Onions and garlic, superfoods we should love – how to prepare and cook them, and how to deal with garlic breath

Onions and garlic are the backbone of Indian cooking, says Yogesh Yadav, executive chef at Hong Kong’s popular Gaylord Indian Restaurant. Savoury and earthy, they partner well with spices, chillies and other aromatics, adding depth, richness and character to dishes.“Onions are particularly versatile,” says Yadav, who has worked at the restaurant in Tsim Sha Tsui since 2016, and has more than 30 years’ experience in the food industry.“White onions have a mild flavour and are great in light…


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