Fresh turmeric root, the botanical cousin of ginger root, offers bright bold flavors when added to South Asian savory dishes, cabbage salads, fruit smoothies and other recipes. It is more potent and has a broader range of flavors than the dry powdered form of turmeric (in the jar). Shown in the background are two vegan sautee dishes from Taste of India, 3110 N. Division St. One features okra and bits of tomato and the other has cauliflower and small pieces of potato. Both are seasoned with fresh turmeric and other spices. Fresh turmeric is not on the regular menu. The dishes were done by request with roots purchased from Main Market, 44 W. Main Ave., and taken to the restaurant for preparation. SR story here. (SR photo: Dan Pelle)

Question: Do you enjoy eating savory dishes from India?

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