Bonjour! Welcome back to post four of Garnishing tip and techniques for Indian food. It's Spring and the perfect time to try new garnishing adventures in the kitchen. The world around us might still be a little drab right now, but soon it will be bursting into lush and radiant colors. An easy way to kick-start spring indoors is by using vibrant color contrasts on the plate. So here we are today exploring the charisma of contrasting colors in food.
Today's post features my Paris located reader, PriyaSuresh. Priya is a talented cook who is also endowed with crafting skills. No wonder then does aesthetic sense and food decoration come across so naturally!
Priya says her technique to make food look more inviting is to sprinkle on it an edible. The key however is to choose an edible that has a different color than the dish itself.
Priya's garnishes her beautiful Rose kalakand, with green pistachios while her Mango and Tapoica pudding has been decorated with white almond flakes.
No doubt do contrasting colors brighten and spring up the look of a delicacy. Salsas, chutneys, and condiments etc can sometimes add a riot of color to a bland presentation. Try serving them on the plate instead of in a dish on the side. Your efforts will be rewarded with Wows. So next time you are confused over the garnishing part of a dish that took you hours to cook, consider throwing in some color to add life to your delicious treat and sit back to enjoy the rave reviews!
As they say it, we eat with our eyes as well as our mouths. A dish that arises an appetite is the one that makes your mouth water just at the sight of the dish. To make a dish looks appealing may only need simple instructions and some forethought to make it look that enticing. So keep reading, Food Fanatic has many more posts on Garnishing tips and techniques coming up!
Garnishing tip and techniques archive:
Unconventional wonders: garnish using a stencil
Marvel with vegetables: garnish by carving carrots
Simplicity sensation: garnish using ingredients of the dish