Indian kitchens rarely run on one oil. A sharp mustard oil for tadka and achaar, a neutral oil for the deep kadhai — this is how most of our customers split it.

Which oil to use for which dish
Dish	Reach for	Why it works
Tadka for dal & sabzi	Kachi ghani mustard	Pungency opens up in hot oil and carries the jeera and hing.
Achaar (pickle)	Kachi ghani mustard	The sharp oil seals the masala and keeps the pickle tasting fresh through the season.
Macchi curry & Bengali cooking	Kachi ghani mustard	The classic flavour base for jhol, shorshe and bhapa dishes.
Sarson ka saag & makki roti	Mustard oil	Mustard on mustard — the traditional Punjabi pairing.
Paratha & roti	Cold press mustard	Balanced taste that doesn't overpower the atta.
Puri, pakora & bhature	Refined soyabean	Neutral, light and steady at deep-frying heat.
Namkeen & mithai (bulk)	Refined palm / soyabean	Stable over long frying runs in commercial kadhais.
Baking & cakes	Refined soyabean	No aroma of its own, so the bake tastes of butter and vanilla.

From seed to seal

How kachi ghani mustard oil is made

Kachi ghani means the seed goes into the press raw — no roasting, no solvent. It is the slowest way to make mustard oil, and the reason the jhaar is still there when you open the cap.

Mustard oil pressing steps
Step	What happens	What we check
Seed selection	Mustard seed is bought by lot and graded for size, colour and oil content.	Moisture, foreign matter, damaged seed
Cleaning	Seed is sieved and destoned so only clean seed reaches the press.	Dust, stones, chaff
Kachi ghani pressing	Raw seed is crushed slowly; the first press keeps the natural pungency.	Press temperature, oil colour, jhaar
Settling & filtration	Fresh oil rests so fine seed particles settle, then is filtered clear.	Clarity, sediment
Filling & sealing	Oil is filled into bottles, jars, tins and buckets and sealed.	Fill level, cap seal, batch and date on pack
Nothing wasted	The pressed seed cake (khal) goes to cattle and poultry feed as a protein source.	—