Add salt to taste

You are an invited guest at a studio for a cooking show. The show goes like this. The chef is shown on a wide screen going through the sabji-mandi (vegetable market), looking for vegetables on his cycle. The mandi floor is dark, tiled, and there is dampness in the air. Whereas, the vegetables are bright in color with glistening water drops on them. The chef then picks the best vegetables and puts them in the basket attached to his cycle. Next you’ll see him cycling along the banks of some small stream, picking some flowers and stems. Finally he’s shown cycling towards the studio and you see him enter the hall with the applause of the crowd in the background. The lights now grow brighter and reveal the vegetables with other ingredients for cooking, neatly arranged on a table.
The chef then goes on to announces to the screen audience what he’s going to prepare while, the studio audiences are already given pamphlets of the proceedings. The name of the dish sounds really interesting and has ‘shahi’ or royalty in it. You get really interested. The chef now goes on to list the ingredients that go into the dish, and gives a brief account of the history attached to it. Then he picks up the vegetables and chops them so precisely and with such dexterity that, you wish they showed instant replays of it on the big screen. Anyways, the point is that you are impressed. Now you are all engrossed in the act; the one man show. He has the oil heated up and adds the spices and herbs to it. The aroma spreads across the hall and it makes your mouth water. He then rolls in the cut veggies and lets it to cook on a simmered flame. Meanwhile, he’s arranging a table for two and placing the flowers and stems he had picked up in the video. Well after ten minutes, he uncovers the prepared dish to us, his audience. Man!!, the dish appears so welcoming with the good aroma and color that, you are in a hurry to go ahead and dig in. But wait!! He hasn’t uttered the magic words yet. “And add salt to taste…” How much? A pintch? A spoon full?...is not mentioned. Its relative. I bet you would be disappointed for the lack of salt in it. Now that the salt is added, you are welcome to dig in.
There is a reason for me to write this. The chef puts in so much effort into the dish, and finally without the salt, it would all have gone in vain. Every one knows one can’t have only salt. But anything that requires salt–without it–would not taste good. I always wonder how such subtle things make a huge difference. Small tips like these in any field, distinguish the interesting from the banal.