What can one do with an onion? Ask a humble Mumbaikar and their response is likely to include sirke wala kaanda or the vinegary variants served at desi restaurants along with a sprightly green chilli.

But it's 2019, and kitchens are replete with dishes being created by talented chefs who are seeking innovation with as much rigour as flavour. If one is foraging in the wilderness as part of their endeavour to make seasonal produce great again, others are donning a scientist's hat, conducting crazy experiments and championing the molecular gastronomy movement. Food is no longer just about eating. It's understandable then, that this global culinary renaissance is trickling down to the Indian subcontinent.