The best compliment for chefs is when a dish is first appreciated for its ‘looks’ with an exclamation:“How could I even think of eating it, it looked so beautiful that I just kept staring at the dish!”
Vijayan Gangadharan, General Manager, Four Points By Sheraton, Pune states that food styling is creativity unleashed. “It could be truffl e samosas in the case of fusion of fl avours and textures, or using liquid nitrogen used to freeze ingredients (such as berries, citrus, herbs, and honey). Foam, air and bubbles are a great way of adding a molecular touch to any cocktail. For instance, in case of a strawberry martini, you can add ‘coriander’ in the form of a nitrogen bubble, so one has the fragrance of the coriander and the taste without the real coriander leaf!.” Nitrogen is used to make some ingredients so cold and brittle that they can be broken into tiny pieces, or even crushed into a powder (currently very trendy at haute cuisine spots).Welcome to the world of styling – visually, with flavour and taste!