Fine Dining Indian Magazine - July 2024

In this issue

n our efforts to search for the best of Indian cuisine we end up discovering more about ourselves. The journey is vast and time is precious.
This journey of discovery is about one’s roots and re-imagining Indian Cuisine. This issue brings to you Chef Sanket Joshi of Avatara and two resorts Ayatana and Utsav Camp Sariska Along with a host of other stories that bring the magic of Indian Cuisine to your doorstep.
Refining Indian cooking techniques and presentation is a part of this journey. Food Media has played and will continue to play an important role in showcasing chefs, food, travel and the artistic nature of our photographers and stylists and the whole plethora of people who work fastidiously behind the scenes.
Traveling today has become quick and easy, it’s almost so easy that one can be in several cities in a span of a few hours if not countries. Culinary tourism is what makes one travel to another country and experience the food and cuisine. In all my travels it’s sometimes the images of food taken on the trip that make me reminisce and it should surprise me.
For as a chef who travels a fair bit, I see that chefs have turned artists of a different kind over the years with many chefs even delving in the world of food styling. Chefs build up chefs by staying in the back end kitchens on food shows. Their art rarely comes into the forefront due to the hosts and channels refusal to give them credit. It’s not about reinventing the wheel but all about being innovative. Chefs have used the talents of other chefs to climb up the ladder, many grabbing the limelight on others’ work and this is usually a short-term move.
In this issue we talk about Photography and Styling the plate around the chef’s stories and travels. While food styling is a highly specialised field, it relies heavily on one’s knowledge of food but with an artistic touch. A great deal of patience and making the food speak for itself.