Archive · 27 Sep 2025
Perfumer and Chef Blends Flavors and Fragrances
Imagine a chef who can make you eat a perfume!
That's what Pranav Kapoor does.
He uses his family's knowledge of making perfumes in Kannauj, India, to create dishes and drinks that taste like different smells.
He wants to show that smells and flavors are linked.
He uses things like roses, jasmine, and sandalwood.
He’s been working on this idea for years, and now he hosts special events where people can try his unique food and drinks.
He also plans to open a school and a bar to share his ideas with more people.
Pranav Kapoor, a perfumer and chef, blends fragrance and flavor in his culinary creations.
The experience translates fragrances into dishes and cocktails.
Kapoor draws inspiration from Kannauj's historic perfume-making tradition.
He collaborates with chefs and bartenders to craft these unique dining experiences.
Kapoor is planning the Indian Institute of Fragrance and Flavour and the Crystal Bar.
- Who
- Pranav Kapoor, a perfumer and chef.
- What
- He created a pop-up experience where guests could 'eat' perfume.
- When
- The pop-up experience took place in early September.
- Where
- Delhi and Kannauj, India.
- Why
- To blend the worlds of perfumery and cuisine, creating a multi-sensory experience.
- Main Focus
- A perfumer and chef reimagines Kannauj's legacy by translating fragrances into cocktails and dishes.
- Location of Pop-up
- Delhi
- Main Ingredients
- Rose, vetiver, sandalwood, petrichor, and jasmine.
- Origin
- Kannauj, Uttar Pradesh, India.
- Future Plans
- Indian Institute of Fragrance and Flavour opening in 2026 and Crystal Bar in Kannauj.