Butter & Spreads

Butter is cream churned until the fat separates from the buttermilk, then pressed and usually salted. In India it is makhan, and the salted yellow kind is the one melted generously over pav bhaji, stirred through butter chicken and dal makhani, and spread on hot parathas and aloo paratha straight off the tawa. Unsalted butter is the baker's choice and the starting point for homemade ghee.

This collection carries block butter, spreadable butter blended with a little vegetable oil so it softens quickly, and spreads made from plant oils. Block butter gives the best flavour for cooking and baking, and salted is right for the table. Spreadable butter is easier for sandwiches and toast first thing in the morning. Plant based spreads suit a vegan household or anyone avoiding dairy, though they are less suited to frying as they contain more water.

For Mumbai style pav bhaji, melt a generous knob of salted butter on a flat tawa, add the mashed vegetable bhaji and pav bhaji masala, then split the pav, butter the cut sides and toast them face down in the same pan. A last spoonful of butter on top of each plate is part of the dish.

Keep butter wrapped and chilled, and take out only what you need to soften. Butter freezes well for a few months. We deliver butter and spreads within our local area only. For a fat that keeps without a fridge, see pure ghee. Cheese is in cheese, and both sit under cheese and butter. For a sweeter spread, see breakfast spreads.