Water chestnuts are a favorite treat on the streets on Mumbai, served up steamed with a nice blackened outer coat. Like most foods, they are picked hundreds of miles away. Below, scenes of the harvest in Bandipora.
Kashmiri villagers collect water chestnuts on their boats from the waters of Wular Lake at Bandipora, about 40 miles north of Srinagar. Water chestnuts are locally known as "singada" and are eaten either raw, boiled or grounded into flour after they are dried. (Reuters/Danish Ismail)