Madhuca longifolia (Mahua!!)
Closures are necessary. Especially when you go to a Jharkhand village one fine Sunday, have an awesome reception, understand what a well means for a village, talk about how the land has changed their lives over the years- taking away of farmland from tribals at as low as Rs. 1, meet the survivor of last week’s cock fight, enjoy tea, see hadia and chullu ( for the uninitiated: local liquor) being brewed in practically every home and promise you’ll write a CD of the umpteen pictures you have clicked and personally deliver it before the end of the week (not to forget the mental note about writing a blog about it).

This was some three years back. The CD was never compiled and the blog never written. The guy from the village who works in the Pharmacy department at BIT bumps into you often enough to remind you of the broken promise but you always manage to console yourself that the promise has not really been broken only extended. Now as you sit numbering your days in BIT closure, as I said, is necessary.

Baijnath was courteous enough to let us into his house and not only answer our queries about neem and cowdung as preservatives or what he did with his DVD player but explain in excruciating detail how Chullu (or Mahua) is made.

Step 1. Mahua flowers are collected in wats and a few Gur ( whatsitcalled in Angrezi? Jaggery?) pieces are thrown in. The Mahua and Gur get acquainted over a period of eight days. The sweet smell of fermentation announces that the mixture is now ready for the next stage.

Step 2- A big fire is prepared in the chulah every Sunday and a complex apparatus with beautiful simplicity is set up. It has three basic parts-
1. The bottom most part is an aluminium matka that contains the fermented mixture and is in contact with the heat.
2. Above this rests the perforated earthen matka that has hidden in its belly a smaller earthen matka resting on three projections at the bottom.
3. On the top is a simple pot containing cool water.

Here is how it works- The heat acts on the fermented mix allowing intoxicating vapors to evaporate. This is mahua in its nascent state. It wiggles-waggles through the perforation on the base of the second pot, touches the cool base of the cold water container and mahua in its liquid form is born. Throughout the day the fire burns and drop by drop the liquor pot gets filled.

In the evening, the precious pot is taken out and all family members (male??) share it. How does it taste? You confidently approach the innocent looking water like substance. The taste eludes the taste buds and you work hard on figuring it out. A lot of sips later, when the curiosity about the taste still lingers in the air it hits you much like nothing else and then boom!!!

As the sun goes down the village forgets about how their settlement is slowly being swallowed. The real estate developer is building hideous row houses where once wheat grew, BIT wants a new building somewhere there, and young lads have been looking for jobs in the city for sometime now. But while the boom lasts they can forget about it. Morning punches them doubly in the face- life and mahua join hands. They sit on their thresholds waiting for the headache to pass only to be replaced by other ones.

Next: Why does the code book say-“ thou shalt not build on farmland or wetland” but they do, they do and they do……………………….