Shooting and styling Indian food can be such a task. Below are some of my tips on shooting gravies
⁃ Use smaller but flatter serving ware : This allows you to have enough space for the color and texture of the gravy to shine through. Not a big fan of putting such dishes in a bowl specially for overhead shots.
⁃ Feature the key elements: Pick out the important ingredients in your dish when half cooked and set them aside to be used on top. Strategically place this items to make them part of the curry. Make sure to not make it look like a garnish. For this image, which is a chicken, I picked the larger curvy pieces of meat and placed them strategically on top of other pieces to give it some height. I would not remove the coating of gravy on them to show texture for example, because that would look fake.
⁃ Garnish : It brings contrast to your image in terms of color and texture. But make sure to use the right one. If you would not eat it with it, I rather not put it.
⁃ Style the condiments right : Rice a carb often photographed with gravies photographs best when at room temperature. It is even easier to play around with it when it is cold as long as it is fluffed well.
⁃ Use the color green : Even though you could cover this under garnish , I wanted to emphasize that green works really well with food which has brown and orange hues because they are complimentary colors. I used the green chillies here to further enhance the curry’s color.
⁃ Pick the right prop : In terms of story telling use the right props to represent the cuisine. I always try and use the props from the region if not country of the food I’m shooting. Doing research on how that food is authentically served will not only help to build the story but give you tons of ideas on styling. Most of the props for above photo are sourced from India.
Head to the stories where I’m featuring some lovely photos from fellow bloggers and photographers of similar food. Feel free to drop me a comment here if I should look into your profile too!