15 Pantry Essentials Every Indian Kitchen Needs

9. Ghee

Ghee, clarified butter with a nutty aroma, is essential for many traditional preparations—from tadka to finishing rotis, sweets, and biryani. It tolerates higher heat than regular butter and adds a richness that butter or neutral oils don’t replicate exactly. You can buy shelf-stable commercial ghee in jars or make a small batch at home by simmering butter and removing milk solids; homemade ghee rewards a little time and can taste brighter. Store-bought ghee is convenient and widely available in North America, with artisanal choices offering single-origin or grass-fed labels. Use ghee for frying spices, brushing parathas, or dolloping on dals. Because ghee is concentrated, a little goes a long way—start with a teaspoon in recipes and increase to taste. For those watching saturated fat, use it as a flavor accent rather than the main cooking fat.