Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. ... Contemporary food aesthetics reflect the autonomy of the chef, such as in nouvelle cuisine and Japanese bento boxes. Dishes often involve both simplistic and complex designs Food is not only what fills you, It is a journey and an experience

1. Food concepts,
trends and ideas

2. Food is not only
what fills you, It is
a journey and an
experience …

3. THEMATIC SET UPS :-
THE Y E L L O W  M E L L O
W

4. THE Y E L L O W  M E L L O
W

5. THE Y E L L O W  M E L L O W

6. THE Y E L L O W  M E L L O W

7. THE FERRARI RED

8. THE FERRARI RED

9. THE YUMMY PINKS

10. THE VALENTINE ROSE

11. THE VALENTINE ROSE

12. THE NATURE GREEN

13. THE ART OF PLATING
We eat with our eyes first, A Diner’s experience should be about more than the smell and taste of
the food; As it first starts with the Visual feast created by us on the Canvas of a Plate …..

14. Tasty food is Good Together with a Brilliant Idea of a Transformed Sizing , Portioning with Nouvell
Techniques of Presentations will make it an Impeccable Experience ...
--- Micro sizing Veg & Non Veg Burgers -Plating in an in an Array on an Acrylics & Wooden Platters .

15. Grilled Panini Bhaji with Spicy
Tucson Salsa and Creole Fries

16. INVERTED VERMICILLI SCAMPY CRUNCH WITH MICRO HERBS AND
PIQUANT REDUCTIONS SERVED IN GOBLETS / TUBES – ELEVATION
INCORPORATED

17. PLATTERS OF SLATES , WOOD, MARBLE , GRANITE , STONE
,PORCELAINS
Breaking the Monotony of Chinawares --

18. Popular Indian Combo Assortments
on Wooden Platters

19. Popular Indian Combo Assortments
on Wooden Platters

20. PANI PURI
Traditional serving

21. Modern serving :- Popular Foods
in New Avatars
• The trend these days is to get back to the rustic roots with a modern
twist!
• Wooden boards and marble slates are being used for serving as
alternative to traditional serving platters.
• Test tubes are being used to serve pani which is again placed in glass
with dry ice, which gives a very unique feature to a simple dish like pani
puri and lifts it up to a far niche levels.
• The other thing involved in this plating is “ guest involvement”. Making
the guest more connected to food they are eating.
• The smoke from the dry ice can be easily used to manipulate guests
sense of smell by just adding coriander leaves and lemon, which gives
out a very pleasant and fresh fragrance which the guest can connect to
the food.

22. Touch of Modernist Presentations
with twists of Alcojeeras

23. Insalata caprese
Traditional serving

24. Modern Serving
• Call it “the capresepillar” . One whole tomato marinated in basil oil topped with fresh herbs
,edible flowers and mozzarella cheese.
• The idea is to make a guest rethink on the traditional perception of presenting a specific
food.

25. Microgreens are not actually the sprouts of their full-sized counterparts —
cilantro, arugula, basil and mizuna, among others — but a specially bred
small form of each, harvested when they're 1 to 1 1/2 inches long. They
maintain the same flavors as their big siblings (sometimes a little milder)
and look just like them, too. Micro-basil looks like little basil, micro-mizuna
like wee mizuna .
 Sustainabilities as part of fresh morning spreads – F & B Part of Eco or Green Revolution

26. * FIRDAUSI TASEER
( Mix of Wheat grass and fresh pineapples make it not only a lip smacking summer drink but with the qualities of wheat germ - it
becomes an elixir for health-- A Signature healthy creation inducing health with yum taste ! )
HEALTHY -  Wheatgrass is a humble weed that is a powerhouse of nutrients and
vitamins
for the human body. In the form of fresh juice, it has high
concentrations
of chlorophyll, active enzymes, vitamins and other nutrients. In fact,
one
ounce of wheatgrass juice is equivalent in food value to two and a
half
pounds of green leafy vegetables.
The best part is that it has 'live enzymes'. Each enzyme performs a
specific function within the body in conjunction with other enzymes
and they control all the bodily functions. Enzymes also have a
deterrent ability against cancerous cells. Unfortunately, the over-
salted, processed modern diet provides little by way of enzymes.
The three most important effects of wheatgrass on the human body
are: blood purification, liver detoxification and colon cleansing. This is
because wheat grass juice is the richest source of vitamins A, B, C, E
and K, calcium, potassium, iron, magnesium, sodium, sulphur and 17
forms of amino acids.

27. Dahi bhalle
Traditional serving

28. DAHI BHALLE -- The Nouvell
incarnation
• “Edible Flowers” are the tiny packets of
beauty and strong flavours.
• Flowers from basil, fennel, chamomile,
zucchini etc go very well with indian food
profiles.
• A mediocre dish like dahi bhalle with
additions of simple edible flowers and
placement of chutnies make it stand apart!
• The combination of camomile and curd
gives freshness to the dish where as basil
flowers and tamarind to gather sum up a
very unique flavour.
• Hence the flowers not only improves the
eyes appeal of a dish but also boosts the
flavours.

29. Paneer tikka
Traditional serving

30. Modern serving
• Special custom made crockery is being used to serve
food to give a WOW effect.
• Over ruling the traditional ways of serving the chutnies
along with the paneer tikka, Pipettes filled with chutnies
are given along with the paneer.
• The pipettes acts like a lifter filled with flavours, the guest
can pick the pipette along with tikka and squeeze the
same in the mouth.
• Here the traditional flow of eating a tikka is changed with
a simple addition of the element “ PIPETTES”.
• Where as the crockery is again improving the
presentation and making food an “EYE candy”.

31. Mojito
Traditional serving

35. A very simple use a cotton candy making this mojito a very
unique drink.

36. Duck with Orange sauce
Traditional serving

37. Modern Serving.
• The “ MEAT FRUIT”
• A very innovative idea of putting duck inside an orange rather then a range inside a duck!!
• Flavoured Duck meat pate is chilled and coated with orange flavour jelly, can be used as a pate
or a main dish. Goes very well with char grilled bread.

38. Kheema Paratha
Traditional serving

39. Modern Serving
• The “Kheema Laundry”
• Derived from the idea of traditional laundry, here the
paraths are placed on hooks like cloths and chutnies
and onion in detergent beakers.
• A scenic view of food laundry, where in the food
replaces the traditional element and gives a very unique
story to the food.

40. Tiramisu
Traditional serving

41. Modern serving
• The art of Deconstruction
• Deconstruction is a term given to a process of re arranging or re doing
a dish in a manner that is totally different from the traditional way, but
without compromising on the basic elements that make that dish.

42. ARABIC
SHAWARMA

43. Modern Serving
The meat chunks are pierced with skewers and hanged above pita and accompaniments. The guest is
involved with the food, the guest rolls their own shawarma before consuming , Pre plated and served as a
Wraps of Phulka shaped like Tacos .

44. Paella
Traditional serving

45. Modern serving
• A very elegant plating where the flat paella is elevated with the
help of a cookie cutter.
• this elevation makes the food stand tall.
• This gives a posh effect to the dishes presentation

46. Shahi tukda
Traditional serving

47. Modern serving
• The same elements of shahi tukhda arranged in layers like a
lasagne and topped with spun sugar.
• The layers of bread are separated with rabri topped with malai ice
cream.
• Garnished with rose petals and pistachios.

48. Matka chicken
Traditional serving

49. Modern serving
• The “ kullad chicken”
• The modern twist to the traditional matka chicken which
saves the earthiness of the dish but still gives a
modern look.
• Here the matka chicken is served inside kullads and
served separately to the guest.
• The same techniques could be used for portioning and
serving the dish too the individuals.

50. Biryani
Traditional serving

51. Modern serving
• Self heated pot is used the serve the biryani which gives a very aesthetic looks
to the biryani and helps keeping it warm.
• Served with luscious raita in a mini sauce pot.

52. Green Pea soup
Traditional serving

53. Modern serving
• The elements of the soup are separated and assembled in front
of the guest.
• The soup is brought in a beaker whereas the other garnishes
are already decorated in the soup plate.
• The server just pours in the soup in from of the guest, here the
guest can have a look on what is there inside the soup, which is
not possible in traditional soups.

54. Simple popcorns

55. Modern technique - CRYOGENIC FRYING
• A very simple or versatile cooking technique, here a very simple ingredient like
popcorn is deep fried in liquid nitrogen, which freezes the popcorn immediately.
• EFFECT – cryo fried materials when come in contact with moisture gives out smoke,
in this case when a guest consumes this popcorn and the popcorn comes in contact
with the moisture in mouth it instantly give out immense quantity of smoke which
gives a fun element to a simple dish like popcorn.

56. Kofta curry
Traditional serving

57. Modern serving

59. CUBAN CALYPSO WITH ALPHANSO MANGO ESPUMA

61. DECONSTRUCTED TOMATO SOUP WITH GOAT CHEESE ESPUMA

63. VIRGIN ECSTASY INFERNO

64. dhokla

65. Modern plating
• Contemporary way of serving dhokla which is
complimented with uses of edible flowers and
green chutney foam.

66. Concept of Drinks and food

67. The modern concept of food and drinks in one serving.
• Nimboo pani shots served with mini rotis and shredded chicken.

68. The 8 texture cake
https://www.youtube.com/watch?v=-E9V8Fd0Em8

69. Dishes of innovations
wild mushroom chai, truffle oil crumbs, dehydrated mushrooms
(Consommé of mushrooms, topped with truffleand dehydrated mushrooms)
tomato soup, holy basil, tandoori mozzarella salad, pepper abd basil rusk
(Traditional tomato soup flavoured with holy basil and served with tandoori mozzarella salad)
palak patta mille feuille, roasted sweet potato, melon caviar
(layer of batter fried crisp spinach leaf with chaat made of roasted sweet potatoes and guava confi)
pesto kebab, tandoori tomato, parmesan crisp
(kebab made with Indian Pesto and served with tandoori tomatoes and parmesan crisp )
sarson ka saag galawat kebab, corn and cheese tostadas
(soft kebab made with smoked sarson ka saag served along mini corn and cheese kulchas, cream cheese and white
butter )
dal chawal arancini, achar- papad- chutney
(panco crusted arancini made of dal chawal and cheese served with traditional accompaniments achar papad and
chutney ( processed cheese and parmasan) in the form of pickle couliee papad roll and onion tomato salsa
respectively. )
pinenut pattice, ragda humus, feta salad
(Mumbai’s take on the famous Indian Street food, presented in Mediterranean style where pattice is prepared with
toasted pinenuts, served along ragda hummus and feta salad )
murgh malai tikka, quattro formaggi, herb crust
(Tender pieces of chicken marinated with cream, and baked with four cheese and Indian herbs )
mutton sheekh kebab,pro biotic burhani mousse
(Soft minced baby goat meat cooked in tandoor served with nutritious burhani dip )

70. malabari parntha quesadilla roast vegetable khurma milagai podi
(grilled crisp malabari paratha encased with south indian vegetable khurma( beans carrots baby corn )
falvoured with gruerve cheese served along curry leaf and tomato chutney.
ghee roast lamb shank, Eerachi pepper fry
(tender baby lambv shansks simmered with fresh coconut and pepper )
spinach and cottage cheese kofta, methi malai curry
(panco crusted cottage cheese and spinach burji kofta served with creamy fenugreek curry )
stir fried baby brinjal, rasam curry, hand spun murukku
(baby brinjal and asparagus tossed in curry leaf garlic and pepper masala served along south indian rasam
curry garnished with crispy rice and lentil grits )
paneer tikka lababdar, milk fudge, crisp garlic
(Roasted cubes of panner tikka in a rich onion & tomato gravy, with garlic flakes )
mix vegetable, ratatouille khurchan, parmesan herb crust
(classic french dish in wihich assortments of vegetables are tossed in smoked bangan ka bharta and crusted
with parmesan and corriender tomato gravy )
hand pulled butter chicken, san marzano makhani
(Slow cooked & hand pulled tandoori butter chicken served in a smooth makhni gravy made with san marzano
tomatoes )
laal maas, khasta kachori grits, mathani mirch
(Braised tender chunks of baby goat simmered with tomatoes mathani mirch & yogurt served with khasta
kachori grits )

71. naan françois, herbes de provence
(Naan flavoured with white wine and mix of French herbs (herbs like basil, thyme, rosemary) )
gucchi naan, mild cheddar, truffle oil
(Naan stuffed with gucchi & cheddar finished with truffle oil )
mini bakarkhani, tangerine glaze
(Classic hyderabadi bread enriched with nuts, orange zest and desi ghee, cooked in iron tandoor. )

72. Modern Day banquets

73. Banquets are the most revenue generating but probably most under rated segment
of creativity and modernisation .
Banqueting has evolved itself from carved centrepieces and elevated food
placements.
The modern day banqueting has its own style and tells a story of a brand.

74. Traditional banqueting

75. Modern Day banqueting

76. • The modern day banqueting has evolved to more lavish food items
• Even more complex menus
• Involving exquisite ingredients and techniques.
• Earlier what used to be just a catering event has now turned into a more personalised
event banquet lay outs are slowly and gradually turning into more personalised pre
plated service.

87. Thank you
 Hemant Surana