2014 Floods ravaged Kashmir and one overlooked consequence was the loss of Nadru.
To the delight of Kashmiris Nadru grew again in 2018 thanks to local farmers.
Dal, Nigeen, Anchar and Manasbal lakes saw bumper crop this year.
Woody, edible lotus root known for its crunchy texture can grow as long as four feet.
Nadru has an earthy, fibrous flavour that is quite unlike any other vegetable.
Nadru can be steamed, deep-fried, braised or stir-fried.
Nadru is prepared as yakhni, cooked with lentils and fried as nader monje.
Nadru with river fish Masheer is special delicacy on Nowruz, the beginning of spring.
More than its delectable flavour, it is packed with an array of powerful nutrients.
Nadru is rich in dietary fiber, potassium, iron and vitamins B and C.
It is a versatile vegetable and food connoisseurs vouch for this vegetable.
Nadru which varies in colour from white to light brown is not just food.
It is also a symbol, of culture, of tradition, of the region.