I just want to get your opinion/experience on cooking nepali food on a center aisle kitchen and the spread of the smell of spices.  To make it easier, i've attached a pic to give an idea of the kitchen I'm talking about.  The exhaust/vent on this center aisle kitchen are not up the par as the wall mounted vent, so I'm just wondering what the "smell" impact will be when you cook Nepali food in these types of kitchen.  All the "daal jhwai" and spices that we cook in the center aisle range could spread quicker around the house than the kitchen with a range and vent on top of it facing the wall.  Please share ur experience/opinion... ty.

smells... you will not be able to prevent where ever you are.. but ya these things make real inpression on you.. you said it doesnot have vent.. so that might be a problem with the smell specially nepalese food. and its a open kitchen... surely the smell will spread fast.. leave the spices even heating the oil will spread the scent all over.. and nepali food we all know and how strong our spices are... you might also want to think about the celing.. it might be greasy... since you have a home may be you want to rethink about your cooking habits. if i were you i would prefer to have a wall cooking place with a good exhaust vent.. when i say exhaust vent i mean it needs to have outlet with a chimney.. peace...

I have heard, people having a seperate kitchen in the backyard or garage to cook nepali food. 

May be the reason , the original people of Kathmandu uesed to have kitchen on the top floor, no body smells it and knows what we eat.  That is why we had a proverb, no one should know what you eat and how much you donated'

Also, in ktm, most of the times windows/doors are open w/ lot of
ventilation and the houses are made of cement, so it's harder for the
smell to be sucked in and retained for a long time... at least, that's
what I think :)

Somehow sajha deleted my pic, so I'm attaching it again.