It's the first question most people ask. Sometimes with curiosity, sometimes with suspicion, occasionally with outright alarm. No onion? No garlic? In Indian food? The assumption is that something must be missing. That the flavour will be flat, the dishes incomplete, the experience somehow lesser. It's a fair assumption — onion and garlic are so deeply embedded in modern Indian cooking that imagining the cuisine without them feels like imagining music without bass. But here's

It's the first question most people ask. Sometimes with curiosity, sometimes with suspicion, occasionally with outright alarm. No onion? No garlic? In Indian food? The assumption is that something must be missing. That the flavour will be flat, the dishes incomplete, the experience somehow lesser. It's a fair assumption — onion and garlic are so deeply embedded in modern Indian cooking that imagining the cuisine without them feels like imagining music without bass. But here's

It's the first question most people ask. Sometimes with curiosity, sometimes with suspicion, occasionally with outright alarm. No onion? No garlic? In Indian food? The assumption is that something must be missing. That the flavour will be flat, the dishes incomplete, the experience somehow lesser. It's a fair assumption — onion and garlic are so deeply embedded in modern Indian cooking that imagining the cuisine without them feels like imagining music without bass. But here's