A recent article in washingtonpost about good old desi-ghee makes for an interesting read. Awanthi Vardaraj starts off the article by describing
The very first solid food my mother fed me as a baby in our southern India household was mashed-up rice mixed with a little ghee. This set the stage for my lifelong love affair with this nutty, rich, golden clarified butter.
In recent years, ghee has become a global phenomenon, trending as a “superfood” and beloved by followers of the popular Keto diet. But its history — real and legendary — is long.
Without the milk solids of butter, it can be used for frying and other high-heat cooking. Use the ghee as you would use any fat: roast vegetables with it; slather it onto meat to baste; fry eggs with it. You can even stir it into your coffee (for that trendy “bulletproof” approach) or your morning porridge (which I love to do). Refrigerate your ghee if you like, but it’s not a requirement and will keep at room temperature; it will solidify in the fridge but melt at room temperature or when heated.
Americans are truly smitten by Ghee. A while ago, Forbes ran a feature on “A brief history of ghee in the US”
It’s typical of Franzen, one of America’s shrewdest social novelists, to slip in this reference to a food that most Americans are unaware of but which has begun to attract a strong niche following. In the US, ghee is trending. Especially among millennial foodies smitten with super-foods like quinoa and kale, fair-trade organic produce, and Bulletproof Coffee, which is coffee blended with butter (or ghee) and a spoonful of coconut oil extract. It sounds expensive and ghastly, but it’s all the rage. At the hip new Bulletproof Coffee Café in Santa Monica, California, you can add ghee to your coffee for a dollar.
Ghee has also received a big boost from the Paleo diet, the latest food fad in the house, whose startling No. 1 guideline is that “a Paleo diet should be high in fat”. It provides recipes for ghee flavoured with garlic, ginger, mint-jalapeno and rosemary-thyme. Elsewhere, Michelin-starred restaurants advertise the use of ghee in their curries, and on Twitter, celebrity chef Alton Brown instructs his million-plus followers on the deceptively simple art of making it: “Do you know how to make clarified butter? Or know what ghee is? We’re big fans of both…,” he writes, embedding a link to a recipe.
India times article on : Here’s How Desi Ghee Went From An Indian Staple To An International Superfood! Ghee has come into the spotlight lately, with everyone from Bollywood actor Akshay Kumar to reality television star Kourtney Kardashian endorsing it as a healthy superfood. And it’s about time, considering that this Ayurvedic concoction has a ton of health benefits.
Ghee has been an Indian staple for millennia. Now the rest of the world is catching on. – Washington Post
Ghee is widely available in Indian and ethnic stores , and even online (e.g on Amazon.com)
2 thoughts on “An ode to Desi Ghee – Washington Post”
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