The festive season makes you put your best foot forward. Getting your house clean, putting up new furnishings and shopping for new clothes and making sure your hair and make-up is on point are all part of the celebrations. But while you make sure everything else looks fancy enough, it is also important to pay attention to the presentation of the food you serve.
While Indian garnishing has mostly been about topping a dish with some dhania or split green chillies, millennials are more inclined towards innovating with the way they serve their spread. How else will their dishes make it to Instagram?
Food blogger and baker Shivesh Bhatia says, “I think these days, everyone spends their lives online, and so presentation has started to matter a lot more. Everyone wants to post photographs of their food and so it needs to be aesthetic. I think millennials are more conscious about food styling at home.”
The 23-year-old is conducting a food styling workshop at Fabcafe by Fabindia, Baner, today, to help you learn the basics of food styling. From creating a mood and telling a story, to choosing the right props for presentation and incorporating different elements that contribute towards making your dish look exquisite in a frame, the workshop will have you ready to put out an Instagram-ready spread this festive season. But for now, Bhatia shares some basic tips to help you make your sweets look even more alluring in photographs. “When styling desserts at home, I make the best use of whatever is available. Like I always serve my desserts in my favourite props and with beautiful cutlery. Don’t shy away from making the dessert as decadent as possible,” says he, adding, “One trick that I use is cover the final dessert with elements that went in it. I’ll always sprinkle shredded coconut on a coconut cake, a fresh raspberry on top of a raspberry cupcake. It just makes it look more vibrant and decadent.”
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The two-hour masterclass by Shivesh Bhatia will be held at Fabcafe by Fabindia, Avenue Imperia, Baner, on September 28, Noon - 2 pm
