Ghee Is Back in London’s Indian Kitchens. Indian cuisine is full of heritage, bold, and delicious flavours. Desi ghee is the one substance that combines all of these benefits.
Desi Ghee’s Return: Authentic Indian Food
Many chefs in the UK are using this traditional cooking fat again these days. Desi ghee is a delicate yet effective ingredient at Paro Indian Covent Garden. In addition to using it liberally in numerous curries, Chef Niaz Khan also provides it upon request for customers seeking a more complex, genuine flavour.
But why ghee? Why is it so unique? And why are diners today requesting it more than before? Let’s dissect it.
What Is Desi Ghee?
Pure clarified butter made from cow’s milk is called Desi ghee. It simmers until the milk solids separate and a delicious, golden ghee is left behind.
Ghee has always been an essential component in Indian cooking. It’s used to provide richness to curries, smooth sauces, and balance spices. Ghee does not burn as quickly as butter or oil. Because it can withstand high heat, it is ideal for demanding culinary techniques like slow simmering or frying.
Ghee, as compared to refined oils, gives taste naturally. It preserves the aroma, carries the spices, and gives curries their uniquely smooth finish. Best Indian chef, Niaz Khan, are now emphasising that ghee is essential to making real and best Indian food.
Why Ghee Matters in Indian Curries
The essence of Indian cooking lies in its spices. LHowever, they are unable to make an impact without the proper fat. The spices are activated with Desi ghee. It softly toasts them, releasing their oils and increasing their aroma. This implies that each spoonful of curry offers a rich flavour in addition to heat.
Chef Niaz is well aware of this. He uses ghee at Paro Indian Covent Garden for its genuine texture and flavour in addition to its scent. His curries made with ghee are rich but light. Instead of leaving an oily aftertaste, they leave a lasting warmth. Foodies now specifically request Paro’s curries because of this. The ghee holds the key to their variations.
Chef Niaz Khan’s Signature Style
One of the most reputable names in modern Indian culinary arts is Chef Niaz Khan. He combines elegance and heritage. Furthermore, he thinks that every ingredient should provide not just flavour but heath benefit as well.
One of the most reputable names in modern Indian culinary arts is Chef Niaz Khan. He combines elegance and heritage. Furthermore, he thinks that every element should provide more than just flavour.
He doesn’t take short cuts at Paro. He prepares his masalas from scratch. He spends hours simmering sauces. Additionally, he uses only genuine Desi ghee to complete his curries, never margarine or synthetic oils.
This method extracts cleaner, more complex tastes. While catering to London’s contemporary dining, it also honours Indian history. And people take notice. For this reason, Paro Indian is regarded as one of Covent Garden’s top Indian eateries.
The Health Talk: Is Ghee Actually Good?
You already know that butter is harmful. Ghee, however, is different. Desi ghee provides health advantages when used in moderation:
• It has good fats that aid in digestion.
• Many people with dairy intolerance can use it because it is lactose-free.
• Conjugated linoleic acid (CLA), which is abundant in it, may help lower inflammation.
• Because of its high smoke point, it is perfect for cooking without producing toxic chemicals.
Because of this, ghee is now seen by many modern dietitians as a superior substitute for margarine or seed oils, particularly when preparing Indian cuisine. Thus, Chef Niaz considers more than just flavour when he uses ghee. He is providing the ideal culinary balance by combining better nutrients with superior flavour.
Desi Ghee and the Future of Indian Food in London
Indian cuisine has changed in the UK. These days, it’s not simply about heat and thick gravies. Diners today desire more authentic, rich, and clean Indian experiences. An important part of such evolution is ghee. This movement is led by chefs like Niaz Khan, who return to their roots and then introduce them to central London.
Indian food should feel like luxury but taste like home to Covent Garden customers. And Paro achieves just that because of desi ghee.
Final Thoughts: One Spoon, Endless Meaning
Chef Niaz Khan praises curries at Paro Indian Covent Garden rather than simply preparing them. He allows real ghee to blossom with the spices. He creates layers of taste. He takes his time. Food that tastes as though it was prepared with care is the end product, and it was.
So, the next time you’re close to the Lyceum Theatre, turn right on Paro. Take a seat, place your curry order, and let the ghee speak for itself.
