Chefs in India embrace artistic and purposeful plating
Headline by Prism · from 1 report
High-end restaurants in India are increasingly focusing on artistic and purposeful plating to enhance the overall dining experience.
The Economic TimesThe brief
Written by software from the 1 report below.
- Chefs at prominent Indian restaurants are moving beyond traditional presentation by using custom-made vessels and storytelling to influence how guests perceive food.
- Culinary professionals now prioritize both aesthetic impact and ease of eating to ensure dishes remain practical while creating intrigue.
- Social media has become a significant factor in the emphasis on visual presentation.
- Ultimately, experts maintain that flavor must remain the most critical component of the dining experience.
Who said what
4 quotes · 1 outlet
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Ahmed
1 quote · 1 outlet
“Everything on the plate tells a story. It usually starts with selecting the ingredients and deciding on the texture and the flavour. Then comes plating, keeping the guest’s experience in mind”
In the article
…Excessive? Perhaps not, when you do the maths. Tresind serves 60-75 people for dinner, which can mean some 900 plates over 14 courses. Every time the menu changes, so do the plates and cutlery. “ Everything on the plate tells a story. It usually starts with selecting the ingredients and deciding on the texture and the flavour. Then comes plating, keeping the guest’s experience in mind ,” says Ahmed. “Will the guest be comfortable eating it is the guiding principle.” Welcome to purposeful plating, where food is served to whet your curiosity as much as your appetite. LOT ON THE PLATE At the recently…
Rydo Anton
1 quote · 1 outlet
“Curiosity, recognition, confusion and nostalgia can all be part of the first bite.”
In the article
…is a popsicle painted on the plate and is experienced by licking it clean. Rydo Anton, chef and cofounder, says plating begins with the question: What should the guest feel before they understand what they are eating? “ Curiosity, recognition, confusion and nostalgia can all be part of the first bite. ”Its Golden Egg is a gilded egg resting on a crisp nest. The sight tickles the fancy, but it carries the old flavours of pani puri. “The form creates intrigue, but the flavour brings you immediately back to something…
Shantanu Mehrotra
1 quote · 1 outlet
“There is a very thin line between creative plating and gimmickry.”
In the article
…to eat, and that doesn’t work for me.” NEW RULES ON THE TABLE Across kitchens, a surprisingly consistent plating rulebook exists. Fluff is frowned upon. Says Shantanu Mehrotra, executive chef at Indian Accent: “ There is a very thin line between creative plating and gimmickry. ” A plate should be clean and considered, he says, rather than overloaded with garnishes. “Every element should have a reason for being there.”Ahmed ensures everything on his plate is edible. For Totlani, flowers or…
Varun Totlani
1 quote · 1 outlet
“Something can be super pretty but not convenient to eat, and that doesn’t work for me.”
In the article
…prosaic. Will sauce flow off the edge? Does the cutlery glide smoothly on the dishes? Will the diner have to tilt a bowl to get the last spoonful of broth? Will a steak knife grate awkwardly against a ridged plate? “ Something can be super pretty but not convenient to eat, and that doesn’t work for me. ” NEW RULES ON THE TABLE Across kitchens, a surprisingly consistent plating rulebook exists. Fluff is frowned upon. Says Shantanu Mehrotra, executive chef at Indian Accent: “There is a very thin line between creative…
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All filed from India
NamedIndia · United Arab Emirates · Farmlore · Indian Accent · ITC Maurya · Raga by Gaggan · Tresind · Ahmed · Enrico Crippa · Himanshu Saini · Johnson Ebenezer · Nikhil Nagpal · Rahul Sharma · Rashmi Uday Singh
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