By Conchita de Souza
In Indian cooking, the flavours and aromas are most often attributed to a masala - a combination of spices used.* However, the oil in which the spices are tempered and in which the ingredients are cooked, is often overlooked as a contributing factor to flavour.
Various oils are used in India depending on which part of the country you are from and depending too on the dish that you are preparing.
Below is an overview of the most commonly used oils: