Salt to taste


            Image source: Unp

My encounter with different types of salts (non-iodized)  available in India has been recent and I thought that it will be good to share the same with you.

When I started using organic products, like most people I was not aware of different sources from where I can buy most of my supplies. Now things are more progressive! Most of the big supermarkets and gourmet stores stack up Indian salts along with some imported ones. I find the imported ones too expensive for my pocket and I think I’m going to try to make some of my flavoured ones at home soon Smile.   Meanwhile have a look at some of the varieties that I’ve tried.


Rock Salt

Very essential ingredient in my kitchen. I’ve been off refined/iodised salt when I was introduced to rock salt. It is used in all my daily cooking Indian or Western. You can also use them virtually in all your cooking like a regular salt and can  be used as a table salt too.

Brands that I have used for rock salt – Conscious food and Eco farms.


Sea Salt

I’m slowly getting used to this salt. It’s a little moist salt and takes time to judge as to how much to use.  Sea salt can be used in pickles, salads or in baking. You can also use them in gourmet cooking if you are up for some flavoured salts,  Heidi’s recipe for citrus salt.

If you are interested in making your own salt, try this! I wouldn’t dare to make some in Mumbai.

Brands that I have used for sea salt – Conscious food


Himalayan Salt Crystals

The crystals are pale pink in colour. However, when I grounded them they were more of pale white. It can be used similar to the table salt

Brands that I have used for sea salt – I bought some from a store in Auroville.

Black Salt a.k.a Kala Namak

An unrefined pinkish looking salt, found in both crystals and powder form. It is mostly used in Indian cooking like juices and chats.

Brand that I have used for black salt – Navdanya

So next time when you shop around, you know what to look for Smile.


Some interesting salty reads…..

Types of Salts

What kind of salts matter in your cooking

Some Indian Salts

Debate between rock salt and sea salt

Bottle them up!

Recently food bloggers in Mumbai celebrated the Terra Madre Day – an annual event celebrated on December 10 every year by the Slow Food network around the world. The objective of this day is to underline the importance of eating locally.

Rushina of A Perfect Bite & Nikhil of Nonchalant Gourmad organized a potluck dinner, where each blogger prepares something local or from the region to which they belong.

I participated in the event by making something sweet. Whenever we had any functions at home, we always had the maharaja/cook prepare malpua with rabri which is one of my favourite Indian desserts. I was short on time and wasn’t  sure about how the malpuas will turn out, so I decided to make shahi tukda/shahi tukra with rabri.

Shahi tukra is a rich dessert which originated from Hyderabad. There is no compromise on this dessert. If you want to enjoy the dessert for its true essence please don’t compromise on the ingredients.

You can serve the dessert either the traditional way by cutting the tukda in triangles or you can bottle them up like the way I did or even serve them in a nice fancy glass.

Warning: this dessert is not suited for the weak-hearted!

Serves 4-8

For Rabri

2ltr  creamed milk or buffalo milk (I used Govind’s organic milk)

5tbs raw sugar (organic – Conscious Foods)

1tsp pure vanilla powder (organic, available at Naturally Yours )

For Tukda/Tukra

4-5 slices Brown or white bread

ghee for frying (organic from Eco fresh, available at Naturally Yours)

1 cup raw sugar (organic – Conscious Foods)

1/2 cup water

1/2tsp vanilla powder (organic ,available at Naturally Yours)

2tbs chopped almonds/pistachios

Optional: 4-8 clean bottles or any fancy glass

For Rabri

Heat the milk in a heavy bottom pan on low flame. Keep stirring and allow it to boil and thicken. It will take about 1.5hrs for milk to thicken. Add sugar and allow it to blend and melt into the condensed milk. This will take another 10 minutes. Add vanilla powder and mix well. Allow it to cool.

For Tukda/Tukra

Cut the bread slices in triangles or stripes. Meanwhile keep the sugar syrup ready and should have a syrup like consistency. Let the syrup boil on  low flame. Heat ghee and deep fry the bread until dark brown. Take care not to burn them. Even a lightly burnt bread will hamper  the taste and spoil the dessert. Once done, transfer the tukda into the slow simmered sugar syrup. Stir it well so that the sugar is well coated.  Take it out of the pot and allow it to cool.


Place the  tukdas  into a tray and pour the rabri and sprinkle some almonds. Refrigerate for 2 hours before serving.

If using a bottle or a glass – break the tukdas into medium sized pieces and pour rabri and sprinkle some almonds. Layer them in two  and they work great visually.

Christmas & new year is around the corner and please please hop on to Dalal Enterprises and order their great meal (strictly for non-vegetarians) . My ‘star’ dessert also included. I’m also taking  dessert orders and have created a page with all the details. So hop on to order!