Just as in art, music, dance, and literature, trends in cooking go in and out of vogue. The latest movement to sweep the world’s kitchens is molecular gastronomy, essentially the application of the scientific method to food preparation and presentation.
It is imperative to not only create a mouth-watering dish, but to produce one that looks good too. The visual presentation of your plates should stimulate the appetite; in this post I will show you food presentation with a few simple tips and tricks. Once you learn the basics you enjoy it more than cooking.
So, what is plate presentation? How do you design a plate? What are the do’s and don’ts? These are things which we will discuss here. The first step is to try to visualize the plate in your mind. What do you want it to look like? Is there a design idea you want to deliver. For me, it usually starts with the concept of lines, arcs or circles.
Here we are doing an elevated food presentation. Giving elevation brings visual dimension to the design giving it a 3-D effect. The trick is to plate the elevated item not hiding other ingredients in the plate. The typical spot to place the food is the centre of the plate.
This starter looks simple, though has many items in it.
- Pastas used here are farfalle, spaghetti, fusilli and pasta verde.
- Prawns are grilled with kerala spices, rolled with spaghetti aglio olio e peperoncino.
- Palak paneer (used homemade paneer)
- Tadka flavoured lotus seeds.
- Turmeric/ ginger scented potato roasties.
- Parmesan cheese pappad.
- Cajun spiced wedges.
- Unakka Chemmen podi ( sun-dried prawn chutney)
- For garnish strawberry, raspberry, parsley, coriander leaves, water cress, peas, red chilli and corn.
Pasta spaghetti verde
Palak paneer
Corriander leaves
Potato roasty and dill leaves
Water cress, strawberry and raspberry.
Farffale/ fusilli pasta and chilli.
Parmesan pappad and sun-dried prawn chutney.
NB: I have used only a small portion of each item in the plate, so please ignore the quantity I have mentioned in the recipes.
PASTA AGLIO, OLIO E PEPERONCINO
INGREDIENTS:
2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles
⅔ cup extra virgin olive oil
4 garlic cloves, thinly sliced
¼ cup chopped Italian parsley
spaghetti and salt to taste
METHOD
- Put a pot of salted water on to boil.
- Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths.
- Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
- Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle.
- Drain, and reserve 1 cup of the cooking liquid.
- When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half.
- Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce.
- Season with salt, and serve.
TAWA GRILLED PRAWNS:
INGREDIENTS:
8 -large Prawns clean and deveined
1 tbsp – oil
1/2 tsp – salt
1/4 tsp – Turmeric powder
3/4 tsp – Kashmiri Red Chilli powder
1/4 tsp – pepper powder
1 tbsp – oil
1 onion, finely sliced
1 spring dark green Curry leaves
1/2 – inch ginger, finely sliced
6- Garlic cloves, finely sliced
1/4 tsp- Turmeric powder
Salt
Pepper
METHOD :
1) Wash, clean and devein prawns.
2) Drain out water completely and wipe with a kitchen towel.
3) Marinate prawns with salt, turmeric, Kashmir red chilli powder and pepper powder and keep aside for half an hour.
4) Insert a tooth pick (soaked in water) from the head to the tail of each prawn (This will prevent the prawns from curling during cooking).
5) Heat oil in tawa or frying pan.
6) Arrange marinated prawns and fry on a slow heat till golden colour, while turning the prawns on both sides so that the spice powders are well coated on the prawns (Adjust heat low to medium and give enough time so that both the sides are cooked).
UNAKKA CHEMMEEN CHAMMANTHI PODI / SUN-DRIED PRAWN CHUTNEY POWDER WITH COCONUT
INGREDIENTS:
Dry Prawns /Unakka Chemmeen : 1 cup
Dried Coconut Powder : 1 cup (can use fresh or frozen shredded coconut)
Dried Red Chilli : 3 nos according to your taste or Red Chilli Powder – 1 tbsp Small Red Onions /Shallots : 3-4 nos
Garlic : 5-6 cloves
Curry leaves : 2 sprig
Tamarind : Small ball size
Salt to taste
METHOD:
- Wash the dried prawns well under running water, rinse them 2-3 times, drain out all the excess water and let it dry thoroughly.
- Dry roast prawns to a golden brown and keep it aside.
- Again dry roast coconut with garlic, shallots and curry leaves till the coconut turns golden brown in color and curry leaves turn crisp. Do it in low flame otherwise coconut will not be crisp and brown. (Note: If you are using fresh or frozen coconut, make sure that it is well browned and crisp).
- At the last minute of browning, add tamarind, salt, chilli powder to coconut and mix well. Allow all the things to heat up, switch of stove and mix it with roasted prawns. Let it cool and grind to a powder.
- Yummy chutney powder is ready. Keep it in an air tight container at room temperature.
TADKA FLAVOURED LOTUS SEEDS
Tempering is a cooking technique used in Indian cuisine in which whole spices (and sometimes also other ingredients such as dried chillies, mustard seeds, curry leaves, minced ginger and garlic) are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Here we have done it with lotus seeds.
Note: Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew).
CAJUN SPICED WEDGES
INGREDIENTS:
Olive oil – 2 tablespoons
Ground cumin – 2 teaspoons
Ground coriander-1 teaspoon
Hot paprika- 1 teaspoon
Ground turmeric- 1 teaspoon
Dried oregano -1/2 teaspoon
Ground black pepper-1/2 teaspoon
chilli powder-1/4 teaspoon
Egg whites- 2
(Or you can use readymade Cajun spice)
Baked potatoes, cut into wedges
METHOD:
- Preheat oven to 375 degrees F (190 degrees C). Prepare a large baking tray with parchment paper
- Whisk together the olive oil, cumin, coriander, paprika, turmeric, oregano, pepper, and chili powder in a large bowl.
- Place the egg whites in a separate large bowl.
- Toss the potato wedges first with the egg whites and then with the olive oil mixture.
- Arrange the seasoned wedges in a single layer on the prepared baking pan.
- Bake in the preheated oven, turning occasionally, until crispy, about 40 minutes.
Enjoy your cooking and plate presentation!!!
Beautiful presentation and a fantastic explanation. Thanks for sharing this! It´s really helpful for a newbie blogger like me 🙂
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Thank you char. Join us we foodies glaze together!!😊
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Great post!
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Thank you Trzesini
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❤
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Amazing!
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Thank you Dishdessert:)
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What can I say except ‘WOW’ that is fantastic presentation, looks both beautiful and appetising. BTW thanks for following my blog.
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Hi Herschelian. Thank you for the compliments. Love to read your blog as well.
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Wow, Sumith how on earth you get these ideas. Each and every word of yours is so soothing and what a depth of knowledge you have. Thanks.
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Hi Kamal, you so kind and very inspirational. Our experiences and treacherous paths teach you a lot in your life. Love those each and every jump 🚧 on those hurdle. 🏁 Not too far now 🎯😂😄
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You’re welcome Sumith.
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Oh wow beautiful! I love food art and always admire the beautiful food presentations I see in the food magazines. I always wanted to learn it and hey maybe now I can by reading your very interesting posts. I can’t wait to read everything you have posted so far.
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Hi MPC, glad you liked the read. Beware some of my posts are naughty!! Don’t spoil yourself😂😂
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Omg! How did i miss this post. The tips and step by step instructions on plating are very useful. Thanks. My daughter keeps complaining that my presentation is getting monotonous. Just yesterday i was photographing cookies and she didn’t like that i would either pile them up or lay them the regular way. Your tips will come handy☺👍
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Hi SKD glad you liked the post. Sharing a bit of knowledge what I have learnt. If it come in help for somebody else I would be more happy😊
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Will look forward to more such posts.
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Will do. Thanks SKD:)
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You obviously enjoy creating these beautiful plates, Sumith. The lovely colours and amazing design are enough to stimulate anyone’s taste buds.
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Thank you Millie, l love spending hours on this one. Colour contrasting on food is one of the most essential in food plating. My next blog is a detailed one on this. To enjoy our meal we need to trigger all our five sences😄
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So beautiful and creative Sumith!
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Thank you Rashmi:) you very inspirational😊
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looks amazing!
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Thank you 9recipes:)
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Simply lovely! 🙂
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Thank you, know you rich:)
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Sumith, these are exquisite, especially reading & seeing how you build your plates. You are a true artist. I hope your diners eat veeery slowly to truly enjoy 🙂
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Thanks you Daal for those sweet words, you are so kind:)
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Creativity at its best.. Thank you for the delight!
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Thank you Taruna:)
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Most welcomed!
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Same goes for this post too…my comment dint get posted..I wonder why…🙈🙈🙈
Awesome presentation…love the colours on the plate…and I still have a long way to go in terms of learning presentation skills..so pretty informative post…👍👍👍
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Got this Neethu😄 You made my day more colourful. Thanks for the compliments.
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Superb write up Sumith and seriously what a talent you have for plating and presenting the dishes…. All of them are simply awesome… Thanks for the share… Great going 👏🏻👏🏻
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Thank you Rateka for that bouquet of words. You are so kind:)
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Simply beautiful! It looks so simple and so sophisticated at the same time. The Kerala spices with the prawns sounds delicious. 🙂
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Thanks for the compliment Petra. It’s a simple plating. And enjoyed that prawns with kerala spices:)
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Wow. Amazing
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Tank you Ritu:)
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Reblogged this on MAXIMUSOPTIMUSDOMINUS.
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Wow, I can learn a lot from you. Thank you for sharing!
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You are welcome Annika:)
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Yikes
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That looks yum… And beautiful 😃 awesome work 🙂
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Thank you Pallu:)
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Wow! I am in awe of this skill and the results are breathtaking 😊
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Osyth you so generous in your words. You are always inspirational. Thanks a ton!!
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Amazing post
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Thank you girl and world:)
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What you have created is a real piece of art Sumith…so gorgeous beautiful and of course undoubtedly delicious too 🙂
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Thank you Lisa. You are always an asset of inspiration in my culinary world. So as learnt too many new things from your blog.😊
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Coming that from an enthusiast chef like you means a lot! You are a sweetheart Sumith ❤ 🙂
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Amazing creation it looks too good to eat, a true work of art.
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Dyanna I am on top of the moon now!! That word from a renowed magazine editor is a real feather in my cap. Thanks a lot!!
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you are welcome:)
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Sumith that is a real work of art, absolutely beautiful and it sounds delicious as well. I would never have the imagination or talent to put that together, Bravo!!
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Suzanne, comment from a great food writer like you is a real asset for me. Once if you knew the basics of plate presentation, I bet you will enjoy more in plate presentation than cooking. Your love and passion on cooking will automatically drags you in to it:)
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What a spectacular presentation Sumith!
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Thank you Sandhya.
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Love the shape of the plate 😊 and the contrast and the textures! I wish I’d pay more attention to my food presentation 🙂
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Thank you Priya. With your passion in cooking you will enjoy more in food presentation:)
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You’re a master in plate presentation Sumith, well explained. Thank you.
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Your words mean a lot to me Myra:) thank you.
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Very nice plate! I noticed you have a much newer version of the Larousse lying around. The one I have and use is from 1966 and was given to me by my mother 🙂
Best wishes,
Alex
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Thank you Alex. That Larousse was my dream book. I call it chefs Bible!! That book could be a precious one for you. Take care.
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It is a definitive encyclopedia and I cherish it a lot!
Best wishes, Alex
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A complete food encyclopedia!! A step ahead peep to your blog now😀😀 thank you Alex.
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Yummy and perfect:)
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Thank you Camella
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Love the way the pasta has been so delicately placed Sumith 🙂
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Thank you Divya. That pasta has been cooked in beetroot so is that colour:)
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Hi Sumith,
Thank you for the great culinary tips. I was lucky enough to visit Kerala in 2003, including Amma’s ashram, Cochin, Varkala and the backwaters. It is an incredibly lovely place. Best wishes.
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Thank you Brigid. Glad to know you been to my home town. Ammas ashram is near to my Dad’s house. You would have really enjoyed the essence of kerala in Cochin, Varkala and back waters. So happy to find your blog. Take care and best wishes.
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How lovely. It is such a beautiful place. Blessings.
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Thanks you Brigid. Glad you like my little home town Cochin. This world is too small!!
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Beautiful demonstration and wonderful tips! Thank you!
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Thank you Chris. Glad you like it.
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Picture perfect , tempting
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Thanks Jain chetta
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Beautiful 😍😍
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Thank you fatsochef
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The presentation is a delight! I wish I could do things like that but, by the time I’m done cooking I’m in too much pain to do more. I usually end up practically throwing things on the plate. Perhaps I need to make presentation more a part of my overall dinner plan.
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Thank you Elizabeth. The food will talk to you, when you do it in a passion !! With bit of patience we could enjoy the food presentation.
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looks amazing!
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Thank you Roberta😊
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Its a total delight ..your plate presentation…perfect mix of colors in there….. really appreciate your art of narration and efforts behind…your passion is totally stimulating!
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Thanks a lot Mridhula. You are always inspirational!! Always radiate positive energy in us!!
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That’s totally kind of you 🙂 (beaming smile)
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Sumith, your photography and the art of decoration are exceptionally beautiful. It shows how passionate you are in these jobs.
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Sayanti a comment from you on a photo and food is great for me!! Thanks a lot
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The composition of your photos are awesome. I always try to learn that from you. And you’re most welcome.
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I am trying to learn that from you!! And your comments are highly appreciated:)
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Ha ha… then do that in 50:50 ratio.
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:)😊
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Simply beautiful!
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Thank you Greg. Your words really meant for me:)
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You have clearly shown how much effort goes into food presentation … This is truly a piece of art …. Visually temping , and so colorful …. Totally Awesome Sumith !
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Thanks a lot for that valuable comment Savvy. Though you enjoy every moment in that!!!
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Wow Sumith how beautiful and thank you for your step by step by step guide I think even I could follow that.I will have to get a pair of culinary tweezers methinks 🙂 Have a lovely day 🙂
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Thank you for that wonderful comment Blondieaka. It’s so easy to do in that step by step method. Enjoy cooking and have a nice day!!
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Thanks fir sharing 🙂
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You are welcome cikitaokt:)
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I really liked your step by step presentation guide,this one of the delightful plate I ever seen,really good one Sumith!👌
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Thanks for that inspiration Payel:)
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Sumith, your presentations are exceptional. They take the creative art of food presentation to a all new level. 👍👌
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Thank you Radhika for that amazing words. Your words mean a lot to me:)
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I am sure they must be tasting good, but they are truly a feast to the eyes as well!
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The step by step visual is dynamically gorgeous/visually beautiful. I know not correct terms, but it is fantastically presented. A book with this should be popular.
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Hi Maria, your words brighten my day. Thanks for those motivational words:)
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How to tantalize the senses. 🙂 Of course, you lead the individual to a gastronomic delight. Really, they are work of Art and cooking is too.
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Your words lead me high in the horizon!! Thanks for that wonderful words Amitav😊
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Welcome Sumith. 🙂 I know the effort, creativity, and passion that goes into each creation. Thank you for sharing them.
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Hi Amitav, though I love and enjoy every minute and each words in that effort. Thank you for your feed back.
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