Baba Taraknath Bhandar

Baghajatin, Kolkata, West Bengal

• CertificationFood Corporation of India

Hee is prepared by simmering butter, which is churned from cream (traditionally made by churning yogurt), skimming any impurities from the surface, and then pouring and retaining the clear, still liquid fat, while discarding the solid residue that settled on the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, source of the milk used in the process and the duration of the boiling.ghee is common in cuisines from the indian subcontinent, including traditional rice preparations (such as biryani). In bengal (both west bengal and bangladesh) and gujarat, khichdi is a traditional evening meal of rice with lentils, cooked in curry made from yogurt, cumin seeds, curry leaves, 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. Pakistani and punjabi restaurants typically incorporate large amounts of ghee, sometimes brushing naan and roti with it

Dal is a term in the Indian subcontinent for dried, split pulses The term is also used for various soups prepared from these pulses. These pulses are among the