Imagine the comforting aroma of a spiced chai latte, the sweet allure of caramel, or the earthy zest of matcha. Now, imagine wearing these delectable scents as your signature fragrance. This is the irresistible world of gourmand perfumes, and they are having a major moment in India's fragrance landscape.
The Evolution of Gourmand: From Vanilla to Savoury Twists
The term 'gourmand' comes from French, describing a lover of good food. In perfumery, it refers to scents crafted from edible-inspired notes like vanilla, caramel, chocolate, and coffee. However, the category is rapidly evolving beyond these classic sweets. Rajiv Sheth, founder of All Good Scents, observes that gourmand perfumes constantly mirror food trends. "Currently, kunafa, matcha and yuzu have entered the perfume industry. For the past year and a half, pistachio has been a note that every perfumer experimented with," he says.
This evolution has given rise to 'neo-gourmand' fragrances—sophisticated blends that balance sweetness with contrasting accords. Devika Gahlot, founder of Nirvana Fragrances, notes a growing Indian interest in niche gourmands. "In India, there's growing interest in niche gourmand scents that blend saffron, elaichi and tonka bean with classic accords. These perfumes soften sweetness with contrasting notes, moving away from one-dimensional profiles," she explains.
India's Appetite for Bold and Unusual Notes
Indian perfumers are pushing boundaries, introducing surprisingly savoury elements into their creations. Perfumer Pallavi Bhatia, founder of Olfa Originals, finds Indian consumers receptive to traditional warm notes like cinnamon, vanilla, black pepper, and red chilli. Her brand's experimental range includes audacious notes like tomato with dough, sweet potato fry, and balsamic vinegar. "These are fresh, complex compositions that people often end up loving and wearing as finished perfume," she shares.
While cultural connections to sandalwood, rose, and jasmine remain strong, there is a burgeoning appreciation for warm, edible notes even in traditional attars, as noted by Puneet Kapani, founder of Attari India. Fragrance collector Sarita Ganguly finds this shift exciting, especially when brands successfully bottle the scent of a favourite food, with neo-gourmands offering a more nuanced take.
More Than a Scent: Triggering Appetites and Setting Moods
An intriguing global prediction from Mintel's Future of Fragrance 2025 report links the rise of sweet scents to the growing use of weight-loss medication. Indian perfumers, however, find this connection bizarre. Instead, they believe these fragrances have a more direct effect: making people hungry. Pallavi Bhatia laughs, confirming that "The olfactory experience of wearing a gourmand scent can spark appetite."
Beyond personal wear, these scents are powerful mood-setters in spaces. Wellness expert Divita Kanoria advises, "Gourmand scents work well in personal spaces, hospitality spaces like cafes, hotels and boutiques." She cautions about using them in humid climates, professional settings, and public transport. In workshops, notes like coffee, caramel, and honey remain highly popular for both home and personal fragrances, says Vineet.
From Prada's Infusion de Santal Chai with its chai latte and elaichi notes to Hermès's Twilly Eau Ginger and Kayali's Yum Boujee Marshmallow 81, the market is brimming with delicious options. Lifestyle influencer Swagata Dev shares her love for gourmands: "They smell warm and delicious yet sexy, almost like a sweet dessert you'd want to melt into." Enthusiasts like Karan Veer from Delhi are exploring beyond their usual picks, finding joy in unique blends like a red chilli-basil oud. The trend is clear: in India, the line between the plate and the perfume is deliciously blurring.
