India’s cooking culture has undergone its own transformation over time. From traditional cooking styles with dishes made with indigenous oils to the recipes built around the expensive and currently fashionable
olive oil, especially in urban households. While the olive oil may be vogue due to its oft-highlighted benefits, the indigenous oils we have used for centuries are rooted, seasonal, and come with an array of healthy attributes as well.
These traditional oils are flavourful, nutritious and deeply rooted in communities and cultural heritage. In most Indian houses, these indigenous oils are treated with similar care as the veggies and masalas. Through centuries of practice, Indians mastered the skill of knowing how much mustard or coconut oil would be optimum for a particular dish. That helped cook every item thoroughly and enhanced the taste of the platter.
Here are a few indigenous oils that we deployed across the board before the olive oil trend kicked in.
Mustard Oil
Mustard oil is powerful and peppery. Its strong essence has been integral to the dishes made in kitchens across Bengal, Odisha, Bihar, Assam, Uttar Pradesh and many other Indian states. The oil was historically made by cold pressing the mustard seeds. Apart from its taste-enhancing qualities, mustard oil was also used for its medicinal properties. The oil carries monounsaturated fats and omega-3 fatty acids.
Coconut Oil
It is extracted from dried coconut and is considered ripe for tropical climates as found in Kerala, the coastal side of Karnataka and many parts of Tamil Nadu. When used in moderate amounts, coconut oil can be another healthy alternative for cooking among the indigenous oils. The oil adds aroma to the dish instead of making it heavy.
Groundnut Oil
Considered a versatility king, the groundnut oil is mild in weight and carries a nutty texture. In states such as Maharashtra, Gujarat, Andhra Pradesh and Tamil Nadu, the groundnut oil is commonly used for cooking and frying local food items. It is particularly good for veggies and quick snacks due to a high smoke point.
Sesame Oil
Known as an ancient healer, sesame oil is one of the oldest oils in India’s cooking culture history. It has a rich flavour and comes with an array of benefits, including warming the body during the cool Indian winter season and detoxifying the stomach.
Mahua Oil
It is associated with the seeds of the mahua tree, found in central and eastern India. The oil has been used by the tribal communities of the region since ancient times. Its naturally healthy attributes and affordability have kept the mahua oil integral to many households across India. It is powerful but also flavourful and nourishing.
