The visual appeal of your food matters just as much as its taste. I’ve watched the transformation of food plating from a ...

Placing the food to the left, or right plays up the drama,” explains Sangwan. “I go for odd numbers on the plate as well, like one, or three croques, in different sizes,” says Sakhrani, adding.

With that in mind, fine dining chefs must approach plating as art. They strive for perfectly prepared food presented with a “wow” factor on the plate.

If a dish has crispy texture, serve the sauce on the side in a fun shaped plate like the easy-to-find modern Japanese square plates used for dipping sauces. They come in appetizing red and green ...

Instead, the food will be served rather as it is in western restaurants and chefs may expend a lot of effort in trying to make their plates look pretty. I have no problem with this. Chefs have a ...