bsexidf

The prohibition by the government comes amid rising prices of onions across the country.In a notification issued today by Director-General of Foreign Corn cob Factory Trade, Alok Vardhan Chaturvedi announced an amendment in export policy of onions."Export policy of onion for the item description at Serial Number 51 & 52 of Chapter 7 of Schedule 2 of ITC (HS) classification of Export and Import Items is amended from free to prohibited till further orders", the notification reads Catch the latest news, live coverage and in-depth analyses from India and World.

Follow us on Facebook and Twitter.On September 26, Union Minister Ram Vilas Paswan had asked the states to buy onions from Centre and asserted that their requirements would be fulfilled immediately.New Delhi: Union Ministry of Commerce and Industry on Sunday amended export policy of onion from free to prohibited, which amounts to banning of all varieties of onions from export, with immediate effect."To augment onion supplies to the markets, a team of two joint secretary-level officers have been sent to Maharashtra to talk to the farmers, traders and transporters to assess the availability of onions and to persuade them to bring more onions to the market," Paswan said in a series of tweets.

Lavender flowers are used to make Lavender butter which is distinct in its taste and texture," he adds.Singhania extensively uses nasturtium, pansy, marigold and pomelo flowers in salads.Nothing dresses up a dish like a garnish of blossomsDesi Culture, a popular restaurant in Mumbai, dips a fresh rose into a beaker of liquid nitrogen only to shatter the frozen flower over a plate of kulfi for a gastronomic wow!  While fresh cilantro flowers are added to chutneys for their distinct colour and flavour, the sweet and fragrant violets are often used as garnish for drinks, soups and desserts. For instance,  Rosemary flowers can be a garnish on dishes that incorporate the rosemary herb. "

The flower choices depend on the elements and the ingredients used in a particular dish. Hibiscus is used in cocktails and to colour sparkling wine. "Using edible flowers in cooking began many years ago when the Greek and Chinese used flowers to enhance the look and feel of their food. Ixora, the star shaped flowers with a bitter taste, is very effective in treating skin ailments in babies. So how do you decide which flowers go with which dish? It’s all about taste and colour, say chefs. Periwinkle or Nithya Kalyani flowers contains more than 70 alkaloids, and is known to cut the risk of cancer and lower blood pressure," explains Ashida Hussain, an Ayurvedic doctor with Kairali Ayurvedic Healing Village in Palakad, Kerala.It’s said that we "eat with our eyes", and the current floral route adopted by restaurants on dishes, drinks and desserts, certainly feeds into that idea. However, when used with starters or entrees, the delicate flavour tends to get overpowered by the presence wholesale onions supplier of other spices and ingredients. Flowers are appearing with increasing frequency on restaurant dishes. Besides this, Farzi cafe also uses kokum flowers in savoury dishes, especially in the preparation of lamb chops. "Nothing dresses up a dish like garnishing it with blossoms. The chain uses lavender in milk to make custard and kheer. Big ticket restaurants are using petals to populate their plates — more often than not to stunning effect."Edible flowers that have a delicate flavour are commonly used in desserts and salads, as it is easy to discern the mild flavour of the flower on the palate. "We use hibiscus extensively in herbal shampoos for hair growth and strengthening.Why cook with edible flowers?Why not? We eat many other parts of plants, so why not eat the flowers too? In fact we do eat flowers on a regular basis: broccoli, cauliflower and artichokes are all flowers, botanically speaking. "I use lavender flowers to flavour tea and mogra to make a yummy mogra sharbat along with lemon juice and ginger. She, however, warns against using flowers bought from the market as they are heavily sprayed with pesticides.Mating flowers with dishesThough using beautiful flowers in your dish may earn you a disproportionate number of likes on Instagram, you clearly need to know how to use them in your dishes. I also add marigold to the batter of kanda bhajiya (onion fritters) to make marigold and onion bhajiyas.

The idea is to let the flavours and colours marry each other well.Hibiscus is high in antioxidants which help prevent cholesterol deposits. While there are around 46 species of flowers that are classified as edible, it is rose, marigold, hibiscus, jasmine, lavender, chamomile, basil, violets, nasturtium, pumpkin flower, etc. Varsha Singhania grows over 40 varieties of edible flowers at Kamala Retreat, an estate owned by the Singhania family in Kanpur.Flowers look beautiful as garnishes but are they meant to be eaten? Yes, any flower you see on your plate in a restaurant can actually be consumed, say chefs. Jasmine is used to make a fragrant and flavourful jasmine rice, pumpkin flowers are stuffed with feta cheese and orchids marry papaya salads at the Singhania household. For instance, if my dish has red as a dominant colour, I garnish it with purple flowers, or if a dish is white, then I prefer to use red or yellow flowers to add a pop of colour," explains Chef Saurabh Udinia, Chef de Cuisine Massive Restaurants Pvt. Edible flowers aren’t a new idea, but they’re enjoying something of a resurgence right now Rose petal jams and gulkands are popular since time immemorial. "Rose flower powder is extremely flavourful. Rose petals in Indian sweets, squash blossoms in European food and green tea buds in Chinese cooking are some classic examples," explains Chef Jerson Fernandes, Executive Chef at Jeon at Hotel Sea Princess. Renowned chefs dish out advice on ways to bring some of that same decorative flair to your next dinner party. Ltd (the company that owns Farzi Café, PaPaYa, Masala Library and others). that are commonly used in dishes in India. While flowers can’t replace the medicine cabinet, it can complement it in many ways. Whether it is a dish or a dessert — flowers are a creative and popular garnish for any occasion and can add an instant wow factor! They are also super healthy and a colourful, fun alternative to any artificial colours, sweeteners or preservatives that may usually be used in certain foods," she adds. "Use them in your cooking only if you grow them in your home or in your backyard," she adds. Even some low-key local restaurants are playing with blooms beyond the common rose and jasmine in their dishes. Rose is used for flavouring one of their most popular desserts Ras Malai Tres Leches.Varsha SinghaniaThe flowers of various herbs such as lavender, thyme, rosemary and mint, all share the healing properties of their leaf parts, being good for digestion and are soothing to the stomach. Chives, nasturtiums, marigolds or roses are just some of the edible flowers that boost your vitamin C.The trend is not just restricted to restaurants, but has percolated seamlessly to households too. The bright colours show that edible flowers are rich in phytonutrients, flavonoids and antioxidants, which are recommended ways to reduce the risk of heart disease and certain cancers.Edible flowers add an entirely new dimension to salads, can turn a simple main course into an exotic still-life and will transform desserts from the familiar to the sublime. You could even boil it in water and drink it. Traditional cooking by many cultures use edible flowers. "When edible flowers are used for the sole purpose of enhancing the visual appeal, the focus is more on creating a contrast of the colourful flowers with the dish. Rose petals are baked with icing sugar on them and paired with desserts. And that’s not all. The flowers are plucked early in the morning and put in water to keep them from wilting. These pretty things are landing up on elaborately plated meals in fancy restaurants and homes too. Floral scented flowers pair well with milk-based dishes but care must be taken to not overcook them since they can lose their colour and flavour, warns chef Ratnani.According to chef Vicky Ratnani of The Corner House, edible flowers can also add unique flavours to dishes, from sweet, floral or citrus flavours, to slightly spicy, even bitter flavours.          Heal with flowersIs there more to edible flowers than good looks and flavour? Yes, say experts. Lavender can be used in both sweet and spicy dishes as the flowers are spicy, sweet and fragrant," confirms chef Fernandes.Flowers aren’t just for vases anymore.