Small onion • allium cepa • Seeds

Shallots are the traditional choice for many dishes in Sri Lankan cuisine, including pol sambola, lunu miris and many meat, fish and vegetable dishes. The term "රතු ළුණු" ('red onion') in Sri Lanka refers to a variety of small red shallots, while large red onions are referred to as "බොම්බයි ළුණු". That latter is used when either shallots are not available or a large quantity of onion is required.

In most Indian cuisines, the distinction between onions and shallots is weak; larger varieties of shallot are sometimes confused with small red onions and used interchangeably. Indeed, most parts of India use the regional name for onion interchangeably with shallot (Maharashtra, for instance, where both are called kanda). The southern regions of India distinguish shallots from onions in recipes more often, especially the much loved tiny varieties (about the width of a finger); these are widely used in curries and different types of sambar, a lentil-based dish. Shallots pickled in red vinegar are common in many Indian restaurants, served along with sauces and papad on the condiments tray. Indians also use it[clarification needed] as a home remedy for sore throats, mixed with jaggery or sugar. In Nepal, shallots are used as one of the ingredients for making momo. In Kashmir shallots are widely used in preparation of Wazwan Kashmiri cuisine, as they add distinct flavor and prevent curry from becoming black, which is common with onions.

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