Ghee, a form of clarified butter, holds a revered place in Indian cuisine and culture. Known for its rich, nutty flavour and golden hue, ghee is often referred to as the “liquid gold” of Indian kitchens. Made by simmering butter to remove the milk solids, ghee boasts a high smoke point, making it ideal for frying, sautéing, and deep-frying.

In Indian cooking, ghee is used to enhance the taste of curries, dals, rice dishes like biryani, and a variety of sweets such as halwa and ladoo. Its creamy texture and distinct aroma lend a unique depth to flavours, elevating even the simplest dishes.

Beyond its culinary use, ghee is celebrated for its health benefits. Rich in healthy fats, it is believed to improve digestion, boost immunity, and promote better brain function. Ghee is not just an ingredient but a symbol of nourishment, tradition, and well-being in Indian households.