Savor India — 20 Seed Oil Free Indian Recipes Cooked in Ghee

Savor India is built on a single premise: Indian cooking is ghee cooking. Every recipe in the book uses ghee as the primary fat — from the opening tadka of cumin and mustard seeds to the finishing drizzle over dal, from the biryani's fried onions to the butter chicken's makhani sauce. The book covers North and South Indian cooking traditions in their authentic fat, with no vegetable oil substitutions.

What's Inside

Savor India covers 20 ghee-based Indian recipes. Every recipe is built on butter, ghee, tallow, lard, coconut oil, or olive oil. No seed oils anywhere in the book.

Standout Recipes

• Delhi Butter Chicken — murgh makhani with ghee and butter sauce
• Dal Tadka — yellow lentils with the classic ghee tadka
• Lamb Biryani — slow-cooked in a ghee-enriched sealed pot
• Palak Paneer — spinach and cheese in a ghee base
• Khichdi — the Indian rice and lentil comfort dish
• Rajma — kidney bean curry with a ghee tempering

Who It's For

Anyone who loves Indian food and wants to cook it authentically. Anyone who has noticed that homemade Indian food in ghee tastes different from restaurant Indian food in vegetable oil. Anyone on a MAHA protocol looking for the richest cooking tradition built entirely on ancestral fat.

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What Is Inside Savor Indian

35 recipes from across India's seven major regional traditions: North Indian (Punjabi), South Indian, Gujarati, Bengali, Rajasthani, Goan, Kashmiri. Fat framework follows regional practice: ghee for North Indian and Rajasthani, coconut oil for South Indian and Goan, mustard oil substitute (ghee) for Bengali.

Includes a complete Indian pantry section covering the 15 spices, 5 dals, and 4 fundamental techniques (tarka, bhuna, dum method, atta dough) that underpin almost all Indian home cooking. Taught explicitly before the recipes.

Who This Book Is For

For anyone who orders Indian takeaway regularly and wants to cook the same quality at home — and understand why ghee produces the restaurant result that vegetable oil does not.

What fat is used most?

Ghee — the traditional fat for the majority of North Indian, Central Indian, and festival cooking.

Are South Indian coconut oil recipes included?

Yes. Kerala fish curry in coconut oil, Tamil Nadu sambar, Karnataka-style rasam included.

Savor Indian is available in Kindle and paperback on Amazon. The fundamental Indian cooking techniques covered in the book — tarka, bhuna, dum, and pastry — are each taught with a dedicated technique page before the relevant recipe section. Once understood, these four methods cover 90% of all Indian cooking. The book is written for the home cook who has made Indian food from a recipe but does not yet understand why each step works. That understanding is what converts someone who follows a recipe into someone who can adapt it, scale it, and troubleshoot it when something goes wrong.