How to get rid of cooking smells after a strong tadka

Fish fry, garlic, jeera tadka: five simple habits that keep your kitchen smelling fresh by dinner.

1. Let the air move while you cook

Switch on the chimney or exhaust before the oil heats, not after. Open the kitchen window and one on the other side of the home so air flows through instead of settling.

2. Cover the pan once the tadka is in

Most of the smell escapes in the first minute. A lid, or pouring the tadka straight into the dal, keeps more of it in the pan.

3. Wipe while it's warm

Splashes on the hob and tiles hold smell. A quick wipe with warm soapy water while the surfaces are still warm makes a big difference.

Quick tip: keep a bowl of water with a few lemon slices simmering for five minutes after cooking.

4. Take the bin out

Onion skins and fish wrappers are often the real culprit hours later. Empty the kitchen bin on heavy cooking days.

5. Finish with a light spray

Once the cooking is done, two or three sprays of a Kitchen Freshener into the air (away from food, flames and hot surfaces) leave the kitchen smelling warm and welcoming again. Cinnamon suits everyday cooking; Mint is made for the big Sunday biryani.

Cooking loud is part of every good home. Smelling fresh afterwards can be too.