Kuneh ja bhee, known as lotus stem chaat in Sindhi. This recipe comes from a new cookbook by author Sapna Ajwani that preserves Sindhi heirloom recipes. If you are craving something crispy and ...

In the programme Si and Dave used fresh lotus leaves. In the UK only dried leaves are available, so soak them in a bowl of hot water for one hour prior to preparing this recipe. Pat them dry.

Haak and Nadur, also known as lotus stem with greens is a Kashmiri specialty that needs only a handful of simple ingredients and 25 minutes of your time. Clean haak and wash well under running water ...