Chef and food writer Romy Gill is stopping by the TODAY kitchen to share a few of her favorite recipes from her new cookbook "On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh." She ...

I fell in love with how lotus root is used in Kashmiri cooking and this preparation in particular stood out. It is a popular street food in the region and I love how satisfying the crispy texture is.

Lotus root might look strange at first, but once you slice it and cook it properly, it transforms into one of the crispiest ...

I’m such a fan of British food writer Fuchsia Dunlop’s two earlier cookbooks, “Land of Plenty: A Treasury of Authentic Sichuan Cooking” and “Revolutionary Chinese Cookbook: Recipes from Hunan Province ...

Chef and restauranteur Cara Stadler is a huge fan of lotus root, the underwater Asian root vegetable known for its unusual, lace-like interior and sometimes for its bitter or, some say, swampy, flavor ...

In this video, I show you how to make crispy lotus root chips at home using simple ingredients and a straightforward method. From slicing the lotus root perfectly to frying it until golden and crunchy ...

Lotus root, or kamal kakdi, is a whitish, hard vegetable that has a chalky flavour unless it is prepared properly. The highly nutritious superfood is available all throughout India, but it is ...