Kannauj's Perfumes Now Flavoring Food: Biryani to Lassi, Demand Soars

• Kannauj's unique perfumes, traditionally for body fragrance, are now widely used in various food items.
• Kewra and rose water are popular in sweets, especially khoya-based, enhancing their natural aroma and taste.
• Kewra perfume adds a special aroma to biryani and pulao; saffron and rose water are used in sherbets and cold beverages.
• During summers, kewra, rose water, and saffron infuse lassi, thandai, and traditional drinks with freshness.
• Perfume trader Nishish Tiwari highlights these natural perfumes as safe, healthy, and deeply integrated into culinary traditions, giving Kannauj's art a new identity.