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Types of Oils Used in Indian Cuisine

By Conchita de Souza

Types of Oils Used in Indian Cuisine

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:

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Paneer (Indian Cheese) and its Uses in Indian Cuisine

By Conchita de Souza

Paneer (Indian Cheese) and its Uses in Indian Cuisine

Paneer is an unripened cheese that is made from coagulating milk and lemon juice or vinegar. It is hung in muslin so that the excess liquid (whey) separates from the solids and leaves you with the curds which can then be pressed into blocks.

Thanks to its plain flavour and flexibility in form, paneer can be prepared in numerous ways and is always a favourite ingredient for vegetarians.

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