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.

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.

Lotus root has a natural charm that comes alive once it reaches the cutting board, and in this video I turn it into a crisp snack with a clean, delicate flavor. Instead of focusing on heavy seasonings ...