Now, have flowers for dinner

2018 marks the era of flower power. Hibiscus, lavender, marigold, pansies and sunflowers are gradually making their way as key ingredients in exotic salads, mains, desserts and beverages. While roses and their scented petals have for long been consumed through jellies, jams and syrupy juices; it's the more striking varieties that are enticing chefs and foodies alike.

Hibiscus teas and soups, lavender ice-creams, borage blossom salads, violets in iced drinks and elderflower cocktails are just a handful of novel additions to a whole host of flower backed foods and beverages.

"Flowers have always been a part of the global cuisine and the practice is centuries old. One can find traces of the use of edible flowers in Chinese, Persian and Indian cuisines. Flowers lend a distinct flavour, aroma and visual appeal to food," says Tarun Joshi, President and CEO, Interflora India, a global flower delivery network.

Executive Sous Chef Lokesh Jarodia from Novotel Imagica Khopoli says certain flowers like jasmine have been widely used for flavouring rice and oriental sauces, "while banana flowers have been used in South Indian cuisine to make croquettes, curries and crisps. Then there is the pumpkin flower, which is stuffed with flavourings and cooked." Stating other examples, Jarodia says flowers like anise, and petals of pansy and calendula are excellent when used in salads; while fuchsia, rosemary and lemon verbena are great as garnishes and "have a subtle sweet note that elevates the flavours of a dessert."

Artistic dishes are made with the perfect symphony of taste and colour of the ingredients, and edible flowers are instrumental in creating that symphony, says Executive Chef Prasad Metrani from Fairmont Jaipur. He adds that at Fairmont Jaipur, nasturtiums, begonia flowers, hadga flowers, beet cress flowers, onion and borage flowers are regularly used. "Two of our most loved contemporary dishes consist of edible flowers as the prime ingredient: - honey lavender ice-cream and baby greens with roasted beets and potatoes."

Experts say food connoisseurs of today are driven by curiosity and as people travel and sample more global fare, they feel the need to try out 'floral' delicacies. "Although today, the use of exotic flowers is still confined to upscale cuisine and gourmet consumers, a lot of efforts from the F&B industry is made to make it available to the larger market," says Joshi.

A major factor for the general increase in the consumption of flowers has been the popularity of vegan and vegetarian food, says Jarodia.

And beyond adding a touch of whimsy to culinary creations, flowers in some cases, have surprising health benefits, says Chef Ajay Anand, Director of Culinary, Pullman Novotel New Delhi Aerocity. The borage plant with starry violet flowers are refreshing with a flavour reminiscent of cucumbers. "It is also used by herbalists to calm the nerves and ease melancholy. As a cooling treat during the heat of summer, borage could be added to salads and can be frozen in ice cubes."

Anand says that like borage, calendula petals are also known for their herbal properties. "The dried petals make a wonderful addition to stews, soups and teas during winters for their antiseptic and immunity building properties."