Waad: A Story of Salt

Salt processing quickens at elevated temperatures. In heated conditions, it matures in fifteen to twenty days during summer, while requiring two and a half months in winters.

The salt must be protected from rain at all times or else its chemical bonds loosen and get wasted entirely. 

This method yields two distinct salt types: one for culinary use and another serving as a preservative for fish and other commodities.

Add a layer of salt at the bottom of the pan.

The cook layers the surface of a pot with foil paper onto which he places copious amounts of salt. He continues to layer the pot with foil. 

In a separate pan, local spices and oil are added to the chicken, which is then left aside to marinate.

The marinated chicken is placed on the last layer of foil before it is tightly closed.

As the chicken is steamed and cooked till tender, it takes on the unique flavor of the salt underneath.

Prepared minced fish.

The people of Pasni get these salts for free and use them for their everyday meals. This centuries-old practice might be assisted by technology today but its generous and pure essence remains the same.