According to a recent research, published in the Journal of Human Evolution, early humans began roasting and eating starchy plant tubers, as early as 120,000 years ago.
That slightly ignored distant relative of the potato is finally coming into its own. Sweet potato benefits are aplenty and that's what makes it a winter favourite.
Often, my kind Gujarati neighbours send over a bowl, or I might pootle across to Soam restaurant, or trudge to Bhuleshwar's Hiralal Kashidas Bhajiawala, who supplies perhaps the best farsan I've tasted out of Gujarat.
It's the season for tubers other than potatoes to be back in fashion; but colocasia, one of the oldest vegetables of the Subcontinent, has a history of mass appeal.
They are not as trendy as sweet potato or cassava, but yams have a fascinating part to play in Indian culinary stories.
Come winter and it's time for indulgence. This is the season when the markets are brimming with all sorts of root vegetables, tubers and leafy greens. Here are our 10 best recipes.
The tuber can do wonders for your skin health. Here's how to juice potatoes and yield its benefits,
Jimikand recipe: Although, Jimikand can be included in one's diet in various forms like roasted, fried, sauteed etc., this Jimikand ki Sabzi seems to be the most common dish Indians like to make.
A New Zealand couple grew a 7.8kg weighed vegetable, which according to them looked like potato. However, Guinness World Record says, its a tuber of a gourd.
It's the moment for Jersey Royals, when new potatoes shine. Here's how to enjoy them at their magnificent best.The new potato season is upon us: those tiny, soft-skinned tubers that are as much a part ...