Carrot is a root vegetable, usually orange in colour, though purple, red, white and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. Carrots are widely used in many cuisines, especially in the preparation of salads, soup, curry, desserts, fried or steamed, vegetables added to spicy rice or daal dishes and carrot salads are a tradition in many regional cuisines. Carrots contain almost no starch. A popular variation in north India is the Gajar Ka Halwa carrot dessert, which has carrots grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added.