Oils & Desi Ghee

Two everyday cooking fats from the Pakistani kitchen: desi cow ghee, traditionally slow-cooked as stated on the listing, with a granular (danedar) set for tarka, paratha and halwa, and kachi ghani (cold pressed) mustard oil from Northern Pakistan, sold unrefined, for achar and sarson ka saag. Keep ghee in a cool, dry place and always use a dry spoon. Questions? WhatsApp 0305 5928890.