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When it comes to Indian cooking, two things have always held a special place in our kitchens: butter and ghee. Whether it’s the aroma of freshly toasted parathas with a dollop of butter or the tempting tadka on your dal made with desi ghee, these ingredients are part of our food culture and daily life. […]

Ghee is a golden treasure in Indian kitchens. It is not just a cooking ingredient – it is part of our culture, tradition, and even Ayurveda. But do you know that the ghee you buy from the market may not be the same as the one your grandmother used to make at home? Most people

Have you ever enjoyed a delicious laddoo, barfi, or gulab jamun and wondered what it was made with? Many of us love Indian sweets, especially during festivals and celebrations. But have you ever stopped to think: is this mithai made with pure A2 ghee or with harmful vanaspati?This question matters more than you may think.

When it comes to choosing between cow ghee vs buffalo ghee, many people are confused about what truly makes them different and which is better—cow or buffalo ghee for their health. Whether you’re looking at it from an Ayurvedic perspective, comparing their nutrition facts, or thinking about specific uses like weight gain, pregnancy, or heart health,

Ghee has always been a symbol of purity and health in Indian kitchens, but today, many people are unknowingly consuming chemical mixed ghee that looks pure but is far from it. This type of ghee is often made using poor-quality milk, artificial flavours, preservatives, and even harmful hydrogenated oils—turning a once-healthy ingredient into a silent