Lotus stem, nadru in the local language, is an exquisite aquatic vegetable found in the Kashmir Valley. The Anchar Lake, which is connected to the Dal Lake through a channel and located on the outskirts of Srinagar, is one of the primary sources of this vegetable, which has found a pride of place on menus around the globe.

This lake has a varied biodiversity, and the traditional practice of harvesting lotus stem is an important annual activity that attracts onlookers as well. The harvesting season starts with the onset of winter and continues till February, when the water levels drop. Farmers have to dive in near freezing waters with their equipment to cut the stem at the root while making sure they are not damaged, so as not to impact its market value.

After harvesting, the lotus stem is traditionally sold in bundles tied with a wicker rope. Those exporting it dry the stems and send them in boxes.

An exquisite dish, nadru yakhni, made in yogurt sauce is one of the finest examples of vegetarian dishes served in the Valley. The stem is known for its crunchy texture. Fritters made from it, locally known as nadru monje, are sold by street vendors across the Valley, especially outside shrines, markets, and public transport yards. Local people send the fare to their family and friends living in other parts of the country and across the world.

Nadru farming provides a livelihood to many families who live around the lakes and have inherited the practice going back centuries from their forefathers.

Growing pollution in the lake has not only impacted the growth of the stems but also made it difficult for the farmers to harvest them in the contaminated waters.

Photo:
Imran Nissar

Freshly cut: A farmer packs lotus stems to be sold later as others wade through the lake to extract more.

Photo:
Imran Nissar

Diving in: A farmer on a boat on the Anchar Lake prepares to wade into cold waters to extract lotus stems.

Photo:
Imran Nissar

Not for the faint-hearted: Freezing temperatures make the harvesting of lotus stems an arduous job.

Photo:
Imran Nissar

Bundled up: A boy sells lotus stems and other vegetables on the banks of the Dal Lake on a cold winter morning.

Photo:
Imran Nissar

Lake market: Vegetable vendors wait on their boats at a floating market on the Dal Lake.

Photo:
Imran Nissar

Healthy fare: The fresh produce lends itself to brisk sales.

Photo:
Imran Nissar

Way of water: A boatman transports lotus stems to the floating market.

Photo:
Imran Nissar

Takers aplenty: A roadside vendor weighs lotus stems for a customer.

Photo:
Imran Nissar

Exotic cuisine: Lotus stems in nadru yakhni, a traditional yogurt-based Kashmiri dish.