Taking cooking beyond mustard oil

Oil, an essential ingredient of cooking, is not just an element that adds texture to the dish but enhances the taste and nutrition quotient as well.

Though mustard oil continues to be the most liked, there are other varieties too, besides olive oil, that are getting popular these days.

Chef Karan Talwar, Kitchen Kraft Catering Co. says that In India, since time immemorial, the oil you use in your kitchen is largely dependent on where you come from.

“In Kerala, it’s coconut oil, in Andhra and Rajasthan, its sesame oil, in the east and north they use mustard oil and in central India and Gujarat groundnut oil is used. Different cultures eat differently and the type of oil fits beautifully into the food landscape of that region.”

However Chef Sushmit Daniels from Pintxo-Spanish Restaurant believes groundnut oil is an apt all-purpose oil for cooking and works particularly well for Asian foods. He also mentions about ‘Rice Bran Oil’.

“It is a fairly new kid on the block and a fast rising favourite amongst the health connoisseurs. Apparently, rice bran oil has a chemical called oryzanol which is good for your cholesterol.”

He also mentions about ‘Grapeseed Oil’, pressed from grape seeds left over from wine making. “It is believed to have very little saturated fat, is filled with good fat, and has a very mild taste. It is considered good for cooking and frying,” says Daniels.

No matter what oil we use, the important factor is how we heat it. Chef Harish Thukran from London Kitchen Co, Rajouri Garden says, “One of the most important thing to keep in mind is that oil behaves differently when heated, it changes texture, colour, taste as well as it's nutritional properties. When the oil reaches its smoking point, a lot of the nutrients are destroyed and it can sometimes potentially form harmful compounds.”

According to him rapeseed oil, widely used in Britain has many health advantages. "Rapeseed oil has Omega 3 content, which is good for blood circulation and young brains and Omega 6 which promotes healthy skin, nails and hair,” says Thukran.

Chef Gurmeet Singh from Pind Balluchi Restaurant suggests using sunflower oil. “Sunflower oil holds onto its nutritional content at higher temperatures, which is probably why this oil is widely used in deep frying chips, samosas and deep fried vegetables and majorly north Indian cuisines.”

Priyanka Malhotra, owner and chef, Cafe Turtle uses olive oils (extra virgin and regular) for all dishes. “Italian and Mediterranean dishes taste best when cooked with olive oil. Like a simple arrabbiata sauce comes alive when cooked with two teaspoons of garlic-infused extra virgin olive oil. A small amount of good quality oil goes a very long way,” says Malhotra.