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Lotus root

Lotus root is an ingredient used in Indian cooking Also known as:
Lotus stem, Kamal kakri, Kamal kakdi, Bhein, Bheen.

Lotus stem is a mellow spring to lime green coloured stalk of the lotus flower. Its length varies from 2 meters to as much as 5 meters in some species. It has hollow air cubicles within. Crunchy, delicate flavored lotus root is an under-water edible rhizome of lotus plant. Since centuries, the lotus rhizome has held high esteem in oriental regions, especially in Asian, predominantly, Chinese and Japanese cultures. Almost all the parts of the plant: root, young flower stalks, and seeds are being used in the cuisine.

Commonly used in:
gravies, salads, stir fries, fritters, pickles, baked and steamed vegetables.

Health benefit:
Among other things, lotus root is rich in iron, which is required for RBC formation in blood.

There is a good amount of calcium present which is required for maintenance and repair of bones and teeth. Lotus root is high in dietary fiber and is highly recommended for pregnant women and people with chronic complaint of constipation. The chlorophyll present in the stalk acts as an active anti oxidant to fight against cancer producing free radicals.

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Shruti J

Shruti J

Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

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