T
Tushar Mittal Made a slow-cooked saag with mustard greens and this. Texture was just right, not watery.
K
Kabir Anand Was curious about Malabar after reading about it. Thicker leaves, slightly slippery — works well in dal.
M
Megha Bansal Held up in a stir-fry without going to mush. Used the leftover stems in a curry. Good buy.
N
Nikhil Sengupta Good substitute when palak isn't great. The leaves hold their shape much better.
B
Bhumika Rao Stayed fresh in the fridge for nearly a week. Most palak goes off in three days.





