Editing Colocasia (section)

=== In South Asia ===
{{Unreferenced section|date=May 2020}}
[[File:చేమదుంపలు కూర.jpg|thumb|Indian cuisine with Colocasia (curry)]]
[[File:Boiled,Peeled and Fried Colocasia.jpg|thumb|Indian cuisine with Colocasia]]
Both roots and leaves are eaten. In the Hindi-speaking belt of Northern [[India]] and in [[Pakistan]], the root is called ''arbi''.  Common preparations include cooking with curry, frying, and boiling. 

In Mithalanchal ([[Bihar]]), the leaf is called ''airkanchan'' and is curried.

In Gujarat, arbi leaves are used to make the dish ''patra.'' In Eastern part of Uttar Pradesh, arbi, known as ''arabi ka patta'', is used to make the dish ''sahina''. Arbi is also a very popular dish among the Hindu community in South Africa, where it is known as ''patha''. In [[Manipur]], the leaves are used in the [[Meitei people|Meitei]] ethnic cuisine, locally known as ''utti'' (pronounce ''ootti''). The leaves are called ''paangkhoklaa'' by the [[Meiteis]], while the edible [[corms]] are known as ''paan. Paan'' is often cooked with [[Fermentation|fermented]] [[soy beans]] to make curries. It is also used to make [[eromba]], a Meitei side dish.

In [[Odisha]], the root is called ''saru''. it is an important ingredient in ''dalma'', a popular Odia dish. The leaves used in a dish called "saru magura",  made with rice batter inside the leaf which is steamed and fried.

In [[Kerala]], the leaves are used to make ''chēmbilacurry'', ''chēmbilāppam'', and the roots are used in ''chembü puzhukkü''. Various other recipes also exist locally. The stem and root are used in the preparation of stew and curry. In Kerala, ''chembu'' is planted in the month of May and can be harvested in December of the same year.

In [[Maharashtra]], the leaves are called ''aloo'' and are used to make a sweet and sour curry with peanuts and cashew nuts that is commonly cooked during marriages. The leaf bases are mixed with curd to make the side dish ''dethi''. The leaves are also coated in besan and fried to make the snack ''paatwadi'' or ''aloowadi''.

In [[Gujarat]], this leaf is called arbi (or ''alvi'') and is used to make [[Patra (dish)|patra]]. This is a steamed dish similar to patrode, but with gram flour instead of the rice flour used in patrode. As in Maharashtra, the leaves are eaten as a fried snack.

In [[Nagaland]], the leaves are dried, powdered, kneaded into a dough and baked into biscuits. These biscuits are burnt and dissolved in boiling water before being added into meat dishes to create a thick, flavourful dry gravy.

In [[Bengal]], the plant is called ''kachu''. Its leaves are used to wrap fish and prawns for steaming to make ''bhapa mach'' (steamed fish). The roots are used to make a thick creamy curry in which to cook prawns. The roots and stems are grated with coconut and used to create a chutney.

In [[South Karnataka]] particularly in the coastal regions , the leaves are made into a traditional dish called as 'patrode'or 'patrude'.

In [[Himachal Pradesh]], in northern India, taro corms are known as [[ghandyali]] in Mandi districts, and the plant is also known as kachalu in the Kangra district. The dish called patrodu is made using taro leaves rolled with corn or gram flour and boiled in water. Another dish, pujji is made with mashed leaves and the trunk of the plant and ghandyali or taro corms are prepared as a separate dish. In Shimla, a pancake-style dish, called patra or patid, is made using gram flour.