Archive · 7 Aug 2025
Bengali Cuisine: Exploring the Use of Edible Flowers
In Bengal, people cook with flowers!
They use different flowers like pumpkin, drumstick, mustard, and heron flowers.
Pumpkin flowers are made into crispy snacks.
Drumstick flowers are mixed with potatoes or eggs.
Mustard flowers are cooked with mustard seeds.
Heron flowers are also made into fritters.
These flowers add flavor and are part of Bengali cooking.
Bengali cuisine uses various seasonal flowers for both flavor and color.
Kumro phool (pumpkin flower) is often made into crispy fritters or stuffed with spiced fillings.
Shojne phool (drumstick flower) is sauteed with potatoes or scrambled with eggs.
Shorshe phool (mustard flower) is cooked with mustard seeds, garlic, and green chilies.
Bok phool (heron flower) is turned into fritters and is prized for its cooling properties.
- Who
- Bengali people.
- What
- Bengali cuisine incorporates various flowers into savory dishes.
- When
- Seasonal flowers are used, such as during the monsoon and early spring.
- Where
- Bengal
- Why
- To add flavor, color, and sometimes health benefits to dishes.
- Kumro phool
- Pumpkin Flower
- Shojne phool
- Drumstick Flower
- Shorshe phool
- Mustard Flower
- Bok phool
- Heron Flower
- Main Use
- Cooking