A Culinary Journey to Mithilanchal, Makhana
A Culinary Journey to Mithilanchal: Fish, Paan, and the
Wonder of Makhana (#MithilanchalCuisine #Makhana)
The vibrant
culture of Mithilanchal isn't just about the renowned poet Vidhyapati, the
soulful voice of Vindhyavasini Devi, or the captivating Madhubani paintings.
This region, recently brought back to the world stage by the melodious Mathili
Thakur, boasts a delectable cuisine that's as rich as its heritage.
Here, the trio
of Maach (fish), expertly prepared in mustard and garlic pastes, and Paan
(betel leaf), a courteous cultural offering, are culinary cornerstones. But
during a visit to my brother stationed in Mithilanchal, I stumbled upon a
unique gem: Makhana.
Imagine my
surprise when I encountered farmers waist-deep in village ponds, harvesting
these white, potato-sized wonders! Makhana, also known as fox nuts, thrives in
the region's shallow waters and is a cultural identity of Mithila, alongside
fish and ponds. Used in snacks, kheer (rice pudding), and various other dishes,
it boasts a long history dating back to the 18th century.
Did you know?
Mithilanchal, particularly Madhubani, produces a staggering 80-90% of the
world's Makhana! In August 2022, this "superfood" received a
well-deserved Geographical Indication (GI) tag, recognizing its distinct
quality and origin.
The Enchanting
Journey of Makhana
The cultivation
process is as fascinating as the final product:
- December: Seeds are planted in nurseries.
- January: Seedlings are transplanted.
- Drying: Harvested seeds are spread out
for drying.
- Grading: Seeds are meticulously sorted
using a sieve called "Chalna."
- Roasting: The magic happens here! Seeds are
roasted in wood-fired stoves, constantly stirred until they pop.
- Sorting and Marketing: Popped Makhana is separated from
any waste and then reaches local markets.
Locally
cherished as "Makhaan," this aquatic treasure thrives in Mithila's ponds and
wetlands, making the region India's leading producer of premium Makhana. While
the local market price ranges from Rs. 600-700 per kg, these
"superfood" fox nuts fetch a premium of up to Rs. 8,300 per kg
internationally!
However,
despite the recent GI tag and growing global demand, the dream of reaping fair
profits remains elusive for many Makhana cultivators. The price they receive
often falls far short of the market value.
A Glimpse of
Hope
There's a light
at the end of the tunnel. The Darbhanga Raj era saw a boost in Makhana
cultivation, and the Central Government established a Makhana Research Centre
in Darbhanga to train farmers in modern techniques. This, coupled with
increased awareness of Makhana's nutritional value, has the potential to
transform the lives of these dedicated cultivators.
This article,
along with captivating pictures of Makhana flowers and cultivation, is a
tribute to Mithilanchal's culinary magic and the wonder of Makhana. Let's
celebrate this unique crop and hope for a future where its cultivators are
fairly rewarded for their hard work.
In Pictures—
1. Makhana flowers in a pond
2. A cultivator harvesting Makhana in a
pond,
3. Readied Makhanas
Text and Photos by- Ashok Karan,
Ashokkaran.blogspot.com,
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