A monsoon delicacy in Bengal and Odisha, pumpkin blossoms are dipped in batter and fried into crisp fritters called kumro phool bhaja.
Slightly bitter but nutrient-rich, these white flowers are eaten during Tamil festivals as stir-fries or lentil mixes for their cleansing properties.
Tiny, aromatic blossoms symbolizing life’s bittersweetness, they’re added to Ugadi pachadi or crisped up with spices as a topping for rice.
Used in tribal cuisines of Jharkhand and Chhattisgarh, these bright orange petals are brewed into teas or cooked with vegetables for a mild sweetness.
Used in Maharashtra as a local saffron substitute, these orange petals add colour and a mild floral note to rice and sweets.
Known as mocha or vazhaipoo, these florets are shredded into curries and cutlets. Earthy and hearty, they’re a great source of fibre and iron.
A staple in tribal diets across Central India, mahua’s sweet blossoms are used in local brews, laddoos, and chutneys. Rich in natural sugars and calcium.
Common in South India, these mildly bitter blossoms are sautéed into stir-fries and lentil dishes. Packed with antioxidants, they’re known for their detoxifying benefits.