Style your food right for an aesthetic party
TNN | Jan 25, 2025, 01.47 PM IST
A fun gathering arranged, guest list finalised and party menu decided? But what about the tableware, the presentation and the plating? While what you put on the menu is crucial, styling experts tell us how you serve the dishes can take the entire experience up a notch. Check out these insights on how to wow your guests with a spread that is not only delicious but visually stunning.
‘Have a dedicated space for serving everything’Food blogger and stylist Nidhi Bothra recommends, “With larger crowds, I like having a dedicated space for everything such as a large dining table or kitchen island. I prefer plating appetisers in individual dishes like small paper boat trays or glasses since they are easier to grab between conversations or card games. Use cake stands and coasters to create height, and plate some dishes in larger servingware. Fill up the space in between dishes with fresh flowers, greens, or lanterns to create the effect of fullness.”
‘Use colours to create a fun atmosphere’
While incorporating colour, building a colour scheme around a mood board can ensure consistency, suggests pastry chef Neha Divekar, adding, “Always search for a mood board and use colours accordingly. Extreme contrast also kills the mood of the display. We have to highlight the dish and not the background colours. Visually, the setup should be clear and not cluttered. Remember, less is more for any plating. Guests will always eat with their eyes first and would want to taste only if it looks appealing.”
Nidhi adds, “Mix fresh flowers in warm shades like orange, pink, and yellow with traditional fabrics for table runners and placemats. For dishes, modern gold-rimmed plates or traditional brass and bronze ones work well.”
Styling mistakes to avoid:
Savoury dishes vs desserts:
Chef Neha shares, “Dessert styling and savoury styling are very different from each other. Dessert styling is more about one or two colours and adding a colour pop with garnish. Also, ensure that the serving is proportionate to the plate being used for dessert. The accompaniments or ingredients can be used as props. Savoury styling is more about fresh pops of colours. Use of kitchen tools can enhance the look. In both, the food should be the hero.”
Nidhi further elaborates, “Savoury dishes typically form the bulk of the meal and can be meticulously arranged when guests arrive, whereas desserts might feel like an after-thought from a styling perspective. However, since a lot of desserts can typically be made ahead and set—not like savoury dishes that might require heating up or live assembly—it’s easier to have sweets in individual settings. This really helps add to the visual appeal and make them feel like a more dedicated and planned part of the meal, even if you aren’t doing the same elaborate table setting for them.”
‘Have a dedicated space for serving everything’Food blogger and stylist Nidhi Bothra recommends, “With larger crowds, I like having a dedicated space for everything such as a large dining table or kitchen island. I prefer plating appetisers in individual dishes like small paper boat trays or glasses since they are easier to grab between conversations or card games. Use cake stands and coasters to create height, and plate some dishes in larger servingware. Fill up the space in between dishes with fresh flowers, greens, or lanterns to create the effect of fullness.”
‘Use colours to create a fun atmosphere’
While incorporating colour, building a colour scheme around a mood board can ensure consistency, suggests pastry chef Neha Divekar, adding, “Always search for a mood board and use colours accordingly. Extreme contrast also kills the mood of the display. We have to highlight the dish and not the background colours. Visually, the setup should be clear and not cluttered. Remember, less is more for any plating. Guests will always eat with their eyes first and would want to taste only if it looks appealing.”
Nidhi adds, “Mix fresh flowers in warm shades like orange, pink, and yellow with traditional fabrics for table runners and placemats. For dishes, modern gold-rimmed plates or traditional brass and bronze ones work well.”
Styling mistakes to avoid:
- Make it easy for people when they’re serving food themselves. For example, for pani puri, portion out the water into small shot glasses instead of using one big jug.
- Don’t forget to serve accompaniments like chutney/achar/raw salad to make the dish look complete.
- Pick dishes mindfully. Rather than serving all fried appetisers, keep a mix of chaats, finger foods, and other items with different colours and textures.
- Don’t overcrowd the display. Avoid too many props or colours.
Savoury dishes vs desserts:
Chef Neha shares, “Dessert styling and savoury styling are very different from each other. Dessert styling is more about one or two colours and adding a colour pop with garnish. Also, ensure that the serving is proportionate to the plate being used for dessert. The accompaniments or ingredients can be used as props. Savoury styling is more about fresh pops of colours. Use of kitchen tools can enhance the look. In both, the food should be the hero.”
Nidhi further elaborates, “Savoury dishes typically form the bulk of the meal and can be meticulously arranged when guests arrive, whereas desserts might feel like an after-thought from a styling perspective. However, since a lot of desserts can typically be made ahead and set—not like savoury dishes that might require heating up or live assembly—it’s easier to have sweets in individual settings. This really helps add to the visual appeal and make them feel like a more dedicated and planned part of the meal, even if you aren’t doing the same elaborate table setting for them.”