How Indian indigenous tubers can be the hero of urban dining tables

The tubers on display at the Rooting for Tubers festival in Bengaluru
| Photo Credit: Prachi Rathi

I recently attended the Rooting for Tubers festival hosted Spudnik farms by in Bengaluru. After seeing the varieties of Indian indigenous tubers there, it made me realise how we underestimate the nutritional value of tubers. These foods are nutrient-rich root vegetables like potatoes, sweet potato, tapioca and yams. One can find wide varieties across different regions in India. Tubers are known to have multiple health benefits and are also an important part of many traditional diets.

Rooting for tubers

This was the third edition of the Rooting for Tubers festival, an initiative to raise awareness about the diversity, adaptability, and climate resilience of tubers. The festival brings together urban consumers, farming communities, academicians and food enthusiasts to exchange knowledge, and celebrate the potential of these often-overlooked crops. Guests could try these tubers in traditional recipes, and participate in workshops.

This year’s festival showcased more than 45 types of indigenous tuber varieties across India. Each state has its own special tubers. For example, the Kunbi community in Uttara Karnataka grow and use Kunbi mudali (a type of colocasia) and vaate huli (also known as monkey jackfruit). A few other tubers from the north Karnataka region are shankalu (jicama) and kasar alu (tannia), found in the Joida region of the state.

A woman from the Dongria Kondh tribe in Odisha showcasing the East Indian arrowroot
| Photo Credit:
Prachi Rathi

In Odisha, Dongria Kondh tribe from the Niyamgiri hill range grow curuma ungustifolia, commonly known as the East Indian arrowroot. Closer to home in coastal Karnataka and parts of Kerala one can find the Chinese potato, locally known as zaad kanaga.

I tried some unique recipes made from tubers, such as monkey jackfruit pickle, lesser yam curry, ube payasam and zaad kanaga chaat.

Speaking about the initiative, Sumeet Kaur, founder of Spudnik Farms, explained, “We are trying to present tubers more in an urban format by collaborating with Central Tuber Crops Research Institute. Focusing on developing products like chips, papad, noodles, cookies, and pasta, that can seamlessly fit into everyday meals.” The festival celebrates the cultural heritage of tubers and also positions them as sustainable and versatile foods.

Food of the future

As climate change continues to challenge agricultural systems globally, the production of staple crops like rice, wheat, corn and soybean is affected. In these uncertain times, climate-resilient crops such as tubers stand out as a reliable alternative. Tubers do not require any expensive farming equipment, fertilisers or irrigation systems. These are versatile crops that can withstand any climatic and soil conditions. Beyond resilience, tubers have been a vital source of nutrition, especially in the developing countries of Asia, Africa and South America. For centuries they have consumed these as an important part of their diet and also culinary traditions. Hence tubers not only symbolise hope for a food-secure future but also have a connection to heritage.

Tubers are climate-resilient crops
| Photo Credit:
Prachi Rathi

The health benefits of tubers

Karishama Shah, who is a Mumbai-based integrative nutritionist and health psychologist, says “Tubers are an excellent source of fiber and are packed with vitamins and micro-minerals. They are most beneficial during winters and offer various health benefits to both men and women.” For women, tubers play a significant role in hormonal health, Shah explains, “They are particularly helpful for women going through menopause, as they balance hormones. Women with PCOS or low progesterone levels can also benefit from tubers like sweet potatoes and yams as they are natural sources of progesterone”. Additionally, tubers also help in boosting immunity, improving bone health, supporting heart health and are great for the gut too. And hence they are a great value addition to a balanced diet. 

A platter of dishes made by the Kunbi community: kona cutlet, kona fry, mudali fry, and mudali sandige
| Photo Credit:
Prachi Rathi