Lotiraj Kochu

Lotiraj is a taro variety whose long, soft runners (loti) are the prized part, and Joypurhat has made it a symbol of the district. The runners are cooked with shrimp or small fish, or with mustard and green chilli, into a thick, comforting dish. Fields of large taro leaves are common around Joypurhat, and the produce is sent across Bangladesh and even abroad. It is everyday home food rather than restaurant fare.

Good to know

Properly cooked kochu should not itch the throat; local cooks add lemon or tamarind to prevent it.

• #vegetable
• #home-cooking
• #local-produce