Using flowers in food like desserts and drinks that are not only cocktails but also mocktails is not new but experiments with them have certainly evolved over time. Appearing on the plate in all shades of blue, orange, pink, purple and red, their role certainly goes beyond the aesthetics of the dish. It can be seen with how the rose, which is considered the queen of flowers, is used in a variety of dishes in India. While the petals were used earlier, they are now dehydrated to add a different touch. Chef Sanket Joshi, who is the head chef at Avatara in Juhu, explains, “Flowers are primarily used in food for the appearance and garnish to dress up the dish. There are certain flowers that also elevate the flavours of the dish.” 

The chef has been using flowers to create dishes since 2014 starting with his time at Tresind and then Avatara and now even Carnival depending on their flavour and taste. Today, the menu of the restaurant in Juhu, boasts of not one or two but as many as eight dishes that feature flowers of different kinds. While the Dianthus is used in the dish uniquely named Naivedhya like all other dishes on the menu. It includes others like Sun Hemp is used in Alpahara (okra), Red Oxalis leaves and Dianthus are used in Shikhalu, Egyptian star flowers are used in Grinjanah, Cosmos Yellow Sulfar in Panasa, and Nasturtium in Subhanjana. "The Dianthus is sweet and balances Naivedhya and Nasturtium has more peppery flavour which blends perfectly with Subhanjana," explains Joshi.