Desi Ghee vs Oil: Why Our Vegetarian Dishes Taste Better
Health Benefits & Authentic Flavour Loved by Cranbourne Families
Ever wondered why the dal at Pardesi Vaishno Dhaba feels richer than anything cooked in plain vegetable oil? The secret is simple: desi ghee. In this post we unpack the top desi ghee benefits, compare it with common oils, and share tips for healthier, tastier vegetarian cooking across Cranbourne, Narre Warren and Berwick.
What Exactly Is Desi Ghee?
Clarified from grass-fed butter, ghee removes milk solids, leaving a lactose-free fat with a high smoke point of ≈250 °C—perfect for tempering spices without burning.
Satiety Factor – Healthy fats keep kids fuller during those Narre Warren school runs.
Myth-Busting the Health Concerns
• “Ghee is fattening.” Portion control matters; a teaspoon goes a long way thanks to higher flavour density. • “It raises cholesterol.” Studies show moderate ghee may raise HDL (good) cholesterol while leaving LDL unchanged.
How We Use Ghee at Pardesi Vaishno Dhaba
• Freshly churned every Monday for Dal Bukhara • Infused with kasoori methi for our signature Tadka • Vegan guests? We sub with cold-pressed mustard oil—equally authentic
DIY Tips for Healthy Vegetarian Cooking with Ghee
Start with ½ tsp per serving; add only if spices stick.
Pair ghee-tempered tadka with steamed veggies to balance macros.
