Last week we were at Palmonade, a kitchen showroom on the Beach Road for four days to shoot a Kenwood campaign. This time we were specifically shooting images for the Indian market which meant both the food and the wardrobe had a strong Indian influence. The photographer was Daryl Patni, the agency TMH and the crew and models from Bareface. Both Angie, the wardrobe stylist and I threw ourselves into it spending hours at a time down at Mina Bazaar, myself looking for pots, pans and rolling pins etc and Angie picking out the loveliest saris,(on one of the shoot days we actually counted her saying the word ”sari” 15 times in three minutes! Just a little obsessed!!!)
I had treated myself to two new cookbooks for this shoot, one for its incredible information on Indian spices, THE INDIAN KITCHEN by Monisha Bharadwaj and one on its fantastic propping, EAST INDIAN COOKBOOK by Manju Malhi mixing both Indian antique with modern western tableware. I was able to achieve something similar by buying props in Karama, Mina Bazaar, Zara Home and Tavola.
We shot 4 to 5 machines a day over the three days with the last day concentrating on the the Kitchen Machine and the Kitchen Chef with Chef Osama, who brought down lovely Arabic pastries from his own baker. The three new machines featured were the …..
HB 890 KMIX Triblade 5 in 1
This hand blender comes with the the triblade, the soup XL and a durable metal balloon whisk as well as a chopping blade and shredding disk with the 1 litre food processor and is available in white, cream, black, silver and red. We shot the red model so we coupled it with a lovely green coriander chutney amongst other dishes.
The BL 480
This blender has three speeds and crushes ice, has a grating mill and a grinding mill. Ideal for those spices needed to make curries!
This slick blender is a little more hardcore being more powerful with five variable speeds and metal body. It is the first Kenwood blender to have a thermal shock resistant glass jug which means both hot and cold liquids can be blended. I very much liked the weight of this machine!
Some styling tips when doing curries:
1. keep bowls small to make and curries more attractive by having a smaller mass of sauce as it is often brown in colour.
2. use ready made curry sauces (to save time but adjust colours if needed) and cook vegetables and meat separately and mix together last minute to keep ingredients defined in the sauce.
3. think outside the box! I didn’t have any saffron to garnish my mango lassi so i cut very thin slithers of beetroot to place on top. it worked a treat!
Here are some behind the scenes shots of this very fun shoot…..
A massive thank you to Rehana from Kenwood for being such a cool client, Zahra and Darine from TMH and to Palmonade for letting us totally take over again! And a little special thank you to Ant for keeping my work space so tidy and functioning!!!