Mahua is more than a flower. Rooted in forest ecologies, community knowledge, food cultures and livelihoods, it carries stories that are often overlooked. Mahua Matters, a publication by Wild Harvest India and Edible Issues and Issue 1 brings together these stories through research, writing and flavour exploration.
Join us for a conversation with editors and the Mahua Matters team, Shivani Unakar and Elizabeth Yorke, contributor Kumud Dadlani, and chef Hanna Sarangan on the people and places behind the book, followed by a guided tasting that explores mahua’s many flavours and possibilities. Together, we’ll discover what it means to look at this flower in new ways and why its stories matter.
This will be followed by an interactive Q&A with the audience.
Here are the details:
Date: 22 November 2026, Sunday
Time: 6:00 PM
Venue: Champaca Bookstore, Vasanthnagar
About the book:
Mahua Matters is a collaborative storytelling and engagement project by Wild Harvest and Edible Issues, dedicated to reintroducing and reimagining Mahua – a culturally significant, climate-resilient tree native to central and eastern India.
For generations, Mahua flowers, seeds, and oil have been integral to the food, livelihoods, and traditions of many Adivasi and forest-dwelling communities. Yet, outside these communities, Mahua is often misunderstood, reduced to its association with country liquor, and overlooked for its rich cultural, ecological, and culinary value.
Mahua Matters, Issue #1 brings together essays, research, speculative fiction, and recipes. From forest ecologies and Indigenous foodways, to history and policy, markets and contemporary kitchens, this book acts as a tangible starting point to exploring the multiplicity of mahua in India.
This issue includes a new moveable Mahua Flavour Wheel—developed over a year of participatory Mahua Flavour Labs and public tastings—for readers to explore this ingredient in their own kitchens.
About the speakers:
Elizabeth Yorke is a food systems strategist, entrepreneur and researcher working at the intersection of food, sustainability, culture and innovation.
A chef by training, her work explores how food can be a lens for understanding ecological, social and economic change. She is the co-creator of Edible Issues and founder of Saving Grains, and works across research, creative programmes, ventures and collaborations to imagine more resilient and regenerative food futures.
Hanna Sarangan is a Goa-based chef, business owner, and food consultant. With over a decade working in different parts of the world, her passion lies in creating ingredient-driven menus that celebrate foraged local and seasonal ingredients. For the last year, she's been working with Wild Harvest to develop mahua-based recipes, and familiarize consumers with creative ways to bring mahua into their kitchens.
Kumud Dadlani is a food culture strategist and storyteller who believes that eating is a political act. Her work wanders through farms, kitchens, and dining tables, exploring indigenous ingredients, ethical sourcing, and the power of food traditions. A graduate of the University of Gastronomic Sciences in Italy, she has worked with Slow Food International, Diaspora Co., and Impresario Hospitality, and her writing has appeared in Condé Nast Traveller India, The Hindu, and beyond.
About the moderator:
Shivani Unakar is a Bangalore-based food culture researcher, exploring the intersection of food, people, and place. Through immersive fieldwork and public engagement, she translates complex food narratives into strategic storytelling and cultural programming for institutions, brands, and community projects.