The cooking styles found in different cuisines can often be so specific that it all comes down to the type of oil that is used to bring out the flavour at the very start of the cooking process. Ghee and butter are actually relatively similar ingredients, however ghee is more predominantly used in Asian cooking. Read on as we go over some of the differences that separate them from one another and why ghee reigns supreme as a cooking oil in Indian cuisine…
To many people, ghee is a substitute for butter and is often thought to be a healthier alternative. From a scientific point of view, it contains fewer diary proteins which often leads to this interpretation, however both ghee and butter are made from cow’s milk. It is merely the way each one is made that separates them so distinctly from one another.
It may come as a surprise to learn that ghee is actually made by melting regular butter. It will separate itself into solid and liquid fats and the solid fats are removed in order to leave behind the ghee – which has less lactose as a result. The flavours of ghee and butter also differ from one another considerably as the former is heated for much longer which manages to bring out a nutier flavour and a darker colour. This also means that ghee has a higher burning point which makes it ideal for frying and sauteing, two cooking techniques popular within Indian cooking.
Here at Royal Nawaab, we make it a priority to implement the most traditional flavours into all of our dishes. Ghee plays a crucial role in bringing these out and allowing our diners to experience the authentic flavours of home – something that is very important to us due to our relationship with the Asian community. To find out more information, get in contact with the best Indian restaurant around today.