This is the
searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. 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