Taro Roots, also known as Arbi, Colocasia, or Cheppankizhangu, are a widely used root vegetable in Indian cooking. Their earthy flavour, creamy texture, and ability to absorb spices make them a favourite in many regional cuisines. Taro roots become soft and flavourful when boiled, fried, roasted, or cooked into curry. You can prepare arbi fry, masala, roast, & dahi wali arbi, cheppankizhangu roast, or even add them to sambar or mixed vegetable dishes.
Moreover, they are known for their rich nutrition profile. They are a great source of fibre, vitamin E, potassium, and complex carbohydrates. Additionally, their soft texture makes them suitable for both kids and adults. Therefore, if you want a hearty, filling, and versatile vegetable for everyday meals, fresh taro roots are an excellent addition to your kitchen.
Indian families in the UK, Guernsey, Jersey, and Glasgow especially value taro roots because they bring an authentic home-style taste. When lightly roasted with spices like cumin, coriander, turmeric, and ajwain, arbi transforms into a crispy, flavourful side dish. It pairs beautifully with chapati, dal, rice, and curd.
Fresh taro roots also cook quickly once boiled, making them ideal for busy weekday cooking. Their natural starchiness helps thicken gravies and adds richness to Indian curries
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