This week was a busy and al most breezy week. One of those post vacation weeks. I have been getting caught up with a bunch of things, I have been feeling a comfort level with the Lohud column. The weather of course with the mercury soaring, reminds me of salty and tangy black salt or kala namak.
We were invited to a great cookout today, I am actually terribly sorry that I could not savor the meal to the fullest as I had to do some running around for good old dance lessons.
The week was hot and a perfect week to feature Black Salt, or Kala Namak. The name of this spice confuses people, since the salt is in fact a pinkish grey color rather than Black as the name suggests. It tends to have a salty, sulphuric taste and is used in Indian summer drinks and salads such as the salt. Mention black salt and most Indians will think of chat and essential summer fruits, which are eaten with liberal sprinkles of black salt.
The salty taste actually pairs and enhances sweet and tart flavors in an understated and refreshing way and is often used for Indian limeade. I am waiting for our tomatoes and cucumbers to surface to truly enjoy their flavor, but while I am waiting I have been enjoying it with watermelon juice and limeade.
Despite the late hour, I am feeling somewhat caught up and am ploughing though my self imposed summer project of clearning out my kitchen selves of the 101 mismatched dishes, numerous mismatched tupperware to try and make some space. This is much like what I do with cookbooks.
Wishing everyone a cool and productive week ahead.
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