I got take-out from Little India Express in Lexington today for the first time, and part of the order was papadum. I noticed that it seemed richer than your typical restaurant papad and surmised that this batch was fried in ghee. That's what they tasted like--very buttery--and I liked it a lot. Then I got to speculating that maybe most Indian restaurants (in the U.S.) fry their papad in vegetable oil. Can anyone confirm this? Or am I way off base with any of this?