New Delhi, May 28 -- Walk down most Indian streets in the evening and your olfactory senses will be overwhelmed by the mouth-watering aroma of bhajias being fried. It isn't just bhajias-across the country giant pans brimming with oil play host to all manner of savouries and sweets, including samosas, pakoras, batata vadas, tikkis, chips, jalebi, kachori and gulab jamun. It isn't just in the evenings-it begins early in the morning, with pooris and medu vadas, and plays out through the day, with chicken, fish, koftas, cutlets and the like. And it isn't only on the streets-these scenes play out in most Indian homes.

One thing that all of these sweets and savouries have in common is that they are all deep-fried in oil that is used again and ...