Sunflower vs palm oil: why it matters
Oil is the ingredient nobody talks about — and the one that quietly decides how a dish sits with you afterwards. We cook with sunflower oil only, never palm. Here's why that one choice matters more than it looks.
Why palm oil is everywhere
Palm oil is cheap, shelf-stable and almost flavourless, which is why it hides inside so much packaged and restaurant food. But it's high in saturated fat, and the way it's produced is linked to large-scale deforestation. It's the easy, invisible shortcut — and shortcuts are exactly what we set out to avoid.
What sunflower oil does differently
Sunflower oil is lighter, higher in unsaturated fats, and has a clean, neutral taste that lets the food speak for itself. It's why our theplas and farsan feel lighter, even when fried, and why nothing we make leaves a heavy aftertaste.
- Lower in saturated fat than palm oil
- A clean, neutral flavour that doesn't mask the food
- No deforestation footprint
- Lighter on the stomach — real home food, not heavy junk
One small, stubborn standard
Sunflower oil costs more than palm. We pay it anyway — alongside whole-wheat atta and a no-preservatives rule — because honest home food is the whole promise. It's a quiet decision you'll never see on the plate, but you'll feel it after the meal.
Junk the Junk Food isn't a slogan about taste. It's about what we refuse to put in.
