Mahua flowers blossom in March-April and have been distilled into liquor for centuries using traditional methods. The Madhya Pradesh government is now modernising the process and bottling it for ...

THE little brown nubs look like earwax-coloured pencil erasers. Anyone curious enough to try one would find it tastes a bit like a date. They are flowers of the mahua tree, indigenous to India. When ...

Once sipped as part of local traditions and tabooed as “country liquor,” these native brews are now being reimagined by distillers, mixologists, and connoisseurs alike.

IF YOU LISTEN carefully, there is a new sound: plip-plop, as the mahua tree drops its blossoms, one by one, onto a net of saris stitched together like a trampoline. Traditionally, these droplet-shaped ...

The drying of mahua flowers and the liquor-making process that follows thereafter have been an age-old practice here, but what truly enthused me as a pastry chef was the syrup Auroni’s mum prepared at ...

The unassuming flower is in the limelight after raids on MP Dhiraj Sahu’s residences. What makes this flower, vital to central India’s tribes, so valuable? A decade ago, a Google search of ...