Indian food, of course, uses many aromatic spices – Jaffrey suggests that some, like methi and hing, are particularly responsible for lingering smells. The tarka process, which is central to so much Indian cooking, specifically involves frying spices to release aromas.
Asafoetida, a smelly, acrid spice beloved by Indians, has been used to lace their food for centuries.
This works like a magic trick. All you have to do is, pour vinegar/baking soda in a bowl and leave it on the kitchen slab overnight. Vinegar tends to absorb stubborn odors.
So why does the smell linger in your house? According to ehow.com the spices used in the curry ingredients release fat-soluble oil which causes the pungent aroma. The oil vapor is absorbed by fabrics and other porous surfaces.
Fenugreek (Methi)
This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.
Europeans in India called it Devil's Dung. It is perhaps the most stinky spice in the world. Even its name includes “fetid,” as fair warning. Yet Indians have been devoted consumers of asafetida since ancient times, using pinches of it to aid in the digestion of beans and vegetables.
Curry smells can sink into cabinets and other hard surfaces. Thankfully, these can easily be removed by wiping down all kitchen surfaces with an odour-neutralising solution. Citrus cleaning agents work well. Alternatively, mix equal parts white vinegar and water and spray this on your surfaces.
Mix vinegar and water to absorb odors.
Combine one cup water and two tablespoons of white vinegar in a spray bottle. Vinegar is a natural home remedy that has been known to deodorize a room. It's not likely to be a long-term fix, but you can also put bowls of vinegar around your home to absorb odors.
Keeping lids on while simmering, slow cooking curries in the oven and converting recipes to suit outdoor cooking on the grill are more ways that correct cooking methods helping to prevent curry smell.
Use a vinegar steam. Similar to boiling lemons or making stovetop potpourri, vinegar steam is a great way to neutralize potent smells. Add half a cup of vinegar to one cup of water and simmer on the stove while you cook (or after) to absorb any smells in the air.
Foods such as garlic, onions, cumin, and curry can also cause changes in body odor. The sulfur-like compounds that the body releases as it breaks down these foods can react with the sweat on the skin, producing body odor that may be different than a person's natural scent.
Soak in Baking Soda
Mix one-half cup of baking soda in a bucket or sink full of warm water, or add one cup of baking soda to a washing machine filled with warm water. Submerge the smelly clothing in the solution for as long as possible, preferably overnight.
Use Baking Soda
For items you wouldn't wash in a washing machine, place them in a plastic zippered back with an open box of baking soda. Keep the bag sealed for several days to allow the baking soda to absorb all of those undesired smells.
"Some elements used in Indian fragrances are saffron (one of the most precious spices in the world), tuberose, attr, sandalwood and olibanum (frankincense). Since medieval times, these are signs of wealth, prestige, and luxury," said Sadhana Singh, founder of luxury fragrance brands Savour and Aura.
Since lamb meat has a unique smell, we recommend to use a slightly stronger smelling herb like Rosemary, to eliminate the unique odor. When preparing the meat, rub the rosemary on the meat so that the smell softens.
Usually aniseed, Chinese prickly ash seeds, cinnamon and other spices are added to help dispel the ingredients' particular smells, such as foul, fishy and mutton smells. Also some other flavors like shallot, ginger, garlic or chili, cooking wine and sesame oil are added to make the dishes fragrant in flavor.
Asafoetida is the most simultaneously misunderstood and sublime ingredient in Indian cuisine.
Often spices are cooked in oil or ghee to release their essential oils. This can then be added to a dish at the end of cooking to finish it off. When making a wet masala, which includes onions, garlic and ginger, Indian cooks will add a little water to cool the pan and stop the spices from burning.
Curry and Cumin
The smells of spices such as curry and cumin can turn a bland meal into a savory dish, but it can also wreak havoc on your body's natural odor, remaining in your pores for days.
The typical bathroom mold or mildew found growing between shower tiles don't typically smell like rot, but severe mold growth on walls and ceilings — especially after a flood or leak — can make room smell like rotting wood or fermented cheese.
Curry & Cumin
Curry and cumin have a distinct scent while food is both on your plate and in your body. It is definitely safe to say it smells a lot better when you aren't sweating it out though. Sometimes, the aroma of curry and cumin spices doesn't escape from stinking up your pores until a few days after consumption.
To help lessen those smells, the Institute of Inspection, Cleaning and Restoration Certification suggests putting baking soda, vinegar or other odor-eliminating items around the home3, such as: Borax. Pine or cedar pieces.
A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeohoe or Japanese kusaya.