Nature: A two-three-meter-tall terracot plant. Its bases are long, erect, fat and fleshy.
Quality: Dahikachu is of nutritional value.
Cuisine: A breed of kachu cooked with bao or thari. Apart from this, it is better to eat the kachu in small pieces and boil onions, garlic and ginger and fry it in oil. It can be soaked for a while and picked up from it and grinded into a pot and licked with salt and oil. This bao or thaari is also used in some areas along with pig meat.