Cooking Indian cuisine without the use of oil is challenging as fats are essential for softening ingredients and enhancing flavors. Oils not only help in frying but also add texture and taste to dishes. Factors such as regional flavors and cooking methods determine oil selection. Ghee, a form of clarified butter, plays a key role in many dishes due to its rich taste and shelf stability. The guide is informed by personal cooking experiences in India and is aimed at helping cooks understand the importance of oils in Indian cooking.
Ghee, or clarified butter, is made by simmering butter to remove milk solids, leaving a golden fat that enhances flavors in Indian cuisine.
The choice of cooking oil for Indian food is dictated by the dish's region and flavor profile, making some oils more suitable than others.
Collection
[
|
...
]