Specttrum News: Micro Greens and Edible Flowers in the making – that was the demonstration at Dr Ambedkar Institute of Hotel Management Catering & Nutrition, Sector 42D, Chandigarh as students and faculty were keen to know about edible flowers to be displayed by Chef Achintya Anand.


The event started with a huge order of raw food and a large collection of edible biotic items which were a sight to see. It was for the first time that such a great event had been conducted at the institute in the context of micro greens, petite greens and edible flowers.


Edible flowers are the naturally grown flowers that can be consumed safely. Such flowers are the part of regional cuisines of Asian, European and Middle Eastern cuisines. They can be a part of main dish, salad, dessert or a garnish. Such flowers can be incorporated into beverages as flavorings or can be used to make tea or wines.


Chef Achintya Anand, on the occasion said, "The crops are naturally grown without artificial lightening. They are not factory grown, but instead nurtured under the beautiful blue sky and natural sunshine. This makes a huge difference in quality, flavor and shelf life.”


The chef also revealed some out of the ordinary facts on molecular gastronomy to satiate the student’s curiosity. Some of the edible flowers used were Borage, Daylilies, Lavender, and Nasturtiums etc. Moreover, lip smacking green fare prepared by the Chef, was also served to the audience present there.


Kushagra, a student of the institute said, “It was truly an amazing experience for us. He made the toughest of the things look so simple and we learnt new astounding facts about edible flowers.