Mishal Umer had never spent a day in the kitchen up until tying the knot and moving abroad. When shopping bags of groceries would pile up on the kitchen table, the new home cook decided to accept the rather daunting challenge of cooking rather than struggling helplessly over the handi like every other amateur cook/housewife. With the aim of presenting food which was both appealing to the eye and to the stomach, Mishal soon discovered she had a talent for creating a simple dish like shaami kebabs into a plate fit for a five star restaurant. Chatting with Team Kluchit, the home cook encapsulates her experience and expertise and shares with us, her thoughts on the importance of plating in our everyday dishes.
Have you always been interested in food?
I have loved food for as long as I can remember, but only as far as eating it was concerned, certainly not cooking it. It was only after I got married that I tried my hand at cooking and discovered my fondness for cooking and dressing food.
How long has plating been a passion of yours?
When I started, I realized that along with that along with the taste, the presentation also makes a great difference to the meal. I like to give good food the respect that it deserves. Plating it in an appealing manner makes me happy when I serve it to family and friends.
What is your favorite cuisine to plate up and why?
I love to dress up everything that I cook or bake. My personal favorite is traditional Pakistani cuisine. Whilst Western cuisine offers more scope for fancy plating, I feel that with a little creativity Asian cuisine can also be dressed and served in a tempting way.
What do you do to stay updated about new food trends?
Social media has become a vital source of encouraging and promoting cooking as well as sharing ideas. Sitting at home, you can access countless recipes and plating techniques from all over the globe.
Tell us about the dish you are most proud of and why?
Well, since I am a foodie, it is hard to narrow down my favorite as I have so many! That’s not to say my cooking is perfect. My kitchen has seen several disasters but I like to keep on trying new recipes and new ideas.
How involved are you in food photography?
My interest in photography was bound to encompass my passion for food! The use of light and shade, various hues and colors help to highlight the texture of the presentation- both on the table and on camera!
Do you plan the design beforehand or is it all in the moment?
I don’t usually pre-plan a plating style. Sometimes inspiration comes from some new crockery I want to use or something that I saw on MasterChef!
What do you like best about experiencing and experimenting with food design?
Cooking and plating has been evolved to an art and this creativity is now being expressed in something as humdrum as our daily meals. I assure you, good looking food can even whet the appetite of a fussy toddler. And the biggest critic ever – one’s husband!
What advice would you give to all aspiring food experimenters?
My advice to foodies is to try what you like but to also be open to new ideas when it comes to plating and presentation. New recipes should also be tried to bring variety and interest to your table. Even if things don’t turn out well in the beginning, you can always eat your mistakes and no one will ever know!
Contributed by: Fatima Qureshi.
Kluchit Staff
