Arvi

Arvi, also known as taro or colocasia root, has a mild, nutty taste and a smooth texture once cooked. It is a favourite in Pakistani and Indian kitchens, fried crisp with ajwain or simmered in a tangy curry.

Best for

• Arvi fry with ajwain
• Arvi gosht
• Dry masala sabzi

Kitchen tip

Boil arvi in its skin until just tender, then peel; oiling your hands first stops the sap from irritating your skin.

Contains none of the 14 major allergens.

Our butchery and kitchen handle all 14 major allergens. While we take care to prevent cross contamination, we cannot guarantee any product is completely free from allergens. Always check the label on delivery.