It's true when they say you haven't lived until you've tasted freshly made butter. Although it might sound like a lot of labour, the good news is restaurants in the city are churning out fresh, rich and creamy spreads that are so full of flavour that you will never want to go back to store-bought butter.

"Craft butter is essentially manipulating milk solids and milk fat into something far more flavourful than the traditional packaged butter available in the market," says Byculla restaurant Goyaa's Chef and owner Siddharth Somaiya. The diner makes vadouvan butter where a kilo of butter is slow-cooked with orange peel and 14 different spices like fennel, cumin, turmeric, mace, ginger and chili flakes for three hours till it turns a beautiful nutty brown. This butter is served in-house along with sourdough bread and is also used to roast cauliflower florets.