LIFESTYLE

Thanks to the Instagram generation, marigold and nasturtium petals have made their way back to our food plates

Edible flowers has made a comeback in the culinary world thanks to the Instagram generation.

As the famous saying goes that “we eat with our eyes”, the current outburst of marigolds, chive blossoms and fuchsias in their vibrant summer hues delicately assembled in the crevices of your food plate are a sight to behold.

Edible flowers are not a new concept, but they are enjoying a sort of resurgence. “Chefs are trying their hands at newer global trends to introduce an element of surprise that enhances the visual repertoire of a dish,” says Rohit Joshi, chef de cuisine, JW Cafe, JW Marriott, Mumbai Sahar.

Jehangir Jamula, chef, Lord of the Drinks, feels, “The major reason edible flowers are used is to enhance the beauty of the dish, and for the fragrance it leaves behind. For instance, the opal basil flower has a very floral and sweet taste. It also has a lasting aroma. They contain vitamins and have health benefits as well.”

“Seeking out safe edible flowers is a good way to boost your intake of certain nutrients. Most edible flowers supply vitamin C, a nutrient that helps stave off infections,” says Manisha Mehta, nutritionist. However, it has evoked a mixed reaction from the masses as one wouldn’t expect flowers on one’s dinner plate. “Many ask if they are edible and look a little confused at the start, but they are usually delighted after tucking into it,” says Shankar Kokkula, chef, Luca Bar & Kitchen.