The concept of fusion food is one where cuisines, cultures and different styles and traditions from around the world mix together. There are many examples, but using Indian ghee in food traditions seen as being quintessentially western is one combo you can try this month.

Shrove Tuesday is, of course, the start of the season of Lent. That date on the Christian calendar does not make it exclusively western, of course - Christianity came to India in the first century - but the tradition of making pancakes is a strongly European one. Nonetheless, it should be noted that there are Indian style pancakes too, so this is a real area of fusion.

The process of making them involves plenty of frying, usually with cooking oil. But that is where you can use ghee instead, ensuring they are still wonderfully tasty and stuffed with all sorts of delicious fillings, but also healthier than the fats or oils you might usually use. 

In addition, because it cooks to a high temperature, it does not burn, yet also leaves the pan without an oily residue. Consequently, your pancakes can be wonderfully crisp, just as you would like them.

Many fabulous ghee pancake recipes exist. For example, you can oak pancakes in syrup and fry them in ghee. This is normally used for the festival of Holi in India. Happy Foodie notes that the tradition in India is to add mashed bananas to the mix, while in Bangladesh coconut is traditionally used.

Other examples of traditional Indian pancakes include tahini, carob and cinnamon honey pancakes, or you can try spinach, mushroom and blue cheese as a savoury option. 

Whether you use ghee to cook an Indian style pancake or simply adopt it for your traditional English versions with lemon and sugar, you can find the perfect combination to produce fabulous pancakes that will make Shrove Tuesday a memorable occasion.