In a Lebanese cafe here in London I ate fried taro coated in sumac and raw garlic, doused with lemon juice and tahini paste. But I've also enjoyed it boiled in coconut milk served alongside ...

This is a simple dish where Kandh Mooli (yam, taro or wild radish) is boiled till tender and then tossed with wild herbs and a pinch of salt. Tribal communities have this as a light meal ...

Cook freshly picked taro stalks, or zuki, with stock and seasoning. Wrap in abura-age tofu and tie up with boiled mitsuba leaves. A simple yet delicious autumn dish that's perfect for festive ...