you don’t have to be doing any molecular or chemical influence to create a most modern food presentation.our Indian food has a wide range of color textures and flavors,if you skillfully
arrange it you can achieve a great presentation than any cuisines in the world. Because no other cuisines have this color range,spices,textures and Ingredients to use.Here in this Video we show you how to use some techniques of making crisp or wafers of vegetables using stock syrup and slow baking at a temperature of 85c for 45 minutes or till crisp. Making pureed emulsions with butter for smooth finish of sauteed vegetables instead of serving as it is..
we use appam – breakfast dish made with fermented rice batter and cooked like a pan cake – there is variation in form of egg appam in kerala – were a fresh egg is dropped on center when you cook the Appam .we keep the same concept but serve fried egg separate.
Appam well accompanied with lamb curry – here we use a slow braised lamb Belly cooked in traditional Indian way for 8 hours for a temperature of 60c .Resulting in butter like texture of Lamb .
Plating: we selected a Photo frame to present the food to give a three dimensional effect on presentation.
LEARN FINE DINING PLATING-INDIAN FOOD ON PHOTO FRAME