SALT – Not the Angelina movie. But what is used by world in general.
In old times it used to be dry and two kinds primarily Namak and Sindhav. In some ways there used to be ‘rock salt’.
Then multinationals, nutritionists and sundry entered the picture. So we had Shudh, anti diabetes, heart, you, friend, family and country. Then they added NEW, IMPOVED, IODISED and much more.
With every change price grew 50-70% so from ₹2 in the 70s it is probably ₹20-200
And then came the Chefs, Nutritionists, Research so salt became Pink, yellow, Himalayan……
From salt we had moved to sindhao + salt to Tata lite and so more myriad varieties and now finally are at @lunn_salt second time order. A bit expensive but quite free flowing. AND for dining table we use rock with crusher.
A side story about Salt. Till 2005 I was a heavy consumer of salt. Needy my food extra salty to make it tasty. One day a visit to Bombay and there was a question raised by N. Boom I gave it up. Never ever sprinkle more except what is there whilst cooking.
Mom at times would forget to put salt and I would finish my meal and they would only realise when they ate.
I am going to try the pink and yellow or whatever Colors soon. Till then it is Lunn. #DesaiChronicles. #ADRecommends