NEW Rules OF Plateware
In the age of social media, we eat as much with our eyes as we do with our mouths. Discover the dynamic plateware trends that have moved us away from severe white plates to embrace colours, patterns, textures and materials. These chefs and stylists show how they’ve mastered the new rules of plateware, and encourage you to do the same at home.
GO bespoke
At three-month-old Revolver, a modern Indian grill revolution is taking place – think banana leaf cuisine and street food utensils translated to the fine dining table.
Executive chef Saurabh
Udinia is playing with fire – literally. At Revolver, premium meats, seafood and vegetables are charred on the custom-built wood-fired grill or in the hand-built tandoor, to deliver a modernised version of Indian cuisine. In line with the ethos, every plate or bowl in the restaurant, numbering over 30, is bespoke. “The reception has been amazing, and we’ve received queries from diners about the plateware – we’re not selling any at the moment, but we’re thankful for their support!” the dynamic young chef exclaims.
He worked with a close friend in Khurja, near Delhi, who has a kiln and uses traditional techniques and hand-painting to create the pieces for the restaurant.
“When it comes to developing new
