How to ensure your dish has namak ‘swaad anusaar’

Our relationship with salt is ever-confusing: either it’s too much or too little. As such, have you ever wondered if there is a way to know how much is too much salt, and whether your dish — be it curry, dal, chhole, sambar, pulao, and even biryani — needs a specific amount to taste palatable? In simple words, what exactly does ‘swaad anusaar’ mean?

MasterChef Pankaj Bhadouria seems to have an answer! “Sprinkle salt and mix it with water in the container while cooking. Now, taste this water and not the sabzi. The water should taste piquant. This way, it will balance out everything that has been put in the container or pot to cook,” she suggested in an Instagram video.

Surprised by this simple hack, we decided to learn whether it truly works.

Chef Aakash Tyagi, corporate chef, Pincode said that “salt is both a blessing and a curse”. “A sprinkle can elevate a dish to heavenly heights, but a heavy hand can turn your masterpiece into something resembling the Dead Sea,” he told indianexpress.com.

How to know how much salt to add? (Source: Getty Image/Thinkstock)

In the culinary world, balance is key. According to Chef Tyagi, a well-seasoned dish should have the “kind of flavour that dances on your tongue, not one that sends you running for a gallon of water”.

“If you can taste the salt before you taste anything else, you’ve likely crossed the line into the territory of too much. Remember, you can always add more, but once it’s in there, it’s in there,” he said, adding that the hack is possible to follow when you have the liberty to taste the salt water beforehand.

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A post shared by MasterChef Pankaj Bhadouria (@masterchefpankajbhadouria)

So, when in doubt, start small and taste as you go, suggested Chef Tyagi. “A little salt is a good thing, but too much? Well, that’s how you end up with a five-star dish that’s only fit for the fish. Keep it light, keep it balanced, and let your food speak for itself—without shouting,” exclaimed Chef Tyagi.

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