Ghee (clarified butter) is undoubtedly the lifeline of Indian cuisine. We Indians use ghee in almost everything that we cook – curry (sabji), chapati, lentils, paranthas, laddus and so and so forth. Traditionally, ghee has been prepared, in some form or other, in all Indian households through milk; but now the usage of branded ghee has taken over. When we moved to London five years back, I found it hard to pick up a good quality ghee from the supermarket shelf; some well-known Indian brands were also available but the price premium was too high. I did try couple of local UK ones but failed to get the taste of pure ghee. But then I discovered the art of making ghee from (unsalted) butter – and I have not looked back again 🙂
cookingwidjoy 