r/CulinaryPlating • u/JohnnyJarko • 2d ago
Gulab Jamun
Sugar cage, pulverized candied pepitas
21
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u/crossdtherubicon 2d ago
The thing about Gulab jamun is that it should be warm and in sirop. So, I feel this is just part of the dish, and it's really missing the essential part of what it is.
I'm not stuck in the past nor committed to tradition but, without it being in warm sirop... It's just not the same experience fundamentally.
17
u/oliviadcatoe 2d ago
Looks great but not sure if the micro greens add much to the dish. Also the flowers, that’s a lot of flowers for this dish
If you’re going for a dish that people want to eat all of, this isn’t it
15
u/VelveteenDream 2d ago
Yeah I love gulab jamun but this presentation is served without my favorite element... Typically, this dish is served in about 1/4 inch of hot syrup, keeping it wet & warm. The greens feel inappropriate for what is essential a syrup-soaked donut hole.
3
u/oliviadcatoe 2d ago
Might be good to downsize the sugar nest too. But I get the vision tbh I like it
12
5
u/blznaznke 2d ago
Good sense of what looks good, but bad sense of what makes sense. Food is still primarily a thing meant to be eaten, and many things here are just for looks and don’t contribute to that. Good plating is meant to enhance the anticipation of what you’re going to eat, the plating here does not make me excited to eat gulab jamun
1
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u/fellow_enthusiast 2d ago
It’s beautiful. I don’t know if I should eat it or put it in a glass box. :D
0
u/Burn_n_Turn 2d ago
You throw glass boxes in the garbage?
2
u/lmaosmay 2d ago
why did u needa comment this
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u/Burn_n_Turn 2d ago
Needa? I didn't. But it's where this plate rightfully belongs, not being praised as museum worthy.
-3
u/astrovisionry 2d ago
It looks beautiful. You could serve the syrup on the side for the guest to pour on themselves. Great work chef
1
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