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    While flowers like carnations and marigold feature extensively in continental cuisine, it is the rose that has always ruled the roost in India, making its presence felt in drinks like sherbet and desserts like gulab jamun and gulkand burfi. And now, going beyond the flower of love, restaurants across the city are enriching their drinks, dinners and desserts with floral surprises to beat the monsoon blues a�� from jasmine martinis at the Taj Connemara to a lotus petal dish at The Park. Here are some flower-powered eats to try on your next meal out.

    Scallops with ginger flower arborio @ On The Rocks
    Chef Vijay David believes that flowers can only be used in infusions, as a bed or as a garnish. In this dish, pan-seared scallops are dressed with peppery-tasting citrus marigold, which is then laid on a bed of ginger flower-infused arborio rice for a mild and aromatic meal. For `650 plus tax, at On The Rocks, Crowne Plaza. Details: 24994101

    Lady Luxe @ ITC Grand Chola
    The Lady Luxe cocktail embodies every aspect of luxury. According to head mixologist Hannah Keirl, 45ml of premium Louis XIII Cognac and 120ml of Brut RosA� Champagne are brought together by a special elixir of jasmine, rose and hazelnut, to bridge individual flavours. Served in a chilled glass, the cocktail is light, refreshing and heavy on the pocket. For `31,000 plus tax, at The Cheroot Malt and Cigar Lounge and
    Tranquebar. Details: 22200000

    Balgravia @ Library Blu
    Infused with Bulgarian rose, Hendricka��s Gin is used to make Balgravia, a cocktail that stars our traditional rose water, along with aromatic, European-native elderflower syrup. Mixed with cinnamon syrup and lime juice, the drink is served in a chilled cocktail glass on a bed of freshly sliced cucumber and dressed with an array of rose petals. For `725, at Library Blu, The Leela Palace.

    KONICA MINOLTA DIGITAL CAMERAVazhapoo Cutlets @ Ente Keralam
    A traditional Indian recipe, vazhapoo cutlets are an ode to the banana flower. Chopped finely and boiled, the vazhapoo mash is combined with potato and seasoned with garlic, cumin, garam masala, green chilies and ginger. The cutlets are then breaded, fried and served with a dollop of beetroot chutney. For `165 plus tax at Ente Keralam. Details: 32216591

    Jasmine Martini @ The Raintree
    Known for its mild fragrance, the Jasmine Martini is shaken and not stirred. Made with 60ml of a homemade jasmine syrup, Eristoff vodka and fresh lemon juice, the concoction is strained into a martini glass with a whole lot of ice, and topped with a single jasmine blossom. For `500, at The Raintree, Vivanta by Taj – Connemara. Details: 66000000

    The Flowering Pot @ Park Hyatt Chennai
    Served in tiny earthen pots, The Flowering Pot starts with an almond-based cookie, followed by a 70 per cent dark chocolate mousse which is lightly flavoured by nasturtiums, and then topped with a rich Valrhona chocolate ganache. The dessert is garnished with brilliantly coloured nasturtiums which pack a spicy finish. Served as part of dinner buffets at The Apartment banquet hall. Details: 71771234

    Som Tam Jae @ Lotus
    Bringing traditional Thai cuisine to this list, with velvety,
    mild-tasting lotus petals, is Som Tam Jae. The refreshing green papaya salad, with tomatoes, julienned carrots and long beans, is dressed with crushed peanuts, garlic and fresh red chilli, and finally garnished with lotus petals for a burst of flavour and colour. For `690 at Lotus, The Park. Details: 42676000


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