Tips to create a beautiful toast
With #toasttuesday getting so much attention lately, I thought why not share my tricks on making a toast look pretty and taste amazing at the same time.
Infused tea hot chocolate
I am bringing two of my favorite beverages together tea and hot chocolate. I use orthodox CTC tea from Assam with strong liquor.
Sumac roasted Brussels sprouts with tahini dressing
Middle eastern flavors can make any simple ingredient shine out. Sumac roasted Brussels sprouts with tahini dressing is a quick and easy dishes that act as a perfect side to your dinner table.
Top 10 Props for Food Styling
Food Styling begins with the right choice of props. A plain backdrop/background with the right selection of props is a good starting point.
Pumpkin cheese cake
The texture is incredible, and sweetness is just about perfect. So, here is my recipe for a no-bake pumpkin cheesecake.
Tips: Colors in Food Styling
The current trend in food styling is all about creating Monochromatic images keeping the focus on one. However, colors on an image always catch your attention
Gajar ka Halwa
Gajar ka halwa or carrot fudge is a winter delight. Its made with carrots, ghee (clarified butter), milk, sugar, and nuts. Nothing fancy, and I love it.
Food photography Backdrops
A lot of resources are available today when it comes to DIY Food Photography background. I learned a lot from my mistakes, and have upped my game continuously with every new setup.
Honey cinnamon granola with quinoa and flaxseeds
Granola with the added benefits of quinoa, flaxseeds, nuts, oats, and some dried fruits. Spiced with cinnamon and sweetened with honey.
Pumpkin mousse parfait
Pumpkin mousse with sweetened Greek yogurt and crushed lotus has everything required to qualify for a parfait. Perfect balance of sweetness with the crunch from the lotus biscuits
Lentil Quinoa salad with grilled halloumi
A simple, wholesome salad with the goodness of whole lentils and quinoa. Fresh herbs and tomatoes make it light, while grilled halloumi adds on to the texture.
