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Sira Des Indes

posted Wednesday, 28 February 2007
Sira Des Indes is Jean Patou's first new fragrance since the introduction of Enjoy in 2003. According to the Jean Patou Web site:
Having travelled to India expressly to source ingredients for his new perfume, Jean-Michel Duriez visited Mysore, a region of India renowned for its production of sandalwood. It was here that Jean-Michel chanced upon the glorious red Champaca tree, and its beautifully bright, honey-oranged toned, sweetly fragrant blossoms. Champaca is married with fresh, fruity top notes of green banana accord, pear and bergamot. These flavors are enhanced with Indian cardamom, Mysore sandalwood, and baie roses. Finally, Jean-Michel added a delightful personal touch, introducing milky vanilla tones, inspired by his love of banana milkshakes.
I've read on other blogs and elsewhere on the 'net that "Sira" refers to an Indian dessert, and that it's "the Sanskrit word for 'sweet delicious.'" After plugging the word into various Indian and Sanskrit dictionaries, I'm not finding that definition to be true. "Sheera," or "Shira," on the other hand, is a semolina-based sweet that is a traditional Maharashtrian dish. It is usually served as a prasad (an offering to a god that is then injested by the devotee) for Satyanarayan puja (prayer ceremony to Vishnu) or can be made during any auspicious time. It can be also served as a breakfast or a snack.

Sheera or Semolina Pudding
1 cup semolina (or cream of wheat)
1/4 cup sugar or more to taste
1/2 cup ghee (clarified butter)
3 cups water
1/2 tsp.cardamom powder, chopped nuts (like cashewnuts and almonds) and raisins

Heat ghee (clarified butter) in a pan on medium level till it is hot. Add semolina. Stir well and fry on low heat for 7 minutes or till the semolina is lightly roasted. Keep aside Mix the sugar, cardamom and water in a vessel. Bring to boil and keep on medium / low heat uncovered for 2 minute(s) stirring periodically.

Now add the water mixture. Stir well. Bring to boil and turn heat on low immediately. Keep on low heat, stirring periodically (after every minute), till the mixture is dry. Sprinkle chopped nuts and raisins. Serve with a dollop of ice-cream.
Recipe from Indian Foods Co on to see if there's any connection.

Notes: natural bergamot, banana accord, pear, natural baie rose, natural Indian cardamom, natural red champaca, natural orange blossom, plum, milky notes, musk and amber-like notes, natural vanilla, natural Indian sandalwood

Sweet and fruity, with perceptible opening notes of pear and bergamot. The banana is on the green side, without the soft creaminess of a ripe one. Unfortunately, the cardamom is unperceptible on my skin, and I would have liked to have it be very obvious.

The rest of the scent blurs together; the heart and base notes are so well blended as to present a coherent whole. It's floral, fruity, and vanillaic at the same time. The vanilla is not sufficiently present to cloud the fruity floral notes (nor to create a milkshake), but merely quiets their strength a bit.

The drydown reminds me of shampoo a bit, mild and sweet and pleasant. Although this is a lovely scent, it doesn't hold up to its name, which is a bit disappointing.

How about coming up with a scent based on the Indian dessert, Kheer, a decadently rich rice pudding flavored with cardamom and nuts?