Futkal Chutney
This cooling, slightly sour-tasting chutney from Jharkhand is an ideal accompaniment to meals during the summer.
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Jharkhand
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Mahua Kheer
Innate to Jharkhand, this kheer is made using Mahua flowers gleaned from the forest floor.
Anumeha Yadav’s picture book asks—‘what are we doing to our rich food diversity, our seeds?’
Based on her investigative series on the central government’s rice fortification programme, ‘Our Rice Tastes of Spring’ highlights why the locals’ right to control their own food systems matters.
Picking and Eating Mahua Flowers in Jharkhand
What happens when an indigenous ingredient earns a largely notorious reputation due to archaic excise policies? How does one reintroduce it to modern diets, while preserving indigenous knowledge? We gather perspectives from four people who pick, eat, and consume Mahua.
Mahua Barfi
The inherently sweet, floral notes of dried mahua flowers take centre stage in this nourishing barfi.
Mahua Puri
Rooted in the forested heartlands of central India, this recipe celebrates the subtle sweetness and earthy depth of an ingredient often forgotten—mahua.
Wild Harvest: Sustaining Livelihoods Through Mahua Flowers in Jharkhand
Wild Harvest is a social enterprise in Jharkhand’s Jonha region that aims to introduce Mahua flowers as a viable food for urban consumers, while supporting local communities.
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