By Smriti Dey
April 5, 2026
Palash phul, also known as the flame of the forest, holds an important place in the tribal food culture of Jharkhand, exceeding its visual appeal. The petals carry mild bitterness and earthy depth, which suits both savoury dishes as well as drink preparations. Tribal communities use palash phul in multiple preparations, showing how flowers are treated as creative food ingredients.
To get the colour and properties of the flowers, they are soaked in water before making palash phul sharbat. It tastes a little earthy, but most people drink it for its cooling and refreshing effects with a dollop of honey.
To make a sharp, rustic chutney that goes well with plain rice-based meals, this recipe calls for grinding blanched palash petals alongside chilli and salt. The chutney is savoury and goes well with roti or rice served for lunch as a side.
Lightly fry the petals with very basic seasoning (salt, turmeric, and coriander powder) to make the subji. This keeps the flower's natural bitterness and texture of the dish in the highlight when served with rice.
A thin batter of besan as well as rice powder mixed with a little vinegar is used to dip the flowers, and then they are fried for a short time. A crunchy snack is ready, where a unique floral taste is served with sweet tamarind chutney.
Some tribal homes add palash petals to rice dishes to give them a natural colour and light scent. Similar to orange rice or pulao – the rice imparts a luxury saffron colour and a unique aroma.