We’ve looked at the yin and yang of garlic, and explored the multiple applications of brown onions in the West. In this final instalment of our exploration of alliums, we will turn our attention to our homeland and explore the role of brown onions in Indian and especially Mughlai cuisine. Many Indian curries start with…
Month: November 2020
Onions, Browning, and the West
It is hard to think of a vegetable as ubiquitous as the onion. Starring in everything from Indian curries to Chinese stir-fries, European soups to American snacks, it is one of the most versatile ingredients in the kitchen. Being an allium, onions have a certain potency which, though a lot muted when compared to garlic,…
The Beta Garlic
It was around October last year, midway through my first year of residency. The senior on duty was running a little late and therefore brought breakfast along with her. When the patient rush died down a little, she opened up a piece of paratha and achaar wrapped hastily in aluminium foil, and politely offered me…
The Alpha Garlic
Few vegetable groups are as ubiquitous as the allium. This group includes onions, shallots, garlic, scallions and leek, and forms the basis for almost every world cuisine. Alliums are a powerhouse of flavour which when properly harnessed, can completely transform a dish. This month will be all about bite-sized articles focusing on the humble alliums….
The Gourmet Glutton 