Choosing the right oil

Oils are a daily part of Indian cooking.

- Sadhvika Srinivas

From tadka and sautéing to deep frying and baking, different cooking methods expose oils to different temperatures. What many people don’t realise is that oils behave very differently when heated. Choosing the right oil for the right purpose can protect both the nutritional value of your food and your long-term health.

Why smoke point matters

An important factor while selecting cooking oil is its smoke point, the temperature at which oil begins to smoke and break down. Once this happens, the oil loses beneficial nutrients and can form harmful compounds. Repeated exposure to high heat beyond the smoke point increases oxidative damage, which may contribute to inflammation and long-term health risks. Indian cooking often involves high temperatures, especially during tempering (tadka), roasting, and frying. This makes smoke point awareness especially relevant in our kitchens.

Ghee: Traditional and heat-stable