Topic: using ghee or not

[Ader1]

In almost every picture or video of a BIR kitchen I always notice a large tin on the stove from which the chef takes a spoonful of oil to make his curries.I always thought this was just pure plain veg oil but after watching this I'm not so sure....

http://cbm-mick.blogspot.com/2010/05/restaurant-bhindi-bhaji.html

It's clearly a tin of ghee and looks identical to most tins I've seen most chefs use.So is it ghee they use??  Could that be a vital part of the elusive taste???  Unless they empty the ghee out and replace it with veg oil which I doubt.

Some great videos here I have to say.

Sorry to but in on the thread but is there a discussion somwhere here on this PDF book?  Is it somebody from this forum?  Anybody tried it?

[Graeme]

When i make my Pilau rice i use veg ghee and oil about 50/50 i would say.
No reason other than when chefs tell us to add oil to butter to stop it catching.
hope this helps.