Everyday Kitchen

The story

Made the slow way, the only way that matters.

This is the pair that covers most of what an Indian kitchen does in a week. The oil takes the heat, the tadka and the frying. The ghee goes in at the end, on the dal or the rice or the roti, where you can still taste it. Using ghee for everything is expensive and wastes what makes it worth buying, since long cooking dulls the aroma you paid for. Splitting the work between the two is how these kitchens have always run. A good starting order if you have not bought from us before.