Hi, RubyDoo!
Like pointed out earlier, Hing is an essential part of the Hare Krishna cuisine, and is also used extensively by the Kashmiri Pandits. It goes well with pulses and dals, and the taste could be described as garlicky, and close to onions, too. Personally, I like it (: If used with garlic and onions all along, I never thought that all too much of its own flavour gets distinguished or stands out. But: I only use powder myself (try to get a hold of the resin next month), so it surely depends on its potency, too. But used in traditional recipes, often with fennel, aniseed or joghurt, it adds some nice touch, and I honestly never missed the garlic and/or onions in them ,)
Greetings!