Chef Surabhi Sehgal is known for her edible artistry
The phrase ‘you eat with your eyes first’ is one that you hear bandied about a lot in the world of fine dining. Chefs all over the world spend years learning how to present their dishes in ways that are visually stunning and appealing to diners but Chef Surabhi Sehgal is taking that art to a whole new level.
Based out of Dubai, this Uttarakhand-born chef has been winning hearts with her beautifully plated Indian dishes and amassing a huge following on her Instagram page (@supaintsonplates). With unique creations like flower uttapams, which are decorated with slivers of colourful vegetables in the shape of floral bouquets, she’s carving out a unique niche in the Indian culinary space.
Chef Sehgal is a proud champion of plant-forward cooking and most of her recipes feature local, seasonal produce combined in creative ways to turn a cuisine that’s notoriously not the most photogenic into edible art.
Her unique style, beautiful aesthetics and dedication to utilising the freshest, most sustainable ingredients are putting her on the global map. Despite not having any formal culinary training, she’s been showcasing her talents on a large scale and recently was even invited to curate a special menu for the pre-wedding festivities of Anant Ambani and Radhika Merchant in Jamnagar.
We caught up with Chef Surabhi Sehgal to learn more about what drives her passion for beautiful, plant-forward cooking and how she built her unique space in the culinary world.
Where did your love of cooking first start?
At the young age of 12, I embarked upon my culinary journey, immersing myself in the world of cooking under the ace guidance of my maternal grandmother, whose culinary prowess was truly exceptional. Little did I realise that while spending countless hours by her side, watching her deftly manoeuvre through the kitchen, I was absorbing the subtle nuances of cooking that would shape my culinary skills in the years to come.
Some of my fondest childhood memories revolve around the joy of preparing meals for my hardworking father. As he returned home weary from a day’s toil, I took delight in presenting him with delectable snacks, eagerly anticipating his appreciation. His genuine enjoyment of my cooking served as a constant source of motivation.
Growing up in the picturesque city of Dehra Dun, nestled amidst nature’s bounty, further fueled my passion for cooking. Every weekend, my father and I would embark on a culinary adventure to the local farms, handpicking the freshest vegetables to be used for our meals. It was during these outings that my fascination with quality ingredients blossomed, igniting a desire to explore their flavours and experiment with new recipes in the kitchen. Thus, from these humble beginnings emerged a lifelong love affair with food and cooking, nurtured by cherished memories, family traditions, and a deep appreciation for the bounties of nature.
How has art played a role in your life?
Growing up in a family steeped in artistic expression, I witnessed my mother’s dedication to painting and my father’s poetic endeavours. While my mother, a school teacher by profession, immersed herself in the world of colours and canvases during her free time, my father, a scientist, found solace and inspiration in the realm of words, crafting dreamy and romantic poetry that captivated our hometown. As a young child, my mother encouraged me to explore painting, enrolling me in countless lessons in the hopes that I might inherit her talent. On the other hand, my father sensed a kindred spirit in me and gently nudged me towards the world of literature, urging me to pursue a Master’s degree in English Literature. Despite these influences, my heart found its true calling in the kitchen.
From the tender age of nine, I spent countless hours watching my grandmother cook, marvelling at her patience and skill as she crafted each dish with love and precision. I also gleaned valuable lessons from my mother, whose busy schedule as a teacher required her to master the art of efficiency in the kitchen. Despite her hectic pace, she managed to create dishes that were not only quick to prepare but also bursting with flavour and nourishment.
As life unfolded, I embarked on a journey filled with adventures and discoveries alongside my high school sweetheart, a passionate hotelier. Living in six different countries and experiencing diverse cultures, I explored various career paths, including banking, public relations, and hotel management. However, it wasn’t until much later that I fully embraced my true passion. After years of soul-searching and self-discovery, I realized that I didn’t need to conform to the expectations of others or pursue the artistic endeavours my parents had envisioned for me. Instead, I found my own unique form of expression in the kitchen, where I transformed ordinary plates into canvases of culinary delight.
What inspired you to enter the world of food as a chef?
Food has been a constant presence in my life since childhood, providing me with a sense of comfort and belonging, particularly in the kitchen where I feel most at home. Even before the advent of Instagram, I found joy in seeking out unique ingredients and experimenting with recipes, honing my culinary skills with the dream of one day opening my own café.
The unexpected introduction to Instagram came during a period of frequent relocations due to my husband’s job. Unable to establish a physical space for my culinary aspirations, I turned to social media as a creative outlet. Sharing photos of my creations became a way to document my passion, never anticipating the journey it would lead me on.
As I continued to share my culinary adventures on Instagram, I discovered a growing appreciation for my work from an engaged audience. To my surprise, this newfound platform also opened doors to collaborations with brands and features in magazines, further fueling my passion for food photography and recipe curation.
Now, nearly a decade later, I reflect on the unexpected yet rewarding path that Instagram has paved for me, transforming my culinary hobby into a fulfilling journey of creativity, connection, and opportunity.
How would you describe the intersection between art and cooking?
The overlap between art and cooking is profound and multifaceted, encompassing both the creative process and the sensory experience of food. At its core, cooking is a form of artistic expression, where ingredients serve as the medium and the chef as the artist. Just as a painter selects colours and brushes to create a masterpiece, a chef chooses ingredients and techniques to craft a culinary creation. Like any art form, cooking requires imagination, skill, and creativity. Chefs draw inspiration from various sources- culture, tradition and personal experiences to innovate and experiment with flavours, textures, and presentations.
Furthermore, cooking engages multiple senses, inviting diners on a sensory journey akin to experiencing a work of art. The aroma of spices, the vibrant colours of fresh produce, and the symphony of flavours and textures – all come together to evoke emotions and memories, much like viewing a painting or listening to music.
In essence, the overlap between art and cooking lies in their ability to inspire, delight, and nourish the body and soul, transcending the boundaries of culture and language to create experiences that are both deeply personal and universally appreciated.
What prompted you to champion plant-forward recipes and seasonal ingredients?
My upbringing in the foothills of the Himalayas provided me with a profound connection to nature’s bounty, particularly the verdant produce thriving in my hometown. From my earliest memories, my father’s diligent efforts in cultivating a vegetable patch in our backyard, coupled with my mother and grandmother’s culinary wizardry, transformed our home into a haven of fresh, vibrant flavours.
Living amidst such abundance instilled within me a deep love for nature and its offerings. In this environment, being attuned to the importance of plant-based nutrition and seasonal eating became second nature to me. The wealth of flavours and nutrients that emanated from our kitchen, all sourced from the earth’s bounty, served as a constant reminder of the interconnectedness between food and nature. Thus, my advocacy for plant-forward recipes and seasonal produce is not merely a culinary preference, but a heartfelt reflection of my upbringing and values. It’s a tribute to the beauty and abundance of the natural world and a commitment to sharing its treasures with others through the art of cooking.
Have you seen any changes in the way India responds to plant-based cooking?
Over the years, India has experienced a notable transformation in its approach to sustainable and plant-based cooking. Traditionally, Indian cuisine has always featured a rich array of vegetarian dishes, rooted in cultural and religious practices. However, with globalisation and urbanisation, there has been a surge in the consumption of meat and dairy products, leading to environmental concerns and health issues. In response to these challenges, there has been a growing awareness among Indians about the benefits of plant-based diets. This shift can be attributed to various factors, including increased education, exposure to global food trends, and concerns about animal welfare.
As a result, many individuals and communities are embracing vegetarianism and veganism as a way to reduce their carbon footprint, promote ethical treatment of animals, and improve their overall well-being. This change is reflected in the culinary landscape of India, with a rise in the popularity of plant-based alternatives and sustainable cooking practices. Restaurants are offering more vegetarian and vegan options, and there is a burgeoning market for plant-based products such as mock meats, dairy substitutes, and plant-based snacks. Additionally, traditional Indian ingredients like lentils, beans, and vegetables are being reimagined in innovative ways to create nutritious and delicious plant-based dishes.
As awareness continues to spread and consumer preferences evolve, we can expect to see further diversification and mainstreaming of plant-based diets. Government initiatives, such as promoting millets and sustainable agriculture, are also playing a crucial role in shaping the future of Indian cuisine.
What tips would you give people to style Indian food?
Styling Indian food for photographs can enhance its visual appeal and make it more enticing to viewers. Here are some tips to help you style Indian food for better photographs:
Use vibrant ingredients – Choose fresh, colourful ingredients to add visual interest to your dish.
Consider composition – Pay attention to the arrangement of elements on the plate.
Play with textures – Incorporate a variety of textures in your dish, such as crispy, creamy, and crunchy elements. This adds depth and dimension to your photographs.
Use props sparingly – Select props that complement the theme and colours of the dish without overpowering it. Traditional Indian utensils, textiles, or spices can be used as props to enhance visual storytelling.
Mind the lighting – Natural light is ideal for food photography. Place your dish near a window or shoot outdoors to capture the natural colours and textures of the food.
Add garnishes – Sprinkle fresh herbs, spices, or edible flowers on top of the dish to add a finishing touch and elevate its presentation.
Consider the background – Choose a clean, uncluttered background that complements the colours and textures of the food.
Tell a story – Think about the story you want to convey through your photograph. Consider the cultural significance or the inspiration behind the dish and incorporate elements that help tell that story.
What is your culinary dream?
My ultimate career dream would involve owning and running a lively plant-based cafe. This cafe would provide a warm and inviting setting for patrons to indulge in freshly crafted plant-based meals, treats, and drinks while fostering a sense of community. It would serve as a focal point for gatherings, workshops, and events focused on sustainability, health, and culinary education. In addition to offering delicious plant-based fare, the cafe would serve as a catalyst for sparking conversations and connections among individuals committed to mindful eating and sustainable living.