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Chilli oil is redefining the way we enjoy khichdi, blending global influences with traditional Indian comfort food for a bold, flavorful twist
From drizzling over khichdi to spreading on dosas or pairing with idlis, chilli oil has made itself indispensable in modern Indian kitchens
Khichdi, the ultimate comfort food for most Indians, has long been a staple in households across the country. Every home, village, and state has its own variation, but at its core, khichdi remains a simple mix of lentils and rice, spiced just enough to soothe the soul. Traditionally paired with ghee, pickles, or a basic tadka, khichdi’s charm lies in its simplicity. But, as Indian palates continue to evolve, even the most traditional dishes are getting a flavorful upgrade. Enter: chilli oil.
A Modern Take on Tradition
Sagar Merchant, founder, Kaatil, notes that while khichdi’s comforting nature is timeless, there’s always a craving for something new. “Khichdi, with its many variations, is deeply personal to every Indian. It’s simple and satisfying, but at times, it can get repetitive. That’s where condiments come in—whether it’s a dollop of ghee, a sprinkle of chilli powder, or a side of crunchy pickles. We love adding our own touch to every meal,” he explains.
This desire for flavor-packed experimentation, especially among modern Indian food lovers, has led to the rise of chilli oil as a go-to condiment for khichdi. “The modern Desis, with their love for gourmet sushi, Neapolitan pizzas, and fine dining chemistry, still crave their khichdi but also want that umami-packed flavor bomb,” adds Merchant. “Chilli oil fits right in—bringing the right balance of heat, crunch, and complexity while staying true to the nostalgic comfort of the dish.”
The Rise of Chilli Oil in Indian Kitchens
The trend of pairing chilli oil with khichdi began emerging around 2018-2019, fueled by India’s pre-existing love for Chinese cuisine. Mikhel Rajani, co-founder, Naagin, sheds light on this culinary shift: “Inspired by Pan-Asian flavors, Indian home cooks started experimenting with their favorite comfort foods. Sichuan cuisine, where chilli oil is a staple, began influencing Indian kitchens beyond just noodles and stir-fries.”
However, it wasn’t until the pandemic that this trend truly took off. With people cooking at home more than ever, leftovers from Asian takeout—often including chilli oil—became a creative addition to everyday meals. “Many realized they had this rich, flavorful oil sitting in their fridge and began using it in new ways, including drizzling it over khichdi,” says Rajani.
The role of social media in popularizing this trend cannot be ignored. Instagram and YouTube showcased the versatility of chilli oil, making it an essential pantry staple. What started in metro cities quickly trickled down to tier-2 and tier-3 cities, further propelled by e-commerce platforms offering a variety of locally inspired chilli oil brands.
A Perfect Fusion of Heat and Comfort
Recognizing this growing demand, Naagin introduced India’s first homegrown chilli oil using Guntur chillies. “We wanted to create a product that brought the boldness of global chilli oil but stayed uniquely desi. As Indian tastes keep evolving, we’ll see even more unexpected yet delicious pairings that redefine traditional food,” Rajani adds.
From drizzling over khichdi to spreading on dosas or pairing with idlis, chilli oil has made itself indispensable in modern Indian kitchens. Merchant sums it up best: “The versatility of chilli oil makes it a must-have. It’s not just about heat—it’s about depth, crunch, and the ability to transform any dish into something special.”
As comfort food gets a fiery upgrade, one thing is certain—khichdi will always have a place on our plates, but now, it’s got a little more spice to keep things exciting.
