This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on email@example.com. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||ghee (ঘি)|
Description: Clarified butter. Ghee can be made at home simply by keeping butter on a very low heat for a few hours until the water evaporates. The melted butter will keep indefinitely, will not change colour on use and can be re-used many times without changing its character.
|Ghee from a sweet perky cow and a milkmaid||
Ethnicity: Indian Subcontinent
Most frequent country: Bangladesh, India
Most frequent region: West Bengal
Also known as: nai, ney, neyyi, neyyu, thuppa, tuppa
See places: Bengali Food and Cuisine