We need to trigger all our five senses before we start our food. We eat first with our eyes and the rest of our senses follow.
Colour is often the first element noticed in the appearance of a food product. Humans begin to associate certain colours with various types of foods from birth, and equate these colours to certain tastes and flavours throughout life. For example, we may expect yellow pudding to have a banana or lemon flavour. In fresh foods, such as fruits and vegetables, we rely on the colour to determine their level of ripeness or freshness. If the colour of a food product does not match our expectations, we may perceive its taste and flavour differently.
1) Plating requires the balancing of multiple elements on a single plate:
- flavour
- colour
- texture
- shape
- complexity
- symmetry and asymmetry
2) Vibrant and contrasting colours naturally attract. You want diners to anticipate every bite, and engineering the plate in such a way that complementary textures and flavours enliven each bite ensures that element of surprise.
3) Plating styles are influenced by current trends in cuisine and culture. There are countless plating styles ( will discuss in detail in future blogs) in use today, and it takes serious focus and practice to create or define your own plating style.
4) Guide food into place, and don’t try too hard — you want things to look naturally artful, but not overdone.
In this tutorial we are contrasting colours in a simple Panipuri with bloody Mary cocktail.
The combination of tangy sweet chutney with potato, beans and that green masaledar water, is a taste like no other. The humble pani puri – whose origins are widely contested and mostly unknown – has truly crossed all land boundaries and is a household name in almost any region of the world. So much so that its variations over the years have lent themselves to killer gourmet fusions, alcohol mixers and even some desserts! Here we are doing the best gastronomic transformations of the pani puri with bloody mary. Instead of potato we are using spiced couscous, and for panis( water) green chutney, tamarind chutney and orange juice pani. Puris are readly available in Indian grocery stores.
Spiced couscous pani puri with bloody mary cocktail
Preparation time: 25 minutes
Cooking time: 15 minutes
Spiced couscous
Ingredients
couscous- 175 g
cinnamon, cumin- ½ tsp each
vegetable stock – 300 ml
handful cherry tomatoes, halved and raisins
lemon juice only – half a lemon
drizzle olive oil
small handful coriander leaves, chopped
Method
- Mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
- Mix tomatoes and raisins into couscous, fork in the lemon juice, oil and coriander. Pile onto puris and garnish with mint leaves
- Crack the puri with a spoon and fill in the spiced couscous, add panis of your choice and serve immediately.
Orange juice pani
Ingredients:
Orange juice: 1 ½ cup
Salt: to taste
Roasted cumin powder: ¼th teaspoon
Paani puri masala: 1 teaspoon
Pudina chopped: 2 teaspoon
Lemon: ½
Amchur powder: 1/4 teaspoon
Method
Combine all ingredients together and orange pani is ready to serve.
Tamarind chutney
Ingredients:
tamarind, seeded- 200 grams
sugar – 2 cups
2 cups boiling water
roasted ground cumin seeds – 1 ½ teaspoon
salt – to taste
black salt – 1 tablespoon
red chili powder – 1 teaspoon
ground black pepper – 1 teaspoon
ginger powder – ½ tablespoon
Method
1) Break the tamarind into small pieces and soak in boiling water for one hour.
2) Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp.
3) Add sugar to the pulp.
4) Mix well and add the remaining ingredients.
5) Add more sugar, salt or pepper as needed.
Bloody Mary cocktail
Ice cubes
4 fluid ounces tomato juice
1 1/2 fluid ounces vodka
1/4 fluid ounce fresh lemon juice
4 dashes hot pepper sauce (such as Tabasco)
2 dashes Worcestershire sauce
1 pinch salt and ground black pepper
ice
1 stalk celery, for garnish
Add all ingredients to list
Method
Fill a short glass with ice. Set aside. Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into ice-filled short. Garnish with a celery stalk.
Very well researched and written article! I normally hear the best of chefs such as Ranveer Brar writing and speaking like this! Great work!
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First of all sorry for a late reply, was away for a while. Thanks for your beautiful bunch of words. Enjoying our for is really an art. So many factors influence on that. From atmosphere to even the weight of our cutlery’s and crockery’s. And very nice meeting you. Can’t get access to your blog for some reason. I am pretty sure your blog should be a very valuable one. Regards Sumith.
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Speechless…😷 wat a presentation nd wat a ellaborated write up👏🏻👏🏻👏🏻
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Thanks a lot Vinitha;)
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This is such an amazing presentation Sumith. I can take my eyes off the screen and my mouth is watering. Very cool!
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Thank you Zeba for your inspirational words. Looking forward to see your posts as well.
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Wow what a beautiful click, never ever seen Pani puri clicked in this way. May be I can clear my doubts all about food photography to you. Your blog is interesting, do stop by my blog, hope my blog would be interesting and worth spending your precious time 🙂
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Thanks for those amazing words my friend:) You are always welcome on any help. You too is having a great blog.
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wow revolution in pani puri
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Thank you Utkarsh:)
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I have to Confess, I’ve never eaten a pani puri, Watch these being devoured in a single bite(on bollywood tv series/movies, haha). This is the 1st I’ve seen this dish so attractively presented, hats off to you. On my to try dishes, thank you for sharing.
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Hi Marriam, gulp and gone!! You will love it. You will watch more and more bollywood movies once you eat this😂 And thank you for the compliments.
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This is amazing, and thank you for the tutorial!
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Thank you Dolly. You are always very inspirational!!
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You are more than welcome – I learn so much from you!
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More and more I do, I am learning with you as well. Thank you Dolly.
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What could a professional chef and food artist learn from me except stories?
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Sumith you are absolutely right, colour has a huge part to play in how we perceive food. In European cuisines, blue food is thought of as weird and therefore suspicious….and that would make a diner feel that the food would not taste good. I wonder if any psychologists have studied this, it is such an interesting topic. BTW I really LOVE a good Bloody Mary!
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Hi Herschelian, you made the it more colourful. I never know about that suspecious facts about blue food. Will keep this in mind for my future reference. That could be an interesting subject for a research. And bloody one of my favourites as well.
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You are superb with your articles…the way u represent food n cooking sets u apart from ur contemporary food bloggers
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Hi, G&W glad you enjoyed the reads.
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Spectacular presentation Sumith! I love the idea of orange juice pani puri- good fusion combination. Will try it soon.
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Thank you sandhya. Try grape juice or kokum. I tried and loved it!! And don’t miss the Bloody Mary in it😂 In one shot my sweet heart slept whole day, making my day miserable in this noisy house with two boys😰😄never again. You are not allowed😂
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Ha ha Sumith! Bloody mary sounds like a great choice 🙂
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These look amazing Summith! x
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Thank you Wendy. Miss you for a long time and your posts.
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Ah thanks Sumith. I’m still posting but was away on holiday last week so had to pre-schedule the posts and couldn’t access internet to check out other bloggers posts. Back to normal now so look forward to keeping in touch again! x
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Hi Wendy hope you had a great holiday. Me too was bit busy last week, need to catch up a lot. Missed your posts too. Glad you are back, love reading your blog. Regards Sumith.
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Thanks Sumith – yep we had a lovely time.. just a bit of bad news when we got back to find we’d been broken into. Hey ho though – they can’t steal our happy memories can they? We had a lovely camping trip! x
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Oh no that’s shocking. That’s true they can’t steal your happiness. At least you and your family is safe. Take care Wendy.
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Thanks Sumith – very much appreciated! x
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Do you think you would allow me to steal those shot glasses? 😀 hehe, kidding. Lovely shot sir..
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You are always welcome sapphire:) Thanks you😊
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😀
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Lovely clicks. You have made everyone reading thsi post drool. What a revolution in making pani for the puri, didn’t stop there even in the stuffing you have done a big revolution. Liked your idea and the presentation. Wow you truly are a professional. Like the colour vibrance in the picture.need to learn from you.
Meena
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Hi Menna thanks you. Those words made my day!! You so kind:) sorry for a late reply, was bit busy.
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absolutely love what you’ve put out so far, so I nominated you for the Black Cat Blue Sea Award, which hopefully you can accept! 🙂
https://allthebeautifultimes.wordpress.com/2016/09/16/black-cat-blue-sea-award-thanks/
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Thank you Aliz:) And you well deserve it, congratulations!!
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Beautiful eye catching presentation!
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Thank you SSI:)
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Excellent presentation.
Color combination well done
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Thank you:)
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Wow ..looks inviting😋😋😋👍👍👍
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Thank you Neethu😙
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Thank you for stopping over at food for fun for the chicken wings 🙂 Lovely to meet you and what a fun post this is. Colorful photos and the drinks look so tasty. You are a talented chef!
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Thank you Liz. Nice to meet you. Your blog too is amazing!!
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Looks delicious and so pleasing for the eyes!
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Thank you Annika:)
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Plating is indeed an art. Thanks for sharing!
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You are welcome Chris:)
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It’s a revolutionary fusion, Sumith, Panipuri with Vodka 😮. I am saying, proudly, that I’m a big Panipuri lover.I have tasted many types of Panipuri through out the India. But, have never tasted it with orange juice and Vodka. My mouth is watering to take the taste of it. Beautiful presentation with lovely photos.
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Hi Sayanti, loved the term you used – Revolutionary Fusion. Glad you liked it. Thanks for that:)
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Lol!… my pleasure
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Looks beautiful 🙂 🙂
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Thank you Sabitha:)
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You reminded me of holi!! So many beautiful colors 🙂 Now I am craving pani puri 😀
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Thank you Utkarshini you made it even more colourful!!
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so nice your post
thank you for good sharing dear
keep up good work
kisses
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Thank you Voulaah. You made my day even more colourful!!
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oh very welcome dear
Kisses
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Sooo beautiful !
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Thank you Aheikkinen:)
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Wonderful post Sumith and beautiful presentation😊
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Thank you Marisa for that compliment:)
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Loved this post!
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Thank you Freda:)
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Wao Sumith it’s always awesome to read your blog and admire your pictures. You make food looks so beautiful and undoubtedly it will be delicious. I simply love Pani Puri and you know Uttar Pradesh has one of the best shops for Pani Puri & Chaat :).
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Hi Rateka, thank you. You so kind. Nice to know Uttar Pradesh has the best shops for Pani Puri and Chaat. Me too love Pani puri😋
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Such beautiful pics. And loved reading it too.
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Thank you Ritu:) we need you back on board. Missing your posts:) Take care.
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Hope to be back soon. The girls keeping me busy. Thanks so much
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Nice post, Sumith. Looking forward to seeing more 🙂
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Thank you Alex for that motivation:)
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Wow, what a fantastic post.
Pani puri itself is mouthwatering and you have added such a new twist to it, this makes me want to try out that orange pani for the puri, awesome ideas put forth, thanks.
Yup, for me also the food served has to have all the aspects for us to want to go after it, the appearance and aroma draws us towards it, the flavors and texture makes us go for the second bite, loved your post and the food pictures in it, Sumith👍🏻.
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Ash thank you:) Game in food is amazing!! It’s we choose what we can twist, more your passion in it more you will explore. Few more nice combinations with that pani puri are grape juice pani, guava pani, chass pani etc…Let’s explore it more😂
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Thanks Sumith for suggestion of more combinations, but first need to try the orange pani:) and see how it tastes and whether accepted. One gets used to the regular tastes of any particular food and trying out something new is successful only if accepted by those who are gonna eat it, (read kids), hence will first try out the orange 🙂 and maybe the grape too. The sweet chutney may not be required for the orangepani!
I absolutely loved this pani idea of yours :), hence thanks.
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Wonderful combination of textures, colors and flavors. 🙂
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Thank you Ronit, you made my day!!
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Beautifully presented… Love Pani Puri… Awesome fusion of tastes
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Thank you Ruchi for the compliment!!
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Beautiful presentation… looking forward to learn more plating styles..
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Thank you Lathiya:) Thanks for the compliment!!
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Very interesting article, actually right this morning I was thinking what a shame it is when people only focus on flavour when cooking (even though it still is the most important thing) instead of considering colours, texture etc. as well. I just need to fall in love with my food even before I taste it… 🙂
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Thank you, MIK. To bring food to taste we need to tune it like a guitar – flavour, colour, texture, shape, complexity, consistency etc are the primary factors to be considered. I am glad you enjoyed the read:)
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MIK 😀 I quite like that!
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Great post!
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Thank you Izzie:)
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I remember being taught in my first Home Economics (as cookery was called in the 70s) that the LOOK of the food was the most important thing. I was uncertain that this was true but eventually conceded that if it tasted as good as it looked and it looked fabulous then it was sure to be a winner. Your tutorial is SO much better …. Because you begin with the fact that FIRST it must look good and boy oh boy this looks amazing! Stunning in fact and I am certain the taste doesn’t disappoint
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Hi Osyth, thank you. Flavour and presentation should float in the same boat. I remember in my cruise ship life we used to deliver this in a great way. We used to switch off the lights in the captains midnight buffet after a 10 minute wait in the restaurant, Just to drop their sense organs down and trigger them one by one in order with lights – for eyes, music for ears – grills for nose, touch -by the warm welcome and finally the taste with the food. Food always used to be the winner!! We does that ever week. But still we used to get goosebumps in that introduction. I have done a previous post on that in my blog – cruise ship midnight gala buffet.
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I will certainly check that post out …. What a fantastically theatrical idea 🙂
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I love the pani puri arrangement Sumith! It’s colourful, vibrant & creative! Nice work:)
Very true…We eat with our eyes first! I love plating too & during lunch I make sure I rack my brains to come up with something!
…
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Hi Divya, thank you. If you have a passion you will enjoy food plating. Creativity is just connecting things!! After a while of close observation of food you will start connecting things. Looking forward to see your accomplishments😊
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Very beautiful….. Nice post
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Thank you steve for that word of appreciation:) looking forward for your amazing sketches.
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This is a very interesting twist of flavours in our most loved snack. Lovely presentation.
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Thank you Anuradha:) Gulp and gone!! Love pain puri😄
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True.We all love pani puri.
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Great post Sumith. Will try the tamarind chutney and report back to you! 😉
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Hi Sam you will love it!! And will catch the next flight from London to Manchester😂😄
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Am sure I will. Please tell ne Manchester is cooler..its 31 in London today. Yikes.
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Just loved the presentation , specially bloody merry cocktail 😀
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Thank you Payeljit. You so kind:)
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Panipuri best ever presented 🙂
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Rupali, thanks for the compliment😊
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What a beautiful fusion of chatpata pani puri and couscous! You have exemplary plating and presentation skills Sumith! Its an art which only a few can master!!
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Radhika, thanks for that beautiful bouquet of words:) You made my day!!
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My pleasure!!
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Sumith, fantastic article. would like to explore every recipe. Moreover, Panipuri reminds me of the movie”Queen”. Kangana could hv earned more if she had read this blog 👌👌.
But, I must say one thing, Panipuri or Phuchka( in Bengali) tastes best in Kolkata only. Sumith, again…Howrah bridge+ Puchka…soch lijiye😆😆
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Tandrima, so sweet in your words and good humour sense!! Howrah bridge + Puchka.. sochna padega😂
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Amazing
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Thank you Arghyadeep:))
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You write good,thanks
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Thank you ickarus:))
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What an excellent article you wrote, loved the lines “We eat first with our eyes and the rest of our senses follow” When my wife makes Biryani she does separate out some rice which she would color and then mix it with the big lot, same with the essence. These are so big value add, the color and aroma are so important factors in food. Keep posting, wish someday could get to try some cooked by you 🙂
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Hi Subash, we need to trigger all our 5 senses before we start our food. Colour contrasting plays an important role in that. Bit similar to your game of light, with your cameras!!😄 Thank you.
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All Senses 🙂 now I got more insight, photography is easier than cooking.
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Subash, there is a missing sixth sense for chefs in culinary art, will discuss in a future blog😄
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Oh wow, well said, your words compliment your cooking skills, both are at their best. This makes reading more interesting. Will awaiting the release of the sixth sense 🙂
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