Glossary

Clarified butter made from the milk of the water buffalo. Used in Indian cookery. The clarified butter (slowly melted, thereby separating the milk solids, which sink to the bottom of the pan, from the golden liquid on the surface) is simmered until all the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramel-like flavour and aroma. This extra step gives ghee a longer life and much higher burning point, making it practical for a number of sautéing and frying uses.