From puri to pulao: why the oil you cook with quietly changes everything

Indian Food Isn’t the Problem – Heavy Cooking Often Is

Indian food has never been short on flavour. From festive puris to everyday pulao, our meals are layered with spices, textures, and aromas that feel familiar and comforting.

Yet many home cooks notice the same thing –
Some meals feel heavier than expected, even when the recipe hasn’t changed.

Often, it isn’t the food.
It’s the oil behaviour during cooking.

That’s why more kitchens are paying attention to how an oil performs, not just what it’s called.

What Makes an Oil Work Well in Indian Cooking

Indian recipes are demanding. They involve high heat, tempering, shallow frying, deep frying, and long cooking times – sometimes all in the same meal.

A cooking oil that fits into this routine should:

• – handle heat steadily,
• – stay neutral in flavour,
• – and support everyday cooking without dominating the dish.

A cholesterol-free, plant-based cooking oil is often chosen for this reason – not to change recipes, but to let them cook the way they’re intended to.

How This Oil Supports Everyday Indian Recipes

Without making dramatic claims, the right oil quietly supports the cooking process:

• – High smoke point – Suitable for deep frying puris, pakoras, and cutlets
• – Neutral flavour – Keeps spices, vegetables, and grains in focus
• – Light cooking feel – Helps avoid excess greasiness
• – Cholesterol-free – A natural characteristic of plant-based edible oils
• – Balanced fat profile – Contains MUFA and PUFA, as mentioned on the label

The result isn’t a new taste – it’s a cleaner cooking experience.

Everyday Dishes Where the Difference Is Noticeable

Certain Indian dishes benefit especially from oils that stay in the background:

• – Puris – Crisp on the outside, soft inside, without lingering oiliness
• – Vegetable Pulao – Clear aroma and well-separated grains
• – Tawa Paneer – Even surface cooking without excess oil
• – Upma or Poha – Light texture, non-sticky finish
• – Tadka Dal – Tempering that carries flavour, not heaviness
• – Cutlets & Patties – Uniform browning with a soft bite

These are not special-occasion foods – they’re the meals we return to week after week.

Where Ghee, Butter, and Traditional Fats Still Belong

Indian kitchens have always respected ghee, butter, and coconut oil – and that hasn’t changed.

Many cooks prefer to:

• – Finish dishes with a spoon of ghee,
• – Add butter for aroma,
• – Or reserve traditional fats for specific regional recipes.

Using a cholesterol-free oil for base cooking, and traditional fats for finishing or flavour, is a practical approach many households follow – without giving up taste.

Kitchen Thought for the Week

When the oil stays neutral, the food speaks louder.

Video Link: https://youtu.be/z5pxhdaX4lA

Coming Up Next Week

In the next edition of 52 Weeks to a Healthier Kitchen, we’ll explore how households can build a simple, long-term oil routine that works across age groups, cooking styles, and meal frequencies – without complicating everyday cooking.

Disclaimer

This blog is for general food awareness and cooking-related information only. It is not intended as medical or nutritional advice. Consumers should always refer to the product label for ingredient and nutritional information. All statements comply with the Food Safety and Standards (Advertising & Claims) Regulations, 2018.