Bengaluru, India – Aneesha Thakur has used sunflower oil in her kitchen for as long as she can remember. Last week, she broke with that habit, buying a bottle of soybean oil instead to fry fish for her teenage sons.
The neighbourhood supermarket, which usually has rows stacked with sunflower oil brands, had none of the major ones when she visited, she said. So Thakur, a sales executive, settled on what she thought was the next best option. “They’re always hungry, and thankfully, they liked it,” she told Al Jazeera, referring to her children.
