- Media Coverage
- 5 Jun 2019, SheerLuxe
A Guide To Salt
When it comes to cooking, there are five main tastes: salt, sweet, bitter, sour and umami – but the great thing about salt is, it also can alter the flavours of other foods. “Salt has a huge variety of effects on food,” says Nuno Goncalves, Executive Head Chef at Quaglino's. “It’s mainly used as a seasoning to enhance natural flavours, bringing out the sweetness of certain foods if used in small amounts or used to correct bitterness, it also releases certain molecules making foods more aromatic. Salt also plays a big role in preservation, colour enhancement and texture.”
We asked our favourite chefs to give us a lesson in using salt, in moderation…

Bombay bhel (Mumbai Street Snack)
Ingredients:
1/2 cup of potatoes (boiled, peeled and chopped) optional
1/2 cup of tomatoes (chopped)
1/4 cup of red onion (chopped)
1 green chilli (chopped)
5g of coriander, chopped
1/2 tsp of ground turmeric
1/4 cup of green chutney
1/4 cup of tamarind chutney
1/4 pomegranate seeds
2 cups of puffed rice
1 cup of sev (crunchy noodles)
1 cup of Bombay mix
Indian black kiln-fired rock salt (to taste)
1. Toss the potatoes, tomatoes, red onion, chilli, turmeric, green chutney and tamarind chutney together.
2. Add the puffed rice, black salt and sev and toss to coat. Serve immediately with extra black salt over the top.
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