Cow's ghee from hill cattle kept by village households across Pithoragarh. Cow's milk only — never buffalo, which is what makes most cheap ghee cheap and is the substitution you cannot see once it is in a jar.
Made the way it is made in a hill kitchen, which is the long way. The milk is set to curd overnight, the curd is churned to makkhan, and the makkhan is heated slowly over a low flame until the water leaves and the milk solids settle golden at the bottom. Not made from cream, which is quicker and produces something else entirely.
Grainy, deep yellow and strongly aromatic when warm. Colour and grain shift a little with the season and the feed, because nothing here is standardised.
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