Ghee

Ghee is often described as clarified butter. It is, but cooked further, so that the milk solids become toasty and granular before the liquid is poured off. While regular or clarified butter can be used as a substitute, the taste will definitely not be the same. In bygone days, lavish, visible use of ghee was the mark of a good host. The miraculous thing about ghee is that even a little bit makes a huge difference to the results of a dish. Please try scrambling eggs with ghee—it’s the perfect way of understanding this wonderful food. Among Parsis, melted ghee is used in votive oil lamps, where it makes the flame burn true, bright, and relatively smokeless.