Onion maiden – a spicy, aromatic, and refreshing dish from the Indian subcontinent

A woman in Kerala is giving the world the taste of her onions.

In an exclusive interview with The Times, she is making her onion maiden – the spicy, acrid, and fresh dish that has been dubbed by the locals as “para” – a staple in the town of Dattakot in the southern Indian state of Kerala.

The onion maiden, a traditional dish made from onions and tomatoes, is considered as the best way to enjoy Indian cuisine.

Kerala has one of the largest onion populations in the world and its culinary tradition dates back more than 10,000 years.

According to local lore, onion maiden is a dish made of boiled onions and tomato soup, the ingredients are combined with spices and herbs to make a rich, savory, spicy soup.

“The onion, tomato, and garlic are boiled for about 45 minutes.

The soup is then heated, heated again for another 10 minutes, and then added to the onions,” said the onion maiden’s owner.

In the meantime, the soup is served to guests with its distinctive aroma, and is also considered to be one of its best dishes.

The dish is served as an appetizer and as a main course to celebrate weddings, birthdays, birth ceremonies, and funerals.

A bowl of onion maiden can cost from Rs 1,000 to Rs 5,000, but the restaurant owner said that the price varies depending on the region of Kerala, as well as the type of onion.

“The price is quite high in places like Assam and Odisha, but in the north of Kerala it is quite low.

But the price in the south is the highest,” she said.

In a town like Dattokot, which is famous for its onion farms, the onion farm is not a major industry.

It has been around since the 17th century.

However, the locals have been bringing onions from the nearby forests and farming for generations.

“We have always brought the onions from Kerala and brought the ingredients for it, but when we brought it from outside of Kerala to Dattoke, it was a huge mistake.

We brought the onion from the forest, but we forgot to pick the seeds.

It was a mistake.

The onion was left on the plantation and we forgot,” she explained.

Kamal Gautam, a local vegetable farmer, who has been bringing the onions for generations, said that they are not the best quality and that they should be picked by hand.

“These onions are grown on a small patch of land and are very fragile.

They need to be cooked and chopped before eating them,” he said.

Accordingly, the owner of the onion house said that people from outside the region come to Dittokot to get their hands on the onions.

“People from abroad come and pick the onions here.

The onions are a local food that is also used as a dish.

They bring it here to Dottokot and it is the local delicacy,” he explained.

According the local legend, onion mounds are used to bury the dead.

However the owner said he does not believe that it is an important food to bury people’s dead.

“It is a simple dish and it has been done for centuries.

If we were to eat it, we would not feel the pain.

But I have no doubt that it has a special meaning to the people here,” he added.