Traditional uses of Himalayan pink salt include cooking heating a big block of salt in the fire and cooking right on the block. While I have written two books popularizing and expanding on this technique, including the first book ever written on the subject (Salt Block Cooking by Mark Bitterman), salt block cooking was likely invented by the Pakistanis, Afghanis, and Indians who had early access to blocks of salt. Namak mandi is a traditional meat dish that is popular in the Salt Range where Himalayan salt is mined. Lamb or beef is seared on a super hot salt block, allowing the salt to infuse into the meat, brown it, and add flavor. The meat then served with naan bread, salad, and chutney.