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Vibrant, pinkish-red, and delicately flavoured, Bombay Onions (Indian Pink Onions) — known as Pyaaz in Hindi, Vengayam in Tamil, and Ullipayalu in Telugu — are the quintessential onion of Indian cuisine. Milder and sweeter than standard brown onions, they caramelise beautifully, add a gentle sweetness to curries, and are equally delicious raw in salads and raitas. A kitchen essential for authentic Indian cooking. Browse our full range in Potato, Onion & Tomato or explore all our fresh produce in Fresh Foods.
Bombay onions are the foundation of almost every Indian curry — finely slice and fry in oil until golden for a rich masala base. Deep-fry thinly sliced rings for crispy Birista (fried onions) to garnish biryanis and pulaos. Use raw in Kachumber salad with tomato, cucumber, and lemon, or stir into raita for a cooling side. They also make a wonderful Onion Bhaji batter-fried with spiced chickpea flour.
Store in a cool, dry, well-ventilated place away from direct sunlight — they keep well for 2–3 weeks. Do not refrigerate as cold and moisture accelerate sprouting and spoilage. Keep away from potatoes as they release gases that cause each other to spoil faster.
Q: How are Bombay onions different from regular brown onions?
A: Bombay (Indian pink) onions are milder, sweeter, and less pungent than standard brown onions. Their thinner skin and higher moisture content make them ideal for Indian cooking, where they caramelise more quickly and add a delicate sweetness.
Q: Can I use Bombay onions raw?
A: Yes — their mild, sweet flavour makes them excellent raw in salads, kachumber, raitas, and as a garnish. They are far less harsh than brown onions when eaten raw.
Q: How do I make crispy fried onions (birista) with Bombay onions?
A: Slice thinly, separate the rings, and deep-fry in hot oil on medium heat, stirring frequently, until deep golden and crispy. Drain on paper towels — they crisp up further as they cool.
