Why is olive oil not suitable for Indian cooking?

Indian cooking is a mix of a number of different styles, be it deep-frying, shallow-frying, sauteing or our classic Indian tadka. Most of the food we prepare is usually prepared on medium or high heat. In such a situation, it is recommended to not use olive oil as it can turn toxic and do more bad than good to your body. Read on to know why olive oil should not be used for Indian cooking and which oils are best for usage.

Olive oil has a very low smoking point. This means that it gets heated up quickly and can even burn when exposed to high temperatures. Cooking on high heat with olive oil can release toxic smoke which contains compounds harmful to human health.

Olive oil contains phenolic compounds which are rich in antioxidants, along with Omega-3 fatty acids that are said to be super healthy for your heart. These compounds can easily degrade on high heat.

You can use olive oil to make a number of western dishes that don't require high heat and are cooked or sauteed on low heat. The most popular dish that requires the use of olive oil is spaghetti or pasta. Pasta or spaghetti are cooked on low heat and using olive oil to make them accentuates the taste and adds a distinct Italian flavour. Olive oil is often used in baking bread and other savoury items. You can also use olive oil to make your salad dressings, pesto sauce, dips, sauteed veggies and even marinate chicken or fish with it.

To prepare your regular Indian food, it is best to use oils with a high smoking point. Rice bran oil, mustard oil, groundnut oil, sesame oil and canola oil are the best possible options. All these oils contain monounsaturated fats which are also referred to as heart-healthy fats. You can also use pure desi ghee to prepare the most flavourful tadka for your dal. Avoid using vanaspati at all costs, as it contains unsaturated fats which can lower the good cholesterol and increase the bad cholesterol in your body.