Manjit Kaur, left, owner of the Top of India restaurant, and chef Hira Singh, holding a dish of sag paneer and naan bread, will host a “langar” for the Sikh holiday. Sag paneer is a sauce made of blends of spices, spinach, mustard greens, homemade cheeses and garlic.
Jesse Tinsley photo
At the Top of India restaurant, chef Hira Singh begins a dish of sag paneer with a quick flaming sauté of garlic before adding other ingredients. The restaurant will host “langar,” or open kitchen, to honor the the upcoming Sikh holiday.