Kala namak is a fascinating salt condiment and has been used in Indian cuisine for centuries. It is naturally harvested in the Himalayas, especially around Uttarakhand, Himachal Pradesh, and Pakistan. It is prized for its medicinal qualities, and there are several references to the salt in early Ayurvedic texts dating back to the 3rd BCE. So let's ask what Kala Namak is? It is Himalayan salt that is mixed with harad seeds, or other plant matter and exposed to high heat. The

This is a subtle dish that shines on the table. Dried rose petals are typical in the cuisine of the Northwest frontier states, including...

Lentils are critical in cuisine on the sub-continent as a source of protein for the largely vegetarian diet. There are a large number of...