The Mystique of Monochrome (Part 2)

Last time, we started our exploration of monochrome food with a close look at three out of seven dishes from the monochrome menu of Ottimo. This week, we will examine the remaining four dishes. As in every meal, not every course is perfect, and this menu too had its ups and downs. We will work…

The Mystique of Monochrome (Part 1)

As a concept, monochrome food seems counterintuitive: isn’t food meant to be colourful and eye-catching? From the green coriander on an orange butter chicken to the white sesame seeds on a brownish prawn stir-fry, contrast in food is eye-catching, and something which we have associated with being appetizing. Monochrome dishes look duller, since everything on…

Anatomy of a Cheesecake

Deconstruction isn’t a brand-new concept, but it is a trend that is rapidly catching on, especially in the pastry kitchen. It is all about playing around with the presentation of a dish, while maintaining its overall taste and identity. The purists are strictly against it, always faulting it in some way or the other. Others…

Art on a Plate

Food and the Senses (Part 4) As the saying goes, we eat with our eyes first. Sight is one of the first senses to be engaged when we are presented with a plate of food and hence plays a very vital role in our decision of whether or not to engage the other senses at…