Sunflower oil is the workhorse. Neutral in flavour, high enough smoke point for deep frying, and priced so you can use it in the volume Indian cooking sometimes demands.

This is the one to buy if you fry. Samosas, pakoras, puris, anything that goes into a full pan of oil.

It also does the ordinary jobs without arguing. Tempering spices, frying onions, greasing a tin, dressing something where you do not want the oil making its own statement.

Stocked in the pantry aisle at Curry Corner, North Melbourne.