Edible flowers in gourmet dishes?

Inspired by one of the more interesting food and beverage trends of the year, city based chefs have now introduced edible flowers in food. Leading from the front is Chef Vineet Bhatia, who has taken a particular liking to the flower marigold and has experimented with it.

Chef Vineet has offered a five-course marig old tasting menu for Ziya, at The Oberoi. Vineet has incorporated the marigold flower in his dishes, as it has a pleasing, citrus-like flavour. The chef has also kept in mind the warm summer months that lie ahead, before introducing this particular flower. The dining experience will include an amuse bouche of marigold tomato caviar, followed by marigold saffron cream soup with crushed garlic peas.  He says, “The idea behind it was to change people’s mind and utilise what is around you. In other countries they use hibiscus to zucchini and others. I wanted to introduce something a little hatke into mainstream dining. So I thought of marigold flowers. They are being used on many happy occasions, especially during marriage. The taste is very subtle and the colour is not overpowering; it infuses gentle flavour.”  

Sous Chef Mikhail Shahani of Two One Two gives his expert opinion, “I use zucchini flowers mostly. I use them with stuffed ricotta cheese and fry them. See, I believe that the use of edible flowers has nothing much to do with taste as such. It is more for the beautiful presentation. The vibrant colours make the dish very beautiful. Furthermore, Indian cuisine always had the presence of rose petals in their dishes.”

Chef James Reppuhn, Executive Chef of JW Marriott Mumbai, opines, “Edible flowers have been used for centuries in cooking, oils, water (eg. rose water or orange blossom water) or even banana flowers/ blossoms in Thai cooking.   Although these have been around and been used for centuries, I think chefs and people have just once again begun to rediscover and appreciate what they can bring to a plate in terms of flavour and elegance.”