Indian cooking

Deoleo Campaign Features a Taste Test by Indian Grandmothers

While the women were quick to comment on the lack of salt and use of spices, none noticed olive oil had replaced fats traditionally used in Indian cuisines.

Researchers Develop High-Oleic Safflower Strain

Researchers from Hyderabad's Indian Council of Agriculture Research and Institute of Oilseeds Research have cultivated three non-genetically modified varieties of safflowers with an oleic content comparable to olive oil.
Special Report

Finding the Best Olive Oils in the World

Read More

India’s Changing Views On Olive Oil

Rajneesh Bhasin, the president of the Indian Olive Association and managing director of Borges India, discusses the fast-changing dynamics of the Indian olive oil market.

VN Dalmia Offers an Olive Oil Reality Check

"We should not waste time criticizing different grades of olive oil. Olive oil purists, in their zeal to promote extra virgin, miss the point," says VN Dalmia, chief executive of India's Dalmia Continental.
Olive Oil Times Special

Extra Virgin Olive Oil

Read More

Olive Oil Finds Its Way in North India’s Kitchens

Olive oil appears to be making inroads in the kitchens of one of the most modern cities in North India, Chandigarh, where its use is rising in the traditional parantha.

Dalmia Tries Simplified Olive Oil Labels in India

Leonardo olive pomace oil is ideally suited for everyday Indian cooking and frying, according to its new label which now includes a prominent image of a traditional Indian food platter.
Special Report

Olive Oil Health Benefits

Read More

Flavored Olive Oil Adds Zing to Traditional Indian Dishes

Indian cooks have traditionally used groundnut or almond oil to add different flavors to their homemade dishes. Now olive oil is the rising star creating more chic Indian fare.