Top 7 Must-Try Indian Carrot Varieties

By Saurabh Shukla

Pusa Kesar, developed at IARI, exhibits vibrant red roots and a self-colored core. Its heat tolerance makes it ideal for diverse climates, ensuring a bountiful harvest year-round.

Pusa Kesar

With orange flesh and a short top, Pusa Meghali is a farmer's delight from IARI. Its adaptability and high yield promise sweetness and crunch in every bite.

Pusa Meghali

PAU's Selection 223 features orange roots with light orange flesh, offering a mild sweetness perfect for fresh consumption. Its tender texture makes it a versatile addition to any meal.

Selection 223

Also from PAU, No. 29 boasts long tapering roots in a light red hue, bringing an earthy flavor to the table. Whether raw or cooked, it adds depth and color to dishes.

No. 29

Nantes Half Long's cylindrical stumpy roots sport an orange-scarlet hue and a self-colored core. Its crispness and sweetness make it a go-to for salads, stir-fries, and juicing.

Nantes Half Long

Chantenay's smooth, thick, orange roots make it perfect for canning and storage. Its juicy, low-fiber profile elevates soups, stews, and pickles with a burst of flavor.


Developed at RRS Katrain, Pusa Yamdagini matures early with vibrant orange flesh. Its sweetness and tenderness make it a delightful addition to snacks, salads, or any culinary creation.

Pusa Yamdagini

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