Kitchen tips
Mustard, soyabean or palm — picking the right oil
A practical guide to matching Monika oils to everyday Indian recipes.
Monika Tadka··1 min read
Most Indian kitchens keep more than one oil — and for good reason. Each one behaves differently on the flame.
Mustard oil
Best for tadka, sabzi, pickles and fish curry. Heat it till it just smokes, then lower the flame to mellow the pungency.
Refined soyabean oil
A light, neutral oil for deep frying pakoras, puris and snacks where you want crunch without a strong flavour.
Refined palm oil
Stable at high heat and good for bulk frying in sweet shops, dhabas and catering kitchens.
A simple rule
- Flavour first: mustard oil
- Light frying: soyabean oil
- Heavy, long frying: palm oil
Cook it with Monika
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