Blog Event | DMBLGiT March 2015 … ‘Does My Blog Look Good in This’. It’s back! #foodphotography #contest

“Food photos are never just about food. They’re equally about people, landscapes, capturing moments, and a sense of place.”
Penny De Los Santos

Dulce de leche bundt cake There’s something about food photography that makes the heart skip a beat. It’s a truly rewarding experience, a visual delight, an instant connect. The immense sea of talent that food blogs now offer hits the ball out of the park. It fills me with pleasure to have the privilege of hosting this months DMBLGiT, a food photography contest, on PAB.

DalsDMBLGiT – short for Does My Blog Look Good in This, is a community run food photography contest that was established in 2005, 10 years ago. It’s a one of its kind contest that is hosted by different food bloggers every month and is judged by outstanding food photographers who love DMBLGiT. I still remember the shock at picking up a badge many years ago while timidly blogging in my little corner of the world. That was a post in November 2008. It’s really been a while…

dmblgit_blue dec2008 In 2014, Neel @ LFP “acquired” this food photography contest from Andrew who was running this contest for several years. I’ve known Neel for several years, and was thrilled to catch up with him in Bangalore last year at the IFBM. He has done more for food photography than anyone can imagine to ‘capture’ food in frame! DMBLGiT was relaunched last month … and the announcement filled me with nostalgia. It was but natural that he would revive DMBLGiT some day!bundts 800 It’s a simple contest. Photographs are reviewed by a panel of judges, who score them in three categories: edibility, aesthetics, and originality. The host {me in this case} then compiles the scores to determine the winners. I have invited 3 food photographers I admire to be part of the panel this month.Mulberry fro yoThere is the very talented Bulgarian born Sophia Terra-Ziva from Sydney whos work I hugely admire. She has a very clear perspective, plays with colours beautifully and has won several food photography awards. Her frames tell a compelling tale, her energy amazes!

Our second judge is the sweet and uber talented Ludmila Slokoski, coincidentally again from Bulgaria and based in Sophia. She is the author of one of Bulgaria’s most popular food blogs Salted Lemons which reflects her love for the tastes and colors of great food. The last two years Ludmila has been working as the editor-in-chief and photographer of BBC GoodFood Bulgaria magazine.

… and last but not the least, our third judge is Neel who really needs no introduction as he is the force behind resurrecting this beautiful DMBLGiT concept! Neel is also the star {with his better half G} who has successfully run Learn Food Photography for the past so many years. From an old Russian 35 mm film camera, Zenit, to plugging in his memory card, Neel, the hobbyist photographer and professional engineer, is living a dream life!

 Food Styling @ PABThe specific things the judges will be looking for are as follows:

Aesthetics: composition, food styling, lighting, focus, etc.
Edibility: “does the photo make us want to dive in and eat the food?”
Originality: the photograph that catches our attention and makes us want to say “wow!”, displaying something we might not have seen before.
Overall Winner: top overall scores in all three categories combined.

Vine tomatoes with LFP There are three overall winners for photographs with the highest point totals in all three categories combined, and one winner in each of the three individual categories. So… ready to participate? To participate simply email me your best photograph you took in Mar ’15 using the submission instructions below.

How to Participate – Photo Submission Requirements

  1. Send your photos at an attachment to dmblgit[at]learnfoodphotography[dot]com with Subject “DMBLGiT March 2015″
  2. Include this information in your photo submission
    1. Your full name
    2. Your blog name and URL
    3. Title of your photograph
    4. URL to blogpost where submitted photo is posted
    5. Agreement from you agreeing to let us display your photo on host website, learnfoodphotography.com and DMBLGiT contest gallery. We won’t use your photo for any other purpose outside DMBLGiT.
  3. Important: File format needs to be jpeg format and longest size should be no longer than 500 pixels. This means for horizontal or landscape format max 500 px width and for vertical or portrait format max 500 px height.
  4. Photo must not have any text.

General DMBLGiT Contest Rules

  1. Only one entry per person. One photograph. No diptychs.

  2. This photo should be taken and posted in the month of Mar 2015.

  3. This goes without saying but well … you must have taken this photograph and should have copyrights to this photo.

  4. Entries must be received by Apr 20th at midnight I.S.T (Indian Standard Time) using all requirements described in the photo requirements section.

Food Styling @ PABDon’t miss a post
Also find me on The Rabid Baker, The Times of India

Dessert|Saffron Pistachio Indian Bread Pudding {eggless} … with Mauviel1830 @thekeybunch #copperware #dessert #Indian #Diwali

“I put the kitch into kitchen.”
Nigella Lawson,

Saffron Pistachio Indian Bread Pudding Saffron Pistachio Indian Bread Pudding {eggless} …. this is a post about bread pudding, the festival season, travel, cookware, memories, possessions, obsessions, food props & styling, connects and so much more. To begin with, a bit about the dessert. Fascinatingly, almost every culture across the world has it’s own version of bread pudding.Saffron Pistachio Indian Bread Pudding with Mauviel 1830 In many cases, eggs are an intrinsic part as they help to firm up the custard to offer a rich pudding. That version is often baked. We grew up with a no bake eggless version, quintessential in this part of the world. Locally referred to as Shahi Tukda, its translation quite literally ‘the royal bit{e}’!Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Inherent ingredients … bread of course {day old if possible} clarified butter, sugar, full cream milk, often  khoya {milk solids also known as mawa}, dry fruit. Saffron if you want to add to the flavours and give it that special touch. I love using saffron. A nice generous teaspoon and you have seductive, lilting flavours in your dessert.

edible rose petals & pistachios Mauviel1830Pistachio slivers, rose petals, beaten silver foil, more saffron … anything to make it even more festive. I thought it fitted right in with my newly acquired {read received as a gift} Mauviel1830 rectangular roasting pan. And there begins another connect … a food prop connect!

Food photography metal I am fascinated by food props. Metal, stone, wood, ceramic, stoneware. However, metal is my first love. Copper to get even more precise. Most folk who know me know well of my love for food props, vintage mostly. A trip to the Kashmir valley in March this year left me virtually breathless. The people, the places, the architecture, scenic beauty, an old world charm …Srinagar March 2014 Also old markets, spices and of course copper-ware. Loads of it. Old Srinagar market is filled with the most beautiful intricately engraved copper. The natives use it in everyday cooking; it’s a part of their life. There was only so much I could carry back. I had been warned about excess baggage!!

Food photography metal

Srinagar March 2014And then last week came something that I had never imagined. More copper. A gift all the way from Normandy, France. Not vintage, but something that left my heart going THUD THUD THUD!! A set of the most beautifully crafted, stellar quality copper and steel cookware form the iconic French brand Mauviel 1830! Take a look.

Mauviel 1930Around the same time, Sharon @ The Keybunch asked if I could do a guest post for her in October, maybe a travel destination with a recipe woven in for Diwali. Her blog is about beautiful spaces, stories, people,travel destinations, art, food, culture….love! I had Srinagar in mind it is one of the most stunning places on earth.

Srinagar, India ... paradise on earthSrinagar means a lot to me. A childhood connect, copper-ware, shikaras, houseboats, snow, saffron, rogan josh, goshtaba, bakeries, fruit, beautiful people … For the recipe, I wanted to use saffron. I’ve done a really nice Caramel Saffron Panna Cotta earlier, so this time opted for a simple eggless Indian Shahi Tukda or bread pudding.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 This Mauviel1830 rectangular pan offered me a perfect choice even though it’s a roasting pan. You can bake an egg custard bread pudding in the pan for a variation. Here is what I did. I tried to use as many of the beautiful creations from Mauviel1830 in this simple recipe. The adorable little pan was used to melt the clarified butter in. The copper bowl for whisking the milk, cream, and condensed milk, the heavy bottom saucepan for reducing the milk concoction…and of course the rectangular pan for final plating.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 It’s a really nice set, and using Mauviel made my experience totally memorable. I felt royal. You got to experience it to believe it. Each piece screams quality, feels great to hold, is crafted with care, and beautiful to look at of course…About Mauviel1830… as a friend rightfully commented on FB, Mauviel1830 is an investment.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Do head off to Sharon @ The Keybunch to find my simple, rich and indulgent yet rich Indian Shahi Tukda or Saffron Pistachio Indian Bread Pudding {eggless} recipe. It’s a quintessential Indian dessert, kept light by toasting the bread. Feel free to play around with spices and or/ingredients. The recipe is pretty basic. Use cardamom or star anise, maybe nutmeg for a change in flavour. Skip the condensed milk and use ricotta, mawa/khoya and sugar instead.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Have a warm and happy Diwali!

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Also find me on The Rabid Baker, The Times of India




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Event | Food Styling Workshop at Indian Food Bloggers Meet, Bangalore 2014 – ‘food-o-graphy’

… where food tells your story!

THEMEDo moods, colours, stories, ingredients, seasons, connects, props and everything in between paint your daily canvas?  They do for me, an obsessed baker and cook, a ‘locavore’ by design, who enjoys getting food to the table with seasonal ingredients and local produce. Phalsa ka Sharbat Give me an ingredient, offer me an idea … that’s enough for the magic to begin! Thoughts flow, the lens focuses and I begin to dream!

Phalsa ka SharbatWriting my food blog since Aug 2007 made me move from just baking, to baking and taking pictures. Then came the abundant inspiration from the magical internet. Styling the food for the lens became second nature; stuff my dreams are made up of.Amaranth Oat Walnut Ginger Cookies I want to tell my story, and most of the time it is through pictures with some words to tie the post together! I am seldom lost for inspiration as seasons, colours, ingredients, people all inspire me. When I hit a road block, you will probably find me at Pinterest.

Mango Vanilla Bean Panna Cotta I devour cookbooks for meals. I am fascinated as I turn pages of my favourite authors … Ottolenghi, Donna Hay to name a couple. They inspire me. I dream food, FOOD in pictures actually. Vibrant, rich, colourful, moody, picturesque … then wake up with thoughts of how to capture my dreams.Coffee Shortbread Cookies I am also an obessive prop collector, hardly a secret from those who know me. I’ve been one for years, even before I began food styling. Vintage and rustic props make my DNA! So when Aparna asked if I might be interested in doing a Food Styling workshop at the IFBM in August, I said YES PLEASE!

Hazelnuts and kumquatsFood styling is something I love, and something I find engaging. The good thing…the more you see, the more you share, the more you learn. Creativity is very individual, and for me, it exposes a part of me in every frame. Moody more often than never, I sometimes step across to the lighter side too … whatever tells my story!

Roasted bell peppersHomemade evaporated milk for Tres LechesSo hope to see you at the Indian Food Bloggers Meet at Bangalore for a little ‘ food-o-graphy

Summary of the Food Styling Workshop – Every food story is unique, rich and worth a share. Through the lens, I’m here to discuss how to capture the story behind your food. Connecting the ‘dots’ or rather crumbs, let’s try and see how we can slowly develop our trademark style!'food-o-graphy' by Deeba Rajpal. A Food Styling workshop at the Indian Food Bloggers Meet 2014

Will discuss basic planning, building a frame, setting the mood, using props to tell your story.

PAB food stylingHope to see you there! Would love to hear your thoughts, suggestions, thinks you might like included etc. Look forward to catching up with you!

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Also find me on The Rabid Baker, The Times of India