Mustard oil and ghee are two traditional fats that profoundly shape the flavor and character of Indian curries, each bringing distinct qualities to the cooking process. Flavor Profiles and Culinary Roles Ghee, a clarified butter, imparts a rich, buttery, and slightly nutty flavor that enhances the depth and smoothness of curries. It is prized in North Indian cuisine for its aromat... https://namakusa.com/