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Next Generation Indian Food series | by Supriya.P

FINEDININGINDIAN.COM MODERN INDIAN

FOOD STYLING

SKILLS

http://www.finediningindian.com/

Copyright www.finediningindian.com -2011

Work

By

Supriya @

www.finediningindian.com

All contents copyright 2011 by finediningindian.com. All rights reserved. No part of

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1. About Findiningindian.com

2. What Is Food Styling

3. The Three Factors of Food Styling

1. How

2. What

3. Where

4. Food Styling as a Career

5. Modern Indian Food Presentation Pictures






To represent modern Indian cuisine to world as a pioneer cuisine &

strong contender to be one of the top cuisines in the world

Thefinediningindian.com is created with an intention in supporting great

Indian cooking to reach a worldwide popularity; we plan to achieve this

by developing new cooking techniques & positive eating habits through

Indian cuisine.

Our aim is to popularise Indian cuisine change the myth of "old

fashioned curry" & "mouth firing spicy foods"

Our vision is to showcase finest Indian cuisine, recipes & best Indian

chefs. We provide the best possible support for Indian chefs to achieve

the best chef’s jobs by featuring their culinary skills & gastronomique

creativity to the world

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Food styling can be explained as a process of presenting food in

Such a manner, so that it will provide an aesthetic appeal to the

presenter & to whom it’s presented.

Ones perception of food will not be same as other

Even the colours we like may not be yours. So many points adds up to

a great food presentation

“There is a great saying we eat first with our

eyes”, it’s a very true statement a shabbily presented food will not

increase your appetite or tickle your taste buds.

We can undoubtly compare a beautifully presented food with a well-

dressed lady or wonderful piece of painting

After reading this article if you can gain some wisdom about presenting

an excellent dish our vision is achieved in supporting fine Indian chefs

please pass the knowledge you gained to your colleagues & juniors

.help in leading a next generation Indian cuisine movement food

presentation is the art of modifying, processing, arranging, or

decorating food to enhance its aesthetic appeal.

The visual presentation of foods is often considered by chefs at many

different stages of food preparation, from the manner of tying or sewing

meats, to the type of cut used in chopping and slicing meats or

vegetables, to the style of mould used in a baked dish.




The food itself may be decorated as in elaborately iced cakes, topped

with ornamental sometimes sculptural consumables, drizzled with

sauces, sprinkled With seeds, powders, or other toppings or it may be

accompanied by edible or inedible garnishes.

The arrangement and overall styling of food upon bringing it to the plate

is termed plating some common styles of plating include a 'classic'

arrangement of the main item in the front of the plate with vegetables

Or starches in the back, a 'stacked' arrangement of the various items, or

the main item leaning or 'shingled' upon a vegetable bed or side item.

Item location on the plate is often referenced as for the face of a clock,

with six o'clock the position closest to the diner. A basic rule of thumb

upon plating, and even in some cases prepping, is to make sure you

have the 5 components to a dish; protein, traditionally at a 6 o'clock

position, vegetable, at a 2 o'clock position, starch at an 11 o'clock

position, sauce and garnish.

In Today’s Modern World of Chefs This Clock Styles Are out Dated

many don’t follow a rule it’s an Abstract style, Line style or Pattern Style

It’s all The Creative freedom of Chef & His Choice how his

Food will get its Fair Share of Appreciation .Some even serve Food

Straight on the Cooking Pan




HOW

WHAT

WHERE


The three factors those are significant in producing a fantastic food

presentation.

These factors has to complement each other, but even contrasting

nature will result in excellent,

You have noticed our colour selection in Cover page it is very

contrasting .but it steels your concentration. Sometimes you need to

play with contrasting colours when presenting complex dishes

Cooking is the art and science of good eating. Also, it can be defined as

the study of food and culture, with a particular focus on gourmet

cuisine. One who is well versed in gastronomy is called a gastronome,

while a gastronomist is one who unites theory and practice in the study

of gastronomy.

Many food presentations is closely related to the people culture & their

eating habits , Even Religions Have Greater influence how food is

cooked & presented

In Indian Cuisine The cultural Influence is food is very High and as

Indian we have to preserve our Cultural Heritage. Being Modern in

Cooking & Presentation skills is not to Copying The west but to present

in Global standards while keeping our Authenticity.




How - will define the material in which you are going to serve the food. It

can be any kind of material – metal, ceramic, wood... But to make sure

it doesn’t react with food ingredients

Plates can come in any shape or sizes. You should be carefully select

appropriate plates.

Food placed in the plate should get 100% attention so the plate you

select should act as a canvas for your food

For dark colour food items try to choose white plate

For light colour food items you can try colour or shaded plates

For saucy dishes try deep plates with larger rims

Keep one thing in mind whatever the plates are it has to be large

enough to leave enough empty space.

The plates can come in any size & shape you must select the

appropriate one we will suggest strongly you should try same food in

different plates to find the apt one.



What –The Food you are putting on the plate,

The food you place on the plate should get the prime focus and your

plate will support you to get the result.

When you plan your food it should be balanced in colour, texture &

flavour. These three factors in food are the first we experience through

our senses. It has a big impact in presenting the food

Colours you can bring by combining or using natural ingredients alone.

Spinach, tomato, turmeric, milk, squid ink, and so many ingredients

People associate certain colours with certain flavors, and the color of

food can influence the perceived flavor in anything from candy to wine.

"Natural" foods such as oranges and salmon are sometimes also dyed

to mask natural variations in color. Color variation in foods throughout

the seasons and the effects of processing and storage often make color

addition commercially advantageous to maintain the color expected or

preferred by the consumer.


Texture/Body/Mouth Feel is a product's physical and chemical

interaction in the mouth, an aspect of food rheology. It is a concept

used in many areas related to the testing and evaluating of foodstuffs,

It is evaluated from initial perception on the palate, to first bite, through

mastication to swallowing and aftertaste. Many will Relate Texture to a

product's water activity, hard or crisp products having lower water

activities and soft products having intermediate to high water activities.

You can always have the liberty to provide external textures to your

dish if it lacks Texture combinations. Eg: tuile, parmesan crisp,

vegetable crisp, freeze dried fruits…

Flavor We Chefs Call it Aroma- The sense Which Makes Us feel the

food Appetising .If we Preserve the Flavor till it Gets to the Table We

are Successful .In Indian Cuisine We have numerous Spices that Can

influence Flavor in a Food. Use it wisely, some flavour can Stop us from

eating the food where as some can Tempt us having More

Your Liking of Flavor will not be your Guest, so act clever keep a

common Flavor balance, if you are trying something new ask for opinion

with your colleagues & Regular guest Before Putting the Dish on the

Menu



Flavor is the sensory impression of a food or other substance, and is

determined mainly by the chemical senses of taste and smell. are also

very important to the overall gestalt of flavor perception.

The flavor of the food, as such, can be altered with natural or artificial

flavorants, which affect this senses.Flavorant, is defined as a substance

that gives another substance flavor, altering the characteristics of the

solute, causing it to become sweet, sour, tangy, etc.

Of the three chemical senses, smell is the main determinant of a food

item's flavor. While the taste of food is limited to sweet, sour, bitter,

salty, and savory (umami) – the basic tastes – the smells of a food are

potentially limitless. A food's flavor, therefore, can be easily altered by

changing its smell while keeping its taste similar. Nowhere is this better

exemplified than in artificially flavored jellies, soft drinks and candies,

which, while made of bases with a similar taste, have dramatically

different flavors due to the use of different scents or fragrances

It is the taste That makes You Feel Like Licking Your Finger After a

Tasting Meal. If we Identify That Mixtures we can replicate the Delicious

Umami Effect in to each Of Our Dishes.

In Indian Food Knowingly Or Unknowingly we Use lot of Umami Rich

Ingredients. Our Kind of Taste Enhancer "Chat masala” is UMAMI rich.

That’s why our Traditional Tandoor Chefs Dust Every Kebab Which

Chat Masala & makes You Feel Want More.


Where - the Most Important Factor that will determine how you food will

be perceived. You would have come up with a fantastic presentation,

excellent food, and great plate. Well! All of this will be worthless if the

food you going to serve will be in a Multi coloured Discotheque or Dim

light Pub.

So this Factor is very much important even though we talked about this

last. The Food Presentation is a cyclic process each factors is very

Dependant .if you oversee one factor then the purpose is not served.

Don’t mind you can always re-look the process before you finalise your

dishes.

We will strongly suggest when you do plating ,food trials or tasting do

taste the food as a guest would do even if you pay for the cost that will

be great so you understand the value you will get as a guest

Some points we can consider when talking about The Where Factor.

Color or Lighting of the Place

Table Cloth

Out Door or Indoor

Theme of the Service

Time Of Service


Food Styling through Photography is a specialization of commercial

photography, aimed at producing attractive photographs of food for use

in advertisements, packaging, menus or cookbooks. Professional food

photography is a collaborative effort, usually involving an art director, a

photographer, a food stylist, a prop stylist and their assistants

Food stylist is to make the food look attractive in the finished

photograph. The main difference between how a home cook or chef

may present food and what a stylist does is the time and effort a stylist

takes to carefully and artfully arrange the food. Also required is the

visual know how, and ability to translate the perception of taste, aroma

and appeal that one gets from an actual dish, to a two-dimensional

photograph.

Food stylists have culinary training; some are professional chefs or

have a background in home economics. In addition to knowledge of

nutrition and cooking techniques, food stylists must also be resourceful

shoppers. As creative professionals, they envision the finished

photograph and style the food accordingly


The process of food photography begins with the purchase of the food

and ingredients. Because only the most visually perfect foodstuffs are

acceptable and multiple backup or test items are usually needed, this is

a very time-consuming process. The best-looking of the purchased

items is selected and marked as the "hero", i.e., the item that will be

featured in the photograph. During the setup and for test shoots, it is

represented by a cardboard stand-in.

The actual photography takes place in a studio under controlled lighting

conditions. The light, background and setting are carefully prepared so

as to present the food in an as attractive way as possible without

distracting from it. The color and texture of the background is selected

so as to effectively complement that of the food and to assist with its

lighting.

In addition to choosing, preparing and composing plated food, food

stylists use numerous techniques to make appear the food as attractive

as possible. These may include:

Creating steam with cool air nebulizers or a combination of chemicals

that give off smoke that gives the appearance of steam;

Spraying food with water or mixtures of water, corn syrup, or other

liquids to keep food looking fresh;

Making a mixture of solid shortening, corn syrup, and powdered sugar

(essentially a very stiff frosting) that can be scooped to stimulate real

ice cream;


using a variety of browning agents (usually mixtures used to brown

gravies or sometimes heat activated liquids used in commercial

bakeries) to enhance the colour/brownness of cooked meats and

poultry;

using heavy cream instead of milk in bowls of cereal to prevent flakes

from becoming soggy too quickly. The use of white glue is generally

discouraged, and is not usually encountered. (as most cereal

companies prohibit this practice).

Blanching green vegetables to just bring up their bright colour, rather

than cooking them completely. Other vegetables and foods may be

cooked just to colour, so they do not brown or become wrinkled if they

must stand under the camera for a while.

Adding water to beverages so light will filter through better and add

sparkle to the drink.

NB: “For us Chef’s Food styling can be used as a Restaurant, Menu, or

self, Marketing Tool. Many Ideas can be used in our day to day

operation provided you plan these Styling steps in advance.”


At Finediningindian.com we constantly update our skills & knowledge

with a view of creating some Amazing Food Plates equally or Better

than any stylised cuisine in the World.

When we present our Great Indian Cuisine with a Modernist way it Take

out automatically the Myth of Heavy & rich food Tag Indian Cuisine Had

for Years

This Food Presentation & Dishes are a Brief Idea for you to create your

own plates.

We concentrate mainly on Sustainable & Very economic ingredients

when trying out new dishes.

If You use high cost ingredients & Products you can get to above

average presentation by the quality of item used. But what is the

Creativity & innovation in it.

Indian Cuisine always stand our Utilising your local ingredients & local

produce so we deliberately focus on those ingredients that are very

hand to all people around the world. This will help us in making Indian

cuisine more popular & More nearer to every house hold

All Dish presented in this book is being Developed in Our Home

Kitchen-Our Culinary Workshop and Ingredients that most Indian House

Uses

Our Creative Mind Given we the Freedom to Present those dishes in

High Standard Manner that most Fine dining Restaurants will do.

Please Enjoy our Creations & do Write to us In Response



Carrot Pudding, Saffron & Cardamom Ice Cream, Brown Coconut sand

{Our Own Authentic Gajar Ka Halwa } On Its Variation unleash your

Creativity start Doing Your own Plates keep this is presentation as a

path


Crispy Fried anchovies on Hook, Caramelised Sambar

Onions, Gin & Cinnamon Cured chilly spiked country yolk Dip


Wings In Traditional Travancore style, Cubes of Pan-fried Idli,

Garlic cress & Mustard Flowers


Lamb cutlets cooked on lava stone, Tender Lamb Buna , Mini

Dakhai Paratha, Coconut Rice on Gold


Sous-Vide Cooked Chicken Biriyani, Mint Raita & Garlic

Pickle


A Healthy Breakfast – Steamed Idli, Dosa Pancake, Chilly &

Coconut Chutney


OUR NEXT PROJECT

Finediningindian.com’ s Takes on Traditional Indian Cooking

We challenge many cooking ideas, such as Why Deep frying Why not

Shallow Frying, Why Shallow Frying why Not Roasting

Has it affect the Dish any way in Texture , Aroma, Color & Authenticity

We will publish a chef Journey From Classic Indian Cuisine to Modern

Indian Cuisine

“Change is Inevitable whether you are part of it Or NOT”

Stay In Touch With Us

Mail : [email protected]

Signup For Our - Free Newsletter

Thanks For Choosing & Supporting Us

Supriya.P

CEO



mailto:[email protected]

http://eepurl.com/d9tjz


Thanks


ISBN-978-1-4477-6385-7



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