India, Jan. 11 -- As the mercury drops below freezing in the Kashmir Valley, the serene beauty of Dal, Nigeen, and Anchar lakes hides the backbreaking work underway beneath the icy waters. Dozens of farmers wade chest-deep into the freezing lakes to harvest Nadru, the prized lotus stem that is a staple in Kashmiri cuisine and a key source of income for thousands of families.

Harvesting Nadru in winter is a physically exhausting and dangerous task. The farmers have to cut through thick layers of ice early in the morning, often with their bare hands, to reach the submerged roots. "It takes hours of standing in ice-cold water to extract just a few bundles," said Ghulam Nabi, a Nadru harvester at Nigeen Lake.

Known for its rich taste and cr...