Taro root is a starchy, fibrous vegetable commonly used in Indian dry sabzis, cutlets, and gravies. With a mildly sweet and earthy taste, it absorbs spices beautifully when cooked. Rich in complex carbohydrates, fiber, and essential minerals like potassium and magnesium, arbi makes for a hearty, satisfying side. These roots are fresh, clean, and ideal for boiling, roasting, or shallow frying.