Akshat Sengupta Photography

3rd year is fun in the college, Getting to learn things i probably never heard of, Or Something so basic that the tongue is at peace with the balance of flavors. We made this "Pistachio and Olive oil cake with Chocolate ganache and Sour Strawberry Jam". Sweet, Salty, Sour, Bitter and Umami! all there on the plate.

In our last few practicals, With all the exams pressure and the assignments and then these practicals, One can get frustrated. but all its worth are preparations like these. They give a feel that you've made something! The color of the leg, and the contrasting Bell peppers and the Mashed potato, all these go so well on the board. One of the Most Interesting Practicals ever. Moroccan Roasted Leg of lamb.

Its Been Very long I haven't uploaded a pic. Will do SOoN!

Kebabs on the streets in amazing per-rainy evening environment. Who would say no to that (Apart from the busy people, i understand). Its the day like today i would have loved to have some of the "Reshmi kebab" and enjoyed the weather.

My First 50 Likes, Thank you everyone to join this "Journey" what i call. A Long long way to go.

Indian Concept of Italian food is so different. We indian tend to "Indianirze" global culture too much. In my recent practical with Chef Mohib , He Thought us the way Real Pasta is made. Fresh! From Basic ingredients, And consistency. "Sugo alla Puttanesca" Fresh hand knead Linguine Pasta Garnished with Grated Parmesan. I never tasted something like this ever in my life.

Imagination is what it takes to create something beautiful, Then the skills, Both play a vital role in its place. Like this "Risotto alla Milanese" Risotto with Parmesan & Saffron made by Neel And the Celery garnish creates a landscape on a plate.

silhouette is very different. It has its own meaning to it. the background looks like end of the tunnel. The Mix of Light And Dark is natural. Arjun Looks like a High graphic Game Character.

There can be Many ways to Describe your food. When Talking about simple food where you easily make something simple yet so amazing, There is the freshness of the Ingredients, The Hint of the seasoning, etc. In one of my Practical we saw that chef Mohib was making "Caprice" Cheery Tomato and Buffalo Mozzarella Salad. Simple, Loved it.

There is something different about this place. Not a single person is the same here, and yet they manage to stay together with another 500 people. Its the way you see things.

Akshat Sengupta Photography A student Of Institute of Hotel Management, Aurnagabad. On my way to become a chef, I had a Long Awaited wish to become a photographer and capture the colors of the Plate and also the world around. Self Learning so Critics are Welcome.

New Day New Start!