How do you reduce salt in Indian cooking without food tasting bland?

Most dietary sodium is not from the salt shaker but from processed sources — papad, pickle, namkeen, packaged snacks, bread, biscuits, instant noodles, and restaurant food. Cutting those does more than reducing salt in home cooking. Where you do cook, build flavour with acids like lemon and amchur, aromatics, roasted spices, and fresh herbs, all of which reduce the salt needed. Taste adapts over about four to six weeks, so gradual reduction works better than an abrupt cut. Low-sodium salt substitutes contain potassium and are not suitable for everyone, particularly with kidney disease.