Cannot seem to reply to Keema thread!

Thanks for recipe, look forward to giving it a try. We use both the Malibu and Zanzibar Clubs in Edgeware, worlds apart to local (Aylesbury) restaurants, well worth the trip!

We always have masala mogu as a starter which is cassava root. Brilliant dish but cannot understand why it is so rare, cannot find recipes or get it locally?

Next time you are there Mark, ask the restaurant if this is 'arvi', also called by other names like colocasia, taro, Elephant ear, eddo, dasheen etc. It is a sort of yam, with small tubers. When boiled and peeled, you get white, slightly sweetinsh flesh, a little like potato but a bit slimy. It is quite popular in India and can be bought at most Indian grocers and some supermarkets in UK.

I have a few recipes on this site. Search for arvi.

Mamta

Very interesting, I will do just that. Have bought it once at market, they called it cassava and advised that it was the root from the yukka plant which seems to ring true and coincide with your names/descriptions

Oops ogrgot to sign in!

Arvi leaves are also edible.