We could tell you that flowers are for life and not just for the Chelsea Flower Show. We could even point out that blooms of every hue have been used in cooking around the world for centuries. But really, what we want you to do is to release your inner hippie, put on your best flowery shirt/skirt, grab a floral cocktail from the nearest bar, and sit back and imagine just how gorgeous these blossom-strewn dishes look. And then we want you to go out and try a few. We can’t promise they’ll count towards your five a day, but they’ll brighten up your week no end
La Porte des Indes serves a number of rosy desserts, such as rose petal confit jam phirnee (ground rice pudding) and lychee and rose pannacotta, made from dried petals and flower extract.
Banana blossoms are found in two dishes at La Porte des Indes. Mixed with chickpea flour, red onions and crushed caraway seeds, banana blossom beignets are served with tamarind sauce, and available as part of their Sunday jazz brunch or special seasonal menus. The other dish is Salade du Metis, a speciality from Pondicherry, in which they’re mixed with green leaves, mushrooms and chicken, and dressed in tamarind juice and roasted garlic flakes.