Lotus root or kamal kakdi is very nutritious and can be cooked in a number of ways
Lotus is the national flower of India and with good reason. The beauty of the flower is enough to inspire bards and minstrels to write songs. Nutritionally speaking, the flower has much to offer. From its seeds to its stem and even the tubers (both young and mature) are consumed in various parts of the world, more prominently in China, Southeast Asia and India. From salads to soups to even crispy snacks, edible parts of the lotus are consumed in numerous ways. Lotus root is one of the most commonly consumed parts of the flower and it is said to have a rich nutritional profile. Also known as kamal kakdi or bhain in Hindi, lotus root is cooked in curries, soups, snacks and salads. It can be deep-fried, stir-fried or simply boiled and consumed for a filling meal.
