The salads of the subcontinent are a painter’s palette of food, with incredible colour and diversity. They are also edible medicine.
What defines these salads is their attention to detail. They can bring comfort or vitality, and serve as a brisk pick-me-up or a textural masterstroke to an accompanying curry. They cool, cut through richness, deliver funk with fermentation, or themselves add a mouth-punching kick of heat. Cooks across the subcontinent macerate and marinate to stellar effect. They know how to assault the senses in the very best of ways, all with colour, variety, nutrition and taste.