Chef Tarun Sibal about 'The Art of Food Plating':
The size of the plate will matter a lot, as will its colour. Leave some negative space on the plate to create an impact. Sometimes, working linearly or geometrically will make a plate look good, and at times, abstract plating can create magic. When it comes to plating food, a lot of personal aesthetics will come into play. There is a lot of science and art when you look at plating, especially Indian food as most of it is served in bowls. The choice of the bowl and the choice of the accompaniments will come into play. And like I said, every person has their own aesthetics — if I give the same canvas and colours to five people, they’ll paint it differently. Another tip is that you can look at things and people you like and try to imitate those styles of plating. You don’t have to be creative on Day 1. Also, think about colour combinations — black and black is also a combination, black and white is also a combination. Sometimes complementary colours work well, and at times, contrasts look beautiful. Your mood is also important, as if you’re in a jovial mood, you’ll pick brighter colours, and if you’re in a sombre state and want nothing more than a hearty soup, pastel hues will work for you. T+L India: Since you mentioned colour, what are your favourite shades to play with when it comes to plating food? Chef Tarun Sibal: Black or a cream shade that accentuates the colour of the dish, always comes in handy. I like stone black, which is slightly matte so that the sheen of the food can create a contrast. T+L India: Any tips you have for home cooks to jazz up simple recipes and make them more wholesome and healthy? Chef Tarun Sibal: I think home cooks today have lapped up the internet, YouTube and Instagram so much that at times, when I’m speaking to people cooking at home, they are well-versed with how to accentuate a dish. Be it the choice of beetroot in a simple parantha, filling it up, using various kinds of flour to bring in a variety or simply changing its size and shape — they know how to do it. Also, I feel that home cooks, especially vegetarians, have a brilliant talent — they understand the nuance of spices and how they work together extremely well. Sometimes, we learn from them! And I think kids are a basic subset (when it comes to experimenting and offering variety). Many households worry about how to make food appealing for them, but I think changing the shape of, say, pancakes or serving them with some fruit or whipped cream or even Nutella can do the trick. And to make your desserts healthier, you can use jaggery, brown sugar or coconut sugar as an alternate. You can also use dates or fresh fruits to enhance the flavour of the halwas that you’re making. However, I don’t recommend sweetening halwas with natural or artificial sweeteners. I’d suggest you eat a spoonful less, but prepare it the way it’s meant to be. Don’t overconsume it, but don’t alter the experience of eating a halwa. Similar is the case with fried stuff. One of the most pleasurable experiences in the culinary world is to eat something deep-fried or pan-fried. If you have dietary restrictions, air-fry the dish or use a non-stick pan to use less oil, or opt for something grilled or braised. But if you want to eat fried food, make smaller portions or consume a bite or two less.