Butter and margarine are both emulsions of water droplets in a fat matrix made of triglycerides, but their fats differ at the molecular level. Butter is mostly saturated fat, whose straight chains pack tightly, while margarine is made from plant oils whose kinked unsaturated chains pack less neatly. This gives butter a range of fat crystals that soften gradually at room temperature. Butter also contains lactose and proteins that brown when heated, giving a nutty flavour, and its water turns to steam to create flaky layers in pastry. Margarine is colourless until producers add synthetic beta-carotene, and it is often made using interesterification to stay solid in baking. It melts more consistently, but it browns less and performs less like butter in pastry.

Hampi is a UNESCO World Heritage Site in Karnataka, India, with more than 1,600 surviving remains spread over 4,100 hectares. It was the capital of the Vijayanagara Empire from 1336 to 1565. Travellers from Persia and Portugal described it as a prosperous, wealthy and grand city with temples, markets and farms along the Tungabhadra River. By 1500 it was estimated to be the world's second-largest city after Beijing, and probably India's richest at the time. In 1565 a coalition of Muslim sultanates defeated the Vijayanagara Empire, its capital was conquered and destroyed, and the city was left in ruins. Hampi remains a religious centre, with the active Virupaksha Temple at its heart.