Can Indian people eat butter? A comprehensive guide to its role and health aspects

December 22, 2025 •

3 min read

Despite India being the world's largest consumer and producer of milk, an estimated three out of four Indians are affected by some degree of lactose intolerance. So, can Indian people eat butter, or is it a dietary challenge deeply rooted in cultural tradition and health considerations?

Quick Summary

Butter is a cherished ingredient in Indian cooking, especially in the form of homemade makhan or clarified into ghee. Its consumption varies by region and is influenced by tradition and health factors, including sensitivity to dairy.

Key Points

Traditional Staple: Butter, particularly as homemade makhan or clarified into ghee, is a traditional and cherished part of the Indian diet, used in cooking, on breads, and in sweets.
Lactose Sensitivity: While many Indians are lactose intolerant, ghee is virtually free of lactose and casein, making it a safer option for those with sensitivities.
Butter vs. Ghee: Butter has a lower smoke point and is often used as a spread or finishing agent, while ghee has a high smoke point and is preferred for cooking at high temperatures.
Nutritional Benefits: High-quality butter and ghee contain fat-soluble vitamins (A, D, E, K2), CLA, and butyric acid, all of which offer health benefits when consumed in moderation.
A2 and Grass-Fed Options: The Indian dairy market is evolving with products like A2 butter from indigenous cows and grass-fed butter, both promoted for potential health and digestive benefits.
Moderation is Key: Despite the benefits, butter and ghee are high in saturated fat and calories, so moderation is essential to prevent adverse health effects.

The Role of Butter in Indian Cuisine: More Than Just a Spread

Butter holds a significant place in Indian culinary traditions, appearing in everyday meals and festive dishes. Known locally as makhan, Indian butter differs from its European counterparts and has cultural and mythological significance, often associated with Lord Krishna. Butter adds richness, flavor, and texture to countless dishes across India. It's a key ingredient in popular restaurant dishes like Dal Makhani and Butter Chicken, and commonly used to top parathas and naans. Street food like pav bhaji in Mumbai and butter dosas in the south also heavily feature butter.

Makhan vs. Commercial Butter: A Traditional Distinction

Traditionally, Indian households make fresh, white butter called makhan from milk cream (malai). This differs from store-bought commercial butter.

Homemade Makhan
- Pure, unsalted, with a fresh, creamy taste from cow or buffalo milk cream.
- Considered wholesome, rich in fat-soluble vitamins and healthy fats.
Commercial Butter
- Often salted and may contain preservatives.
- Convenient for modern lifestyles, though makhan is often preferred.

The Unbeatable Flavor of Ghee

Ghee, a form of clarified butter, is an ancient and highly regarded dairy product in India. Made by simmering butter to remove water and milk solids, it results in a pure, golden fat with a nutty flavor and a high smoke point. This makes ghee ideal for high-heat cooking and a preferred fat in many traditional Indian recipes.

Butter, Lactose Intolerance, and Health Concerns

Lactose intolerance is common in India. Symptoms like bloating and gas can sometimes be misattributed. However, not all dairy products pose the same challenge for those with sensitivities.

Navigating Dairy Sensitivity

For those with lactose intolerance, several options exist:

Ghee: Contains only trace amounts of lactose and casein, making it suitable for most individuals with lactose intolerance or mild dairy sensitivities.
A2 Milk and Butter: Products from indigenous Indian cows producing only the A2 beta-casein protein, which some find easier to digest than the A1 protein in commercial milk.
Fermented Dairy: Products like dahi (yogurt) and buttermilk have reduced lactose content due to fermentation.

Health Benefits in Moderation

When consumed in moderation, unprocessed butter and ghee offer health benefits. They are sources of fat-soluble vitamins (A, D, E, K2) important for vision, bone health, and immunity. They also contain CLA and butyric acid, which may support gut health and offer anti-inflammatory benefits.

Understanding Your Dairy Choices in India: Butter, Ghee, and A2


Feature	Ghee (Clarified Butter)	Butter (Makhan or Commercial)
Composition	Pure butterfat with milk solids and water removed.	Emulsion of butterfat, water, and milk solids.
Lactose Content	Trace amounts; virtually lactose-free.	Contains small amounts of lactose and casein.
Smoke Point	High (approx. 485°F/250°C), ideal for frying.	Low (approx. 350°F/175°C), prone to burning.
Flavor Profile	Rich, nutty, and slightly caramelized.	Creamy, mild, and often salty in commercial versions.
Storage	Very long shelf life at room temperature.	Requires refrigeration; shorter shelf life.
Primary Use	High-heat cooking, tempering spices (tadka).	As a spread, baking, finishing touch on dishes.

Grass-fed and A2 Butter Options

The Indian market is seeing growing interest in grass-fed butter, higher in omega-3 fatty acids and CLA, and A2 butter, from indigenous cows, for potential digestive benefits.

Conclusion: A Balanced Approach to Butter Consumption

Yes, Indian people can eat butter, and it remains a vital part of the cuisine with various forms like makhan and ghee. Moderation and understanding the differences between dairy varieties are key. Ghee and fermented dairy are traditional, safer options for those with lactose sensitivities, alongside newer A2 butter products. Enjoying butter or ghee is part of India’s culinary heritage and can be healthy when consumed mindfully.

Indian cuisine features numerous dishes showcasing butter and ghee. Resources like Tarla Dalal's website offer extensive recipes that highlight butter's versatility.

Frequently Asked Questions

Ghee is generally considered healthier for high-heat cooking because it has a higher smoke point than butter. This prevents the fat from breaking down and producing harmful compounds.

Homemade makhan is less processed, unsalted, and free of the preservatives found in most commercial butter. This makes it a purer, more natural source of fat and vitamins.

Some lactose-intolerant individuals may tolerate small amounts of butter. However, ghee, which is clarified and has its milk solids and lactose removed, is a much safer alternative.

A2 butter is made from the milk of indigenous Indian cows that produce only the A2 beta-casein protein. Many people with mild dairy sensitivities find A2 products easier to digest.

Butter is used in many ways, including as a topping for flatbreads like parathas and naans, in rich curries like Dal Makhani and Butter Chicken, and as a primary ingredient in sweets.

It depends on the dish. For sautéing or frying at high temperatures, ghee is the better choice due to its high smoke point. For baking or as a finishing touch, butter can be used, but it will affect the flavor.

Butter, and more commonly ghee, is used to provide a rich, luxurious texture and flavor to many Indian desserts, such as halwa and laddoo.