This cookbook is a journey into the kitchens, forests, and memories of the Gond community one of India's indigenous groups, whose food traditions are rarely written down yet remain alive in daily practice. Across its chapters, you'll find dishes shaped by what the forest and fields offer: leafy saags cooked over woodfires, millet rotis pressed on leaves, cooling fermented drinks, wild chicken wrapped in sal leaves, and Mahua-based preparations from fritters to brews.Each recipe is paired with context: when it's made, who cooks it, how ingredients are gathered, and the rituals around it. More than a manual of "how to cook," this book is a cultural archive. It documents foodways as younger generations move to cities, languages change, and forest access shrinks.Interviews, field notes, and photographs root the recipes in real lives: women cooking at dawn, elders recalling lost ingredients, children tasting some dishes only during festivals.Whether you are a researcher, home cook, student, or simply curious, this cookbook invites you to slow down and pay attention. It asks you to see Gond food not as "exotic tribal fare," but as an ecological practice shaped by scarcity, sharing, and respect for the land. Above all, it is a tribute to the Mahua tree, to Gond elders, and to a living culinary heritage that deserves to be tasted, remembered, and carried forward.