Vegetable dishes like methi palak corn, baby corn in a sumptuous spinach sauce shot through with the strong taste of fenugreek, are a joy.

At a recent dinner, the light, but rich, sea perch and shrimp souffle with spinach sauce was the best of three appetizers.

Lamb saag, another favorite, consisted of large meat cubes in a mild, creamy spinach sauce.

On my trip I also came across a puréed spinach sauce that was the same dish, but without the paneer.

You might try the mellow sabsi-chalaw, which is lamb in a subtle spinach sauce flavored with onions and garlic.

Baby corn came in a spinach sauce tasting mostly of fenugreek.

The latest twist is Indian meals for the freezer section: microwaveable dishes like palak paneer (cheese cubes in spinach sauce) and beef vindaloo.

Other good choices are sabsi-chalaw, chunks of tender lamb in a garlic-flavored spinach sauce, and skewered lamb chops with brown rice.

So is methi palak corn, baby corn in a sumptuous spinach sauce shot through with the strong and unforgettable taste of fenugreek.

These jumbos appeared again with spinach sauce (jhinga saag).