Award-winning 83-year-old cookbook author’s final book highlights the joys of edible flowers

On a sizzling, sunny Friday afternoon, 83-year-old Mohana Gill is peering at some flowers hanging from a tree in her lush, sprawling backyard. “Oh, these look lovely, don’t they?” she says, gesturing at a cluster of blue pea flowers in full bloom.

Choosing a couple of flowers, she units them down fastidiously in her basket, having already determined to make use of them in a drink she is getting ready.

“You’ve bought to be very cautious and delicate whenever you prepare dinner with flowers. However flowers are so lovely that simply having them in your meals could make you are feeling so comfortable. As a result of how will you not be comfortable whenever you’re surrounded by flowers?” she asks merely.

The making of Flowerlicious

Mohana is an acclaimed cookbook author whose earlier cookbooks Myanmar: Delicacies, Tradition & Customs, Fruitastic! and Vegemania! have all nabbed prestigious Gourmand World Cookbook Awards (the equal of the Oscars within the cookbook world).

Flowerlicious took Mohana about three months to put together and will be the award-winning cookbook writer’s final book.Flowerlicious took Mohana about three months to place collectively and would be the award-winning cookbook author’s closing e-book.

Fruitastic! and Vegemania! targeted on fruit and veggies respectively and Mohana has continued strolling down this plant-based, pure consuming path with Flowerlicious: For Wholesome Dwelling, Longevity and Wellness, which represents the ultimate cog on this trilogy.

Whereas the e-book has solely lately been printed, the true roots of Mohana’s affiliation with flower delicacies started when she was a baby in Myanmar.

“Once I was rising up, most individuals had larger gardens and quite a lot of fruits, greens and flowers that they’d simply develop and decide. As a baby, I keep in mind my mom utilizing moringa flowers after they had been in season to make totally different sorts of meals like dry-fries or soups,” says Mohana, an exuberant soul with a splendidly disarming smile and an impeccable sense of fashion.

Rising up in opposition to a backdrop of flower delicacies original out of accessibility clearly had an impression on Mohana as she couldn’t get it out of her head, at the same time as she approached her 80s.

Mohana’s garden is filled with all sorts of flowers, like blue pea flowers, which she uses in her cooking.Mohana’s backyard is stuffed with all types of flowers, like blue pea flowers, which she makes use of in her cooking.

“Behind my thoughts, I all the time needed to do one thing with flowers, however typically you concentrate on one thing for a very long time and for some purpose or different, issues don’t work out. So I did a number of different issues after which final yr, I assumed ‘I actually need to do that e-book on flowers, ’” she says.

Cooking with flowers

The e-book took almost three months for Mohana and her staff (photographers, floral designers and artwork designers) to place collectively and is made up of 60 flower-powered recipes, buoyed by a collection of floral-inspired quotes.

The aesthetic attraction of Flowerlicious is plain – numerous blooms adorn this beautiful floral repository, which is speckled with color, vibrance and oh-so a lot head-turning magnificence.

The recipes are equally wide-ranging and incorporate flowers in a mess of the way – from floral sprinkles laced atop a meal for visible enhancement (like flower crepes) to meals that truly actively incorporate flowers within the cooking course of (like Mohana’s pumpkin flower and carrot soup).

The book is filled with beautiful imagery that perfectly captures how flowers can spark joy and make food seem more enticing. — FlowerliciousThe e-book is stuffed with lovely imagery that completely captures how flowers can spark pleasure and make meals appear extra engaging. — Flowerlicious

Recipes that instantly stand out within the e-book embody the likes of moringa flower soup, ginger flower dip, zucchini blossoms filled with sticky rice, roselle chutney, flower backyard orbs and Vietnamese backyard spring rolls.

“I had tons and plenty of recipes, so I needed to determine what recipes to make use of. And you recognize, you possibly can have 100 or 200 recipes, however I assumed it was higher for me to do 60 recipes however 60 actually do-able recipes, ” explains Mohana.

Mohana says cooking with flowers is one thing of an artwork as some flowers are notoriously tough to take care of. Zucchini flowers, for example, wilt nearly instantly after being taken out of an air-conditioned atmosphere and consequently, must be dealt with with care.

“You must be fast with what you’re doing as a result of the flowers wilt very quick. So it’s a little bit bit extra delicate to deal with and I feel maybe additionally a little bit bit extra time-consuming to try this. So whenever you do a cocktail party, you may wish to have one dish that makes use of flowers and the remaining could be regular meals, so it turns into straightforward so that you can deal with as properly.

“And likewise you wish to just be sure you have one thing that could be a little bit totally different from others, so for instance with zucchini flowers, usually it’s filled with cheese and deep-fried, however I made a decision to stuff it with pulut as a substitute, ” she says.

Mohana additionally believes in utilising as many native elements as potential, to capitalise on dietary worth. Which is why you’ll discover Malaysian floral staples like ginger flowers, papaya flowers, blue pea flowers and moringa flowers peppered all through the e-book.

Mohana says flowers like zucchini blossoms (pictured here) can be very delicate and must be handled with care. — FlowerliciousMohana says flowers like zucchini blossoms (pictured right here) could be very delicate and have to be dealt with with care. — Flowerlicious

“I used to be making an attempt to include a little bit little bit of no matter is accessible in our nation, to make every dish not simply lovely but additionally not so tough to prepare dinner, as a result of individuals don’t have time to seek out inaccessible flowers, ” she says.

All of the recipes within the e-book are additionally exact and really user-friendly so readers will be capable to try new flower-fuelled recipes with out getting befuddled alongside the best way, one thing Mohana supposed from the outset as she is conscious that the majority younger individuals are strangers to flower delicacies.

“It’s best to be capable to do it, as a result of it’s acknowledged very clearly within the e-book do it. However once more, a recipe is just not one thing that it’s a must to comply with to the tee. I feel a recipe offers you an concept of how you are able to do one thing and you’ll all the time combine and match to nonetheless you want. So you possibly can mess around with it, and use no matter is accessible at house or in season, ” she says.

Decide and select

Though cooking with flowers provides plain appeal to a meal, Mohana says it’s crucial that individuals research and perceive what types of flowers can safely be consumed as not all flowers are literally edible. To be on the secure facet, she encourages individuals to develop their very own edible flowers or just purchase packed edible flowers from native supermarkets.

“You’ve bought to be very, very cautious whenever you eat flowers. So solely prepare dinner with these flowers that are offered within the grocery store which are marked edible.

Local flowers like torch ginger flower feature prominently in Mohana's cookbook in meals like ginger flower dip and ginger flower salad. — SYAMIMI ZAINAL/The StarNative flowers like torch ginger flower characteristic prominently in Mohana’s cookbook in meals like ginger flower dip and ginger flower salad. — SYAMIMI ZAINAL/The Star

“However in fact should you develop your personal flowers, then you’ll know it’s okay to eat. I’ve a backyard stuffed with blue pea flowers, moringa flowers and banana blossoms and that is what I exploit in my cooking, ” she affirms.

Frequent edible flowers that may be sourced regionally embody marigolds, moringa flowers, banana blossoms, torch ginger flowers, butterfly pea flowers, roselle, basil flowers, roses, pansies, papaya flowers and zucchini blossoms.

Blue pea flowers have a lot of nutritional value and can be used as natural food colouring as well.Blue pea flowers have lots of dietary worth and can be utilized as pure meals colouring as properly.

As long as the flowers utilized in your cooking have been verified on the supply, Mohana says blooms can present loads of dietary enhancements to each day meals. Nasturtium flowers for example, are wealthy in Vitamin C whereas zucchini blossoms are an excellent supply of potassium and Nutritional vitamins A, B9 and C. Native blossoms are additionally full of vitamins – roselle is wealthy in antioxidants whereas butterfly pea flower has anthocyanins (a water-soluble compound) that restores collagen within the pores and skin.

Enduring legacy

Though her cookbooks have all attained a point of fame or different, Mohana says Flowerlicious will mark the top of her cookbook profession. At 83, she is comfortable to have made her culinary mark regionally and internationally.

“Personally I’m very, very happy with my life and I’ve written sufficient books, ” she confirms.

And Mohana says she hopes individuals will really feel this similar diploma of satisfaction after they see her closing cookbook.

“I feel we now have an excessive amount of stress in our lives and our lives could be too difficult. So it’s good for a change to open a e-book the place you don’t must assume and the images of all the attractive flowers attain out to you and offer you that form of calmness and only a feeling of well-being, ” she says.

Flowerlicious was lately named ‘Finest in All’ for Malaysia at this yr’s Gourmand World Cookbook Awards and can go on to compete with winners from over 200 international locations for the title of ‘World’s Finest’. The e-book is priced at RM129 and accessible in main bookstores.


1 small cup moringa flowers (preserve some for garnishing)

2.5cm contemporary ginger, chopped

1/four tsp black peppercorns

a pinch of cumin powder

salt to style

1 tbsp oil

Warmth oil in a small pot and add pepper and cumin. Let splutter for a minute.

Add ginger, flowers and a cup of water. Carry to a boil.

Take away from warmth. Garnish with contemporary moringa flowers. Serve heat.

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