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.

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 ...

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

Chef and author Romy Gill joins TODAY and shares her recipes for delicious saffron chicken called Kong Kokor and fried lotus root and sweet potato. Mortgage and refinance interest rates today, January ...

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 ...

Lotus root or kamal kakdi is gaining popularity due to its high nutritional content. Here are the key health benefits that it provides and uncover how it aids in weight loss. Lotus stem is an ...

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 ...

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 ...

This week's look at what's new, bountiful or mysterious in the produce aisles. From the muddy bottom of ponds and rice paddies in Southeast Asia comes the lotus rhizome -- the tuber-like, ...