Ghee

This is clarified butter and it sits proudly on my kitchen counter because I am a ghee fanatic. I use it as a drizzle on dhal, liberally basted onto rotli or parotha and in many of the sweet dishes in this book. You can make your own by very gently simmering regular butter until all the impurities have bubbled to the surface where you can scoop them off. The rest sink to the bottom of the pan and taste delicious! I like to spread them generously on toast with some brown sugar. If you’re buying it, get the best organic version that you can afford. I like Happy Butter Ghee or Ghee Easy brands.