Pickled Onions

On all buffets there is some combination of sliced raw onion, lemon wedges, and tomatoes with cucumbers. The raw vegetables serve as a fresh complement to all of the cooked, spice-ladened curries, most of which taste even better with a squeeze of lemon juice and a few raw onions for added crunch. There is rarely dressing for the cucumber and tomatoes; most people just squeeze on lemon juice or simply salt them.

Almost every northern Indian restaurant will have this little bowl of vinegar dipped red onions waiting for you when you get yourself seated. It is a sour & faintly sweet accompaniment to rich and spicy curry dishes, such as Chicken Tikka, Butter Chicken, Biryani, Koftas, or any grilled food. But really they are welcome with any Indian meal. They are often served with spicy chaat foods and added to Kati Rolls.

1 red onion thinly sliced (red is traditional)
~1/4 cup cider or any other light colored vinegar
2 teaspoons sugar
salt.

Mix red onions with vinegar, sugar and salt, and let them marinade, stirring the onions every once in a while.