SRINAGAR: As the mercury drops below freezing in the Kashmir Valley, the serene beauty of Dal, Nigeen, and Anchar lakes hides the backbreaking work underway beneath the icy waters. Dozens of farmers wade chest-deep into the freezing lakes to harvest Nadru, the prized lotus stem that is a staple in Kashmiri cuisine and a key source of income for thousands of families.
Harvesting Nadru in winter is a physically exhausting and dangerous task. The farmers have to cut through thick layers of ice early in the morning, often with their bare hands, to reach the submerged roots. “It takes hours of standing in ice-cold water to extract just a few bundles,” said Ghulam Nabi, a Nadru harvester at Nigeen Lake.
Known for its rich taste and crunchy texture, Nadru is used in traditional dishes like Nadru Yakhni, Nadru Palak, and Nadru Churma. Beyond its cultural value, the vegetable holds economic importance as it is exported to cities across India and even to international markets in Dubai, Germany, and the UK.
However, this year has been particularly tough. Farmers report a decline in yield due to increased pollution in the lakes, climate change, and shrinking water bodies. Despite its potential, the Nadru trade receives no institutional support—no cold storage, no subsidies, and no organised export framework.
“Almost 30,000 people are connected to this trade, directly or indirectly, yet we are invisible to the government,” said Bashir Ahmad, another farmer. With no special schemes or welfare policies, many fear the centuries-old tradition may vanish in the coming years. As tourism and modern development projects gain attention, Kashmir’s traditional livelihoods like Nadru harvesting cry for preservation and support before it’s too late.
