The world of Indian cooking has become one of the fastest growing segments within the ethnic food scene in recent years. More Americans have had some sort of exposure to the cuisine known for its diverse range of ingredients; tongue tickling flavors, health benefits, and levels of spiciness.
From London to Dubai, Bangkok to Brunswick, you can find an Indian restaurant just about anywhere these days. Bombay Mahal in Brunswick, Maine has been cooking up some of India's most spicy dishes for its customers for over 30 years.
The influence ghee has had on South Asian cooking should not be underestimated as it likely plays a key role in your favorite Indian dish. Despite its obvious health and cooking benefits, its high fat content gets a lot of people questioning whether we should use ghee or not.
Ghee is a form of clarified butter, which is incredibly popular across India and the Subcontinent. Ghee is considered to be one of the world’s genuine superfoods, as it’s significantly healthier than standard butter and other cooking oils on the market.
What makes it different from other forms of clarified butter is the fact it’s fried longer to coax out its signature flavors. Ghee’s nutty & buttery flavor allows itself to be sprinkled on top of naan and flatbreads, as well as flavorful rice dishes., and even on top of butter chicken.
1) Vitamins A, E & K
Ghee is rich in fat-soluble vitamins which provide you with several important health benefits when eaten in moderation despite its high fat content. It is high in vitamin K2 which is known to improve bone strength and help maintain a healthy heart. Vitamin A is believed to improve the immune system and provide healthier skin, while E is a vital anti-oxidant.
2) Digestion
Ghee has great digestive benefits due to its high butyric acid levels. This fatty acid is known to improve colon health, protect intestinal lining & work as an anti-inflammatory. In addition, ghee has been known to be a fantastic aid to people suffering from Crohn’s disease and IBS.
3) Lactose Intolerance Friendly
Ghee obviously contains butter, thus lactose-intolerant individuals might have their doubts over trying to consume any. However, 99% of the lactose is removed through ghee’s simmering and straining process, filtering out the milk solids and ultimately making it suitable for diners with an intolerance to dairy.
Of course, your ability to consume ghee will depend entirely on the severity of your allergy and symptoms, so always check with a doctor before you dive straight into a cheeky tikka masala or lamb biryani.
4) High Smoke Point
Ghee is much easier to cook with as it has a higher smoke point than most olive oil and butter you find at the grocery store. This allows you to cook ghee at much higher temperatures compared to other alternatives ultimately improving your cooking technique.
5) Flavor Enhancer
Ghee’s wonderful nutty flavor is a staple for South Asians households and chefs which is one of the main reasons why it is preferred over butter and tradition cooking oils on the market. Ghee is one of the main reasons why Indian food taste so delicious.