It's important that the food you make looks as good as it tastes, says Chef Jayant Paul

Did you know that we savour our food with our eyes as much as we do with our taste buds? Therefore, it's important to beautifully present the food we serve.

It's not just a restaurant thingie. Presenting food in a visually appealing way is as important when you lay your table during meal times at home. You don't have to work at an elaborate décor. Lining a platter with lettuce leaves makes the food look fresh; scattering a variety of peppers, can actually make your food look attractive. And, it's easy too.

Why Is It Important?

It's often said that 50 per cent of a chef's job is done when the food looks fine. That's because the moment anyone looks at food, it's the eye that 'tastes' it. It looks for the colour, the arrangement and the entire appeal! So, remember half your battle is won, when the food you've cooked looks good.

Keep In Mind...
If you keep a few parameters in mind, presenting your food in an attractive way becomes easy and interesting.

Body: This refers to the main ingredient in each dish, which should be the highlight of that particular dish presentation. The shapes and colours of the pieces of the main ingredient in the dish should be emphasised. Take for example, Murg Navratan. Remember to select good pieces of chicken to be placed in the serving dish as you lay your table.

Colour: Make use of colour to enhance the look of your dish. For example, dals could be garnished with coriander. This brings a contrast to the dish and adds to the appeal.

Balance: While trying to make the food look good, remember not to use garnishes that might overpower the main aroma of the dish. Balance the flavours and aromas of the styling ingredients.

Use subtle flavours.

Also, while balancing look and aroma, use your imagination to balance the taste as well. For example, when a particular dish is very spicy, drizzle a line of cream over it or simply place a bowl of yoghurt next to it. The effect it creates is amazing.

The Overall Look: The look is not confined to just one dish. Imagine how your table would look when you lay your spread. Place a bowl of salad, a piece of garnished bread or anything else that would add to the nutritive value of your meal apart from visual delight. Keep it plain and simple. Always use ingredients as per requirement, without too much butter or masala. It spoils not only the look but the taste as well. Also, use garnishes that also add nutritive value. For eg, methi and mint leaves. A full good looking meal is always attractive.

Temperature: Though this isn't really directly connected to presentation and styling, it subtly adds to it. Keep the right temperature in mind while styling your food. Do not sprinkle cold garnishes over steaming hot food. Room temperature ones are more appropriate. Also, sprinkle roasted cumin seeds or coriander leaves or place tomato juliennes just before serving.

So, next time you're cooking a meal at home, make it a visual feast for your family. Different garnishes, some accompaniments and imagination... that's all it takes to present a delicious looking spread!

Food Styling - The Professional Point Of View

Food styling is 'creating edible art on plate' which conveys the non visual elements of taste and texture to a customer before the actual experience. As a natural phenomenon, the senses of sight and smell induce an image of taste and texture in the mind and if these don't live up to the expectations, there is a sense of disappointment.

As a profession, food styling relates to the visual camera appeal created by a food stylist (who may not be a chef) for a magazine, advertisements, food packaging or television.

There are various aids to make food look good and appealing - dummies, substitutes, glazing, coating, colour, designer crockery and cutlery, undercooking, etc.

The basic aim of styling is to seduce the senses with the most irresistible, primal desire - to feed ourselves. Here, the look usually does not match with the actual product. Styled edible food is a different proposition altogether; here the chef is offering the complete package together with instant feedback.

Chefs with experience and ability, like artists and designers, develop their own style, and can be recognised by their work, which could vary from bold and brash to delicate and subtle.

Bakshish Dean
The Park, New Delhi