Olive oil, packed with antioxidants and heart-healthy fats, can easily find a place in Indian kitchens-without sacrificing flavor. According to dietician Dr. Pratayksha Bhardwaj, incorporating it into daily meals doesn’t mean giving up taste.

Start with cold dishes - drizzle extra virgin olive oil over salads, chaats, or raitas for a subtle, earthy touch. Replace ghee in tadka with light olive oil, it blends beautifully with cumin, garlic, and curry leaves. Try using olive oil to cook parathas and rotis - it adds a soft richness without the heaviness. For stir-frying, it’s perfect for paneer bhurji or veggie mixes, delivering flavour without overpowering. Finally, blend it into chutneys and dips for a creamy, refreshing texture.

Stick to extra virgin for raw/low-heat use and light olive oil for cooking. Avoid mixing with pungent oils like mustard. Small swaps lead to a big health win - without losing the essence of Indian taste.