The Art of Plating: How to Prepare an Insta-Worthy Meal
Chef Vikramjit Roy of Hello Panda tells you exactly how to make your food look as good as it tastes!
Perfectly placed macaroons with a dollop of whipped cream or a hearty noodle bowl with tangy garnishes to go on top – there's no denying that we eat with all five senses, the first being vision.
However aromatic it may be, if your meal fails to impress your eyes, it may be a step closer to disappointing your palette as well. Chef Vikramjit Roy is well on-board with this notion and shares his expert tips on how to create an insta-worthy feast, alongside a party-in-your-mouth experience!
'Plating a dish is not as complicated as it is projected to be. For me, it goes beyond solely the appearance of the dish or how visually appealing it is. I believe plating is a form and way of artistic expression and key to the art is understanding what you are trying to present in the first place. The story that is in your head when you are conceiving the dish has to be extended on to the plate. In short, without having to literally take the guests through with words, you allow them to travel through your thought process with plating,' states Chef Vikramjit, Hello Panda.
We eat with our eyes first, that is nothing but a fact. 'The overall aesthetics of a dish boil down to a unique amalgamation of colours, contrasting textures, flavour profile, and striking the perfect balance amongst all these elements. The trick is to not over-complicate things,' he adds.
'Throughout my life, the process that I have followed is to begin with a basic vision. Figure out what element of the dish you are attempting to champion and what the complementary ingredients will be. There has to be enough space for the hero of the dish to shine through.'
'Avoid overcrowding the plate with decorative elements. Make sure that your expression transcends on to the plate in the most simplistic yet tasteful way. The hero of the dish, the ingredient that you are trying to champion must be spot on and everything around it should elevate that central aspect, rather than draw attention away from it. What I've come to notice is that a lot of young chefs are trying to showcase too many skills or supporting elements on the plate. In this process, the story gets lost somewhere, multiple techniques overpower each other, and the entire heart of the dish is lost,' informs Chef Vikramjit.
'Simplicity is key for the art of plating.'