What oil should be used in cooking Indian food? Why are omega-3 and omega-6 fatty acids linked with cooking oils?
Cooking Indian food is easy. We use regional oils in our cuisine, for example oils of mustard(rapeseed), peanut, Safflower, sunflower, coconut or clarified butter. It's a personal choice and nowadays even olive oil.
Further it also depends on choice of food. I use coconut oil usually and sometimes safflower oil for dressing.
For curry you may use oil of your choice, the taste doesn't really matter because it's masked by the spices. For pulav you go for clarified butter( ghee). It's a regional preference here. Hope that clarifies your question.
I missed to answer about omega fatty acids. These fatty acids are components of all oils, the proportion of which is not in our hands !
Omega 3 & 6 are poly unsaturated oils, easily go rancid, and are not to be used for cooking. They are essential fatty acids, means the body cannot manufacture them and are needed by the body( 5–7ml a day) but they aare better had through whole foods where they are protected . May better be not used as extracted oils.
Cooking oils can be ghee, coconut oil or any other locally used oils, better saturated ones or mono unsaturated ones if you are afraid of saturated fats. ( Your mother's breast milk did contain a lot of saturated fats.)