As onion and tomato prices soar, regional experts step up to prove that rich, comforting gravies don’t always need the classic duo

Kitchens across the region are facing a challenging season as relentless monsoon rains and deep-rooted supply chain issues have pushed the prices of onions and tomatoes to stressful highs. For generations, these two ingredients have formed the indispensable foundation of the classic subcontinental kitchen. However, this sudden economic pinch is paving the way for a fascinating culinary transformation. Rather than compromising on taste or quality, expert chefs are diving into regional histories and alternative bases to create thick, delicious, and deeply satisfying curries.

 A sustainable shift

“Cooking beyond tomatoes and onions represents a sustainable culinary approach,” says Khem Raj, Executive Chef Khem Raj of The Khyber Himalayan Resorts & Spa, Gulmarg. A believer in sustainable cooking, he believes that looking past conventional ingredients is not just a passing trend, but a necessary step forward for the industry. He explains. “In recent months, the prices of onions and tomatoes have increased significantly, impacting households, restaurants, and food businesses across the country. While these ingredients are commonly used in Indian cooking, their rising costs have encouraged chefs and culinary professionals to explore alternative cooking methods that maintain flavour, nutrition, and authenticity without relying heavily on onions and tomatoes.”

Chef Khem Raj highlights that using alternative foundations is deeply rooted in our culinary heritage, rather than being a forced experiment. “The concept of onion-free and tomato-free cooking is not new,” he points out. “Traditional Indian cuisines, including many Kashmiri, Jain, and regional recipes, have long used ingredients such as yogurt, curd, pumpkin, bottle gourd, spinach, carrots, radish, turnip, coconut, cashew paste, melon seeds, and various aromatic spices to create rich gravies and flavourful dishes.”