A Red Carpet Veggie across India

Kerala's Spicy Surprise: Forget boring salads! In Kerala, beetroot gets a fiery makeover in the "Thoran." Grated ruby red meets turmeric, chili, and jaggery, creating a sweet-spicy symphony that dances on your tongue.

Bengali Tangy Twist:  Dip your luchis (deep-fried goodness) into a chutney that's not your average green. Bengal's beetroot chutney is a vibrant mix of grated beet, mustard paste, ginger, and lemon, a tangy explosion that'll leave you wanting more.

North Indian Yogurt Magic: Beetroot goes creamy in the North Indian "Raita." Hung curd gets a beautiful pink makeover with grated beetroot, cumin, and a pinch of black salt. This cooling dip tames fiery curries and dals like nobody's business.

Gujarati Twist on a Classic: Move over, besan! Gujarat's "Kadhi" gets a beetroot twist. Grated beetroot simmers with gram flour and spices, transforming the traditional yellow stew into a thick, savory masterpiece.

Maharashtrian Protein Punch:  Beetroot isn't just for salads, folks! In Maharashtra, it stars in the "Sukha," a dry vegetable curry. Diced beetroot joins forces with peanuts, sesame seeds, and spices, creating a flavorful, protein-packed dish that'll keep you coming back for more.