Nadir Yakhin

Sliced lotus stems (nadir) cooked in the same white yoghurt-fennel-dry ginger gravy used for the meat yakhni — a vegetarian application of the defining Kashmiri Pandit yoghurt-cooking technique. The lotus stem's porous, tubular structure draws the aromatic gravy deep into each slice while its texture remains pleasantly firm. A dish unique to Kashmiri Pandit cuisine.