How a 94-year-old Tamil Nadu brand is betting on ghee tourism

When I am planted next to a mammoth stainless-steel boiler of molten ghee, my mind starts playing games. The sweet smell is intoxicating. But the heat from the container which can hold 2,000 litres of ghee, that is at touching distance, sends me into a tizzy. For RKG Ghee’s workers in blue uniforms, who go about turning levers and adjusting the intricate system, the scent, heat, and vision of cloud-like tufts of butter transforming into grainy, sunshine-yellow ghee, are routine.