Sirke wale pyaaz add a tangy crunch to kebabs, tandoori dishes and rich North Indian gravies. (Image Source: Pexels)

Sirke wale pyaaz are more than a garnish—they are one of the many little things that add so much flavour to a North Indian meal. Their freshness and hint of acidity cut through the richness of heavy kebabs, tandoori dishes, and creamy gravies, ensuring a burst of flavours.

DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to.

How to make restaurant-style sirke wale pyaaz at home

Chef Ishijyot Surri, Executive Chef and Founder of Mulk & SJI Hospitality says, “Restaurant-style sirke wale pyaaz consist of perfectly balanced pickling liquid and the right kind of onions, along with sufficient time for resting.”

Here is how to get it right as suggested by the chef:

The right kind of onions: Small Indian onions or shallots are naturally sweeter and hold a nice crunch. Peel them and keep the root intact.…