Ghee guide
Ghee for skin and hair: uses and benefits
Beyond the kitchen, ghee has a long history in skin and hair care. Simple ways to use it.
Read moreGhee guide
What is the best time to eat ghee?
Morning, with meals, or at night? A simple guide to when ghee fits best in your day.
Read moreGhee guide
How to choose the best A2 ghee brand in India
There are dozens of A2 ghee brands now. Here is a plain checklist to judge them and pick a genuinely good one.
Read moreGhee guide
How to check if ghee is pure: 5 simple home tests
Worried your ghee is adulterated? A few simple kitchen tests, and the one proof that beats them all.
Read moreGhee guide
A2 vs A1 ghee: what is the difference?
The difference comes down to one protein, and the breed of cow behind the milk. A plain explanation of A2 vs A1 ghee.
Read moreGhee guide
What is bilona ghee, and why is it different?
The word bilona is on every ghee jar now. Here is what it actually means, and how to tell real bilona ghee from the rest.
Read moreGhee guide
The Gir cow: India's indigenous A2 breed
The indigenous desi breed behind real A2 ghee. What makes the Gir cow, and its milk, special.
Read moreGhee guide
A2 Gir cow ghee benefits: what makes it different
Why A2 Gir cow ghee is valued: the A2 protein, butyric acid, fat-soluble vitamins, and an easy-to-digest fat.
Read moreGhee guide
Can diabetics eat ghee? Ghee and the glycemic index
Ghee is pure fat with no carbs, so it does not spike blood sugar. What that means if you are managing diabetes.
Read moreRajasthani kitchen
Ghee and chatni: how Rajasthan pairs them
Rich ghee and sharp chutney balance each other. Everyday ways Rajasthan pairs the two.
Read moreRajasthani kitchen
Rajasthani mirch ki chatni: the fiery red chutney
The red chilli chutney at the heart of every Rajasthani thali, and how it differs from the garlic version.
Read moreGhee guide
How long does ghee last? Shelf life and storage
Ghee keeps for months without a fridge, if you store it right. Here is how, and how to tell if it has turned.
Read moreGhee guide
Ghee smoke point: is ghee good for cooking and frying?
Why ghee holds up to high heat better than most oils, and what that means for frying and tadka.
Read moreGhee guide
How ghee is made: the bilona method explained
Not all ghee is made the same way. The difference between factory ghee and the slow bilona method.
Read moreGhee guide
How many calories are in ghee, and how much should you eat?
Ghee is calorie-dense but a little goes a long way. The numbers per spoon, and how much is sensible each day.
Read moreRajasthani kitchen
Dal bati with lahsun ki chatni: the complete Rajasthani plate
Dal, bati, churma, ghee and a spoon of fiery garlic chutney. The plate that defines Rajasthani food.
Read moreRajasthani kitchen
How to make Rajasthani lahsun ki chatni at home
Just chillies, garlic, salt and ghee. The traditional way to make the Rajasthani red garlic chutney at home.
Read moreGhee guide
Cow ghee vs buffalo ghee: which one should you choose?
Both are good fats, but they suit different needs. A practical, side by side comparison of cow and buffalo ghee.
Read moreRajasthani kitchen
Rajasthani Lal Mirch Chatni: the authentic lahsun ki chatni
The fiery red garlic chutney that no Rajasthani thali is complete without. What it is, how it is made, and how to eat it.
Read more