Ghee is butter with the water and milk solids cooked out, which leaves pure golden fat with a nutty smell and a high smoke point. It is also the fastest way to make food taste like someone’s grandmother made it.

A spoonful changes a dish. Over dal, on roti, through rice, into halwa.

It does not need refrigerating and it keeps for a long time. Use it for tempering spices, for frying where you want flavour rather than neutrality, and anywhere a recipe says ghee and you were thinking of substituting oil.

Stocked at Curry Corner in North Melbourne.