Know your onions: Peeling complex layers of a humble, pricey vegetable Mughals popularised

The Print | Dec 4, 2019 at 8:10 AM
  • Food historian Pritha Sen points out that “knowing one’s onions” means to be properly informed about something.
  • Onions are grown all year round in India, and collected at the end of three harvest seasons — kharif (between October and December), late kharif (January to March), and rabi (March to the end of May).
  • Onions with higher moisture content also tend to be lighter, ranging from pinkish to white, and are less “spicy”.