Modern twist
Chef Sarfaraz Ahmed, head chef, Tresind Mumbai

There is an abundance of greens that grow in the northern part of India like Punjab, Himachal Pradesh, and Haryana; this includes mustard, spinach, fenugreek, etc. So, for sarson ka saag, mustard greens are used, and is served with a side of achar and radish salad. In our version, we create a twist: we serve our saag with carrot pickle, and radish salad and pair it with a crispy corn waffle instead of makki ki roti. We also serve butter that is churned in-house, flavoured with green chillies and gud ki chutney. It is a popular choice in winter because it is packed with nutrients and is good for metabolism.
At: Tresind Mumbai, Inspire BKC, Bandra East
Call: 8928000057
Cost: Rs 4,000 onwards (10-course chef’s tasting menu)