Indian Food Smell

Smells from Indian Food

The Indian kitchen differs from other kitchens in that we use a lot of spices and prefer to eat vegetables, chicken, and fish. Some families are strict vegetarians who can’t stand the bad smell of non-vegetarian foods like fish or eggs. Some families prefer chicken and fish for every meal. But one thing is universal: no one likes the smell of fish, chicken, or eggs. However, after you finish your meal, you detect a foul odor in your kitchen and dining room. Cooking odors, especially those from non-vegetarian dishes, are particularly unpleasant for those who do not consume them. If your kitchen lacks adequate ventilation, the situation will deteriorate as the cooking smell lingers. It makes it difficult for you to remain in the kitchen and cook further.

The bad smell of Indian food is because of various reasons:

  • The Indian fish dishes

The solution has to do with some fascinating physiology that is only found in sea creatures. The optimal levels of dissolved minerals within an animal cell are less than 1%. Water in the open ocean is around 3% salt by weight, but the optimal levels of dissolved minerals within an animal cell are less than 1%.

To fight the saltiness of seawater, ocean creatures must fill their cells with amino acids and amines to maintain fluid equilibrium. Trimethylamine oxide (TMAO) is commonly used by ocean fish for this purpose.

What causes fish to have a “fishy” bad smell?

After the fish is dead, bacteria and enzymes in the fish convert TMAO to trimethylamine (TMA), which produces the characteristic “fishy” odor. There are two ways to get rid of this odor. TMA on the fish’s surface washes away with tap water. TMA will bind to water and become less volatile when we treat the fish with acidic ingredients like lemon, vinegar, or tomato. However, as a result, the odor compounds do not make it to the nose.

Since their atmosphere becomes less salty than their cells, freshwater fish don’t really accumulate TMAO. As a result, their flesh is milder and less “fishy” than that of ocean fish. Freshwater fish, on the other hand, may have an unpleasant “muddy” odor. This is because of two compounds that form by blue-green algae. Also, it is common in bottom-feeders like catfish (geosmin and methylisoborneol). These chemicals accumulate in the fish’s skin and dark muscle tissue. Since these compounds can break down in acidic environments, there is a good reason to use acidic ingredients in conventional recipes.

Getting rid of the bad odor of the fish

1. Soak the fish in milk for 20 minutes before cooking.

The protein in the milk binds to the compounds that cause the fishy odor, effectively removing it from the fish. Sweet-smelling, brighter flesh with a clean taste is what’s left. (Just make sure the milk goes down the drain.)

2. Before cooking the fish, squeeze lemon juice over it.

Lemon juice can neutralize the odors while also imparting a citrus taste to the fish. Is that, though, ever a bad thing?

Use of Asafoetida an Indian spice in the Indian cuisine

For centuries, Indians are using asafoetida, a pungent, acrid spice, to flavor their food.

Asafoetida is the seed of a large umbelliferous plant common to Central Asia that looks like fennel. This spice, which was once very popular with the Romans, is commonly used in Indian cuisine. However, it has fallen out of favor in the West. This is owing to its slightly rotten egg odor, which is due to the large amount of sulfur it contains. The spice’s foul odor gave it the name “foetidus,” which means “smelly” in Latin. Also, it has the nickname “devil’s dung.”

However, after heating the spice in oil, the repulsive odor dissipates, and the taste is reminiscent of garlic and onion. Brahmins and Jains use asafoetida because they consider plants from the Allioideae family to be impure. Furthermore, this spice aids in the digestion of beans and legumes, as well as limiting any “side effects”!

It also has aphrodisiac effects by the Indians. According to legend, burning Asafoetida incense keeps away any ghosts that one does not want around.

This spice is helpful for someone who has trouble digesting garlic and onion but who wants a similar flavor. People on a low FODMAP diet, in particular, will benefit from trying it. A small amount would suffice to provide flavor.

Indian Food Smells

Use of garlic and onions

These ingredients emit sulfur-containing gases during digestion. Also, they have a tendency to stew inside your skin for several days. However, the garlic and onions, the spice, can cause both bad breath, bad smell, and body odor. The majority of these gases metabolize, but some find their way into the bloodstream. Hence, it then out through your lungs and pores after settling in for a while. Thus, when they come out of the skin after this waiting time, they can be particularly stinky.

The stinky smell of Indian curries

Curries are a staple of Indian cuisine and are available in a wide range of flavors. people use curry in the majority of Indian dishes. However, it is made with a mixture of spices and herbs. It’s more of a sauce that can be used to make a vegetarian or non-vegetarian curry dish, both wet and dry. Every state has its own specialty with its own blend of spices and condiments, resulting in a plethora of curry dishes with various names.

Although curry dishes have a delicious kick to them, they also have a heavy and unpleasant odor that lingers long after the meal is over. However, it’s almost difficult to get rid of a curry dish out of an Indian household. So, the most you can do is get rid of the smell from your kitchen and the rest of the house.

Conclusion

The use of fishes in Indian cooking imparts a foul smell and Indian food is also pungent due to the spices and masalas. Indian food is often deep boiled or deep-fried, which intensifies the aroma.

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