Milk is, without a doubt, one of our kitchen essentials here in the UK. How would we drink our national drink of a nice cup of tea without it? But as well as adding it to our beverages, we pour it on our morning breakfast cereal, blend it up into delicious shakes and add it to sauces for a creamy, mouth-watering texture. 

 Of course, not everybody drinks cow’s milk these days. Some people find certain enzymes hard to digest, whilst others might choose to follow a vegan diet and avoid dairy altogether. Supermarkets have flocked to meet this growing need and it’s possible to find a wide range of alternatives as you browse the aisles. Whether it’s almond milk, soya, oat or rice, there seems to be a type of milk out there for everyone.

 But in India, there is an altogether more exotic choice on offer – one that has been popular throughout the sub-continent for centuries – buffalo milk. India is one of the largest producers of buffalo milk in the world and when you take a closer look at this favoured product, it isnot hard to see why it has become a firm favourite amongst the people. 

 First of all, there are the practicalities to consider. These animals thrive in India’s warm climate and can eat a more varied amount of vegetation than their dairy cow relations. They also provide a higher yield of milk which makes them the smarter choice from an economic point of view. Additionally, the higher solid and fat content in buffalo milk means that it can be preserved for a longer period of time.

 There is also the matter of taste. Buffalo milk is naturally creamier, denser and much more luxurious than cow’s milk. Not only is this delicious to drink alone, it also makes a fantastic addition to gravies as it can transform a humble dish into a recipe fit for a maharaja.

In fact, there are a few Indian treats that simply wouldn’t be quite the same if it wasn’t for the use of buffalo milk. One such morsel is the Indian cheese, paneer. Paneer can be created with cow’s milk (and often is, here in the UK), but the traditional cheese is created with buffalo milk – you can usually tell due to its milkier, whiter colouring. Paneer is a popular vegetarian ingredient for curries as the cheese has the ability to soak up gravies and spices, transforming the cheese into a flavoursome sponge.

 Another traditional use for buffalo milk is to create khoya, an ingredient that forms the base for the sumptuous sweets that are so closely associated with Indian festivals such as Diwali and Holi. Decadent gulabjamun, fudge-like barfi and heavenly halwa are just a few of the delights that are created with khoya.

 Finally, we come to perhaps the number one cooking ingredient in India – ghee. This clarified butter is typically created from buffalo milk in India and is used for a wide variety of culinary purposes, from tempering spices to cooking Indian flatbreads.

Visit one of London’s best Indian fine dining restaurants for the best examples of authentic eastern cuisine you could hope to find in the UK.