
Why Indians consume raw onion with meals and it's not just for crunch
In Indian households, especially during lunch and dinner, it's just there—doing what it's meant to do. Some might say it's only for crunch, but ask anyone who grew up with it on their plate, and they'll tell you: it's more than just texture. It's habit, it's flavour, and honestly, it's tradition.
Now, there are different styles. Some people slice it thin and sprinkle salt and lemon. Some chop it up with green chillies and fresh coriander.
Others prefer thick rounds dipped in vinegar or paired with mint chutney. No matter the form, raw onion brings something extra to the table. It cuts through the richness of heavy curries, lifts up plain food, and somehow makes simple meals feel more 'complete.' But there's also a whole bunch of reasons beyond taste and habit that explain why raw onion is such a common sight at Indian meals.
For starters, onions have cooling properties.
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In places where summers hit hard, raw onion is more than just garnish—it's a survival trick. It's believed to help regulate body temperature and prevent heatstroke. That's why you'll find people biting into raw onion with rotis or even carrying them in lunch dabbas when it's scorching outside. There's also the hydration factor. Onions have high water content, and eating them raw gives your system an easy dose of fluids without even trying.
Then there's what it does for your digestion. Raw onions have prebiotics in them, which basically means they help the good bacteria in your gut stay happy. So if you're eating something heavy or spicy, a few bites of raw onion can actually help your stomach deal with it better. It does its job quietly, without making a big scene. Nothing fancy — just solid backup when your digestion needs a hand.
Another reason onions are always hanging around our plates? Blood sugar balance.
Raw onion has compounds that can help support how your body uses insulin. So if you're eating something carb-heavy like parathas, rice, or biryani, that bit of onion on the side isn't just there to fill space. It's actually helping your body manage the sugar hit from the meal a little better. Same goes for heart health. Raw onions have natural antioxidants that help in thinning the blood and improving circulation.
But all health reasons aside, maybe the biggest reason Indians love raw onion with food is because it makes everything taste better.
Take a bite of spicy rajma chawal, follow it with a slice of raw onion dipped in salt and lemon—and tell us that's not elite. Or roll up some leftover roti with a smear of ghee, a few onion slivers, and green chutney. It's not fancy, but it hits a spot that nothing else can. The sharpness of onion cuts through grease, lifts up plain dishes, and makes your palate sit up and pay attention.
And honestly, it's emotional too. For a lot of people, eating with their hands, mixing dal with rice, and grabbing a little raw onion from the side is what home tastes like.
It's what you saw your dad eating after a long day. It's what the neighbourhood dhaba served with every thali. It's what your mom added when the fridge was empty, and dinner was just anda-bhurji and paratha. Raw onion quietly became part of the story, without asking for the spotlight.
So the next time someone asks why you're eating raw onion with your food, tell them it's not just about the crunch. It's for the cooling effect, the gut support, the old-school nutrition, and that sharp, fresh bite that brings balance to every plate. It's simple, but it does more than people think — and that's exactly why it's never left our meals.

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