This workshop explores the Mahua tree, a climate-resilient species that has sustained communities across India’s hottest landscapes for generations. Participants will learn how Mahua flowers are harvested, processed, and prepared, engaging with the tree not only as a source of food but as a symbol of survival, resilience, and regeneration. Rishabh Lohia, founder of Wild Harvest, and Chef Hanna, who has spent over a year developing Mahua-based recipes with Wild Harvest, lead a session that combines conversation, storytelling, and guided tasting. Participants will sample the flowers directly and enjoy dishes created from climate-resilient recipes, some rooted in Indigenous traditions and others developed through contemporary culinary innovation. Through hands-on tasting and dialogue, participants experience Mahua as both nourishment and a living connection to cultural memory.
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