Vegetable oil is a necessary ingredient in all Bengali preparations. Many types of vegetable oils are available – mustard oil, groundnut oil, sunflower oil, rice-bran oil, soyabean oil etc. Most of these – except mustard oil – are colorless and odorless, and can be used in most preparations. For some special preparations the particular smell of mustard oil is necessary. For other preparations, any white oil can be used.
