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 ...

Buddhists and Hindus have for a very long time extolled the symbolic virtues of the lotus. The giant flowers of this aquatic plant are known for their almost haunting beauty; they tower above the ...

Cut beef into very thin slices. Crush garlic with salt and sugar to a smooth paste. Mix with ginger juice and soy sauce and mix well into the beef. Leave for 10 minutes. Heat half the oil in a wok and ...

Peel the lotus root using a vegetable peeler, then slice into thin rings. Soak the slices in water with a bit of vinegar, then drain and pat dry. In a bowl, mix all the sauce ingredients until well ...

Cook’s notes: Yuzu juice is sold in bottles in Japanese markets and some supermarkets with large Asian specialty sections. Chef Santana said to use 1/4 of a bottle. Bottles vary in size. I think the ...

Yeongeun jorim is a popular fall side dish that’s made with lotus roots. It’s sweet, savory, and crunchy! It surely deserves a spot on your favorite basic side dish (mitbanchan) list. To make the dish ...

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Lotus root or kamal kakdi is rich in vitamin C, fibre and antioxidants, which help boost immunity. It boosts your gut health and immunity levels. Tap to read.