Ghee

I noticed that Indian foods and sweets use ghee in the place of butter. It's often quite heavy handed in the sweets. I know it's always been some type of clarified butter, so I looked it up on wikipedia:

"Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom. The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free. Texture, colour, or taste of ghee depends on the source of the milk from which the butter was made. In India, ghee is usually made with water buffalo's milk as it tends to be whiter than cow's milk."

Yep, that explains why it tastes the same as butter! I think it's also pretty common in Australia.

At our meals in the cafeteria, I've found that a light brush of ghee tastes great with Roti, which is the traditional everyday hot bread. Sort of like Naan, but more common in daily homecooked meals, the Indian students tell me. It's loaded with whole wheat so it's healthy, too. Except when there's loads of ghee on it!