Edible flowers: From kachnaar and buransh to mahua, banana blossom and butterfly pea, chefs and bartenders are reviving regional blooms to create dishes and drinks rooted in India’s culinary heritage.
Edible flowers: From kachnaar and buransh to mahua, banana blossom and butterfly pea, chefs and bartenders are reviving regional blooms to create dishes and drinks rooted in India’s culinary heritage. Read More