Ghee and Oil

Ghee is usually described as clarified butter, but it goes a step beyond. In clarified butter, the milk solids have separated but they’re still white. Given more cooking time, they turn a toasty brown and sink to the bottom of the pan. The golden liquid floating on top is ghee. It’s as different from clarified butter as a freshly cut slice of bread is from a piece of toast. You absolutely must have ghee to make the taste of some of the dishes in this book ring true. Most Indian groceries sell ghee, but I really want you to make your own for three reasons: it’s not much bother, you don’t have to buy more than you can use, and your house will smell heavenly.