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    Our pick
    of dishes and drinks that use edible flowers

    If the Italians love stuffing zucchini flowers with parmesan cheese and bread crumbs, closer home, Bengalis can’t get enough of pumpkin blooms dipped in a batter of rice flour and deep fried. In Karnataka, neem flowers form a vital part of Ugadi celebrations where they are eaten as part of a tradition of consuming a mixture that denotes six kinds of tastes. Flowers have made it to diets around the globe and chefs in the city are finding innovative ways to add these blooms as garnishes or use them as ingredients in salads, starters, cocktails and desserts.

    19Page8Lead5Byblos
    The delicate chilled rice pudding at Middle Eastern
    restaurant Byblos is infused with orange blossom water. Long grained rice is cooked in milk till it is thick in consistency. It is then sweetened with granulated sugar, infused with orange blossom water and topped with crumbled pistachios. The orange blossom water is created post distillation of fresh bitter-orange blossoms and is used as an aromatiser in traditional desserts from the Middle Eastern region. Best had chilled. `250. At Indiranagar. Details: 49653342

    Caperberry
    At Caperberry Restaurant & Tapas Lounge, chef Abhijit Saha uses candied rose petals to garnish a dessert called the Coconut Dacquoise – a French-style cake created with hazelnut and almond meringue, layered with mango mousse and topped with coconut
    jelly and toasted coconut. `275++. At UB City, Vittal Mallya Road. Details: 25594567

    Le Jardin,
    The Oberoi19Page8Lead1
    The hotel’s in-house herb
    garden is home to several species
    of edible flowers such as nasturtium and pansies. Some others such as dianthus, Indian marigold, poppy, petunia, nasturtium and rose used as garnish in Western dishes, are sourced externally. Depending on the season during which these flowers bloom and their availability, Le Jardin uses pansies paired with tenderloin since the petals have a sweetish overtone and the whole flowers also have a flavour profile similar to winter greens. A pickled beetroot salad with candied walnuts and goat cheese is paired with nasturtium, which has a sweet floral taste with a spicy peppery finish. Haricot beans are paired with palm hearts and heirloom tomatoes and are garnished with petunia, which comes with mild floral notes and complements the tartness of the salad. Prices start from `625++ per dish. At MG
    Road. Details: 25585858

    Smokehouse Deli
    Known for its fruity as well as floral
    coolers and cocktails, this eatery’s cucumber, basil, lavender lemonade packs in a refreshing punch with the lavender flowers adding a mild floral note. Equally drinkable is a vodka-based cocktail with slices of fresh Californian plum, lily petals, apple juice and a hint of star anise. The drink comes garnished with a cheery yellow bloom too. `360++. At Indiranagar and Lavelle Road. Details: 25208999/41276272

    Smokehouse Deli19Page8Lead10
    Known for its fruity as well as floral
    coolers and cocktails, this eatery’s cucumber, basil, lavender lemonade packs in a refreshing punch with the lavender flowers adding a mild floral note. Equally drinkable is a vodka-based cocktail with slices of fresh Californian plum, lily petals, apple juice and a hint of star anise. The drink comes garnished with a cheery yellow bloom too. `360++. At Indiranagar and Lavelle Road. Details: 25208999/41276272

    Growing Greens
    Apart from growing microgreens
    via a hydroponic farming methodology, Nitin Sagi and Hamsa V’s Hebbal-based company, Growing Greens also dabbles in edible flowers, which can be used as garnish. Because the availability of edible flowers are subject to the season, Growing Greens currently has a stock of zinnia, dianthus and petunia. Marigold, nasturtium and pansies are other offerings according to the season. `15 per piece.
    Details: 9731066288

    19Page8Lead7Olive Beach
    Fresh lychees and pomegranate
    pearls are muddled and shaken with
    vodka and dried lavender flowers to create the scarlet Lavender Orchid cocktail at Olive Beach. Prices start from `550++depending on the vodka. At Wood Street. Details: 41128400

    Ente Keralam
    The vazhapoo cutlets at Kerala
    restaurant Ente Keralam are made out
    of meaty banana flowers. These delicate and starchy flowers are boiled and then kneaded with potatoes, slivers of ginger, chopped green chillies and spices, then breaded and deep fried. Served with a beetroot chutney, these savoury snacks
    are best paired with a piping hot glass of
    Sulaimani chai. `165++. At Ulsoor
    Road. Details: 32421002

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