Kewra Water

Kewra water is sprinkled over biryani rice in the final dum stage — it never cooks but instead perfumes the steam that finishes the dish. It is equally at home in kheer, firni, and gulab jamun syrup, where it layers a distinctly South Asian floral note that rose water cannot replicate. A few drops go a long way; too much and the dish smells like perfume rather than food.