ghee Ghee is the generic Hindi word for fats, but in this book it is used to refer only to usli ghee, the Indian clarified butter that is widely used in Indian cuisine. You can substitute melted butter, or you can clarify butter—or you can buy usli ghee from Indian groceries. Indian clarified butter is made in the same way as French clarified butter, except that it is then strained to eliminate any brown specks. Because all milk solds have been eliminated, ghee keeps well at room temperature. If you are buying ghee, remember that much commercial ghee is made from vegetable oils; read the label carefully to be sure you have found purely dairy ghee.
