Javed Khan

This is what makes Nadru a high-priced delicacy…

Decrease Font Size Increase Font Size Text Size Print This Page





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.

Leave a Reply

Your email address will not be published. Required fields are marked *