Ghee in the context of "Butter"

A libation is a ritual pouring of a liquid as an offering to a deity or spirit, or in memory of the dead. It was common in many religions of antiquity and continues to be offered in cultures today.

Various substances have been used for libations, most commonly wine or other alcoholic drinks, olive oil, honey, and in India, ghee. The vessels used in the ritual, including the patera, often had a significant form which differentiated them from secular vessels. The libation could be poured onto something of religious significance, such as an altar, or into the earth. On the other hand, one or more libations began most meals and occasions when wine was drunk in Greco-Roman and other ancient societies, mostly using normal cups or jugs.

A lacto-vegetarian (sometimes referred to as a lactarian; from the Latin root lact-, meaning milk) diet abstains from the consumption of eggs as well as meat, while still consuming dairy products such as milk, cheese (without animal rennet, i.e., from microbial sources), yogurt, butter, ghee, cream, and kefir, as well as honey.

Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices.

Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. However, it also refers to curry leaves, commonly used in South India.

Naan (/nɑːn/) is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterised by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Iran, Central Asia, South Asia, Southeast Asia, and the Caribbean.

Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used instead of yeast to reduce the preparation time for the bread.

In Indian religions, a homa (Sanskrit: होम), also known as homam (plural: homams) or havan, is a fire ritual performed on special occasions. In Hinduism, by a Hindu priest usually for a homeowner (grihastha: one possessing a home). The grihastha keeps different kinds of fire including one to cook food, heat the home, among other uses; therefore, a yajna offering is made directly into the fire. A homa is sometimes called a "sacrifice ritual" because the fire destroys the offering, but a homa is more accurately a "votive ritual". The fire is the agent, and the offerings include those that are material and symbolic such as grains, ghee, milk, incense, and seeds.

It is rooted in the Vedic religion, and was also adopted in ancient times by Buddhism and Jainism. The practice spread from India to Central Asia, East Asia, and Southeast Asia. Homa rituals remain an important part of many Hindu ceremonies, and variations of homa continue to be practiced in current-day Buddhism, particularly in parts of Tibet and Japan. It is also found in modern Jainism.

A diya, diyo, deya, deeya, dia, divaa, deepa, deepam, deep, deepak or saaki (Sanskrit: दीपम्, romanized: Dīpam) is an oil lamp made from clay or mud with a cotton wick dipped in oil or ghee. These lamps are commonly used in the Indian subcontinent and they hold sacred prominence in Hindu, Sikh, Buddhist, and Jain prayers as well as religious rituals, ceremonies and festivals including Diwali.

Arti (Hindi: आरती, romanized: Āratī) or Aarati (Sanskrit: आरात्रिक, romanized: Ārātrika) is a Hindu ritual employed in worship, part of a puja, in which light from a flame (fuelled by camphor, ghee, or oil) is ritually waved to venerate deities. Arti also refers to the hymns sung in praise of the deity, when the light is being offered. Sikhs have Arti kirtan which involves only devotional singing; the Nihang order of Sikhs also use light for arti.