Flowers aren't just pretty -- they're delicious! Discover how India turns blossoms into exciting, flavoursome bites with these unusual flower-based recipes.
Kachnar Ki Kali
Satyajit Kotwal takes springtime buds of the kachnar tree, lightly sautés them with spices like ginger, cinnamon, dried mango to create a delicate dish that brings the freshness of nature to your plate.
Please find the recipe here: Kachnar Ki Kali
Bauk Phool Bhaja
A rustic preparation straight from the heart of Bengal by Chef Ananya Banerjee, this dish of fried bauk (agati) flowers bursts with traditional flavours. Made in a besan and rice flour batter, it is spiced with kalonji or nigella seeds.
Please find the recipe here: Bauk Phool Bhaja
Neem Flower Pakoras
Bitter neem blossoms are transformed into golden, crunchy fritters with spices, rice flour, besan. Recipe by Bethica Das.
Please find the recipe here: Neem Flower Pakoras
Banana Flower Cutlets
Rich in nutrients, Chef Rajiv Das minces, spices and shapes banana flowers with black pepper, potatoes, ginger, garlic into crispy cutlets that go superbly with ek pyala chai.
Please find the recipe here: Banana Flower Cutlets
Alla Posh Mond
In Kashmir, fresh pumpkin blossoms are dipped in a seasoned rice flour batter and fried golden. A seasonal delicacy, Chandramukhi Ganju offers her recipe.
Please find the recipe here: Pumpkin Flower Fritters
Gulaab Ki Phirni
Fragrant rose petals blend into creamy rice phirni using walnut milk... Chef Varun Inamdar creates a floral dessert that feels both festive and indulgent.
Please find the recipe here: Gulaab Ki Phirni
Sojne Phool Bati Chorchori
Chef Ananya Banerjee tosses drumstick flowers with assorted vegetables and spices create a dry curry that’s as unique as it is flavourful.
Please find the recipe here: Sojne Phool Bati Chorchori
Jukti Phool Bhaja
Delicate jukti flowers become crunchy fritters with very few ingredients -- a quick snack that highlights the beauty of edible blossoms. Another recipe from Chef Ananya Banerjee.
Please find the recipe here: Jukti Phool Bhaja
Gulkand Malpua
Malpuas are totally glorious all by themselves. Top them with a rose jam like Maharaj Bhanwar Singh did and you have something extraordinary.
Please find the recipe here: Gulkand Malpua
Mochar Ghonto
A hearty Bengali curry of banana flowers and potatoes, slow-cooked with spices to create an earthy offering. Recipe by Chef Ananya Banerjee.
Please find the recipe here: Mochar Ghonto