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The House Of Til is 100% Pure & Natural Sesame oil.

It has the perfect blend of the finest qaulity sesame seeds, which go through a proprietary process to give you the best flavour and it transfer all the present natural micronutreints from seeds to oil.

08/06/2026

These tips might just make you the official Idli expert of your family! 🍛✅

Save this reel & try it at home!👩🏾‍🍳

07/06/2026

The safest food starts with the purest oil in your kadhai.

This World Food Safety Day, we’re taking you behind every drop of TilSona Gold. No chemicals. No shortcuts. Just 100% pure sesame oil, exactly as nature intended.

Raho Young, TilSona Ke Sang.

06/06/2026

Gongura Pachadi is sharp, fiery, and silky all at once. The kind of thing you try once at someone’s house and spend the next week thinking about.

Best made with gingelly oil, used for the final tempering that brings the whole pachadi together. The oil’s high stability at cooking temperatures means the spices bloom fully without burning, and its natural richness balances the sorrel’s sharp acidity.

Make it at home with Tilmie Gingelly oil, comment “Gongura Pachadi” for the recipe🫙

05/06/2026

Smoky from the fried prawns. Fiery from the Kashmiri chilli. The warmth of ginger, garlic, and curry leaves running underneath.

Best made with gingelly oil,the prawns are first fried in it, which gives the base its depth, and the same oil carries the spices through the curing process.

Make it at home with Tilmie Gingelly oil, comment “Chemmeen Achaar” for the recipe🫙

04/06/2026

Intensely sour, mildly spiced, with the clean brine of rock salt running through every bite. Maavadu tastes like summer in Tamil Nadu.

Best made with gingelly oil, as it helps preserve the whole mangoes naturally over months, while its mild nuttiness lets the fruit’s sourness stay front and centre.

Have you had Maavadu? Comment below 👇🫙

02/06/2026

Bitter upfront, tangy in the middle, with a warm earthy finish. Narthangai is one of those pickles that’s been quietly sitting on South Indian kitchen shelves for generations.

Best made with sesame oil which draws out the citron’s natural oils during the curing process and helps it preserve without additives. Sesame oil’s antioxidant properties are what allow Narthangai to age well, its flavour deepening over weeks rather than fading.

Make it at home with TilSona Gold Sesame oil, comment “Narthangai” for the recipe🫙

RegionalAchaar

31/05/2026

Sour and gently bitter, with a fermented complexity that builds slowly on the palate. Tenga Achar is one of India’s least talked-about pickles and one of its most interesting.

Best made with mustard or sesame oil both traditional to Assamese pickling. Northeast India has been making extraordinary food for centuries. This is one small proof. 🫙

Make it at home with TilSona Gold Sesame Oil or Tez Mustard Oil, comment “Tenga Achaar” for the recipe

29/05/2026

Sharp heat from Guntur chilli. The zing of fresh ginger. A deep, nutty warmth that holds it all together. Allam Avakaya doesn’t ease you in, it hits from the first bite and stays.

Best made with gingelly oil, the traditional base of every authentic Avakaya. Gingelly oil’s natural antioxidant properties keep the pickle fresh for months, and its rich, nutty aroma becomes part of the flavour itself. No artificial preservatives needed.

Make it at home with Tilmie Gingelly oil, comment “Allam Avakaya” for the recipe🫙

GingellyOil

24/05/2026

India’s kitchens hold secrets that rarely travel beyond their walls.

We’ve traveled across the country to open ‘Sone ki barni’ and bring you the ‘Gold Standard’ of authentic regional achaars.

Explore India’s beloved regional achaars with us. Stay tuned!

22/05/2026

And the science backs the aroma! ✨

When your cooking oil is a 100% Pure and Natural proprietary blend, loaded with Vitamin E and antioxidants, it does more than just enhance flavor.

Switch to a better choice today, aur Raho Young TilSona Ke Sang!

Address

Mumbai
400059

Telephone

+912266912804

Website

https://linktr.ee/tilsona.official

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