{"product_id":"book-launch-mahua-matters-stories-memory-and-flavour","title":"Book Launch | ‘Mahua Matters’: Stories, Memory and Flavour","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMahua is more than a flower. Rooted in forest ecologies, community knowledge, food cultures and livelihoods, it carries stories that are often overlooked. \u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eMahua Matters\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e, a publication by Wild Harvest India and Edible Issues and \u003cem\u003eIssue 1 \u003c\/em\u003ebrings together these stories through research, writing and flavour exploration. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJoin us for a conversation with editors and the \u003c\/span\u003e\u003cem\u003eMahua Matters \u003c\/em\u003e\u003cspan\u003eteam, \u003cstrong\u003eShivani Unakar \u003c\/strong\u003eand \u003cstrong\u003eElizabeth Yorke\u003c\/strong\u003e, contributor \u003cstrong\u003eKumud Dadlani\u003c\/strong\u003e, and chef \u003cstrong\u003eHanna Sarangan \u003c\/strong\u003eon 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.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis will be followed by an interactive Q\u0026amp;A with the audience and a mahua flavour tasting.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHere are the details:\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e22 November 2026, Sunday\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTime:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e6:00 PM \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVenue:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eChampaca Bookstore, Vasanthnagar\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRSVP here to register.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout the book:\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003e\u003cstrong\u003eMahua Matters\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003eis 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.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor 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.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eMahua Matters\u003c\/em\u003e\u003cspan\u003e, \u003cem\u003eIssue #1\u003c\/em\u003e 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.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis 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.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout the speakers: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003e\u003cstrong\u003eElizabeth Yorke\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis a food systems strategist, entrepreneur and researcher working at the intersection of food, sustainability, culture and innovation.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003e\u003cstrong\u003eHanna Sarangan\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003eis 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.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003e\u003cstrong\u003eKumud Dadlani\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003eis 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.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout the moderator:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003e\u003cstrong\u003eShivani Unakar \u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003eis 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRSVP to reserve your spot.\u003c\/span\u003e\u003c\/p\u003e","brand":"Champaca Bookstore, Library and Cafe","offers":[{"title":"Default Title","offer_id":44132923473955,"sku":null,"price":0.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0281\/3607\/9395\/files\/Champaca_Events_Template_1_e0afcd5f-2851-4071-98df-ecb1885fd520.png?v=1793726460","url":"https:\/\/champaca.in\/products\/book-launch-mahua-matters-stories-memory-and-flavour","provider":"Champaca Bookstore","version":"1.0","type":"link"}