Food Presentation

Food that looks wonderful creates expectations in people and is more likely to taste good as well. Therefore presentation is quite crucial in making the food look enticing. Selecting good serving platters and bowls is as important as choosing the right garnish for the dish.


Mint, coriander, parsley are most common garnish elements that we use. It can either be just used as garnish and sprinkled over a dish or also used to flavor the dish in addition to the topping.




Dishes when laid on a bed of vegetables look beautiful. Cabbage, lettuce, carrots, cucumber all can be used to make a vibrant base. The frilly leaves and freshness these add can be used to balance a very hot and spicy dish. Spring onions also are great for garnishing specially the oriental cuisine.


The richness of fresh cream is great when you add it the hot Indian curries or steaming hot lattes and soups.


Cherries, strawberries, pineapple, kiwi, raspberries, mangoes are the most common fruits which are readily available . They don’t only make the dish look attractive but also add a punch to the flavor. Cakes and deserts are the most common recipes where you can use these. Use of pineapple in grilled chicken pizza is one outstanding recipe.


Citrus Fruits

Orange, kinnow, lemon and lime slices and wedges add vibrancy to drinks. Peeled orange tastes amazing when used in vanilla custard.


Who doesn’t love chocolates? Even my 8 months old niece does šŸ˜‰ For decorating cakes, deserts, pudding you can either use grated or shaved chocolate. You can also melt it and add a dollop to your favorite ice-cream and made it special.

Nuts and Raisins

Almonds, cashews, pistachios, raisins Ā are all great elements for Indian cooking be it sweet or savory. Goes well with kheer as well as navratan pulao. You can either chop and shave them directly or after blanching them.

Few tips:

  1. If you don’t have cream, sprinkle some coffee powder on your coffee froth. You can also give it a light swirl to form a design.
  2. Sprinkle red chili flakes instead of chili powder. It lifts the dish aesthetically without making it very hot.
  3. When making Hummus you can save some chickpeas and use them as garnishing.
  4. If using green chili, cut it slant.

Happy Crafting !!



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