used, but these all have strong smells
and tastes. Experiment with any and all.
My recipes don’t specify which oil you
should use, because I leave it open to
your taste buds and your good judgment.
- ONIONS (PYAZ): Indians love their
onions—cooked and raw, sprinkled with
lemon juice and spices like black salt
(kala namak) and red chile powder. It’s
a good thing. This smelly vegetable is
actually rich in a powerful antioxidant
called quercetin, which may reduce the
risk of cancer. The crunch of raw onion
is the perfect accompaniment to an
Indian meal, and onion is delicious
cooked with cumin, ginger root, and
garlic. If the taste of raw onions is too
