Quick answer: Indian kitchen grease is harder to clean because high-heat cooking, tadkas, deep frying and oils like mustard oil and ghee leave a sticky layer that slowly hardens as it heats and cools again. To clean it, soften it first with warm water and a plant-based degreaser, give it a few minutes to work, then wipe from the top down. Clean a little every day so it never builds into a hard, brown crust.
Anyone who cooks in India knows the feeling: the tiles behind the stove look clean on Monday and feel sticky by Friday. Within a few months the chimney filter is brown and the top of the fridge has a layer that a normal wipe will not move. This is not because you are not cleaning enough. Indian cooking simply produces a different kind of grease.
Why is Indian kitchen grease so stubborn?
- High-heat cooking. Tadkas, frying and roasting spices send tiny drops of oil into the air, which settle on every surface nearby.
- Oils that turn sticky. When oils like mustard oil, refined oil and ghee are heated again and again, they slowly harden into a tacky film, a bit like varnish.
- Spices and steam. Turmeric, chilli and masala dust stick to the oily film and stain it, and steam from pressure cookers carries it further.
- Daily cooking. Many Indian homes cook two or three fresh meals a day, so a new layer goes on before the last one is cleaned off.
How to clean grease from kitchen tiles and the wall behind the stove
- Let the stove cool. Never clean near a hot burner.
- Spray and wait. Spray a plant-based cleaner generously and leave it for 3 to 5 minutes. Most people wipe too soon.
- Wipe from top to bottom with a damp microfibre cloth, so drips land on areas you have not cleaned yet.
- For old, hardened grease, lay a warm, wet cloth over the area for 10 minutes first, then repeat the spray.
- Dry with a clean cloth to stop new dust from sticking.
How to clean the gas stove and burners
Lift the pan supports and burner caps and soak them for 15 minutes in warm water with a few drops of dishwashing liquid. Scrub with an old toothbrush, rinse and dry fully before putting them back. Wipe the stove top with a cleaner that is safe on glass and steel, and avoid abrasive powders that scratch.
How to clean a greasy chimney filter
Soak the metal filter in a large tub of hot water with a generous squeeze of dishwashing liquid for 30 minutes. Scrub gently with a soft brush, rinse with hot water and let it dry completely. If you cook every day, do this every two to three weeks.
Do you need harsh chemicals to remove grease?
No. Grease is broken down by surfactants, which surround oil and lift it so water can carry it away. Plant-based surfactants made from coconut and palm do this well, especially with a few minutes of contact time. Harsh, high-alkaline degreasers can work faster but can also damage finishes and leave fumes and residue in a small, closed kitchen. Read more in our comparison of plant-based and chemical cleaners.
A simple routine to stop grease building up
- Every day: wipe the stove top and the tiles closest to it after the last meal.
- Every week: clean the full backsplash, the top of the fridge and cabinet handles.
- Every two to three weeks: soak the chimney filter and burner caps.
What we use
Our Glass & Multi-Surface Cleaner uses citrus extracts and plant-based ingredients to cut fingerprints and everyday grease on tiles, counters and appliances. For kadhais, burner caps and chimney filters, our Plant Based Dishwashing Liquid uses orange peel enzyme extract with coconut and palm surfactants to break down oil. To cover the oily kitchen floor as well, the Kitchen and Floor Combo pairs our dishwashing liquid with our floor cleaner. For a full room-by-room plan, see our Diwali cleaning checklist.
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