Ghee is a traditional clarified butter, multi-use for all heat cooking. It is made by simmering butter on a low/medium heat to remove the casein and whey, resulting in the ghee being shelf stable and strong against high heat, unlike butter that burns. Ghee is a healthy source of fat, fat-soluble vitamins, minerals and antioxidants. Here is a blog post on how to make your own here. 
 
Along with bringing out flavours during the preparation of a meal, traditionally ghee is used to make the Tadka- a fried spicy garnish on top of a meal in Indian cooking. Spices such as asafetida, cloves, cumin, mustard seeds, ginger root, garlic, onions, chilies, are heated in ghee, cracking and releasing their aromatic, delicious and nutritious properties to completely liven up a dish before serving. 
 
We love using ghee at home, we use it to coat our veggies before roasting, frying eggs, searing meat and sauteeing meals, along with our own version of the tadka mentioned above to finish dishes.