One of the mysteries of the English language finally explained.
- ‘Curd can be made more suitable to the physiological systems by adding a pinch of the powder made of 200 gm of rock salt (saindha namak), 100 gm of roasted zeera and 50 gm of black pepper into it.’
- ‘Black salt (kala namak) is a salt used in India which is brownish-black in lump form but pinkish-brown when powdered.’
- ‘Also the salt used is restricted to Sendha / Lahore namak (rock salt)…’
- ‘Also known as ‘sanchal’ or black salt, kala namak is a traditional ingredient in authentic Indian cuisine.’
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