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Bombay Onion
Description
The Bombay Onion is the backbone of the Indian kitchen. Known for its deep purple red skin and pungent, sharp flavour, these onions are prized for their high sulphur content, which mellows into an incredible sweetness when cooked. Whether you are building a base for a curry or serving them raw, these onions provide the essential "soul" and depth that Indian cuisine demands.
Culinary Versatility
In Indian cooking, the Bombay Onion is indispensable. Finely slice them to create the perfect Biryani Barista (golden fried onions) or sauté them into a rich, dark "bhuna" base for Chicken Curry or Dal Tadka. They are the secret to the crunch in Pyaaz Ke Pakode and provide the necessary bite to Kachumber salads when soaked in lime and salt. From the daily sabzi to the most elaborate korma, no dish is complete without them.
Nutritional Benefits
A 100g serving provides approximately 40kcal and is a natural source of Quercetin, a powerful antioxidant that supports heart health. Bombay Onions are known for their anti-inflammatory properties and are rich in Vitamin C and B6. In traditional wellness practices, they are often used to aid digestion and boost immunity during seasonal changes.
Storage & Care
Store in a cool, dark, and well ventilated area away from moisture. Do not store them near potatoes, as they will cause each other to spoil faster.
Pro-Tip: If the onion is too sharp for a raw salad, soak the slices in cold water for 10 minutes to take away the "sting" while keeping the crunch. Under the right conditions, these onions will stay fresh for 3 to 4 weeks.
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