Actualizado: 17 de jul de 2020
Ghee is butter, but not. It is the center of Western dieting fads, and the center of Indian cuisine. However, as often as ghee is consumed, its production process is less known.
Physicist and cheese-maker, Aditya Raghavan, explains the history of ghee production and its current state: "With standardization comes the predictability of flavour: a one-dimensional product that has been stripped bare of nuance."