Rohana

“The dessert course halts the conversation entirely. Globes of thinly blown sugar sit on each plate and must be broken open in order to access the clouds of cream within.

After the cacophony of shattering sugar, it does not take long for the diners to realize that, though the globes appeared identical, each of them has been presented with an entirely unique flavor.

There is much sharing of spoons. And while some are easily guessed as ginger with peach or curried coconut, others remain delicious mysteries.

Celia’s is clearly honey, but with a blend of spices beneath the sweetness that no one is able to place.”
― Erin Morgenstern, The Night Circus

“Francie loved the smell of coffee and the way it was hot. As she ate her bread and meat, she kept one hand curved about the cup enjoying its warmth. From time to time, she’d smell the bitter sweetness of it. That was better than drinking it. At the end of the meal, it went downt the sink.”
― Betty Smith

“Pepper Imps-- they make you smoke at the mouth-- and great fat Chocoballs full of strawberry mousse and clotted cream, and really excellent sugar quills, which you can suck in class and just look like you're thinking what to write next”
― J.K. Rowling

“These are some of my favorite smells: toasting bagel, freshly cut figs, the bergamot in good Earl Grey tea, a jar of whole soybeans slowly turning beneath a tropical sun.”
― Kirstin Chen, Soy Sauce for Beginners