Ghee, mustard or sunflower? Choosing the right cooking oil

Ghee has a high smoke point and a nutty flavour — ideal for tadka, parathas and sweets. Cold-pressed mustard oil brings the pungency that Bengali and North Indian dishes need; heat it until it just smokes to mellow it.

Refined sunflower oil is neutral and handles deep frying well. Most kitchens are best served by keeping two: one for flavour, one for frying.