<p>Remember the old days when the table set at weddings used to have a bottle gourd (lauki) with eyes, to appear like a fish? Or flowers made from carrots?<br /><br /></p>.<p>They say cooking is an art but so is its presentation. If an apple is cut in the shape of a butterfly or spinach is carved like a fish or cauliflower made into a sheep then it is not just the kids but even adults who would relish them as part of their meals.<br /><br />The art of fruit and vegetable carving was initially popular only in Thailand, especially in the preparation of food for the royal family. <br /><br />Sometime, in the mid-20th century, the art of vegetable carving began to get popular outside Thailand and since then, other cultures have started appreciating the beauty associated with the practice. <br /><br />Today, one can marvel at vegetable carving practised throughout the world and there are competitions conducted to test the skills of the chefs practicing this ‘art’. <br /><br />The products of fruit and vegetable carving are generally flowers or birds but there is no limit to the creator’s imagination and so a baby elephant out of a papaya or a pair of swans carved out of a pumpkin is not just delicious but a visual treat too. <br /><br />The techniques of vegetable carving vary from chef to chef, as does the final result. Some carvings present more artistic detail, while others have simple, yet beautiful shapes. <br /><br />Vegetable carving is generally used as a garnish. There can also be funny innovations like penguins out of brinjals or a pig crafted out of sweet lime!<br /><br />If you are thinking that this may not be possible at home, try out simple flowers at first. One such flower can be created by slitting the stem of a spring onion and placing a carrot (cut like a finger chip) and surprise your guests to make it appear like a ‘bird of paradise’.<br /><br /> Sudershan Bhandari, executive chef, Radisson Blu Suites, Gurgaon says “While carving fruits, one should take big and whole fruits and preferably use professional equipment.” But more than anything else carving requires is not just a cook but an artistic mind.<br /></p>
<p>Remember the old days when the table set at weddings used to have a bottle gourd (lauki) with eyes, to appear like a fish? Or flowers made from carrots?<br /><br /></p>.<p>They say cooking is an art but so is its presentation. If an apple is cut in the shape of a butterfly or spinach is carved like a fish or cauliflower made into a sheep then it is not just the kids but even adults who would relish them as part of their meals.<br /><br />The art of fruit and vegetable carving was initially popular only in Thailand, especially in the preparation of food for the royal family. <br /><br />Sometime, in the mid-20th century, the art of vegetable carving began to get popular outside Thailand and since then, other cultures have started appreciating the beauty associated with the practice. <br /><br />Today, one can marvel at vegetable carving practised throughout the world and there are competitions conducted to test the skills of the chefs practicing this ‘art’. <br /><br />The products of fruit and vegetable carving are generally flowers or birds but there is no limit to the creator’s imagination and so a baby elephant out of a papaya or a pair of swans carved out of a pumpkin is not just delicious but a visual treat too. <br /><br />The techniques of vegetable carving vary from chef to chef, as does the final result. Some carvings present more artistic detail, while others have simple, yet beautiful shapes. <br /><br />Vegetable carving is generally used as a garnish. There can also be funny innovations like penguins out of brinjals or a pig crafted out of sweet lime!<br /><br />If you are thinking that this may not be possible at home, try out simple flowers at first. One such flower can be created by slitting the stem of a spring onion and placing a carrot (cut like a finger chip) and surprise your guests to make it appear like a ‘bird of paradise’.<br /><br /> Sudershan Bhandari, executive chef, Radisson Blu Suites, Gurgaon says “While carving fruits, one should take big and whole fruits and preferably use professional equipment.” But more than anything else carving requires is not just a cook but an artistic mind.<br /></p>
