Arjumand Shah
Srinagar, Dec 17 (KINS): As the winter chill tightens its grip on Kashmir, local farmers are venturing into freezing waters to harvest Nadru (lotus stem), a delicacy deeply rooted in the region’s culinary heritage and culture.
This arduous task, carried out in shallow wetlands, highlights the resilience of farmers who rely on this seasonal crop for their livelihoods.
Nestled in the Dal Lake, Anchar Wular Lake, and other wetlands, Nadru fields transform into icy waterbeds during the harsh winter months. Dressed in traditional woolen clothing and armed with tools, farmers wade into the freezing waters, often enduring sub-zero temperatures. They dig deep into the lakebed’s mud to extract the pristine white stems, which are prized for their crisp texture and nutty flavor.
“Nadru harvesting is not just a job; it’s a tradition we’ve carried forward for generations,” Bashir Ahmad, a farmer from Anchar Lake, told news agency KINS. “But winters are the most challenging. The cold pierces through the skin, and we work tirelessly to meet the demand.”
Kashmiri households eagerly anticipate fresh Nadru, which is used in dishes like nadru yakhni (lotus stem in yogurt curry) and nadru monje (crispy fritters). The vegetable also holds economic importance, with demand peaking during winter in local markets and even beyond the valley.
However, declining wetland areas due to urbanization and pollution have posed significant challenges. Farmers report a decrease in nadru yield over recent years, forcing some to abandon the trade. Environmentalists warn that unchecked degradation of wetlands could threaten this iconic Kashmiri crop.
Aijaz Bhat, an environmentalist called the need for conservation efforts. “Wetlands are vital not only for biodiversity but also for the livelihoods of communities. Protecting these ecosystems is essential to sustain traditional practices like nadru harvesting.” (KINS)
