Best Place To Eat in Bandhavgarh
Mahua is the most popular tree in Central India owing to its many uses. The flower is dried and used for making liquor by tribes. The flower is also used for many local food preparations and Mahua fruit is used for extracting oil, which is used for lighting the lamps, cooking and also as a moisturizer.
Mahua has a peculiar harsh taste and is not an instant favourite for ones having a taste for finely distilled factory liquor. Our chef has innovatively softened the taste by using natural fennel seeds much like the heritage wines in olden times. Oh, did we forget to mention that, it’s 100% organic and doesn’t give a hangover.
How to Make Saunfiya Mahua . Find the complete instructions
SAUNFIYA MAHUA
Serves: 1 (can increase the qty as required.)
Preparation time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- Mahua: 50 ml, source one on your next trip to Central India.
- Lemon juice: 10 ml
- Fennel Powder: a dash
- Fennel flavored water
Method
- Mix ½ teaspoon freshly ground fennel powder with water to make the fennel flavoured water.
- In an empty glass, add Mahua, limejuice and the flavoured water.
- Add 5-6 cubes of ice.
- Sprinkle a dash of fennel powder on top and serve chilled.
Courtesy : Chef Pankaj Fulera(Pench Tree Lodge)
