Though indigenous flowers have been used extensively in regional Indian cuisines — both for their time-honoured therapeutic properties as well as taste — they, for long, have been conspicuous by their absence on the urban plate.
"Mostly, the cuisine has been subjugated to greasy takeaway, cheap places to go to after a night out and most of them serve a rather bastardised version of Indian food. But the new wave of Indian restaurants is doing a very good job in London," says Zorawar Kalra
The central food and drug administration has scrubbed the drink clean of the “country liquor” tag and classified it as “heritage liquor”. That makes it possible for feni now to be sold at neighbourhood liquor shops and marts across the country.
Chef Ranveer Brar takes you through his journey of discovering the Thandai Badam, Kesar Pista Badam and Rose Badam flavors, why these flavors are so relatable to Indians and what emotions/ memories do they evoke.