Flowers have been used for the longest time in food not only in India but around the world. With the May flower in full bloom, we go in search for restaurants making use of the flower, popularly known as the Gulmohar, and other flowers in their food that are beyond decorative purposes
Mumbai chefs are using different kinds of flowers beyond the classic rose, not only in their desserts but also savoury dishes and drinks. Photo Courtesy: Special Arrangement
- Use of flowers in food and drinks has evolved over time to go beyond their aesthetic use
- While petals of roses were used earlier, they are now dehydrated to add a different touch
- Interestingly, the use of May flower, is still elusive but chefs are open to experiment
Using flowers in food like desserts and drinks that are not only cocktails but also mocktails is not new but experiments with them have certainly evolved over time. Appearing on the plate in all shades of blue, orange, pink, purple and red, their role certainly goes beyond the aesthetics of the dish. It can be seen with how the rose, which is considered the queen of flowers, is used in a variety of dishes in India. While the petals were used earlier, they are now dehydrated to add a different touch. Chef Sanket Joshi, who is the head chef at Avatara in Juhu, explains, “Flowers are primarily used in food for the appearance and garnish to dress up the dish. There are certain flowers that also elevate the flavours of the dish.”
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