The Saag Saga Sweeps India: A Delicious Winter Tradition
Image Source: Internet
Winter has brought a vibrant array of saags to India, with each region showcasing its unique flavors and specialties. From North Indian staples like Sarson ka Saag to regional favorites like Haak and Sonchal Saag in Jammu and Kashmir, the options are endless. Chefs across the country are experimenting with creative pairings and recipes. In the South, Gongura leaves are a staple in Andhra and Karnataka, paired with chicken, rice, and pickles. In the North, Methi parantha and Bathua puri are popular, while in the East, Lai Xaak Bhaji and Mula Xaak Bhaji are Assam's specialties. Celebrity chef Amrita Raichand calls saag the 'real super-food,' packed with iron, vitamins, and fibre. With its numerous health benefits, it's no wonder saag is a winter favorite. Whether it's Sarson-ki-roti or Makke ki roti, saag is a delicacy that's here to stay. In Assam, Khemchand Godiyal highlights the unique textures and processing methods used in Lai Xaak Bhaji and Mula Xaak Bhaji. Meanwhile, in Gujarat, Sarsav nu Shaak, Saragva Nu Shak, and Sev Tamate Nu Shak are popular variations. As the winter saag saga continues, chefs and home cooks are pushing the boundaries of creativity and flavor. With its rich history and diverse regional specialties, saag is a true culinary treasure of India.
