Consider this: The per day consumption of onions at Cosmopolitan restaurant in Fatehgunj was 50 kgs. This has been brought down 10 or 15 kgs per day.

Says Hamidbhai of Cosmopolitan, ``Onions are only used for cooking now, while earlier they were distributed free of cost to whoever came to place, even if he ordered just a plate of rice. But it's difficult to continue doing it now''.

An employee of Chalukyan restaurant in Salatwada informed Express Newsline that it was the high price of onions that had affected their table. ``Even customers don't expect to be served onions any longer'', he said.

``In the first few days, some of our patrons did enquire why we weren't serving raw onions, but now most of them understand,'' he added.

Havmor's Khichdi is one of the few restaurants to be as lavish with the commodity as in the good old days, but even employees at the Angan and Rangoli restaurants in Fatehgunj say that it is a bit difficult to serve onions dipped in vinegar or sliced onions. ``Sliced onions are used very sparingly; they're served only to those who specifically ordered salads and masala papad'', said an Angan employee.

If well-established restaurants cannot bear the expenses, larries can hardly be expected to be exceptions to the rule. So instead of just serving onions, pav bhaji larries now dish up a mixture of onions and potatoes.

A larri-owner at Fatehgunj said, ``Cooking pav bhaji with onions itself is a bit difficult for us; costs will go through the roof if we serve raw onions as well''.

He added that he would continue to serve the mixture as long as the prices do not come down to old prices. ``In fact, I may even continue with what I'm serving now since my customers seem to quite enjoy it''.