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 stem takes on a smoky, spiced personality in kebabs. Peeled and sliced into thick rounds or strips, the kakdi is marinated with ginger, garlic, green chillies, coriander, and a touch of garam ...

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.

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 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 ...