Chhattisgarh’s rare Sarai Boda or “black gold” is a type of mushroom that has humble origins on the forest floor. However, its uniquely seasonal availability has pushed up its demand and prices, too.
In the dense forests of Chhattisgarh, a rare and highly prized delicacy known as Sarai Boda has emerged as one of the most expensive vegetables. Growing naturally in the Dhamtari forests, this unique mushroom fetches a premium price, ranging from ₹300 per kg in villages to a staggering ₹2,000 per kg in metropolitan markets.
What makes Sarai Boda so valuable? And why is it one of the most sought-after vegetables despite its limited availability?
Sarai Boda belongs to the mushroom family and is a type of fungus that grows naturally in the wild. Specifically, it is found under the dry leaves of sal trees (Shorea robusta) in the forests of Chhattisgarh, particularly in Dhamtari.
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The term “Sarai” refers to the sal tree in local parlance, while “Boda” is a name given by the region’s indigenous communities. These communities have long relied on the forest’s produce, including Sarai Boda, both as a source of sustenance and livelihood.
Sarai Boda is a seasonal fungus, emerging only during a specific time of the year, right after the first monsoon rains. The high humidity that follows the rains, along with the release of a special sap from sal trees, creates the perfect conditions for the fungus to form beneath the layers of fallen leaves.
This unique combination of environmental factors makes its growth unpredictable and impossible to cultivate on a commercial scale. As a result, Sarai Boda is a truly wild product, contributing to its scarcity and high demand.
As Ashok Kol, a tribal villager, explains,
We go into the forests right after the rains, using sticks and tools to lift leaves and uncover the mushroom from beneath the Sal trees. It’s a labour-intensive process, and that’s why it’s so expensive. The effort and rarity contribute to its high price and short availability.
Agricultural scientist Dr. Mrigendra elaborates, “Sarai Boda belongs to the Geastrum and Lycoperdaceae families. While its medicinal properties are not yet clinically proven, it is believed to have antifungal, antibacterial, and anti-cancer benefits. It’s highly valued for its taste and potential health benefits, making it a prized find in the tribal diet as well as trade.”
Despite its humble origins on the forest floor, Sarai Boda commands a premium price due to its rarity and delicate harvesting process. Combined with the fact that the fungus is incredibly light, means that large quantities need to be harvested to meet demand.
The price of Sarai Boda varies greatly depending on where it is sold. In the villages of Chhattisgarh, it is available for around ₹300 per kg, but as it makes its way to nearby cities, the price doubles to around ₹600.
By the time it reaches metropolitan markets like Delhi or Mumbai, the price can soar to an astonishing ₹2,000 per kg. The limited availability–typically only 35 days during the monsoon–further adds to its allure and gets it the name “Black Gold”.
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While Sarai Boda is celebrated for its unique taste, it is also highly nutritious. Research has shown that the mushroom is rich in proteins, carbohydrates, and essential minerals.
These nutrients make it an ideal food to combat malnutrition, which is still a concern in many parts of India, particularly in tribal regions.
Moreover, Sarai Boda has been found to have medicinal properties, including benefits for heart health and digestive issues. It is said to help alleviate stomach ailments and even protect against heart disease.
Given its nutritional profile, it’s no wonder that tribal communities in Chhattisgarh have relied on Sarai Boda for centuries. The mushroom not only provides them with sustenance but also serves as a source of income during the monsoon season.
Once the families gather enough for their consumption, they sell the remaining produce in nearby markets.
For tribal communities that inhabit the Dhamtari forests, Sarai Boda holds great cultural and economic significance. The mushroom has been part of their traditional diet for generations. It is often cooked as a vegetable curry after being thoroughly cleaned, as it grows directly from the soil.
Despite the humble conditions under which it grows, Sarai Boda has developed a reputation as a culinary delicacy, renowned for its earthy and robust flavour.
This newfound popularity has left many villagers puzzled about how something they foraged for free has become so expensive.
The sal tree’s sap, the fallen leaves and the humidity after the first rains are all crucial factors in the formation of Sarai Boda. Without these natural conditions, the fungus simply cannot grow.
This means it cannot be commercially cultivated and that supply is inherently limited. Only those with access to the forest and knowledge of where and how to find the mushroom can harvest it.
While this ensures that the indigenous communities maintain a monopoly on its collection, it also means that Sarai Boda is unlikely to ever be available in large quantities.
Sarai Boda is more than just a mushroom. It is a symbol of the delicate balance between nature, culture, and commerce. Yet, despite its rising fame, Sarai Boda remains deeply rooted in the traditions of Chhattisgarh’s tribal communities, for whom it has long served as both food and livelihood.
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The lead image shows the Sarai Boda or “black gold”, a type of rare mushroom that is found deep in the Dhamtari forest in Chhattisgarh. (Photo by Akansha Deshmukh)
Akansha Deshmukh is an independent investigative journalist who operates mainly in central India.
