saline solution

August 18th, 2008

Word on the streets is that salt is one of the big F&B trends for 2008/2009 – and we’re not talking basic NaCl. Instead, dishes like salted caramel gelato and tuna tartare with smoked salt are at the forefront of this year’s menus. Catering to that highly refined set of tastebuds is the in-house salt sommelier at Anantara Dhigu Maldives Resort & Spa.

Fuddan, the resort’s restaurant, offers more than a dozen types of exotic salts from around the world, and its salt sommelier and Maldivian native Nasrulla Thoha uses his extensive knowledge and passion for salt to pair each dish with the perfect flavor-enhancing pinch. From Peruvian mountain streams 10,000 feet above the sea to natural reserves deep within the Himalayas, each salt has a distinct flavor and story that gives a sense its origins to the restaurant’s guests. And don’t even think about skimping, as these salts offer more than just superior flavor – the activated charcoal in Cyprus Black Lava flake salt and Hiwa Kai is a natural detoxifier with myriad health benefits.

Sample pairings include the woody flavor of Salish smoked salt from the Pacific Sea, which mingles well with red meats, and the hint of coconut and kaffir lime in Balinese smoked sea salt which complements tuna.

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