Legend has it that when Alexander the Great was on his way to conquer the Indian subcontinent, some of his soldiers found that their horses were licking rocks. On further inspection, it turned out to be rocks made of salt; that’s how the Khewra salt mines in present-day Pakistan were discovered. The mines from where this Himalayan salt originates were formed by sea beds that were crystallised and preserved under lava a couple of million years ago; it is considered to be one of the purest forms of salt available in the world.
Over the past couple of years, salt blocks have been gaining popularity in both commercial and home kitchens for their purported health benefits, apart from the flair they add at the table. It is believed that it stimulates circulation, regulates blood pressure and removes toxins from the body. And with a plethora of minerals and low sodium content, it is considered superior to the common table salts. It’s easily available online on e-commerce sites, and several cookbooks on the topic also exist, for the benefits of amateur home cooks. The blocks can be heated or frozen, or hollowed out to form bowls, making it a versatile way of seasoning.
At Salt Co 531, the newest restaurant at Radisson Blu, GST Road, it’s all about the salt. A rectangular block of this pink salt sits on the table in front of me, with its many layers and striations shimmering softly in the late afternoon sun streaming in through the large glass windows. Meats and veggies are cooked on salt blocks, salads are tossed in salt bowls and a “selmelier” is on hand to help you choose what salt goes best with your food. Just in case you didn’t get that last bit, “sel” is French for salt, and he is to salt what a sommelier is to wine.
A watermelon and feta cheese salad is arranged on a bed of crisp lettuce, placed on a frozen ice block. Executive sous chef Abhiram Gona instructs me to swipe the watermelon along the block, and then take a bite. “The freshness and sweetness of the watermelon is elevated due to the salt. It makes it all the more refreshing,” he says, as I continue to fork and swipe my way through the salad (even the lettuce isn’t spared).
Sous chef Palvinder Singh doubles up as the selmelier, and brings a selection of curated organic salts — Thai, Spanish, Moroccan, wasabi, sea, smoked, jalapeno, chilli and peppercorns — advising me on which will go best with what type of cuisine. “We can also play around by mixing oriental flavours with continental fare,” he says, adding that the possibilities are quite endless, and it is fun to experiment along with diners.
As I munch on edamame beans tossed in a delicious and well-balanced house-made teriyaki sauce, while waiting for the main course, the electro-jazz music that’s been playing softly in the background is replaced by Psy.
The staff stop where they are and break into dance, which is part of the entertainment; most of them really get into the groove, including the chefs at the live counters. I watch the lamb being grilled on the salt block, which has changed colours after being used for a couple of months. “Once it cracks, we crush the block and use it as smoked salt,” explains chef Abhiram. Fish, veggies and lamb chops are grilled on the salt block; the flavours of the meat shine through, with minimal seasoning otherwise. The blue curacao margarita is rimmed with the pink salt, and the rocky salt doesn’t melt despite being on the table for an hour.
Even dessert has a salty touch to it: chocolate ice cream with olive oil served on a slab of pink salt. Again, the saltiness enhances the flavour of the chocolate.
The restaurant is open for breakfast, lunch and dinner. Meal for two is approximately Rs.2,000. Call 2231 0101
