Edible flowers in gourmet dishes?
Inspired by one of the more interesting food and beverage trends of the year, Mumbai based chefs have now introduced edible flowers in food.
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
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
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.”