Editing Ghee (section)

== Culinary uses ==
Ghee is common in [[South Asian cuisine|cuisines]] from the [[Indian subcontinent]], including traditional rice preparations (such as ''[[biryani]]''). In [[Maharashtra]], polis or [[Indian bread|Indian flatbreads]] are accompanied with ghee. For example, 'Puranpoli', a typical Maharashtrian dish is eaten with much ghee. In [[Rajasthan]], ghee often accompanies ''[[baati]]''. All over [[North India]], ''[[roti]]'' is served with ghee. In [[Karnataka]] and [[Tamil Nadu]], ghee is provided alongside [[Dosa (food)|dosa]], and [[kesari bhath]]. In [[Bengal]] (both [[West Bengal]] and [[Bangladesh]]) and [[Gujarat]], ''[[khichdi]]'' is a traditional evening meal of rice with [[lentil]]s, cooked in a [[curry]] made from [[dahi (curd)|dahi]] (curd), [[cumin]] seeds, [[Curry tree|curry leaves]], [[corn starch|cornflour]], [[turmeric]], [[garlic]], salt and ghee. It is also an ingredient in ''[[kadhi]]'' and [[Indian sweets]], such as ''[[Mysore pak]],'' and varieties of ''[[halva]]'' and ''[[laddu]]''. [[Indian cuisine|Indian]] restaurants typically incorporate large amounts of ghee, sometimes brushing ''[[naan]]'' and ''roti'' with it, either during preparation or just before serving. In the state of [[Odisha]] ghee is widely used in [[Cuisine of Odisha|Odia dishes]] such as ''Khechedi'' and ''Dalma''. Particularly the [[Sattvic diet|sattvic]] food prepared in most temples in Odisha has ghee as a major ingredient in its culinary tradition. Ghee is used in [[South Indian cuisine]] for tempering curries and in the preparation of rice dishes and sweets. North Indians also add ghee to rice before eating it with pickles, dal and curries. North Indians are among the biggest consumers of ghee. Vegetarian dishes of [[Andhra Pradesh]] especially use ghee for the preparation of savoury and sweet dishes alike. Ghee is important to traditional [[North Indian cuisine]], with ''[[Paratha|parathas]], [[Dal|daals]]'' and curries often using ghee instead of oil for a richer taste. The type of ghee, in terms of animal source, tends to vary with the dish; for example, ghee prepared from cow's milk ({{langx|bn|গাওয়া ঘী, gaoa ghi}}) is traditional with [[rice]] or ''[[roti]]'' or as a finishing drizzle atop a curry or ''dal'' (lentils) whereas buffalo milk ghee is more typical for general cooking purposes.

Ghee is a useful [[Cooking oil|fat]] for [[deep fry]]ing because its [[smoke point]] (where its molecules begin to break down) is {{convert|250|C}}, which is well above typical cooking temperatures of around {{convert|200|C}} and above that of most vegetable oils.<ref>{{cite web |title=What are the advantages and disadvantages of butter and ghee when it comes to cooking? |url=http://www.whfoods.com/genpage.php?tname=newtip&dbid=9 |url-status=dead |archive-url=https://web.archive.org/web/20150404094854/http://www.whfoods.com/genpage.php?tname=newtip&dbid=9 |archive-date=4 April 2015 |access-date=11 May 2015 |website=whfoods.com}}</ref>