The Mahua tree is a climate-resilient species that thrives in some of India’s most heat-affected landscapes. Growing the tree and eating its flowers has long been an act of survival, resilience, and regeneration for Indigenous communities. This workshop, facilitated with Wild Harvest, repositions Mahua within the broader context of food, moving away from its dominant association with alcohol. Through conversation, shared stories, and guided tasting, participants will explore how Mahua is harvested, processed, and prepared. Participants will taste the flowers themselves, alongside dishes made from climate-resilient recipes collected by Wild Harvest — some rooted in Indigenous traditions, others developed through culinary innovation.
Facilitators: • Rishabh Lohia (Wild Harvest India) • Chef Hanna (Wild Harvest India)
Event Venue & Nearby Stays
Conscious Collective - Vikhroli, Mumbai, India
INR 1350
