Infused with a collective’s faith in food forests, an ongoing festival is celebrating the mahua tree during its brief blooming season
Mahua fruit
A big flowering tree in Indian yellow with its branches fanning out to the east, west and north is a recurrent metaphor in Gond art. Paintings by the Gond tribe reflect their admiration for nature and its bounties. Shrouded in the shade of this mahua tree is a group of hand-drawn women — with round bindis and buns — collecting flowers. Spring has a short life in our country and almost in agreement with the season, mahua blossoms come and go in a wink. To spot them during this short spell, Sameer Savlaram Adhikari, co-owner of Mohraan Farms, is hosting Mohotsav — a homage to mahua trees. The spirit of Mohotsav is much like the commonly seen Gond painting we recall.
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Flowers
Mahua is called moh in Marathi, and raan means a forest that grows edible plants. Adhikari says the farmland he now runs with his brother in Sakurli was bought by his father years ago. “The land always had a predominance of mahua. People here depend on the tree for its benefits. Its flowers are dried and used in subzis, mahua fruit juice features in locally brewed wine and sweet sherbets, and its seed is pressed to obtain cooking oil,” Adhikari shares, further adding that his research on the plant tells him there are as many as 35 documented dishes that use different parts of mahua.
Visitors make small bowls and baskets with mahua leaves
The festival has been curated to share such pieces of knowledge and make people aware of food options in the wild. Adhikari believes food forests that mimic naturally growing edible plant ecosystems are crucial in building a future in food sustenance. The day-long mahua fest will bring attendees in close contact with nature. They will view the flowers and fruits at close quarters, and will come to know of other food sources in the wild. “We sit under these trees to express our gratitude, make bowls and baskets with its thick, wide leaves, go through the wine-making process and most importantly, realise the fortitude of a tropical plant that can live up to some thousand years,” he informs.
Kayakers at the farm
A popular myth believes that drinks made from mahua are intoxicating. Adhikari busts this idea: “The fruits are rich in sugar. Because of their high sugar content, they are a good fit in varied sweetmeats and desserts; the sweetness also makes one feel drowsy.” Gushing about this tree that is native to the Subcontinent, he claims pictures of fall leave us with a sense of beauty alone; but when mahua sheds its fiery red leaves, “We are filled with both pride and beauty. The virtue of the latter seems to be ensconced in our indigenous culture.”
Till: March 27
At: Mohraan Farms, Shahapur, Thane
Call: 9869042865
Cost: Rs 1,800 (for adults), Rs 1,400 (five to 10 years)
Row, row, row your boat
While visitors participate in Mohotsav, they can experience a night in the lap of nature at a Mohraan cottage. The owners promise a meal where mahua will feature as the star ingredient. To soak in the sights in gentle motion, attendees can kayak in a stream that runs through the farm.
Mahua sherbet
Ingredients
>>1 bowl of fresh mahua leaves >>4-5 mint leaves
>> 1 bowl of water >>1 bowl of ice >>Some salt, pepper, and chili powder to taste
Method
Add all the ingredients to a blender and blend till smooth.Then, strain it and drink up
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