Date: 27/11/2022 Shift: 12:30 PM – 2:30 PM Q. No: 22

Sentence: This was years in the making but fast-tracked during the pandemic, when “people started being more mindful about their food”, he explained.

Paragraph: For millennia, ghee has been a venerated staple of the subcontinental diet, but it fell out of favour a few decades ago when saturated fats were largely considered to be unhealthy. ___(1)___ But more recently, as the thinking around saturated fats is shifting globally, Indians are finding their own way back to this ingredient that is so integral to their cuisine. ___(2)___ For Karmakar, a renewed interest in ghee is emblematic of a return-to-basics movement in India. ___(3)___ This movement is also part of an overall trend towards “slow food”. In keeping with the movement’s philosophy, ghee can be produced locally (even at home) and has inextricable cultural ties. ___(4)___ At a basic level, ghee is a type of clarified butter believed to have originated in India as a way to preserve butter from going rancid in the hot climate.