The change of weather also means seasonal ingredients are slowly making an appearance in the market. While there are quite a few winter greens, four city chefs share how they choose to innovate with good old spinach beyond the popular saags
_d.jpg "Winter is coming: Move over palak paneer, spinach halwa and barfi are here")
Believing in the versatility of spinach, chef Anuradha Joshi Medhora recommends experimenting with the leafy greens to make a delicious palak ka halwa. Photo: Charoli
It is that time of the year when the chill has set in, making way for sweater weather. The change of season not only indicates the arrival of festivities but also that of seasonal produce. The latter easily excites culinary enthusiasts more than anything else. Couple that with the holiday spirit and it becomes a treat for everybody around them, who turn willing guinea pigs for their experiments with fresh ingredients.
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