Javed Khan

This is what makes Nadru a high-priced delicacy...

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This is what makes Nadru a high-priced delicacy – despite winter chill, farmers has to dive into the lakes to get to the Lotus stems, which are generally extracted from November to March every year. This picture shows a farmer taking out Nadru from Srinagar’s Anchar Lake, a water-body which is dying fast owing to encroachments from all sides besides other hydrological and biological problems.

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