A lot of people ask us what is the best oil to use for cooking Indian food. For our non vegan and non dairy free dishes, we prefer to use ghee. Recommended in time tested Ayurvedic scripts, pure ghee is said to have anti inflammatory properties and is full of good cholesterol. It calms your gut and due to its high smoking point does not turn into saturated fat like most oils.
Ghee is made by clarifying butter – in our kitchen, we start off with organic butter that is slowly heated until the water evaporates and the milk solids rise to the top. These are then removed through a sieve and then the golden liquid is poured into jars and lidded. It slowly solidifies into a pale yellow mass.
The best way to store ghee is at room temperature, away from direct sunlight. Use a clean dry spoon everyone you use it and moisture free it will last for months.
Use it to sauté vegetables, stir into a bowl steaming dal or put a dollop in steaming plain rice or even use a tiny bit and massage your face before stepping to it the shower – once you start using this liquid gold, you’ll be hooked.
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