The phrase "aromatic meal" is correct and usable in written English.
It can be used to describe a meal that has a strong, pleasant smell, often indicating that it is flavorful or well-seasoned.
Example: "The aromatic meal filled the kitchen with enticing scents, making everyone eager to sit down and enjoy dinner."
Alternatives: "fragrant dish" or "scented cuisine".
In fact, although Ms. Field, using her iPad, delivered a whole medley (nay, a meal!) of aromatic messages, starting with chocolate and oranges and moving, apparently, through a green salad with balsamic dressing and steak au poivre, this reporter could detect only the first communiqué.
Aromatic Jasmine tea accompanied the meal, a green tea that improves metabolism, enhances detoxification, reduces inflammation and the risk for cancer as well as helps chelate heavy metals in food.
Stews, those aromatic long-simmered one-pot meals of meat and vegetables, represent the best of home cooking.
The whole meal was delicate, subtle, aromatic — something like the best barbecue you ever had.
The night before his departure, Ghaith's mother prepared him a farewell meal that included kabsa, an aromatic dish made from chicken and rice and tomatoes.
Milu's wife has come to prepare lunch over an open fire, and her four-course meal of flavourful meats and aromatic cheese would put classy restaurants to shame.
You might begin, as I did one night, with steamed Maine mussels, a mountainous bowlful and a meal in itself, in an aromatic bath of shallots, two mustards, Palm beer, crème fraîche and garlic.
Every one I tried was a one-pot meal: soft, smooth noodles, rich, aromatic broth, slices of meat or seafood, plus a separate platter that held bean sprouts, rounds of hot pepper, fresh lime and fronds of Asian basil (though it was missing other traditional and necessary condiments of mint, scallion or onion and saw-leaf herb, called ngo gai).
"Bread, cheese, fresh aromatic herbs, nuts and fruit is a full meal for many Iranians, poor or wealthy," said Najmieh Batmanglij, the author of "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" (Mage, 1993), and other cookbooks on this ancient cuisine.
Notably, they selected for non-aromatic grains with a chewy texture for the main meal, and for sticky, glutinous rice as the source for cakes and desserts for festivals and other special occasions, consistent with the historical record (Ilyeon [1281]).
