Placed, on the metal, in the space between two burnt-black burners of the Gas daan, right in the place meant for a matchbox and just next to the weeks old crisp taher myet, was a lump of took noon – the rock salt that came from Pakistan.
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An upset stomach! Why that’s no worry at all, Kid. Have some rice with zaamdod la’yiss and a piece of took noon thrown in on the side. Add la’yiss to rice, place took noon in the middle and rub it on the plate surface. Eat. Rub some more. Eat. Strike the crystal on the plate surface. Took. Took. Took. Eat
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Thook Noon !! I was amused by the brownish tint… Something more than NaCl .
yea in Kashmir it always seemed to come with that tint.