Background & aims: Reducing dietary salt intake is a health promotion priority. This is particularly important in persons with kidney disease. Food surveys indicate that UK South Asian populations have high salt intakes, yet little is known of the cooking and eating habits of these groups. The aim of this study was to explore and describe salt-related dietary practices of Bangladeshi chronic renal failure patients. Methods: Case study methodology was employed with 10 Bangladeshi renal patients and their partners in East London. Understanding of the processes of preparation and consumption of the mid-day meal within the cultural context was the phenomenon of interest; mixed methods including non-participant observation, interviews and weighed food analysis were used. Results: The typical Bangladeshi meal comprised two meat, one lentil and one vegetable dish. Two such meals a day were eaten. These provided a mean 10 g salt/day from two main meals, plus more from breakfast and snacks. Salt was added during cooking and to meals in various other ways. Conclusions: These findings reveal opportunities and information to support development of collaborative, culturally sensitive health promotion education.