Nadir Monje

Lotus stem discs coated in a spiced chickpea flour batter with Kashmiri red chilli and cumin, deep-fried until crisp and golden — the classic Kashmiri street snack. The lotus stem's hollow, ringed cross-section creates beautiful patterns when sliced, and the besan batter clings to its textured surface. Sold at street stalls in Srinagar alongside the floating markets, eaten hot with kehwa.