Mahua, illuppai in Tamil, is a tree unique to the Indian subcontinent. It has long been reversed as sacred by indigenous populations for the food it yields. Mahua flowers, delicious and sweet like raisins, have been a staple food for several months a year. Mahua fruits are consumed as a vegetable and the oil from the seeds is consumed as well.

In modern times however, these food traditions have all but disappeared. Mahua trees have disappeared large scale from all parts of India, and are surviving only in the forests where the indigenous populations have protected them.

About the workshop:

The workshop will feature a talk by facilitator Aparna Pallavi on the significance of mahua and other indigenous forest foods in our ecology and our lives, and strategies for bringing this food back into our lives in a sustainable way. Aparna will also demonstrate several simple tribal dishes made from mahua that are easy to incorporate into our household food.

Who it is for :

For anyone interested in tasty, nutritious and sustainable food, and in discovering and reviving lost food traditions.

About Aparna Pallavi:

Aparna is a former environment journalist who has written extensively about indigenous food based on two decades of experience with India's indigenous tribals.

Since March 2016, she is on a gift culture journey across India rediscovering the lost food traditions around Mahua. Last year she travelled in 11 states, and this year she is starting her journey from Tamilnadu. She is also working on a blog and a book on the subject of wild foods.

Participation:

Aparna holds her workshops in the spirit of gift, so participants are welcome to contribute as they choose for the continuation of her work. However, for some ease in meeting her needs, Aparna suggests a minimum contribution of Rs 500 per participant. This, however, is not hard and fast. Participants are welcome to pay less or more