Sri Lankan cuisine is famous for its rich flavors and unique ingredients. One such ingredient that is often overlooked is the ...

Golden and crispy, lotus root fritters with garlic sauce offer a satisfying crunch with a mild, nutty flavor. Coated in a light tempura batter and fried to perfection, these delicate lotus root slices ...

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 ...

Love eating potato chips, but want something healthier? Kamal kakdi or lotus stem chips, are perfect for this season. It is a crispy snack for binge-eating while watching movies. Tap to read the easy ...

Lotus stems have been used in Indian cuisine for years and are now gaining popularity. Besides traditional recipes being revived fusion dishes of lotus stem add a delicious flavour to restaurant and ...

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.

Crispy on the outside and tender inside, lotus root nuggets offer a delightful crunch with a mild, earthy flavor. Made from finely chopped lotus root and Korean pancake mix, these golden bites are ...

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 stem, or kamal kakdi, is gaining popularity as a nutritional powerhouse in Indian cuisine. Celebrated for its crisp texture and subtle sweetness, this aquatic vegetable offers a range of health ...