New Delhi, May 26 -- A back-to-back rare tiger and leopard sighting, an untoward camera-breaking accident, and a bountifulmahuaharvest later, I made my way back to my urban cave from the pastoral settings of Kanha Tiger Reserve in Madhya Pradesh. Earlier in April, my friend and fellow chef Auroni Mookerjee hosted me at his parents' homestay Salban in Balaghat district. Nestled at the mouth of the reserve and protected by mighty saal trees, it made for a cosy, hidden nest. Not only was it equipped with the many comforts a homestay has to offer, it was also home to mahuatrees.
The drying ofmahua 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 ...
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