Dressing up the perfect plate
Designing is inherent to everything that surrounds us - fashion, space and artworks. The way a dish is plated adds to to its visual appeal and at times, becomes the primary factor in deciding the popularity of the dish. Be it the colour, texture or form, a true connoisseur is particular about the manner in which the food is served.
In an unique endeavour to translate the signature styles of eminent designers and their iconic creations into ingredients that work in harmony to create the perfect bite, Smokehouse Deli has been hosting the ‘Deconstruct’ series from July. While their inaugural session had luxury swimwear designers, Shivan and Narresh translating their creations into the palate, in August designer duo Gauri and Nainika’s sophisticated and elegant signature style was transformed and presented into food design. The third in the series will be held soon.
“All people eat with their eyes first. If the dish looks appealing, it gives you an idea of what the dish would taste like. If it looks good it will probably taste good as well,” says chef Shamsul Wahid, Smokehouse Deli
Talking about the process of creating such dishes, the chef puts forth, “At first, we identify the core design elements. We then look at the non tangible attributes like the feel, mood and vibe. Then we combine all the elements and undergo a process of trials after which we finalise the menu.”
A colour-blocked jelly shot packed with mandarin-flavoured vodka and inspired by Shivan & Narresh’s Spring/Summer 2013 collection, was one of the best things to be presented.
“It was an artist’s (Barnett Newman) work that informed our collection, which is translated into cuisine and apart from being foodies, it’s exciting for us because as creative people this form of food is tantalising to all the senses,”Narresh says.
Other interesting dishes included a polenta (soft cornmeal cakes baked and colour-blocked in orange, green and yellow), a cottage cheese and tomato jelly (rich and tangy) and a refreshing watermelon martini. After multiple food tastings and presentations, a flavour profile was created to match the fashion label.
The dishes based on Gauri & Nainika’s designs were salmon rosettes (smoky salmon with hint of pepper and chives) , coldcut bloom (coldcut with an interesting twist )and crimson frill (a tangy cocktail)
“Creating a dish that matches our design sensibility is a brilliant concept - something delectably feminine and deliciously delicate, something that feels good and transports you to a place where you escape the ordinary, just what a special dress would do for your mood on a special night,” concludes Gauri.
Now here is some food for plate and the mind!
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