RIVANSHI RAKHRAI
Coconut-Shiuli Rice is an Assamese delicacy where Parijata flowers are used as a saffron substitute, adding a floral aroma and flavor to the rice dish
Vazhapoo Paruppu Usili features finely chopped banana flowers soaked in buttermilk and cooked with a coarse lentil mixture, creating a delicious South Indian dish.
Gulkand Ladoo is a sweet treat made with dried rose petals, nuts, and gulkand, offering a burst of floral sweetness in every bite.
Kadamb Ki Chutney is made by cooking onions, tomatoes, curry leaves, and tamarind until mushy, and then blending them with kadamb petals for a delightful chutney.
Bloody red rhododendron flowers, known as buransh in Himachal Pradesh, are used to make sherbets or raita, offering a vibrant burst of color and flavor.
Neem flowers add a unique flavor to rasam in Tamil Nadu, acting as a refreshing coolant during the summer months.
This recipe from the tribal communities of the Sahyadris involves boiling fresh mahua flowers, mixing them with chopped cucumbers, tomatoes, onions, and crushed peanuts to create a flavorful dish.