The primary cooking oil used in Indian cuisine is vegetable oil, with a strong preference for canola, sunflower, and mustard oils, depending on the region. In northern India, ghee (clarified butter) is also a popular fat used for its rich flavor and aroma. Mustard oil is particularly prevalent in eastern and northern India, known for its distinctive taste and health benefits. These oils are essential for a variety of cooking techniques, including frying, sautéing, and tempering spices, which are integral to enhancing the flavors in Indian dishes. Each oil brings its own unique characteristics to the food, reflecting diverse regional culinary traditions.