An Unexpected Harmony
Indian cuisine has long relied on regional fats like ghee, mustard oil, and coconut oil, each lending a distinct and traditional flavour. The idea of substituting these with olive oil might seem like it would disrupt the authentic taste of beloved dishes.
However, a growing number of home cooks and chefs are discovering that olive oil, particularly when combined with yoghurt, doesn't clash with Indian spices but rather complements them. This fusion isn't about replacing tradition but expanding the culinary toolkit. The combination creates a creamy, versatile base that is both flavourful and aligns with a modern desire for healthier cooking options, drawing on olive oil's profile of monounsaturated fats and antioxidants. The result is lighter, yet still deeply satisfying.
A Bridge Between Two Worlds
The fusion between Mediterranean and Indian food feels surprisingly natural because both cuisines share core philosophies. Both champion fresh, seasonal ingredients and feature a wide array of spices and herbs. Yoghurt is a cornerstone in both food cultures; in India, it's dahi, used in everything from raitas and marinades to rich curries. In the Mediterranean, it's the base for dips like tzatziki. This shared love for yoghurt provides a perfect canvas. When emulsified with olive oil, it creates a base that carries spices beautifully, tenderizes meats effectively, and adds a luxurious creaminess without the heaviness of cream or some traditional fats. This makes it an ideal starting point for a cross-cultural culinary experiment.
Choosing and Using Your Olive Oil
The key to successfully incorporating olive oil into Indian cooking is knowing which type to use. A common misconception is that olive oil cannot withstand the heat of Indian cooking techniques like making a tadka. For high-heat applications like frying or sautéing an onion-tomato base, a refined or extra light olive oil is a great choice because of its higher smoke point and neutral flavour. On the other hand, a robust, fruity extra virgin olive oil should be reserved for finishing touches. Drizzle it over a finished dal, use it in a salad dressing for a kachumber salad, or blend it into a raita or dip to appreciate its complex flavour. Infused olive oils, with flavours like garlic, chilli, or lemon, can also add an extra layer of zest to marinades and dressings.
Putting It Into Practice: Ideas for Your Kitchen
The versatility of a yoghurt and olive oil base is its greatest strength. For a simple and effective marinade, whisk together thick yoghurt, a generous drizzle of extra virgin olive oil, lemon juice, garlic, ginger, and your favourite Indian spices like turmeric, cumin, and coriander. This works wonderfully for chicken, paneer, or fish, as the acidity of the yoghurt tenderizes the protein while the oil helps the spices penetrate deeply. You can also whip yoghurt and olive oil into a creamy dip, similar to a dahi tadka, by adding tempered spices. Try it as a healthier alternative to mayonnaise in a potato salad or as a dressing for a fresh vegetable salad, mixing the base with mint, coriander, and a pinch of salt.
