Oils and Ghees - Khanum

Ghee – clarified butter – is the traditional fat of Indian cooking and the foundation of real curry, biryani and Indian sweets. Shalamar Foods offers authentic ghee from Heera, Shalamar, KTC and East End in sizes from 500 g household packs to 5 kg restaurant tins. Alongside ghee we stock the complete range of oils essential to Indian and Pakistani cuisine – mustard oil for Bengali and Punjabi dishes, coconut oil for South Indian curries, sesame oil, groundnut oil and premium sunflower oil for everyday cooking. All oils imported directly from the producer, ensuring authentic flavour and better pricing than Czech retail. Ghee is naturally lactose-free and suitable for people with dairy intolerance.

Types of Indian cooking oils

Ghee (clarified butter) – The core fat of Indian cooking. Butter with water, milk solids and lactose removed, leaving pure fat with a nutty aroma. Smoke point 250 °C, ideal for frying and baking. Shelf-stable at room temperature.

Mustard oil – Punjabi, Bengali and fish dishes. Strong pungent taste that mellows when heated. In the EU sold under "external use only" labels – true culinary grade imported directly from India.

Coconut oil – South Indian cuisine (Kerala, Tamil Nadu). Solid at room temperature, lends a slightly sweet coconut note. Suitable for curries, sweets and as a butter substitute in baking.

Sesame oil (gingelly) – Tamil and Ayurvedic tradition. Lower smoke point, best for finishing.

Sunflower & rapeseed oil – Most common for daily cooking. Neutral taste, high smoke point, ideal for frying samosa, pakora and tandoori.

How to identify quality ghee

• Colour – golden to deep orange (depends on cow diet).
• Aroma – distinct nutty smell, never sour or rancid.
• Texture – solid at room temperature, crystal clear when melted.
• No water content – true ghee has no water or milk solids, so it keeps up to 6 months unrefrigerated.

Frequently Asked Questions

Is ghee lactose-free?

Yes, clarification removes milk solids (containing lactose and casein). Ghee is suitable for lactose-intolerant people.

How long does opened ghee last?

In a sealed glass jar away from sunlight, ghee lasts 6–12 months. No need to refrigerate – warmer storage keeps it liquid and easier to spoon.

Can I buy mustard oil for cooking?

Our shop carries culinary grade mustard oil imported from India for traditional Bengali and Punjabi dishes. Please note EU regulations on its use.

What is the difference between ghee and butter?

Butter is ~80 % fat, 16 % water, 4 % solids. Ghee is 99 %+ pure fat. Butter smoke point 180 °C, ghee 250 °C – ghee handles frying without burning.