Oils and Ghee form the base of the vast majority of Indian dishes in which herbs and spices are initially fried to release their true flavour and fragrance, before the addition of other ingredients.

Oils and Ghee are also a popular frying medium for most popular Indian sweet and savoury snacks. When very hot, ghee becomes still, whereas oil starts to bubble or smoke.

Ghee is clarified butter in which the water and any impurities have been driven off by heating. Popular oils in Indian cooking include Vegetable Oil, Mustard Oil, Corn Oil and Sesame Oil, each imparts its own distinct flavour to a dish.