The Leela Atmosphere Gurugram just lately created a novel gastronomical expertise underneath the mentorship of Govt Chef Abhishek Gupta. It centered round their signature perfume Tishya. Tishya is impressed by India’s Nationwide flower, the Kumud or lotus, and the surprise flower, Nilgiri or Neelakurinji, which blooms solely as soon as each 12 years. Whereas the perfume will resonate of their new line of bathtub facilities, Chef Abhishek needed to include the fragrances and aroma in meals in essentially the most ”scientific” method. “The concept was to translate Tishya into the language of meals. That’s the place we obtained to usher in perfume and meals collectively. We broke down Tishya into single alphabets the place T stood for Tantalizing tastebuds which performed with citrus aroma and provided a Langoustine Tartare with a Bergamot and Lychee Shooter. I stood for Ignites Hearth which had Jalapeno and Chilli Arancini, aniseed jelly with an aniseed perfume. S stood for easy as silk and provided Mozzarella Crudites with Pistachio and Mint Emulsion. H stood for Well being is a brand new wealth which had Corn and Avocado Cornett, Y was for Yr-round protein with Rooster and Cinnamon Tortellini with Rooster Jus Jelly enhanced with cinnamon perfume and lastly, was Alvaro Elf warriors with Yogurt Dacquoise, Crunchy Rice Crispy and Illanka Ganache with a mixture of fruit berry jelly and Strawberry Rose Cream. So general we included Aniseed, Citrus, Cinnamon, Rosemary, and so on into our dishes ready for the night to supply a sensorial gastronomic expertise as we celebrated Tishya.”

Aroma and Indian Cooking

The historical past of Indian delicacies dates again to 5000 years. The meals that we eat immediately is a veritable mix of confluence cultures that progressively impacted our meals and culinary custom over centuries. What makes Indian meals stand out is its liberal use of spices and its distinct aroma. In truth in a rustic of 1000’s of native cuisines, essentially the most distinguishing issue is the aroma of meals which varies immensely from area to area. And with the approaching of the Muslim invaders and their gradual deciding on the Indian lands, the position of aroma turned much more vital. It graduated from the whiff of cardamom and crushed black pepper fried in ghee to rose attar added in sherbets and the perfume of sandalwood in desserts.

Hundreds of years earlier than a Heston Blumenthal or a Jozef Youssef began popularising multisensory cooking, Indian khansamas had been including khus, saffron, gulab jal, and kewra to their meals.

Significance of fragrant infusion in meals:

Can we style meals once we pinch our nostrils? No! The meals tastes bland, fully. Individuals who suffered from COVID-19 would know this sense higher. Dropping scent means shedding style as they’re interlinked.

Aromas play a pivotal position in our notion of meals. Earlier than we even style the meals, the whiff and aroma by means of our olfactory nerves enter our mind and set off a way of starvation and craving, which in flip helps activate the digestive process-what we name digestive fireplace or Jatharagni in Ayurveda. So that they do have a job to play in accelerating a wholesome digestive course of.

In addition to attracting us in the direction of meals, additionally they have a chilled influence on the nerves they usually assist in enjoyable the physique and thoughts by selling the enjoyment of meals. No surprise meals scientists make use of botanical extracts and important oils to boost the aroma of meals.

Every fragrant ingredient utilized in our delicacies has a big position to play in growing the general worth of meals.

Rose Water: It has anti-inflammatory and therapeutic properties. It’s calming in nature and a glass of rose sherbet would kind of have the identical influence on the senses as a glass of pink wine would. It’s also nice for pores and skin because it has anti-bacterial properties as properly.


Khus: Principally added in summer season desserts and sherbets, it’s a coolant and is alleged to scale back physique warmth. It’s a good supply of hint minerals like manganese, is a diuretic and a thirst quencher and therefore prevents dehydration. It’s a good supply of anti-oxidants too.

Kewra Water: In its diluted type, Kewra water can assist in stopping dry pores and skin, eczema and rosacea. It controls sweating and is calming for the senses.

Sandalwood: It’s a pure relaxant, is alleged to carry down blood strain naturally and has anti-inflammatory and antiseptic properties.

Saffron: Saffron is a strong anti-oxidant and is believed to have cancer-fighting properties, It’s mentioned to scale back PMS signs. is a pure aphrodisiac and is a temper uplifter. too.

The magic of aroma in meals therefore isn’t just confined to the senses however has a long-lasting influence on well being too.