Dear cookerific constituents,
Why do we put Kokum into food? Why do we spoil a perfectly nice Dal, by adding these dark inedible whatevers into them?
Join me in passing a resolution against adding Kokum to foods. Choose the good life and good taste. Ban Kokum.
(If you don't know what Kokum is. . .trust me. It's horrible.)
Please place your vote in the reply.
From your official eating representative,