
Michael and I made a fairly elaborate meal when my mom was in town: puff pastry samosas, dhingri matar, tandoori cauliflower, a mint avocado yogurt sauce and a pear/mango chutney. We served this feast “family style” so that people could take as much or as little of these bold flavors as they wanted.
The next day, we decided to try to plate our leftovers as elaborately as possible-inspired by binge watching Top Chef. By putting a smear here, a sprig there, we tried to make our plates balanced and beautiful. It was a fun little exercise, and now I, at least, try to incorporate interesting plating techniques on the reg.
