Chef's tips for perfect restaurant-style sirke wale pyaaz at home

Chef Ishijyot Surri of Mulk & SJI Hospitality says great sirke wale pyaaz need the right onions, a balanced pickling liquid and enough resting time. Use small Indian onions or shallots, peeled with roots intact and a small cross cut on top. Soak them in equal parts water and white vinegar with salt and sugar, then let them rest to turn crisp, tangy and pink.