India, Aug. 26 -- If you've bought onions recently, your eyes might be watering before you even start chopping. Retail onion prices across the city have shot up to Rs.55-Rs.65 per kg, nearly 60% higher than last year. With delayed monsoons driving supply pinches, the government has even stepped in to run bulk 'Kanda Express' supply trains into Delhi. So, how are restaurant kitchens absorbing the rising cost without compromising taste or hiking your dinner bill? City chefs seem split between clever workarounds, and those sticking firmly to traditional recipes. Chef Nishant Choubey believes trying new things in the kitchen is key when ingredient prices swing. "I'm not compromising on the end products, but yes, I have started experimenting with dehydrated onion powder, spring onion, and a bit of cabbage as well," he reveals. Choubey points out that traditional Indian cooking already has plenty of onion-free options. "I play smart by using gravies made with tomato and cashew, cabbage-tomato, or coconut bases, which don't require onion at all," he explains, adding, "Makhani gravies don't need onions, yoghurt-based gravies with besan act as great thickeners, and palak gravies are completely onion-free too!" Other chefs focus on managing waste rather than changing recipes of classic dishes. Chef Bharat Alagh shares, "Instead of compromising on onion-rich preparations or using substitutes, our focus is on better procurement, effective yield management, portion control, and strict wastage control."...