Lotus stem kababs, served in a luscious korma gravy that beautifully blends aromatic spices with rich creaminess.
Nadru came into the Kashmiri cuisine around the 15th Century; when ruler Badshah Ghiyas-ud-Din Zain-ul-Abidin was on a boat ride around the Gill Sar: Apart from admiring the lotus flower; his boatmen also picked the root and decided to add it 1o that evening’s supper. Soon, nadru gained popularity and began being added o several dishes in Kashmir.
