It is not just about cooking the dish well but also plating them right is the idea is to engage all the senses for an overall dining experience, says SHARMILA CHAND
Sculpt, layer, paint, drizzle. Splash, a squiggle, dots, the jus, the sauce… there is an artist at work, bent, eyes fixed at his plate, in front of you at your table in the restaurant. He is undeterred till he finishes his task. Another few minutes, he finally looks up and tells you, your dish is ready. The artist is none other than the chef who has been busy meticulously plating the dish you ordered. The plate is his canvas and he is creating a visual masterpiece.
It's not just about cooking the dish right but the idea is to engage all the senses for an overall dining experience. "I find the process of plating to be as crucial as the preparation of the dish itself," says Chef Amandeep Singh, Executive Sous Chef at The Westin Mumbai Garden City. For him, "Plating is an art form cherished by food connoisseurs worldwide, where every element on the plate serves as a canvas for creativity and expression."
Colour and Shape
Chef Amandeep's preference leans towards minimalist, neutral-coloured plates that allow the vibrant hues of the dish to shine. "The shape of the plate is equally significant; I favour plates with clean lines and ample space for artistic arrangement. Each dish has its personality, and the shape of the plate can either accentuate or detract from its essence. For instance, a circular plate complements dishes with symmetrical components, while elongated plates are ideal for showcasing linear arrangements," he says.
"The colour of the dish and its ingredients wield immense influence over the plating process. Take, for example, my signature dish, Tandoori Salmon with Mango Salsa. The vibrant hues of the succulent salmon and the vibrant mango salsa pop against a pristine white plate, creating a visually captivating presentation that entices the palate even before the first bite," adds Chef Amandeep.
According to Chef Sandeep Kalra, Director of Culinary, Pullman Novotel, New Delhi, Aerocity, "The colour of the plate totally depends on the colour and textures of the dish. Both have to complement each other. The colour of the plate one chooses can make a big difference in how the dish looks. If you want your food to really stand out, pick a plate colour that is different from the colours of the food. White plates are a good choice for colourful dishes because they make the colours pop. On the other hand, if you want the colours to blend well together, choose a plate colour that goes well with the food colours. Earthy tones like beige or light brown can make green vegetables look even better. Also, consider the theme of your meal. If you're going for a modern look, white or black plates are often a good choice. Dark plates can also help keep food warm longer. Ultimately, the plate colour should match the style of your meal to create a beautiful and cohesive presentation."
Simran Singh Thapar, Executive Chef, The Leela Palace Bengaluru echoes the sentiment: "Play with complementary hues and remember, a pop of colour can make all the difference. Adding a variety of textures can make your dish visually interesting and enticing. Combine crunchy elements with smooth components, as I like to
do in my dish 'Truffled Russet Mille Feuille with Butternut Squash Quasar -e- Pukhtan, Golden Almonds and Charcoal touille.' A crisp potato Mille Feuille is paired with a velvety smooth and rich sauce. Layering ingredients not only adds depth but also adds a sense of complexity to your presentation. I have used green microgreens to pop up the otherwise warm hues of orange and brown. An almond charcoal touille creates a visual and texture impact on my plate."
"Creating a theme or a story with your plating can make your dish more memorable," adds chef Simran. "A theme can tie everything together and captivate your audience. On my plate, I have created a theme of classics from two cuisines pairing together to create magic -- Classic French and Classic Indian."
Ingredient is the Key
Chef Sandeep emphasises on the 'ingredient' as the key focus. "Using the main ingredient as the central focus and organising the rest of the ingredients in various forms of purees, gels, mousse or whole forms works the best. There is no specific style that I incorporate but looking at the ingredients I adapt to plating techniques and style that complements the textures and enhances the look of the dish. One favourite dish that I love to plate often is the grilled chicken breast with sweet potato mash and sautéed green beans. The dish features a perfectly grilled chicken breast placed slightly off-centre on the plate. Alongside, a generous serving of creamy sweet potato mash, flavored with cinnamon and nutmeg, provides contrast. Crisp green beans are delicately piled next to the mash, adding a fresh touch. A sprinkle of finely chopped parsley garnishes the plate, adding a pop of green. Presented on a square, off-white plate, this dish is not just delicious but also visually appealing, designed to delight both the eye and the palate."
Garnishing Lends visual Allure
"When it comes to garnishes, I believe in the power of simplicity," tells Chef Amandeep. "Fresh herbs like cilantro and microgreens add a burst of colour and flavour without overwhelming the dish. A delicate sprinkle of sea salt or a drizzle of high-quality olive oil can elevate even the simplest of presentations," he says.
Likewise for Chef Sandeep, it is important to give vitality to the dish with microgreens or herbs and add a touch of elegance and beauty through edible flowers. "Show off the dish and keep room for theatrics," is his mantra.
Gerwin D'souza, Pastry Sous Chef, The St Regis Goa Resort feels, "Perhaps a swirl of sauce, a fine scattering of berries to enhance. At our Italian restaurant, Oliveto, we serve tiramisu in a glass to show off the varied layering. To add that extra flair, we place a spoon made of solid chocolate on it. Now that's my style of garnishing. That expression of my diners at the first look of tiramisu says it all."
Chefs Are Artists Too
Who says we deck up our plates just because we are going through an era of social media, ask chefs. Plating as an art satisfies the aesthetic sense of creativity within us, they say. "The artist in me likes the Free Form or keeping the plating abstract," opines Chef Anshul Dhyani, Executive Chef ITC Grand Central, adding that "Not giving a particular structure to it, I like to keep it simple and let the ingredients be as natural. I would like the ingredients and flavour to do the talking. Prefer to treat the plate as a canvas where every ingredient can show its own colours. For example in my dish, Seared Scallops with slow braised pork belly, granny smith puree and macerated golden raisins, Scallops and Pork belly are the main ingredients of the dish complemented by the raisins and apple puree. The dish has been plated in a free flow manner. All the ingredients are plated in a way that they all stand out and no single ingredient overshadows the other one. All the colours and textures are preserved and no ingredient loses its individuality but together bring about a complete culinary harmony."
"Indeed I am an artist," says Chef Aashutosh Shende, Executive Sous Chef of Paper Moon, Taj Fort Aguada Resort Spa. "For instance in my dish Tagliolini with Pesto Sauce and Pine Nuts, I treat the white plate as my blank canvas, the green pesto sauce is my vibrant paint. The green pesto sauce offers a colour palette to create a visually stunning composition on a white plate. Composition of the dish is the king and arrangement is the key. Swirling the pesto in an artistic flourish and strategically placing the elements for balance and contrast. I build height with rolling the pasta around a large fork and then slide it on the plate. This gives not only clean lines but also height to the dish, techniques used by both chefs and artists. I express my personality and my expressions through my plating. I am not a fan of bold or dramatic swirls and many colours on my plate; I prefer a simple bed for a wild abstract masterpiece for my Tagliolini."
He has more to add: "I like to sign every dish that goes out of my kitchen and, as such, a final flourish on food plating has my signature. It could be a sprinkle of fresh herbs, in this case in particular a drizzle of balsamic reduction and a scattering of toasted pine nuts. These finishing touches showcase my creation from a meal to a work of art."
"I work in a bakery which can be at times devoid of human interaction and through my bakery items I express myself," says Chef Subhankar Chitrakar from Bakery of Taj Holiday Village Resort Spa, Goa. Citing an example of his dish, Caramel Porto, he tells, "This rich, decadent dessert - Caramel Porto -- presents a fantastic opportunity every time to pique my inner artist. Considering the portion size -- if it is a single serving I prefer a small dessert plate with a rim, for four portions I choose a shallow bowl or couple glass which allows for beautiful layering. Choosing whether to keep the same colour or play a colour contrast game, I prefer a white plate to enhance the various hues of caramel. Sometimes I do use a dark plate to create a dramatic backdrop for a glistering sauce. Considering the overall mood of the diner a classic white plate offers timeless elegance and on the other hand a more colourful bowl would add a touch of casual charm. I am not afraid to add a delicate web like swirl for a touch of whimsy. Or for a bolder statement, a thicker controlled pour creates a dramatic centre piece. Go ahead and experiment with what's at hand, add a spring of fresh mint or a sprinkle of chopped nuts or a dusting cocoa powder to add pops of colour and flavour like a bold brushstoke. I am an artist and this is my soul that I bare through my Caramel Porto."
Author Intro: Sharmila Chand is an Author and Freelance Journalist who writes on Food, Travel, Lifestyle, Art and Wellness. She can be reached at chand.sharmila@gmail.com.
