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- It is very difficult to find a straight answer to this question so I thought I would put what I could find here.
- "Meetha itr, literally “sweet fragrance”, remains a mystery despite its use in Awadhi, old Delhi and Kolkata-style Mughlai cuisines. Most chefs will show you tiny vials of it retailed from a handful of old perfumeries.
- But what exactly is it? Chef Quereshi says it was traditionally made of distillate of flowers collected from mazaars of Sufi saints. Every mazaar had a pit where flowers were collected, dried and later their essence was distilled."
- "Western chefs are turning scent composers but Indian cuisine has always recognised its importance" by Anoothi Vishal in the Economic Times
- https://economictimes.indiatimes.com/magazines/panache/food-drinks/western-chefs-are-turning-scent-composers-but-indian-cuisine-has-always-recognised-its-importance/articleshow/68335423.cms?utm_source=contentofinterest&utm_medium=text&utm_campaign=cppst
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