Food Photography; Part 2- Understanding Angles

While clicking the pictures of  food, it is important to consider the angle of the subject. If the subject has height, and depth, then it is better to click it at angle of 0-20 degrees to show the depth of the subject. But if it is flat dish like soup, clicking at 90 degres top-down can give better images.

Today I made Spanish egg omelet. Now Spanish omelet is stuffed with veggies and it looks like a cake. Removing this picture from top, did not give any idea of depth of this omelet.,

Later I cut out a small traingular piece and then focussed on different angles to show the depth. A cut piece of the omelet gave an idea of the depth of the subject and the light from the back of the camera,  we could see the texture of the omelet more clearly.

I clicked one more pictures from opposite direction and keeping the small triangular piece next to the the larger one

Which one looks better???

I took another set of photographs with different angles of a pair of red-and-green Capsicums. I took eighteen photographs from different angles and positions. After studying different angles and the light effect, I like this one.

I went on photoediting tool to adjust the light with filters and got this final picture.

What do you think?

Points to take home:

Notice the food structure to decide on the angle

To check for noisy or distracting background

To understand the direction of light

PS: My food photography guide Mr Neel

Food Photography, Part One: Soup Pictures.

Food photography is an art and I will be studying pictures on the net ( with the help of Neel ) to improve my own photographs. I may join hundreds of workshops but I have noticed that the best way to improve your skills is to study the pictures of the experts.

So here I am ..learning photography…..startinga series…. With soup pictures

Some observations on my own soup pictures:

My picture was of vegetable soup but I was distracted by the plate containing meat in the background and I think I should not post two food plates in one picture. The soup color is quite dull, I think I need better light exposure, I went to check the photographs of other bloggers and I have decided to follow them on Instagram, their pictures are beautiful, will try to study them more carefully. What i have noticed is that they have used lots of colors to make the picture attractive, the background is normally dark and the light plays the important role in the picture....

Some of the soup pictures I saw of other food bloggers

The miso soup from this site http://theviewfromgreatisland.com/miso-soup/

My observation:

The picture is bright from the light above…the props are clean and of contrasting colors with background mat a bit darker shade so that our eyes are directed towards the soup at the centre of the frame..

Lemon coriander soup from this site http://www.saffrontrail.com/recipe-for-lemon-coriander-soup-indo-chinese-recipes

My observation:

The picture is well lighted with light coming from above. The props are the things used in the soup like lemon and coriander and the background is the lemon colored checks table cloth that enhances the picture…..

So, I decided to prep up my picture on photoshop, cropped and adjusted the brightness, manipulating it to my satisfaction and this is what I got…

 Like it? would greatly appreciate if you share your soup pictures in my comment box. Thank you

Food Photography in Feb 2016

Some of the pictures I clicked in the month of February while eating out.

At #Mainland China restaurant in Pune, I loved the drama in the lichee ice cream cup with nitrogen fumes emerging from ice cream cup.

The Spanish style prawns were cooked to perfection and served with toast at Bad restaurant in Bandra

#Kejriwaltoast at #BombayCanteen #Parel most talked about toast of Bombay..combo of coconut chutney with cheese and fried egg..tastes good

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#dips are in..the more creative you get, the better is the taste..this was the combo of humus and beet...a bit sweetish and bit spicy..was pleasing to the palate...

World’s Biggest Young Chef Olympiad For Culinary Students

When I was invited for an exclusive food bloggers meet with Mr.Suborno Bose, the director of IIHM and Celebrity Chef Shaun Kenworthy at IBIS in Mumbai, I had no clue that there was an important event brewing up and the young chefs from 67 countries were to come together for an event called ‘Young Chef Olympiad’ This is an event that will bring the whole culinary world under one umbrella. Some of the well known chefs, and the important people from food industry from all over world have been roped in as consultants and judges.

Over a cup of Cappuccino, I learnt about this biggest ever event that is to take place on our 67^th Republic day in Delhi that will bring culinary world together.  The students who will participate in this event are the best young student chefs that will represent their country; these are the students who are undergoing graduation in food and hospitality in their part of the world.

The format is that the event will be held in four cities over the period of six days. Starting with Grand opening ceremony on 27^th Jan 2016 at Talkatora Indoor stadium, New Delhi;

In the round one in Delhi, Bangalore and Mumbai, the students from 67 countries will participate in the competition, Round two will be narrowed down to seven participants in Kolkata, who will then compete in finals at Kolkata on 1^st February 2016

The competition will be on their creativity and the techniques they use while churning out a dish. There will be marks on cleanliness and hygiene and how effectively they use their ingredients. For example: if they are given 600 grams of fish with its skin on, and 500 grams of potatoes, they are asked to cook for four people, then they are judged on how they utilize the ingredients proportionately. Another example, if they are asked to cook three course meal and not allowed to same ingredient twice, then how they used their creativity. Thus they will be judged on their skills.

This event will be important because it will connect different chefs, mentors and well known personals from food industry around the world, and the students will be able to learn new techniques through interaction with other students from different parts of the world.

Looking forward to this events, I am sure it will be the most interesting and a good learning experience for young chefs.

Traditional Asian Meals at China Bistro

I love folk tales and also love food stories, so when I got an invite from FBAI for Food-bloggers meet at China Bistro with the promise of listening to the stories about terracotta army of the first Emperor of China, King Qin Shi Huang, I couldn’t refuse.

The story starts at the entrance itself where two terracota warriors at the gate and one at the door welcomes you at the entrance.

The interior of the China Bistro at Worli (they have four branches spread across city of Mumbai) is very appealing with chinese paintings on the walls, and the restaurant divided into sections of different shapes and sizes for private dining experience.

I was guided to a well-lit room, big enough to seat 12 people, table arranged with great precision so that one could identify the non-vegetarian and vegetarian from a gold and silver ribbons wound around folded napkin.

The story, as was narrated by Mr.Nikhil, (the party host), was about Chinese Warriors, who tended to be more romantic and had distinct personality as influenced by Confucianism and the same reflected in the way they ate. Their food had earthy flavors that possessed the resemblance to their charm, strength and indignation with the use of spice and local meats. Like their King, they protected their recipes too. China Bistro believes that terracota warriors came to protect these recipes like they protected him in his afterlife, behind his grave.

The secret unfolded as the colorful drinks made their appearance at the tables. I had ordered ‘Watermelon and Basil Mojito’ that I sipped throughtout the meals, crunching on the soft watermelon pieces in between meals. There was a great variety of drinks (Cucumber and Wasabi Mojito, Green Apple and Basil Margarita, blue-moon Martini, Raspberry Mojito,etc and each catered to individual’s palate. Bellini seemed to be the favorite of all (I took just one sip out of curiousity ) and was on our table discussion for the longest time.

I am still relishing on the taste palate that had stumped me on that day. (Okay, I am still drooling) When there is a large variety to choose from, one is confused on which ones to linger on. it is advisable to just take a spoonful of each. We often forget that and start devoring all the dishes in large quantity till tummy protests to stop. But who can resist when the food is tasty?

Yes, I had all these dishes, but was only able to nibble on small portion to get their taste. If I had to go back again, I would order only two starters, my favorite  would be `Korean BBQ chicken’ (the sizzling hot, tender chicken was amazing) and pancake-shaped Boa, that seems to be the latest trend, it was soft and sweetest, it paired wonderfully with BBQ Pickled Chicken.

Okay I was too stuffed and wanted to go for a small walk. A small contest for best photographs and some quiz was held in-between meals for some interaction while we cooled and cleansed our palate with lychee popsicle.

This was followed by dinner of some more food (actually plenty more). Having nibbled on all the dishes, there was appetite for some more. Had I feasted on starters, I would not have been able to enjoy the delicious dinner.  I loved the Thai Green Curry with Jasmine Rice, it took me back to the memories of my Bangkok visit.

I am not too fond of desserts and did not taste the Thai Guave icecream and Sponge Cake with Caramel Topping, but I think that everybody was too full and were not able to eat/relish the big piece of sponge cake either (such a waste to eat only half and leave the rest in plates)

China Bistro is a good choice for me and I would definitely visit again, I like spicy, delicately cooked and tasty food and the cuisine here did not disappoint……