Ghee (noun.) The first documented mention of butter making can be found in sacred songs of India dating back to 2000- 1500 BC. The Vedic culture mentions the use of ghee, the form of clarified butter and is extensively used in Asian cooking. The word Ghee originates from Sanskrit word ghrit.

Ghrita is widely used in the preparation of meals in the Indian subcontinent, Middle Eastern cuisine, Sotheast Asian cuisine, traditional medicine, and it is also used in religious rituals.

Dubbed the new superfood, it is prepared by melting butter and has nutty taste. The fat and milk solids separate on heating butter and the clear liquid is used to prepare several ghee based dishes in the Indian cuisine like the Mangalorean Cuisine has absolute delectable murgh and  gosht recipe made with ghee.


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