Better choices begin with knowing your oil.

Cold-pressed oils retain more of the seed’s natural aroma and character. Groundnut, sesame, mustard and coconut oils can add a noticeable flavour to tadka, pickles, curries and regional dishes.

Refined oils have a lighter, more neutral profile. They are a practical option when you want the ingredients in the dish to lead, or when cooking regularly for a family with varied tastes.

Rather than choosing one for everything, keep two complementary oils: one expressive cold-pressed oil and one neutral everyday oil.

Keep oil in a cool, dry cupboard away from the stove and direct sunlight. Close the cap firmly after every use and avoid leaving a pouring spout open for long periods.

Choose a pack size your household can finish comfortably. A smaller fresh bottle is often better than a large pack that remains open for many months.

Use a clean, dry spoon or dispenser and avoid mixing new oil into an older container. If the aroma or taste changes noticeably, it is best not to use it.

Groundnut oil offers a rounded, nutty base for everyday Indian cooking. Sesame brings deeper roasted notes, while mustard gives pickles and eastern Indian dishes their unmistakable pungency.

Coconut oil works beautifully where its aroma is welcome, especially in coastal recipes and baking. Neutral refined oils suit dishes where spices, vegetables or marinades should remain the focus.

Start with the food you cook most often, then choose an oil whose flavour supports it rather than competing with it.