Gramiyaa

Gramiyaa As seen on Shark Tank India S5 EP32
Cold pressed oils for everyday cooking.
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A question:If peanut butter is mostly peanuts...Why does the ingredient list on some jars read like a science project? 👀...
08/06/2026

A question:
If peanut butter is mostly peanuts...
Why does the ingredient list on some jars read like a science project? 👀

Here’s Kaush’s version:
🥜 Peanuts
🥥 Gramiyaa Wood Cold Pressed Coconut Oil
🧂 Sea Salt
🌿 Moringa
✨ Cinnamon
That’s it.

Swipe through for the recipe and save it for the next time you’re staring at a packet of peanuts wondering what they could become.
Spoiler: something very, very spreadable.

26/05/2026

Ever wondered why some cold pressed oils taste oddly bitter? 👀

Our Head of Product breaks it down: it usually happens when the same seeds or nuts are pressed multiple times just to squeeze out more oil. More yield for brands, but not exactly great for flavour.

At Gramiyaa, we only do first cold pressed oils. Which means the oil tastes the way the actual seed or nut is supposed to taste clean, fresh, and familiar. No weird aftertaste. No bitterness.

Honestly, it’s one of the reasons even kids and parents don’t complain when the switch happens at home

Shop First Cold Pressed Oils at gramiyaa.com

We recently added 3 words to the front of our packs: “First cold pressed.”Took us a while to put them there.Not because ...
21/05/2026

We recently added 3 words to the front of our packs: “First cold pressed.”

Took us a while to put them there.
Not because we weren’t doing it. We always have been.
But because we never thought we needed to say it out loud.

Here’s what those words actually mean:
When seeds are pressed for oil, the first extraction gives you the purest oil ; full of its natural flavour, aroma, and character. But there’s still oil left behind in the seed cake after that first press.
So most oils are pressed again. And again.
Each additional press extracts a little more oil. But it also changes the oil a little more every time ; the flavour gets flatter, the aroma duller, and sometimes even slightly bitter.

The easier decision for us would’ve been to keep pressing.
But we stop after the first press.
Not because it’s the most economical choice.
Because we believe that’s how the oil should be.

It’s one of many decisions we make quietly behind the scenes:
• using better quality seeds
• taking slower production timelines
• allowing oils to settle naturally
• packing in smaller batches to retain freshness

Most of these choices are invisible once the pack reaches your kitchen.
But they shape how the oil tastes, cooks, and feels every single day.
So we decided to start being more transparent about them.

“First cold pressed” isn’t a new claim for us.
It’s simply a standard we’ve held from day one and are finally choosing to say out loud.

If you grew up in an Indian home, there is a sound you will never forget.Not a lullaby. Not a ringtone. Just pop. pop-po...
18/05/2026

If you grew up in an Indian home, there is a sound you will never forget.
Not a lullaby. Not a ringtone. Just pop. pop-pop. pop.

The mustard seeds hit the oil and you’d take one step back ; not because anyone told you to, but because you just knew. And then immediately shout across the house. Amma! It’s popping! Like you’d done something. Like the seeds needed announcing.

And she’d already be walking in, curry leaves in hand, completely unbothered. She always knew before you called.

Tadka is India’s original cooking hack. Fat + heat + whole spices = flavour that no powder or paste can replicate. It has no written recipe. No temperature guide. No timer. It lives in the sound, in the moment your nose tells you the oil is ready before your eyes do. In the instinct that was never taught, only absorbed. Standing in a kitchen. Watching someone who cooked entirely by feel.

This is our small attempt to put words to something that never needed them.
Because some of the best things we know ; we learned just by being in the room.

Swipe to understand the why behind the sizzle ; and which oil to reach for next time you do the mustard seed shuffle.

Credits:

15/05/2026

54 orders later… and Navyasri still comes back for the same oil.

Gramiyaa has quietly become an everyday part of many home kitchens and, for good reason.

What’s one kitchen staple you never compromise on?

Pooja Parida invited two strangers to lunch and fed them like family.She didn’t have to do all of this. But she did. And...
08/05/2026

Pooja Parida invited two strangers to lunch and fed them like family.
She didn’t have to do all of this. But she did. And that’s the whole story really.

Arnab is from West Bengal. Ashwini is from Kerala. Pooja is from Odisha. Three people who grew up near water, eating fish, arguing (lovingly) about which coast does it best. Put them in a kitchen together and what you get is not a recipe ; it’s a conversation that’s been waiting to happen.

Pooja cooked. And cooked. And cooked some more.
Kerala Roast Prawns first with curry leaves, ginger garlic paste, red chilli powder, finished with coconut shavings and pan fried in coconut oil until golden and just a little crisp at the edges. Then the Mustard Prawns with coconut, poppy seeds, green chillies, ginger, garlic, everything ground into a fine paste, the prawns coated and pan fried in mustard oil. Same prawn. Completely different conversation.

For the main, Meen Moilee. Pomfret in coconut milk with curry leaves, mustard seeds, chopped onions and green chillies, the whole thing cooked in coconut oil. Soft, fragrant, the kind of thing that tastes like it was made by someone’s mother. And then Pomfret Paturi, the same mustard-coconut-poppy paste from the starter, now coating the fish, wrapped in banana leaf, steamed low and slow, and finished with a drizzle of mustard oil. Punchier. More assertive. The fish suddenly had opinions.

And through all of it, food on every surface, oil on every pan, the three of them just talked. About how Odisha and Kerala and West Bengal are basically the same place in different clothes. The sea. The rice. The fish that has to be fresh or it doesn’t count. The lunch that isn’t optional, it’s sacred. The absolute non-negotiability of rice at lunch. The way everyone from the coast has a grandmother whose fish curry cannot be replicated, only chased. And the post lunch mandatory nap.

Six dishes. Three coasts. One very long, very happy lunch.

Thank you , for the generosity, the food, the stories, and for making your kitchen feel like the warmest place in Bengaluru that Saturday.

This is Kadai Conversations 01.
📍 Domlur, Bengaluru

05/05/2026

Nobody talks about the oil.

Not the meal prep girlies. Not the protein bro. Not the “I eat clean” guy at work.

But Chitra figured it out.

Living alone, cooking for one, and quietly making better choices than most ; starting with what actually goes into the pan.

Unrefined. Zero trans fat. Feels light.

The switch nobody tells you about but everybody needs.

A simple guide to picking what feels right for your cooking.Whether you cook light or go all in, there’s something here ...
29/04/2026

A simple guide to picking what feels right for your cooking.

Whether you cook light or go all in, there’s something here for everyone.

Swipe through & meet your match.

Address

WORKHOME, No 136, 1st Cross Road, 5th Block, Koramangala
Tiruchirappalli
620005

Opening Hours

Monday 10am - 8pm
Tuesday 10am - 8pm
Wednesday 10am - 8pm
Thursday 10am - 8pm
Friday 10am - 8pm
Saturday 10am - 8pm
Sunday 10am - 8pm

Telephone

+918069489666

Website

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