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 ...

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 ...

Peel the lotus root and cut it into small cubes. Grind it briefly with a clove of garlic until it is roughly chopped (Tip: Avoid over-blending; it’s better to retain some texture). In a mixing bowl, ...