Saag & makki di roti
There is a perceptible nip in the air. The lethargy of the summer months has made way for the vibrancy of the pre-winter festivities and consequent changes. Fashion wise, cottons have made way for mixes while hemlines, necklines and sleeves have changed direction. Food wise, this dip in the temperature has heralded a gradual change in dietary requirements. Chilled beer, or wine, is no longer the preferred pick-me-up and crunchy salads will soon be pickled.
No doubt, the ensuing winter months are eagerly awaited by different folks for different 
strokes. But for those with even the remotest connection to farm life, these months mean overdosing on saag and makki di roti. Excess being a cultural thing in this part of the world! Although city living has taken away much of the pomp that goes into the preparation of this wholesome combination, the pleasure, of going through a piping hot bowl of the stuff, drowned in desi ghee or topped high with churned butter(whatever be your poison), with a slightly overdone makki di roti, remains unchanged. Most households have their own side-dishes to go with it – could be smoked onions, grated radish salad, ginger juliennes, even scrambled eggs.
Traditionally, lassi is meant to be consumed as part of the meal but, frankly, it does nothing for me. It’s a drink I prefer to leave behind with the rest of my summer memories. For one, if you were to drink it before-hand, you won’t be able to do any justice to the food. Two, if you were to keep it for later, where do you think you’ll put that last, albeit customary, makki di roti with shakkar?
Although some of us prefer to end our saag saga with a round of reoris, gajjak and 
peanuts. This may sound unpalatable to a lot of people out there; not if you have grown up in Patiala. And never, if you have walked the length of the Adalat Bazar, past the landmark Water Tank, turned right into the Juttianwali Galli and arrived at the clearing near the entrance of the Qila Mubarak. Right here, adjacent to the Police Chowki, is located the very cause of our contrarian beliefs – Arjan Singh, who is known to do magical things to molasses and sesame seeds, and produce myriad reasons to shun traditional eating habits.
The cry of vendors on winter mornings – Methi lo, Palak lo, Saag lo, Mooli lo gives my mood an instant lift. I love anything with til in it, maroonde are my hot favorites and I can even make the ones with puffed rice.
Those cries are a Chandigarh special, aren’t they? Am looking forward to the winter with a vengeance!
Makki di roti with shakkar…I really love ! ohh forget desi ghee..
It’s that time of year… almost 🙂
Green of the saag offset by White of the butter…balley balley….bruaah!!!
Crisper AND tastier than that “over-done” makki di roti.
The description about hemlines and sleeves changing direction is great writing and the way you have described Arjan Singh’s shop is super.
Humour, subtelty and brevity are the features that describe your writing. Keep delighting us. I am guilty of not observing things when reviewing your work but you the blame goes to you.
Danke, Jagpreet. Prepare to keep reading and delighting 🙂
Hey Puneet! A suggestion: please change the insignia picture of your blog to something bright. The present one is drab and grey.
That pic was taken this summer while travelling through one of the most hostile (yet beautiful) terrains in Himachal. Reminds me of how little we are compared to nature. I see the clear blue skies beyond the bleak foreground… But am looking for a brighter one even as I write!!
You just ruined lunch for me …..
🙂
Puneeeet now if u keep putting such posts i will have to catch the next flight home…
i remember my Nani in the village she made fresh Saag and so much makhan on it.. awesome
What’s stopping you???
Looking forward to having Saag & makki di roti with butter soon….(Of course I wont tell my Doctor about the butter)…….Excellent piece…Bravo
I won’t tell if you won’t 😉
Don’t miss out on lassi. Its great health drink, even without saag-makki-di-roti.
I know, the voice of experience…
makki ki roti and saag….or makki ki roti and karhi…the best combination for winters and in the end makki ki roti, shakkar and ghee ki choori…mouthwatering
I am basically from Chd, now in B’lore since last 5 years. I miss all the things that you have mentioned in your post.
I know what you mean. I was away from these delicacies myself for a decade and have now returned with a vengeance!
I was fortunate to be served a load of this stuff recently in a surprise encounter at a village. It’s the ideal salivatant (if there is such a word), nourisher, indulgence, and intoxicant on a sunny winter afternoon.
It sure is!