The meal begins with vetiver-scented sweet potato cake, which makes us gasp with surprise at the power of its perfume. It’s followed by Pan seared scallops, wrapped in the familiar scent of sandalwood. Then comes a cheery pink rose and strawberry sorbet. All three demonstrate that Barry’s premise that essential oils — the building blocks of perfume — behave very differently from spices, pastes and powders.

— Perfumer Nicolas de Barry hosts a scent dinner at the Taj Coromandel in Chennai. Read more at Vetiver-scented cake, anyone? at The Hindu.