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Meeta K
10,432 followers -
Living all my passions
Living all my passions

10,432 followers
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Meeta's posts

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How do you like your custard? Me I love set custards ... the crème caramel kind. As a kid I always wanted the traditional flavoured one but as I grew older I began enjoying spiking my creamy crème caramel with flavours, spices and herbs. This one is sensational with subtle hues of chamomile and beautiful saffron bringing out an elegant palette of flavors. Ready for it? Coming up on the blog tomorrow! 
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///// WHAT WORK LOOKS LIKE /////
One of the projects I am working on this year will take me a few times to Bavaria for a new Travel, Food and Lifestyle magazine. I will meet up with a few talented chefs and cooks who will prepare a Bavarian dish with their signature for me and I photograph and interview them. But it does not end here the challenge I take on is to come back and prepare another more international dish using the same ingredients. It's an exciting concept that I helped to develop with the client. Late January I headed to Nürnburg for my first job at the Zirbelstube Restaurant & Hotel​. The dish prepared was Venison with white poppy seeds, celeriac mash, ginger and chili kale served with dried fruit compote. 
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I say doughnut you say donut? & what happens when I get buried under paperwork - these sublime
CARDAMOM & ORANGE INFUSED QUARKBÄLLCHEN (or doughnuts)
POST: http://www.whatsforlunchhoney.net/2017/03/cardamom-orange-quark-doughnuts.html
PIN IT!: https://de.pinterest.com/pin/110197522113181212/
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Green Chai brewing and perfect with these sublime
CARDAMOM & ORANGE INFUSED QUARKBÄLLCHEN (or doughnuts)
POST: http://www.whatsforlunchhoney.net/2017/03/cardamom-orange-quark-doughnuts.html
PIN IT!: https://de.pinterest.com/pin/110197522113181212/
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///// WHAT WORK LOOKS LIKE /////
One of the projects I am working on this year will take me a few times to Bavaria for a new Travel, Food and Lifestyle magazine. I will meet up with a few talented chefs and cooks who will prepare a Bavarian dish with their signature for me and I photograph and interview them. But it does not end here the challenge I take on is to come back and prepare another more international dish using the same ingredients. It's an exciting concept that I helped to develop with the client. Late January I headed to Nürnburg for my first job at the Zirbelstube Restaurant & Hotel​. The dish prepared was Venison with white poppy seeds, celeriac mash, ginger and chili kale served with dried fruit compote.
IMAGE: I took several images in the restaurant with some gorgeous atmospheric light, but my favorite shots were the ones taken in their little glass corridor. The light was creamy and soft and I loved the texture of their old brick wall.
F/5 // 1/50 seconds // ISO 100 // Lens 24-70 mm
LIGHT: Natural light. The corridor was made of glass where the light came in from the top, from behind me, from the right and the left. As it was a very cloudy and grey day the clouds offered a natural diffuser I knew the quality AND color of light would work really well.
STYLING: When photographing dishes for a restaurant it is important to use their dinnerware and of course cutlery. The cutlery can often pose to be a problem if it is of a very shiny and gleam-y kind. So attention needs to be paid to that, either by using reflectors, by placing the fork/knife in a way that works without reflecting stray light and making sure the camera / photographer is not reflected in the metal. The same applies to glasses and bottles. This is a clean and crisp shot where the eye is directed straight to the food on the plate. The texture of the brick wall offers an additional warm eye-catcher placing the plate more into the scene.
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[NEW POST] Retracing some precious memories and sharing my mum's Punjabi Style Curried Lamb and Peas - Keema Matar
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My mum always topped her keema with boiled eggs. Like jewels they would sit on top of the browned curried lamb and we would all grab large spoonfuls of the meat with half an egg balancing precariously on the serving spoon.
POST: http://www.whatsforlunchhoney.net/2017/02/punjabi-style-curried-lamb-and-peas.html
PIN IT: https://de.pinterest.com/pin/110197522112900970/
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[NEW POST] Retracing some precious memories and sharing my mum's Punjabi Style Curried Lamb and Peas - Keema Matar
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My mum always topped her keema with boiled eggs. Like jewels they would sit on top of the browned curried lamb and we would all grab large spoonfuls of the meat with half an egg balancing precariously on the serving spoon.
POST: http://www.whatsforlunchhoney.net/2017/02/punjabi-style-curried-lamb-and-peas.html
PIN IT: https://de.pinterest.com/pin/110197522112900970/
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Raspberry Rose Coconut Smoothie Bowl
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I took the challenge and went about putting together my smoothie bowl with some fresh ingredients and uncomplicated toppings. Something that is easy to make and that I could really eat with a spoon and not need my fingers or a knife! I also broke down the components of creating such a bowl for those of you who have enjoyed looking at all the pretty pictures but were feeling overwhelmed by the task.

POST: http://www.whatsforlunchhoney.net/2017/02/raspberry-rose-coconut-smoothie-bowl.html
PIN IT: https://uk.pinterest.com/pin/110197522112854885/
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Raspberry Rose Coconut Smoothie Bowl
///////////////////////////////////////////////////////////////////
I took the challenge and went about putting together my smoothie bowl with some fresh ingredients and uncomplicated toppings. Something that is easy to make and that I could really eat with a spoon and not need my fingers or a knife! I also broke down the components of creating such a bowl for those of you who have enjoyed looking at all the pretty pictures but were feeling overwhelmed by the task.

POST: http://www.whatsforlunchhoney.net/2017/02/raspberry-rose-coconut-smoothie-bowl.html
PIN IT: https://uk.pinterest.com/pin/110197522112854885/
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A simple homemade chicken broth from scratch with chicken pieces, lots of herbs and aromatic spices make this a bold and robust clear soup. Add rice, pasta, freekeh or barley and use the vegetables for color and goodness. A great healthy way to take the excess eating down a notch.
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I shot this image for the cookbook "Plated Heirlooms" by Dima Sharif. A cookbook with over 120 traditional Palestinian dishes for which I photographed and styled all recipes in #Germany and on - location in #Dubai
STYLING: Although a chicken broth is a fundamental recipe and the start of many great dishes, I wanted to portray this chicken soup in a more festive and elegant manner. It is after all the one comfort dish that cures colds, brings comfort, heals and every mothers' go to recipe when dark clouds hang over any memeber of the family. I wanted to celebrate this dish with beautiful porcelain lifting this simple dish to a higher level. The crisp white background highlights the dish yet a simple white napkin adds an elegant touch to the entire mood of the image.
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