VISUAL VOCABULARY OF PLATING AS SEEN IN PREMIUM DINING in Delhi, NCR by priyajyoti21

VISUAL VOCABULARY OF PLATING AS SEEN IN PREMIUM DINING in Delhi, NCR

i INTRODUCTION

INTRODUCTION ‘The eyes are atleast as large as the stomach.’ Its rightly said that we eat with our eyes first. In case of food presentations, the first judgment of the product is made visually through sight. Sight enables the consumers to interpret the size, shape and color of foods as well as characteristics like transparency, opaqueness, turbidity, dullness and gloss. Its therefore understandable why so much focus is put on visually attracting arrangements / plating techniques. In the field of design its research profiles a better understanding of the relation of visual perception and rituals involved in eating. For some chefs, these gastronomic moments takes you back to the childhood, while for some its respecting the flavors that nature give us, while for some its serving a story. It thus becomes imperative to understand the chef’s style, their philosophies, their emotions as it effectively narrates these powerful parables on the table. Thus it becomes important to understand how the sizes, shapes, colors, textures and compositions of these plates and platters range with the ongoing of the meal and how all these elements stimulate the user’s mind, taste and haptic senses in bringing them a fine experience.

ii OBJECTIVE

OBJECTIVES http://www.indianaccent.com/newdelhi/gallery-images.html

3 To map patterns thereof.

To explore the existing theories and practices of plating done by the chefs of premium dining restaurants in Delhi, NCR

2 To identify and analyze the plating arrangements with respect to the key elements of design. http://www.indianaccent.com/newdelhi/gallery-images.html

DECEMBER 29, 2017 | PRIYAM CHATTERJEE

iii METHODOLOGY

METHODOLOGY To gain clarity

EXISTING THEORIES & PRACTICES

VISUAL EFFECT OF PALTING OF FOOD Food is an integration of sensory experience, perception, knowledge, practice and culture. Primary Data Collection through

LITERARTURE STUDY

BOOKS, AUDIO VISUAL DATA, MAGAZINES

CULINARY LEADERS

TRADITIONAL PRACTICES & ELEMENTS OF FOOD PRESENTATION

DEFINING OBJECTIVES

Understanding the plate settings,

Understanding the philosophies of the chefs.

Qualitative content analyis - using Syntactical Units analysing the meanings associated with messages

SENSORY ETHNOGRAPHY

UNSTRUCTURED INDEPTH INTERVIEWS

CONTENT ANALYSIS

Extracting all the references to the sense of sensory phenomena from the source.

Analysis of the data pertaining to each modality individually (elements of visual perception).

Analysing the relations between the modalities with regard to how plating contributes to the meaning of experience.

Concluding with PERSONAL EXPERIENCE.

Content, structure & functions of the message

TEXTUAL ANALYSIS

CONTENTS 01

REVIEW OF LITERATURE

INTRODUCTION

Visual elements in eating experiences | fine dining | plating | elements of plating

PLATING

Plating | History of Plating in fine dining

SENSATION

Experiences - sensation & perception | Culinary pleasure w.r.t. sensory organs | How the eye perceives food in platters or arranged in plates

ELEMENTS OF PLATING

PREMIUM DINING RESTAURANTS IN DELHI NCR

Premium dining restaurants in Delhi NCR | Chefs profiles | Interviews

1 INTRODUCTION

Visual elements in eating experiences | Fine dining | Plating | Elements of Plating

INTRODUCTION The plating and table top compositions are carefully planned creations. These include changing representations of food and wine over the duration of the course of meal; giving significance to the meaning/symbolism of imagery. The visuals, colors, textures, balance play an important role in articulating an aesthetic sensory culinary experience to the diner. This presenation reviews visual power of plating in fine dining.

‘‘ plating ’’

‘‘The arrangement and overall styling of food upon bringing it to the plate.’ ‘Plating produces food that’s as captivating for the eye as it is for the palate.’ PLATING >>> Multisensorial art ‘‘ Serve or arrange (food) on a plate ’’

2 HISTORY OF PLATING

• INTICATE SERVINGS. • plating was a celebration of the host’s power,

HISTORY OF PLATING KAISEKI

• GARNISHINGS & rare ingredients dictated plating. • Colour was prioritized over flavour & USED TO DEMONSTRATE SOCIAL DISTINCTION.

MIDDLE AGES - GRAND CUISINE

Vessels and utensils were carefully selected that complimented the food being served.The adornment is seasonally changed. (Icy plates in summer and warm dishes in winter).

Heavily meat-based, feasts with all sorts of

17th & 18th century - HAUTE CUISINE

garnishes, sauces and fruits piled on large

Heavily meat-based, feasts with all sorts of garnishes,

plates or trays and animals being displayed

Decorative & cultural dimension of plating WITH NATURE

as still life.

sauces and fruits piled on large plates or trays and animals being displayed as still life.

Antonin Carême

French culinary school, Japan, 1960

‘service a la Francaise’ TO ‘service a la Russe’

Cultural exchange between Japanese and French chef

Heavily meat-based, feasts with all sorts of garnishes, sauces and fruits piled

| Paul Bocuser | Troisgros brothers (Jean and Pierre) |

on large plates or trays and animals being displayed as still life.

• variety of glasses and cutleries | Escoffier - separating the

Michel Bras

• Seeking symmetry, height and technical

cooking brigade from the plating brigade.

• presentation were noT NECESSARILY linked to the ingredients / season / to be shaped like the animal

• It one could invent its own aesthetic forms. • the idea of originality & ARBITARY

performance.

• creating landscapes of food on the plate.

• Simplicity and elegance RULED THE PLATES | minimalism • taking influences from Asian cuisine (Japanese, in particular) • from basic presentation to a novel concern for the look of plates and food as well. Plating became integral to cooking and eating.

2 PLATING | HISTORY OF PLATING

Molecular gastronomy (or modernist cuisine) The creation of new flavours and invention of new presentation styles go hand in hand. ‘Hack’ the visual appearance of preparations in ways that are totally novel.

• New style of high-end dining presentation.

Engraving from Le Pâtissier Royal

• amalgamated technologies and textures.

Parisien by Carême (1842, p. 158).

• New shapes and textures like foams, gels and spherifications. • Presentation became a hidden force, guiding the process of culinary innovation. • Grant Achatz, Alinea’s

chef - PLATE DISAPPEARS - theatrical and active aspect of

food delivery.

• Alinea, chef Andoni Luis Aduriz - prformance art - challenges how food has to be served and eaten - painting with liquids (both drop-by-drop and by splashing) on

Bacon hung from a steel bow, Alinea restaurant, Chicago

the table top.

A- Alinea’s Squab, a Miró-inspired dish consisting of a total of nine spoons and forks. B- Still Life with an Old Shoe, Miró, 1937.

The final course served at Alinea is ‘plated’ on the table.

3 SENSATION

SENSATION Sensation is detection of simple properties of matter such as warmth, colour, brightness, sweetness etc.(Carlson, 2004) The way we act to these sensations is controlled by perception. Perception is the basis for much of our understanding of realty and for most of our relationship with things (Korsmeyer 1999) There are some aspects to culinary pleasure that, while captured through our senses, are intimately connected to emotions, intellect, and the environment (Korsmeyer, 2002).

HEIRARCHY OF THE SENSES - Sight-together with hearing, are considered to be dominant and the noblest senses, because it is distal and, therefore, objective. Higher senses (sight and hearing) and lower senses (taste and smell), touc remains in the middle. Perception occurs and the food is consumed. In the case of plating, sensation comprises, seeing the various colors, shapes and designs on the plate and its liking or discerning lies in the perception docket. What a person or animal perceives is not only an arrangement of objects, of colors and shapes, of movements and sizes. It is, perhaps first of all, interplay of direct tensions.

Experiences - sensation & perception | Culinary pleasure w.r.t. sensory organs | How the eye perceives food in platters or arranged in plates

SYNESTHESIA The term synesthesia has been derived from the Greek words syn (together) and aisthesis (sensation). Synesthesia in its original definition refers to a specific manner of perception by which the stimulation of sensations in a certain sensory channel results in sensations further felt in one or more other sensory channels. In this manner, the perception of sound can additionally stimulate a sensation of visual shape and color. Such peculiarity of cross-sensory connection is a special phenomenon. Richard Cytowic (2002)

SENSORY CHANNEL

EAR

EYE

TOUCH

SMELL

TASTE

Sight, hearing, and the sense of touch are in the foreground of most products. The smell of materials, however, is given less priority, with the exception of food design, where taste naturally plays a major role. For example, the visual features include, among many other characteristics, shape, color (hue), size, visual surface texture, and spatial orientation. Gestalt experience refers to the form-constructing capability of the human senses and encompasses the visual recognition of shapes.

LOUDNESS TONE PITCH

SHARPNESS

MULTISENSORY PERCEPTUAL OBJECT

AUDITORY

HARDNESS

DEPTH

TACTILE

WARMTH COLOR

BRIGHTNESS

PAIN

OLFACTORY

involved are represented in the form of partial quantities which are

VISUAL

formed out of the perceived properties (attributes). Some of the properties are named as an example. FORM

GUSTATORY

A model of the multisensory perceptual object. The sensory modalities

MOVEMENT

4 ELEMENTS OF PLATING

ELEMENTS OF PLATING BALANCE

COLOR

Selection of food | Cooking techniques | Shape

LAYOUT

FOCAL POINT

Spatial Balance | Sequencing

Flow | Strong Lines

Amber

Egg

HEIGHT

Green Juniper Berry

Aqua Mackerel

SHAPES SYMMETRIC

ASYMMETRIC PLATE RULE OF 3rd

Jungsik - Octopus

PLATE AS NEST

SCATTERED LAYOUT

VDM - Rocket

Beet

5 PREMIUM DINING RESTAURANTS IN DELHI NCR

PREMIUM DINING RESTAURANTS IN DELHI NCR As per TOI awards in premium dining | Michellin star rating | Trip Advisor premium ratings

INDIAN ACCENT, THE LODHI BUKHARA, ITC MAURYA DUM PUKT, ITC MAURYA OLIVE, MEHRAULI DEL, ROSEATE HOUSE, AEROCITY AKIRA BACK MASALA LIBRARY BOHCA, ASIAD VILLAGE SEVILLA, THE CLARIDGES THE HONG KONG CLUB, ANDAZ DELHI TONINO QLA, MEHRAULI SORRENT & TAMRA, SHANGRI-LAâ&#x20AC;&#x2122;S-EROS HOTEL PLUCK, PULLMAN PREGO, WESTIN TAJ BY VIVANTA CROWN PLAZA

INDEPTH INTERVIEWS

Shantanu Mehrotra INDIAN ACCENT | Executive Chef The San Pelligiano #1 best restaurant in India, by Asia’s 50 best restaurant 2017 & 2018 Only restaurant in India featured in World’s 50 Best Restaurant The Marquees Award 2017, #Creating a global Impact 2017 Travellers’ Choice Tripadvisor #1 Best Fine Dining Restaurant TOI Award - 2017 - Restaurant of the year 2 Michellin Star

TEXTURE

SHAPE

Matte

Regular Circle

LAYOUT

The plate is centrally balanced, complimenting the original shape of the palte itself. The Plate is kept matte black, to keep focus on the food. Muted tones in sauces have been kept, which highlights the main food ingredient in terms of shape and texture.

COLOR

TEXTURE

Wodden, Polished

SHAPE

Inspired from Indian Rolling Pin

LAYOUT

Logical Sequencing

COLOR

TEXTURE

Grainy, Matte

TEXTURE

SHAPE

Oval

SHAPE

LAYOUT

Centric

LAYOUT

COLOR

The oval plate complimets the centrally placed dish. Color green through garnishing adds freshness and depth. A slight tinge of watermelon adds texture, and summer flavour. A light hint of black salt adds more texture to the overall frame.

Contemporary Indian plating is seen here. The form of rolling pin has been translated into the plate. The flavoured components shown through colored water are harmoniously arranged.

COLOR

Grainy, Matte

Circular Plate with shot glass

Focus lies in the Centre Giving Height

Detailing has been laid on every aspect of plating, the stain of â&#x20AC;&#x2DC;chutneyâ&#x20AC;&#x2122; on the newspaper, to make it more than real. Central alignment with height has been obtained. Shot Glass has been used to contemprorise the overall presentation.

TEXTURE

Glass

SHAPE / FORM

Sleek Champaign Glass

LAYOUT

Mint to accentuate color

COLOR

Thin champagne glass visualises the ‘shikanjvi’ as more elegant. The green mint leaf adds freshness to the overall visual experience.

INTERVIEW ANALYSIS Indian Accent is well known for its contemporary Indian food. The executive chef says they follow some international dishes but with Indian food component. He believes we first eat with our eyes. If you plate the food nicely, decorate it, give it a beautiful color combination, it will say something. It would be something we would want to haveand our sensory buds will make us want to have it again. Taste and food presentation are both equally important to him, unless and until it looks good, one won’t enjoy eating it and vice versa. On being asked about food designing and plating, he says it’s not their forte. According to him, when there is a mass number of guests at the restaurant, plating has to be executable. For this; the various elements of plating a particular food item are broken down and some are semi-prepared and kept for usage when need be. Also food plating can’t be time consuming ,5 minutes maximum or the food starts getting cold. The waiting time for the guests can’t be compromised either. What describes their plates is Satiety or as we now call it - a food coma. According to him in his experience of 20 years, there has been a drastic change in people’s perception of food. Earlier, people didn’t care whether food was coming in a bowl or a plate, but now they do care about how the food looks. The shift of focus towards food presentation only began 6-7 years back in the Indian food arena. For plating, he looks out for plates that are different, elegant in a manner. Moreover, the food and the plate should complement each other. A deep thought process is involved in the selection of the plate material. Elements like, color, contrast, focus, temperature, emphasis and layout of the ingredients – are all well taken care of at the Indian Accent. The color of the food and plate it is served in must complement each other. There is nothing better than a crunchy food texture. There has to be a balance in terms of the food portion size as well. Plating the food in the middle or the sides has to be done carefully; choosing the extreme ends makes the food difficult to eat as it will fall over the edges of the plate. Mr.Shantanu suggests to draw a careful balance between food and its presentation.

AZAAN QURESHI DUMPUKHT | JUNIOR SOUS CHEF Toi award 2018- culinary heritage in Premium dining Ranked amongst the World’s best classic restaurants by Conde Nast Traveller Gold Standard Award. Amongst the top 10 restaurants in India by Miele Asia Award. Classified under Culinary Heritage and best North Indian restaurant by the Delhi times food award. Best dining experience by CNBC Awaaz travel award. Winner of Asia’s first Golden Fork award Renowned for having elevated the refined culture of courtly dining to a sublime art, Dum Pukht revived the traditional Indian style of serving courseby-course. A silver “Dastarkan” at each place setting, acts as a base to the beautifully designed blue and white crockery.

TEXTURE

SHAPE

LAYOUT

SHAPE

LAYOUT

COLOR

Embossed Glossy

SHAPE

Regular Circle

Embossed Glossy

Regular Circle

A silver “Dastarkan” at each place setting, acts as a base to the blue and white crockery. | Closed contaiiner. Serving style is used.

LAYOUT

Embossed off white container gives an elegant look, Kept on a silver Dastarkan, adding to the Royal experience.

COLOR

TEXTURE

COLOR

A silver “Dastarkan” at each place setting, acts as a base to the blue and white crockery. | Closed contaiiner. Serving style is used.

Silver foiling too

Embossed Glossy TEXTURE

Embossed Glossy

SHAPE

Curved edged oval

Regular Circle

Wheat dough is used, relating to Awadh style of cooking | PRESERVATION

A silver “Dastarkan” at each place setting, acts as a base to the blue and white crockery. | Closed contaiiner. Serving style is used.

The container depth is minimal. Indian colors are visible. Wheat dough is used, relating to Awadh style of cooking | PRESERVATION

LAYOUT

COLOR

A silver “Dastarkan” at each place setting, acts as a base to the blue and white crockery. | Closed contaiiner. Serving style is used.

INTERVIEW ANALYSIS TEXTURE

Embossed Glossy - White China ware Silver polished - Dastarkan

SHAPE

LAYOUT

A silver “Dastarkan” at each place setting, acts as a base to the blue and white crockery. | Closed contaiiner. Serving style is used.

Currently working at Dum Pukht- a fine dining restaurant at ITC Maurya, Chef Azaan shared his views on the visual aspect of food; i.e. mainly plating. As per him in today’s time, the first visual contact of food for a consumer is through the indirect medium of apps like Zomato. So, when the people visit the restaurant, the first 30seconds; are more or less the deciding factor for them as to whether the food is worth appreciating. In his view Indian cuisine has never really been about too much of theatrics, compared to what we see now. However, we are trying to make our food look more European, which is doesn’t seem like a very good idea. Discussing about the Indian fine dining scenario, the relevance of using forks, knives and spoons, he drew a parallel between mannerism and the comfort of eating food. Ones’ hands have been into less chemicals than the silverware he/she is using to feeding himself/ herself. So more or less it’s good to eat with hands and also the real way of eating Indian food. One of the world’s largest dynasties, the Mongolians, were the ones to rule most of Asia as we know it. They used to eat with hands, and that pretty much describes why we follow the same natural way to eat food. But again, the foreign clientele is also to be catered to, so the option to use cutlery is always open. In terms of plating, the chef describes his style as soulful and homely, and dramatically Indian. At Dum Pukth, all the food is served in their auntres, it’s called silver service. The food comes directly from pot to the plate. Whereas, in other restaurants, it comes pre-plated, from kitchen to the table. In his viewpoint, there is a shift in the customers perception also in terms of how they ask for food on the plate, the millennials as one can call them. The main elements of his plating style are: color, texture, balance, harmony or layout/ arrangement, but he would prefer taste over presentation anyday. The perception of beauty can vary from customer to customer, thus taste is twice more important; especially for a regular one. In terms of relating the element of design with food, he thinks that Indian cookery is as complex as French cookery. The only difference lies in the fact that French cooking is measured, whereas ours is instinctive. We only need to understand our food better to be able to appreciate it better.

Dhruv Oberoi HEAD CHEF | OLIVE BAR & KITCHEN

TEXTURE

Super white glossy

TEXTURE

Super white glossy

SHAPE

Broken | Irregular

SHAPE

Flat circle with minimum depth

LAYOUT

Centric | Spatial symmetry

LAYOUT

Assymetrical

COLOR

Broken Plate & spoon relating the plate to food waste concept.

COLOR

TEXTURE TEXTURE

COLOR

Circle with central depth

Flat circle with minimum depth

LAYOUT LAYOUT

Super white glossy

SHAPE SHAPE

Centrally aligned plate with spatial arrangemet of ingredients. Flowers have been used as garnishes, adding lot of colors to the mango base.

Accentric | Reversed Slicing

The yellow color is accentuated on the white plate. The accentric composition compliments the circular plate. The glossiness of the plate is also reflected on the visual appeal of the overall composition.

COLOR

Centric | Spatial symmetry

Spatial symmetry in the gravy, gives more depth to the plate. It also gives a movement to the whole presentation.

INTERVIEW ANALYSIS TEXTURE

SHAPE

LAYOUT

Super white glossy

Circlular with inward depth

Centric | Spatial symmetry

COLOR

The inward depth of the plate draws attention towards the centrally placed food. Height has been given to the central portion of the food that elevates the whole presentation.

An interior designer/architect turned chef, Dhruv Oberoi derives inspiration from the elements of design and architecture. Working at the Olive Bar and Kitchen, his presentation style is more of minimalistic. The Mediterranean food served here is different elements which have stories, a strong connect among the ingredients, the recipe or the elements. On being asked about choosing between the visual sensation of the food or the taste, he rates them at 40% and 60%. However, visuals still have to be worked upon. Visuals play an important role in marketing when it comes to apps like Zomato as they are the medium to increase sales. The restaurant serves progressive Mediterranean food derived from about 20-21 countries that lie in the Mediterranean region, although the décor here is inspired by Santorini in Greece. The food taste comes from the classic methods but the presentation is improvised. Colours, different textures and nature help the chef decide the plating style for the food. On being asked about the consumer perception, he says India is a very tough market. Now people are travelling the world. They know exactly what they want. There is a mixed crowdsome who want something that’s really tasty, more things to be Indianised, others who understand food; they know what international cuisine is all about. Very confusing guest list is what they finally have. The millennials visit the place because they have started understanding food in a different way. It’s not just burger or sandwiches. They understand what exactly the appetizer is, what’s color, what’s tuna, what’s kohlrabi what’s parsley. According to him the 3 major elements to plating / the visual presentation on the plate are Color, texture and taste. To him the plate presentation ad ideas come from outside the kitchen. It can be architecture, a piece of wood or stone. Suppose, if he sees a really abstract different looking plate; he tries to figure what will go well in that- whether it’s lettuce, meat, fish, sea food or a lobster. His idea of plating is mostly colorful, cheerful, natural and minimalistic. Monochromatic is a style not well known to the clientele here; the reason whyhe doesn’t venture into that side at Olive. Also he insists that the taste has to be equally good, if a good looking food item doesn’t taste good-it is the biggest turn off ever.

Balpreet Chadha AnnaMaya | Andaz | Director of Culinary Operation Hailing from Pondicherry, Chef Bhalpreet is the director of culinary operations at Andaz. A bachelor in culinary arts, he has travelled the world and worked at many of the top guns in the business including a Michelin star restaurant. Serving a rustic cuisine, the norms of plating at Andaz are very different from modern plating such as artistic or abstract plating. They totally depend upon what kind of food is being served. Plateware can be earthen, so if he is doing rustic food, he likes to keep it as desi as possible. Copper glasses, Khurja pottery plates- white plate being her version of a canvas to plate colourful food. Plating can be symmetrical, asymmetrical or totally abstract, like a painting. According to his the food should look appealing; something they can look forward to. The aroma makes the food appetizing. The texture-soft, tough or crunchy, is felt the very moment someone takes a bite. Then comes the taste. UMAMAI, is an amalgamation of different flavors that exist in a human tongue-salty, sweet, sour, bitter. It’s a Japanese word for amalgamation of flavours. The colors are already seen with the eyes, as many colors, it always looks good. You will automatically love a place that has colors. So everything has to be colorful on a plate, then is the aroma, then is the touch and the feel of the food, then is the taste. Every moment of truth of a plate is as important as the other. On being asked what defines his plating style, he chose-innovative and artistic. To him, food presentation is really important. You can put the food in a symmetry, give a nice height to it, add different colors and textures, micro-greens and edible flowers-throw them on the top. But the temperature shouldn’t suffer. Make it really smart, quick and presentable. Food isn’t chemistry, it’s always instinctive. There can never be a chef who measures food; because even two salts taste different. It has to be instinctive. You need to know what taste it has to give you and how should the food feel after that. The 3 main elements of her plating are- color, texture and plate ware, the most important part. Before setting up a menu, he designs his plates. He draws it on the paper to see how it looks, then he checks its practicality on the plate. It also has to be viable for the operations team in order to deliver consistent plating everytime. On being asked about the future of PAN Indian cuisine, he believes it has the potential to be no.1 in the world.

TEXTURE

Glazed Stoneware clay

TEXTURE

Glazed | Blue pottery

SHAPE

Flat circle with minimum depth

SHAPE

Circular plate with central depth

LAYOUT

Central

LAYOUT

Central

A rustic look has been given through the use of the textured plate.

COLOR

TEXTURE

SHAPE

LAYOUT

COLOR

Glazed patterned

Flat circle with minimum depth

The glazed pottery and the motif of the plate, compliment the muted food placed inside the plate, adhering to the rustic look of the food.

COLOR

TEXTURE

Glazed Khurjaware & Metallic

SHAPE

Circular

LAYOUT

Centric | Spatial symmetry

Linear alignment

Linear alignment of the elements with spatial arrangement of individual elements compliments the whole arrangement of the plate. Contrast has been achieved through the patterned plate.

COLOR

The Khurjaware and the metal container gives Indian look to the whole plate. The rustic red compliments the brass color, and the turmeric color of the food.

Nilesh Dey Crowne Plaza, Gurgaon | Executive Chef A Bengali, born in Chattisgarh, settled in Rajasthan and now Executive Chef at Crowne Plaza, Gurgaon, Chef Neelesh has 21 years of experience in the field. The profession first clicked to him when he was a child studying in the 6th grade. An IHM, Pusa graduate, he has worked in many prestigious hotels and travelled across the world gaining expertise in the field. He doesn’t limit himself to any cuisine- he is good at tandoori, cold kitchen, gravies, European, Japanese, Cantonese, Italian,etc. His take on food presentation is very clear- all of our 5 senses work together and the harmony brings up the food. To him, food is an emotion. It’s like an artist does, he thinks and does something on the canvas. When you see different colors and see how they come together. That’s the art of plating. Plating is very important because, seeing is believing. Look at the fruit juice stall. What you see is color, texture, harmony. Anything kept on a plate that has a proper balance, color, harmony. Textures compliment it. Leaf/stem coming out. That’s what you do to make the plate refined. To draw out his plates, he first assembles the ingredients and then thinks what can be done to make it more appealing. You get all the combinations right and then refine it, that comes with experience. As the customer perceptions are evolving, he receives comments from other chefs, food critics / bloggers / instagrammers. He keeps them in mind and works on the same. He prefers plain plateware, where the food speaks for itself. Shape of the plate however is not specific. The 3 main elements that help him in plating are: Ingredients, plate, combinations/layouts. He describes his plates as interesting. Plating is like an art in which you can’t copy. Harmony of colors, elevations, textures - all go together,in no particular order. The plateware material can vary- stone, glass, ceramic, natural.

TEXTURE

Super white glossy with golden edges

TEXTURE

Super white glossy

SHAPE

Flat circle with minimum depth

SHAPE

Circle with central depth

LAYOUT

Off-centric

LAYOUT

Centric | Spatial symmetry

The plate is kept minimal with details on the edges.The food is placed offcentred and is given height. Element of mint sauce gives an element of

COLOR

TEXTURE

Black, matte

SHAPE

Rectangular

LAYOUT

Sequencing

COLOR

TEXTURE

Super white glossy

SHAPE

Flat circle with minimum depth

LAYOUT

Parallel sequencing of food has been done. Color contrast has been given through purple flower, diagonally balanced by the yellow element.

The central depth of the plate is enhanced by the sauce droped on the edges, ending with the garnishes.

COLOR

Asymmetrical | amoeba shape

Hues of brown have been added to accentuate the plate. Abstract and scattered arrangement of ingredients is there, make the dish appear artistic.

Emiliano Di Stefano Prego, Westin | Italian Chef de Cuisine Currently the head of the Italian cuisine at Prego, he thinks food is beautiful. He started cooking as a chef at the age of 17 and ever since then each step he took was a learning. To him, the relation between plating of the food and food itself is perfect but sometimes can be chaotic and he likes tis aspect very much. In the last century, everything was aligned, geometrically figured. Now food looks like it has been thrown on the plate. The drops of the sauce have been splashed. So chaos is harmony in plating to him. On being asked about visual presentation and taste; he says taste is first then it’s the visuals. His father does best soups in the world. But they are the ugliest. Ofcourse, one needs to find a balance between the things, but never compromise on taste. He doesn’t like modern chefs as they are very much into presentation. Food is memory for him. In terms of plating, he likes natural presentations. He conceptualizes his plates, draws them out and then click pictures to analyze them. At Prego, a rustic touch is added to food presentation. The 3 main elements taken care of are –Food, Raw materials and the relationship between the flavors. Texture is yet another aspect analyzed by the mouth. For plating, even a plain plate with a golden rim can make an impact.. Playing with colour, volume and flavor- a great combination can be drawn.

TEXTURE

Glazed

TEXTURE

Glossy

SHAPE

Oval with central depth

SHAPE

Flat circle with minimum depth

LAYOUT

Central

LAYOUT

Centric | Spatial symmetry

Orange colored plate, keeping the brandâ&#x20AC;&#x2122;s identity intact. The gravy is of the same tone, the cherry red and the green distinguihing the dish from the plate.

COLOR

TEXTURE

SHAPE

LAYOUT

COLOR

Super white glossy

Circular

Centric | Spatial symmetry

A lot of colred elements have been added, that adds vibrance to the plate. Rolling the elements gives a different aspect to the plating.

Radially aligned elements giving an height to the overall lating. Sauce has been splashed evenly at the rim of the plate.

COLOR

TEXTURE

Super white glossy

SHAPE

Flat circle with minimum depth

LAYOUT

Centric | Spatial symmetry

COLOR

Odd number of elements have been arranged in radial symettry. Garnishes have been added to give colors to the overall arrangement.

Subrata Debnath Taj by Vivanta, City Centre Executive Chef

TEXTURE

White glossy

SHAPE

Circular with central depth

LAYOUT

Central | Spatial symmetry Height elevation

COLOR

Different textures have been given on the plate, visually as well as in terms of consuming the food. The safroon color adds richness to the overall arrangement.

TEXTURE

SHAPE

LAYOUT

Super white lined textured glossy

Rectangular

Linear sequencing

Check texture

SHAPE

Flat circle with minimum depth

LAYOUT

Linear sequencing of the elements have been done, splashes sauce has been placed parallel to the same. Flakes have been added on the top to give texture to the plate.

COLOR

TEXTURE

Super white glossy

SHAPE

Circular

SHAPE

LAYOUT

Quadrilaterally sequenced

LAYOUT

TEXTURE

Browns, reds, whites all go together to give a classic breafast feel. Texture addition is being done through the white sugar sprinkled on the top.

Focus is laid on the centre through height elevation, the ascending circular dots compliment the overall arrangement.

COLOR

TEXTURE

COLOR

Central | Spatial symmetry Height elevation

COLOR

Super white glossy with textured edges

Rectangular

Linear alignment

Linear alignment has been kept to keep the plating clean. Simple circle shapes have been used with thin lines to compliment the overall plate.

overall analysis The plating is a personal and subjective experience depending on the chefs interpretations, their perception and their understandings. Each dish is curated and conveys a particular sensorial experience that has a cross-sensorial effect. Even the order of dishes is pre-planned keeping in mind the palate. This culinary pleasure is well captured through our senses, and is connected to emotions, intellect, and the environment. Componets like balance, harmony, texture, alignment and color are well explored and curated by the chefs while producing the consumable food visuals that entice the diners.