Nadru Yakhni (Lotus Root in Yogurt Sauce)

Lotus Root in Yogurt Sauce (Nadru Yakhni)

Lotus Root in Yogurt Sauce (Nadru Yakhni)

Porous lotus root sops up spiced yogurt gravy in this Kashmiri specialty.Ariana Lindquist

On the lakes that border Srinagar, the summer capital of the state of Jammu and Kashmir in northeast India, there are floating gardens that lake dwellers can tow by boat. To establish new gardens, the farmers usually anchor the soil with tall-stemmed lotus flowers; lotus roots make for a popular food in the region. In this dish, the porous roots are boiled until just tender, then stewed in a spiced yogurt gravy fragrant with dried mint. This recipe, from Ahdoo's Hotel in Srinagar, first appeared in our August/September 2014 special India issue with Betsy Andrews' story Just Before Dawn.