Chefs beat onion price spike with swaps and waste control

Retail onion prices in Delhi have surged to Rs 55, 65 per kg, nearly 60% higher than last year, driven by delayed monsoons and supply pinches. The government has stepped in to run bulk 'Kanda Express' supply trains into the capital to ease the crunch.

Restaurant kitchens are responding in two ways. Some chefs, like Nishant Choubey, are experimenting with dehydrated onion powder, spring onion, cabbage, or gravies based on tomato-cashew and coconut that skip onion entirely. Others, like Prriyam Chauhhan and Bharat Alagh, refuse to alter traditional recipes, focusing instead on better procurement, portion control, and strict wastage management.

Home cooks are also turning to pantry swaps: a pinch of heeng for aroma, onion powder for savoury depth, or curd and besan as a thickener. The price spike is not expected to ease until fresh supply arrives in the coming weeks.