As a writer, I’m always looking to add those details, especially sensory details, that will bring my worlds to life. Today, as I was mixing up my version of seekh kabab meat with Sir I. looking on, it occured to me just what a variety of smells are available to the cook. While mixing up the meat, Sir I. and I sniffed at lemon juice, chili powder, groung ginger and garam masala (but not too close!). Baking sweet goodies gives us the scents of vanilla and cinnamon. Bread dough has this warm honeyed yeasty smell.
What kind of cooking smells do you like?