Nish invites some of his friends to a vegetarian Ethiopian feast at M&B Yummy. Besides the usual pulse based vegetarian options, we try vegetarian versions of Ethiopian style beef, fish, and chicken dishes. The food was oversalted though. When Nish mentions this to the chef, she says that reviews say that her food is too bland so she has to put lots of salt. She doesn’t get it, poor woman. How can she succeed in the Toronto restaurant scene with such ideas? Salt enhances flavouring but one can get lots of flavour without salt. My mother, still one of the best vegetarian cooks I know, has been producing tasty ultra low sodium meals for decades. With my father’s longterm hypertension, and now with his congestive heart, liver failure, and compromised kidney, the low salt intake is crucial.
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