Another use for taro leaves

This is a new one on me. Hanging out on Instagram, I came across this photo by Bea Misa Crisostomo, self-confessed “plant bore.”

Anishi– fermented gabi (taro leaves) from India. With finger marks

A photo posted by Bea Misa Crisostomo (@beatbeatrice) on

Had never heard of fermented taro leaves made into a patty like this. Apparently “anishi” is a Nagaland delicacy, and can be made from yam leaves too. Incidentally, “gabi” seems to be the word for taro in the Philippines, rather than India, where the word “aravi” is more commonly used. But there doesn’t seem to be any doubt that anishi is an Indian dish.

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