Kaffir lime. A dark green, round, bumpy citrus fruit which lightens in colour as it grows older. Both the leaves and the rind are used.
A concentrated reduction of a consommé-like, spicy, strong stock, rather like a spiced meat glaze, and set to a jelly.
Clarified butter. Ghee can be made at home simply by keeping butter on a very low heat for a few hours until the water evaporates. The melted butter will keep indefinitely, will not change colour on use and can be re-used many times without changing its character.
A drink made from yoghurt and crushed ice. The natural version is called lassi namkeen and the sweetened version is known as lassi meethi.
A mixture of different vegetables, chopped and grated finely, and cooked with panch phoron and other ground spices. Ghantos can be either thick and juicy or quite dry.
