Advertisement
Onions
Appears in
Published 2017
A versatile vegetable belonging to the allium family, onions have a pungent flavour and aroma and are one of the key ingredients, along with garlic and ginger, used in almost every Indian dish. They are grown all over the country, except in arid areas, where they are bought in.
Globe onions are the most commonly used variety for Indian cooking, although smaller, sweeter shallots are also used in some dishes that call for onions to be left whole, such as Do-piaza. Spring onions (scallions) are often added to some dishes towards the end of the cooking time, or to raitas, to add colour and for their mild taste.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title