“Join me, Vahchef, as I make a mouthwatering Paneer Bhurji using fresh spring onions, juicy tomatoes, and a hint of ginger-garlic paste, perfect with a simple roti. But that’s not all! I’ll also take you on a tour of my farm, showing how I grow onions and how every part of the onion plant can be used in cooking. From seeds that enhance tempering and sprinkle beautifully on bread, to spring onion greens used in Chinese cuisine and kebabs, and onions that bring incredible flavor when raw in salads or golden-brown in biryanis. Discover the true versatility of onions and get inspired to use them in your own cooking. Don’t miss this delicious and educational journey!”