The stem of the national flower of India is eaten as a vegetable dish, and is called kamalkikakdi (meaning ‘stem of the lotus’). In the south of the country, the root is called and simply spiced to make for a tasty side dish, while in Kashmir-where it is called nadru-and other North Indian regions it’s used in richer gravies like rogan jhosh and yakhni.
In China, all parts of the lotus plant – leaves, flowers, stems and seeds – are consumed. The lotus flower, in particular, is considered a delicacy. The Chinese dip the lotus flower in a mixture of eggs and flour, deep fry them, and then sprinkle them with sugar. The resulting dish is sweet and crisp. Lotus petals are also used to decorate dishes. It has a special role in food for the ill and the elderly. They as well as young people use it as it is believed to contribute the longevity. In some parts of China, a special sweet from that region called Lotus Jelly. This candy, when made from the fresh plant, is popular around the New Year as it symbolizes hope.
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