The numbers count. “Many follow the rule of threes while plating a dish: like three garnishes, or three textures, or three colours. Placing the food to the left, or right plays up the drama,” explains Sangwan. “I go for odd numbers on the plate as well, like one, or three croques, in different sizes,” says Sakhrani, adding. “I prefer to bring in multiple components including different textures, layers, colours, play of sizes to intrigue in combination with the empty space on the plate. Then every inch breathes.”
Perspectives Count
Lakhan Jethani, Head Chef and Co-founder, Mizu Izakaya, likes to bring in microgreens and inclusion of leaves to prop the aesthetics of a dish. “In this Instagrammable age, we eat with our eyes first. If the dish appears beautiful, you are already excited about eating. It is a heightened experience. The type of cuisine you are serving as well as the format (small, or big plates, or an a la carte, or a degustation menu) determines the size of the plate. Also, the kind of vibe you want both the food and the restaurant to exude. If you are an upscale casual dining restaurant, then pop colours work,” he says.
Heighten the Impact
Chef Sarfaraz Ahmed, Head Chef, Trésind Mumbai, believes the fine detailing adds up to the overall effect. “When you choose whites, it could be in marble, porcelain, or bone china finish. The shape of the dish is important, like a tenderloin steak, or sushi, would be plated on a rectangular plate. Anything that has an angle to it, goes on a rectangular plate.” The colours play a key role. “Yellow food on a blue plate is an appetite enhancer; as is red on a charcoal grey surface. White is classy, luxurious, and works beautifully with greens, yellows, reds that stand out against the backdrop,” he says, adding, “The lighting too is decisive. We use different dishes during lunch service as opposed to dinner as the natural light plays up the colours.”
Heights and layers too add to the depth and dimension. Jethani says, “Nothing is served flat. Usually, we look at creating a height of three fingers above the plate to build up the dish. The ratio of the portion vis-a-vis the empty space matters.” Height matters as eating food is an interactive experience with diners seated across the table from each other. “A laddered up mushroom assembly or stack of vegetables would be more appealing than a flat carpet. For me, the sauces play a decisive role in accentuating the empty space on the plate,” shares Sakhrani.
