A Celebration of Forest Food – A Rare Day With Tribal Communities
When one strolls around the vegetable markets of Mumbai during monsoons, they are sure to find seasonal greens being sold in bunches. The city’s local markets come alive with a variety of foraged seasonal greens that are both nutritious and rich in flavour. If you have lived in Mumbai and its suburbs your neighbours would’ve definitely brought to your homes the delicacies like bhajiyas, pakoras, or curries made with these greens.
These wild and locally cultivated greens, often brought in by tribal foragers or small-scale farmers, hold a special place in regional cuisines and traditions. Among the most sought-after is Shevla, also known as dragon stalk yam, which features in curries after being meticulously cleaned and cooked to remove its natural toxins. Another monsoon gem is Phodshi, or forest garlic, a delicate green with a faint garlicky note, usually sautéed simply and served with bhakri. Colocasia leaves, locally known as Alu, are a staple during this season, widely used in dishes like patra or alu vadi, but they must be cooked thoroughly to eliminate bitterness. Alu, though, is now available all through the year.
Wild amaranth, or Kawla, and mothi bhaji (wild spinach) are both commonly used in stir-fries and dals, offering an earthy, nourishing addition to everyday meals. Takla, the leaves of Cassia Tora, though slightly bitter, are celebrated for their medicinal qualities and are often cooked with lentils or turned into spicy fritters. One of the most underrated but health-packed greens is Ghol, or purslane, which has a slightly tangy taste and is rich in Omega-3 fatty acids, often appearing in traditional curries and chutneys.
These greens are typically found in bustling markets like Dadar and Crawford Market, or in suburban corners such as Borivali, Vikhroli, Chembur, and Mulund. You may also encounter them in weekly haats around Thane and Palghar, or sold by tribal women outside railway stations. As foraging culture gains appreciation in urban settings, these seasonal monsoon greens not only reflect the biodiversity of the Western Ghats but also celebrate the culinary heritage of Maharashtra.
Foraged foods offer a natural path to sustainability by encouraging the use of wild, seasonal produce that grows without cultivation, irrigation, or chemical inputs. They promote biodiversity, reduce environmental impact, and reconnect us with nature’s rhythms and traditional wisdom. They make a perfect antidotes as most of them are enriched with medicinal properties. There are foods loaded with chemicals that harm, but these pure, and simple foods, do exactly the opposite – they heal!
Mumbai, during monsoon, also comes alive with many food festivals dedicated solely to seasonal and foraged foods. Several groups coordinate to make these festivals happen where people learn the adivasi style of cooking, jungle cooking, farming, and other rural experiences. In fact, there is a Camper Chef, a brand associated with culinary experiences in Maharashtra, particularly known for organising events and festivals that combine food with community living and nature. The Camper Chef, led by young chef Yash Sapre, represents a unique quest for harmony and sustabability in a world often disconnected from nature. Yash, self-dubbed a one-man army, started this journey by immersing himself in diverse experiences, including work in vulture conservation, NGO involvement, and education at Swaraj University.
Yash valued understanding people at the grassroots level, and in 2018, Yash founded the Camper Chef, an experimental travel organisation with a vision to eventually become an NGO supporting tribal communities in Maharashtra and India. Initially self-funded, it later received funding to collaborate with the Thaakar Aadivasi tribes in Maharashtra. The Camper Chef’s mission involves deeply understanding the traditions, culture, local economy, and culinary practices of the Thaakar tribe. The organisation aims to create sustainable, authentic experiences centered around offbeat travel, community and food. The Thaakar tribe primarily relied on hunting, but with diminishing hunting opportunities, and modernisation, their diet has evolved. Millets and traditional foods still hold a significant place in their meals. The Camper Chef seeks to preserve and revive elements of the tribe’s unique culture and practices.
One of their specialties is cooking wild vegetables during monsoons. Their culinary skills combined with cooking on mud chulas and using traditional mortar and pestle for chutneys, result in exceptional flavours. The mahua tree, a vital staple, provides fruits, seeds, flowers, and even alcohol. Despite engaging with cattle in farming, the villagers do not use milk in any form. Some of their common ingredients include oil, cumin, mustard seeds, garlic, onions, turmeric powder, salt, and local leaves, and chilies.
One upcoming event is the Forest Foods Festival in Neral on July 27, 2025. They also offer services like cooks on hire and catering, with a focus on fresh, locally sourced ingredients. Here’s something more on the festival for the ones desirous to experience a slice of foraged foods.
We are thrilled to announce the upcoming Forest Foods Festival, a unique celebration of wild, naturally foraged vegetables and traditional forest produce. Organised in collaboration with SPROUTS, Konkani Ranmanus, Camper Chef, Sukh Bhumi India Trust, Saad Foundation, Seeds of Banyan, and the CamperChef team, this immersive, one-day event will take place on Sunday, 27th July 2025, in the serene surroundings of Neral, near the scenic hill station of Matheran.
The festival offers a rare opportunity to explore and savour a wide variety of forest foods that grow naturally without human cultivation—ingredients that are not only incredibly flavourful but also highly nutritious and deeply rooted in indigenous culinary wisdom.
Date: 27th July 2025
Time: 9:00 AM to 5:00 PM
Venue: Details will be shared with registered participants
Come join us for a day filled with learning, tasting, and reconnecting with nature’s bounty.
To register or know more, contact Yash at +91 72088 91456.
Let the forest feed your soul.
The Camper Chef’s journey serves as a bridge between urban and tribal life, emphasising the interconnectedness. It promotes mindfulness and positive change in both tribal communities and city dwellers.
We are coming with a group of collaborators is organizing a Forest Foods Festival on Sunday 27th July, 2025 at Neral, located near Matheran hill station. We are excited to host you to experience the vegetables that grow naturally in the forests, without human cultivation, and are very nutritious.
Date: 27th July 2025
Time: 9:00 AM – 5:00 PM
Venue: All the details will be shared with the joining particiapants post registration
Collaborators: SPROUTS, Konkani Ranmanus, Camper Chef, Sukh Bhumi India Trust, Saad foundation, Seeds of Banyan and the Camper Chef team.
For more details :
Yash : +91 72088 91456
https://www.instagram.com/reel/DMFhFkgPtTz/?igsh=MW96MGl5eTFxN24yMQ==
( Note: Registration ends on 26nd july 2025)
Click on the link to book your seats..
https://forms.gle/vP9im84maV2Wg9RC8