To be honest, hing’s use is lost on a man whose wife has to shoo him out of the kitchen when she fries it for the aloo ki sabzi—that smell, yaar, is something else. Kala namak makes chaats and chutneys jhakaas with its tangy punch, and chaat masala is for sprinkling on everything from sliced onions to fruit, giving life to simple things. But my actual truth? The real use of hing is to remind me of my limits, while the others are the joy I can actually taste from my balcony, watching the bhelpuri-wala below work his magic.
#cooking#regional-cuisine
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