India, Dec. 19 -- The winter saag saga is upon us. Vegetable vendors' stalls are lush green these days, flooded with winter saags and an abundance of variants. Across the length and breadth of the country, the specific saag may change, but the phenomenon - healthy, flavourful, and aromatic - remains the same. The choices are vast: from the North Indian staples like Sarson ka Saag (mustard), Sahjan (drumstick), Arbi leaves (taro root), Chaulai (Amaranth), Soya (dill leaves), Methi (fenugreek), Palak (spinach), and Bathua (wild spinach); to regional specialties like Haak and Sonchal Saag in Jammu and Kashmir, Helencha (buffalo spinach) in West Bengal, Lai Xaak Bhaji in Assam, Ambadi (sorrel) leaves in Maharashtra, and Gongura and Kalmi Saag or Anne Soppu (water spinach) in Karnataka and Andhra Pradesh. The list is long. Winter specials like saaga-pyaz, saaga-lahsun, shaljam-patta, mooli-patta and more add to the numbers. We dig into the green love of foodies, which has special pairings, recipes, and names in different regions....