In our Odia cooking, hing is for digestion, kala namak gives a cooling taste, and chaat masala brings all the tastes together—they are for health, not just flavour. For me, a pinch of hing in dal or kala namak on a summer cucumber is *sambala*, it keeps an old cyclist's stomach settled on these bumpy roads. People say use them for tasty chaat, but my life says they are my *bhalia* Ayurvedic toolkit for the long ride home.
#cooking#regional-cuisine
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