why is ghee commonly used in indian cuisine?

Answer 1

Because it is a totally vegetarian product. It is also used in many religious (Hindu) rituals & ceremonies.

Although it has recently gotten alot of bad press for health reasons, traditionally ghee was thoughtly to be very healthy. It's a completely vegetarian product & an anti-oxidant.

Ayurvedic texts describe many diverse mind/body benefits. For example,

Absorption: Ghee is an integral part of the science of ayurvedic herbal formulation. Since ghee is an oil, it can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell walls of the body. It is stated to increase the potency of certain herbs by carrying the active components to the interior of the cells where they impart the most benefit.

Digestion: The ayurvedic texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach.

Mild Burns: Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin.

Mind: Ghee is said to promote all three aspects of mental functioning -- learning, memory and recall.

Ayurvedic Balance: Ghee balances both Vata (the dosha that controls movement in mind and body) and Pitta (the dosha that controls heat and metabolism).

It also does not require refrigeration, has a long shelf life,
can be heated to high temps without burning & could be made easily at home.

Answer 2

Clarified butter with the solids removed that is what ghee is. Due to the sacred nature of cows and that many Indians prefer it that way to eating so it does not go against their religiuos beliefs.

Answer 3

Ghee is clarified butter. Unlike regular butter, it does not burn easily.

Answer 4

1. because it's an indian ingredient indigenous to indian cooking and 2. because it can be heated to high temperatures without burning.

Answer 5

and removal of the water and milk solids might increase shelf life.