ghee

“I know people say that you can’t have memories from when you’re that young, but for some reason, that really sticks with me. The aroma and taste of the ghee.”

“It was like ghee, ghee, ghee,” Smith said struggling to duplicate the sound.

For Indian cuisine, consider stocking turmeric, garam masala, mustard seeds, curry leaves and ghee.

A board spokesperson told reporters that they were sourcing ghee from five companies via tenders.

I love the sizzle of the hot, spiced ghee when it is poured into the lentils, the way that dal envelops a bowl of rice like a hug.