In the menu of any Indian restaurant, it is possible to find a dish which name will include the word "Saag". In fact, there is nothing mysterious about it. Saag means vegetables with green leaves (e.g. spinach, fenugreek, Brassica juncea, Kale vegetable, basella and dill), which grow on the Peninsula. Such vegetables are rich in vitamins C, A and B, as well as in antioxidants.
Saags are very popular in Punjab and in the Northern regions of Uttar Pradesh and Haryana.
In India, "Saag" is usually cooked together with meat, but also there are fish and vegetarian options. Moreover, what curry can do without the Indian spices! Cardamom, garlic, chili, cloves, ginger, coriander and turmeric are the basis of sauce and the bright taste of the dish.
Try "Saag Gosht" in the Indian restaurant “Talk Of The Town”. A great combination of spinach and tender lamb will not leave you indifferent!