What oils are suitable for Indian cooking (i.e. extended frying duration)? Indian cooking basically uses oil from the beginning of the process, typically starting with sautéing ginger and garlic, then adding shallots, chillies and onions. So the oil is on the fire for quite some time.  

I would like to know whether any type of olive oil will be suitable for this type of cooking. Extra virgin olive oil seems to be out of the question from what I have read.
Indian food is commonly cooked with ghee (clarified butter), for both religious and flavor reasons.  Where ghee is not used, coconut or refined palm oil are common.  

I can also tell you from experience that Indian food can be made with unflavored vegetable oils (canola, sunflower or soy), without a deleterious effect on flavor or texture.