Mahua, the deciduous tree from Central India is well-known for its magical flowers. The flowers are edible and holds high economic value for its produce and medicinal properties. That’s why its also referred as “Tree of Life”
During its flowering season, (between mid-March & April) a full-grown Mahua tree (madhuca longifolia) yields around 5 to 6 kilograms of flowers everyday. The process of mahua collection is a tedious job in itself, as its all handpicked early morning before sunrise and continued till mid-day. Flowering extends for three weeks, as the temperature soars to its peak. A large open space is cleared in the households for sun drying these flowers. Its then stored in dry closed space for the entire year.
Mahua flowers are rich in sugar content and are fermented and distilled to make alcoholic beverages. This country liquor is used by tribes such as Oraon, Gond, Muria, from Sarguja, and Bastar in Chhattisgarh, Santhals from Jharkhand, Bhil and Baigas from Madhya Pradesh and tribes from other neighboring states of Bihar, Orissa, Maharashtra and Telangana. Its a part of their cultural heritage often served during celebrations and festivals. Apart from this, its also used in making many astonishing culinary delights for the family.
Here’s a photographic list of traditional cuisines made by the Baiga’s of Bandhavgarh national park, Madhya Pradesh. Photographs shared below are of
- Mahua Laata
- Mahua Barfi
- Mahua Bhurkuna
- Mahua Gulgula
- Mahua Domhari
- Mahua Kheer
