Allium Confit

Tarela Kanda

Preparation info

  • Serves 6 to 8 (makes about

    2 cups

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

The inspiration for this confit is a seasonal delicacy in Bombay—young garlic shoots, lilu lasan, the cloves tiny and the greens as fine as chives. We buy bunches of them and soften them in ghee or oil with nothing else except a little ginger-garlic paste and perhaps a green chile.

In the spring, when farmers’ markets are filled with young onions, red and white, leeks, and garlic (all members of the genus Allium), I love to make a Parsi-style stew with a combination of