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Sarson da Saag aur Makke di Roti
Initially I wasn't sure if I'd like it as my 1st try on this a few years ago didn't go well. But as it was Dalchini & Chaitanya with his team I took a chance. And, I'll never regret on taking this chance. The saag made from mustard leaves was tempered lightly with red chilli and was served with 2 maize flour rotis and accompanied by makkhan, jaggery, radish and green chilly. The saag predominantly had mustard greens taste, which one might find a bit pungent or bitter, but can be subsided with radish or jaggery served in the plate! Makke di Roti was done really well was acceptably thick and ekdum garam. Makkhan was fresh and added an amazing makkhani flavour to the dish! A wholesome meal with some authentic punjabi flavours and taste.