Gone are the days when food décor was limited to a rose-shaped tomato (or carrot) as garnish, presented with aplomb by the chef on a dish, irrespective of the cuisine. So, whether it was a bowl of Chinese hakka noodles, which would come with an added option of chopped spring onion, or Indian biryani/curry or dal (always known as either Mughlai or Punjabi in restaurant menus) and, for that matter, even a bowl of Vegetable Au Gratin, the ‘rose’ would be the garnish.
The desserts would be sprinkled with chopped pistachios, almonds and, sometimes, a silver varq, if you were affluent. Cocktails or mocktails were similarly presented in a cloned model, adorned with coloured umbrellas and a canned cherry on the tail of a swizzle stick.
Diners, discerning or otherwise, were also not so bothered about how their food and drink were presented to them, so long as it appealed to their taste buds. That is no longer the case, these days.
Can you imagine how one’s Instagram feed would have looked, if such a scenario existed today? It is not enough to serve food, which is tasty, fresh, and healthy. It needs to be good-looking, and have that extra zing or X factor, which will amplify the dining experience and look appealing enough on our phone screens to get talked about.
Restaurants, middling, small and starred, have all upped their styling game and often hire a food stylist/photographer, who works on the food presentation, to make it look wow both to the diner and the cameras. Pretty looking (and edible flowers), microgreens (mustard, fenugreek, kale), herbs (related or used in the cuisine), nuts and seeds, charcoal colour, red velvet, and molecular gastronomy - all of it are on call.
In the modern restaurant scenario, Farzi Café has been a pioneer when it comes to making food look delightfully distinct. There is nothing boring about food served at Farzi, be it a Dhokla Chaat or a Misal Pav.
I found their chicken lababdar tart from the new menu a lesson in smart plating skills, fusing global and local elements. Desi Chicken Lababdar, in a crisp tart, Anglais style, topped with a ‘besan’ crisp, if you please and dusted with Andhra gun powder, howzat! Farzi’s imli chutney and green chilli-lemon foams have got imitated across wannabe restaurants, with mixed results.
Flourless Eggless Dark Chocolate Gateau with Balsamic Roasted Vanilla Berries by Deeba Rajpal
Baking enthusiasts might want to follow the ‘passionate about baking’ Deeba Rajpal, who also hosts workshops on food styling and photography. Cookbook author, baker known for her mostly eggless desserts, Deeba is also food stylist and photographer par excellence. A Blue Matcha Dessert Box or a Saffron Mango Tres Leches Cake, Deeba’s desserts have Instagrammers drooling over her feed.
Food is now a much more accessible proposition. One is spoilt for choice when it comes to ordering your meal either in the comfort zone of your home or the plush ambience of a restaurant. It surely makes sense to make food look more appealing to cater to a wider audience and like they say, the first impression is the last impression. Especially when it comes to food, so plate up your food beautifully and get those diners’ endorsements.
About Author: Swati Sucharita is a Hyderabad-based journalist, food blogger and independent content consultant. You may write in at swati.sucharita@htmedialabs.com
