Chandigarh food diaries: I’ve been eating my way through old and new dishes lately—Sarson ka Saag, smoky Baigan ka Bharta, buttery Makki di Roti—and let me tell you, trying to nail the names with this Aussie twang? Let’s just say it’s been entertaining. But this meal is extra special. Sarson ka Saag was one of the very first authentic dishes I learned from my son’s Bibi Gian, an incredible cook whose recipes carry so much heart and history. And the Makki di Roti? It was a first for me, and now I