Winter on the menu

Delhi's winter is brief and generous. For a few weeks the mandis fill with mustard greens, fresh turmeric, red carrots and the kind of citrus that makes a whole dish.

This month we leaned into it. The saag on the tasting menu is built from the season's first sarson, cooked down slowly with makki and finished with white butter we churn in-house.

Cooking to the season isn't a trend for us — it's simply how this food was always meant to be made.