Clarified butter, known in Hindi as “ghee”, will be our foundation, the base from which all the coming Indian delights will spring. Especially when we temper spices in the ghee when its hot and make “chonk”, it’s almost like magic is being performed. Flavor magic.
What does it mean to clarify butter? We’re going to separate and remove the milk solids from regular butter, leaving behind pure golden butter fat that preserves longer, and can handle sauteing at high temperatures.
Which ancient civilization made the most flavorful cuisine?
Perhaps you could make a case for any of the cuisines and civilizations we’ve covered thus far, and no doubt each one has been best at something. But when it comes to pure, impact of flavor? Nobody beats India.
Thanks to its geography, history, and available ingredients, as well as some impressively advanced cooking techniques we’ll cover in depth, the story of South Asian civilization is the story of spice, rice, and flavor. Oh, and of vegetarians too!
WARNING: side effects of this episode may include getting very, very hungry!
Music for this episode sampled from the late, great Ravi Shankar
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