Wow time passes so fast be it engrossed in work or idleness that adding some posts to this Blog gets a miss. There are no excuses to put forth.
Having seen some nice work on the net but without knowing how they were executed I tried to understand the possibilities of executing myself. Something I wanted to do one year back but some how it did not take off. This was when I was doing a food photography shoot for Hira Sweets based in Delhi and Noida for their outlets. They have roughly six outlets and the images were to be used in these outlets as they got a new look.
I got the spices from local market, but came across online spice selling sites from the south of India where major spices are grown. The fresh quality is immediately seen from what we get in local market.
I wanted to make the Wok and Ladle stand upright on the background. So I first tried to make them stand as wanted and these to remain stable as best as possible. This done I got a little more confident to execute the shot.
Wok and ladle have been in use in Indian cooking for a very long time and so my choice to incorporate the same for the shoot. I used major full spices used in Indian continent. Though many of these are finely grounded for use singularly or in combination (curry powder) in cooking.
Both of these utensils are a challenge to make them stand on their sides. It makes an interesting shoot. Since I had already tested on how to make these stand without major supporting accessories that would be difficult to clone out. I wanted a very simple process in post editing as complicated support with accessories/supporters do always leave a few traces of having been edited.
I trust it took me about an hour to capture the final frame including setup time of props, lighting and spreading the spices. The little convergence of spices near the wok shows their flow into the wok.
I still want to shoot various combinations of spices including finely grounded spices in combination with different utensils/containers.
Indian Spices: Cloves, Coriander, Mustard, Cardamom, Dry Ginger, Turmeric Powder, Black Pepper, White Pepper, Cumin seeds, Fennel Seeds, Cinnamon, Bay Leaf, Nutmeg, Star Anise, Black Cardamom Elaichi, Coriander Powder (Dhania), Chilly Powder (Mirchi), Carom Seeds (Ajwain), Khus Khus (Khasa Khasa), Kasuri Methi, Shahi Jeera, Kapok Buds (Marathi Moggu), Black Stone Flower (Kalpasi), Dried Rose Petals, Mace (Javitri), Kabab Chini (Cubeb-Tailed Pepper), Sabja Seeds (Basil Seeds)
Having seen some nice work on the net but without knowing how they were executed I tried to understand the possibilities of executing myself. Something I wanted to do one year back but some how it did not take off. This was when I was doing a food photography shoot for Hira Sweets based in Delhi and Noida for their outlets. They have roughly six outlets and the images were to be used in these outlets as they got a new look.
I got the spices from local market, but came across online spice selling sites from the south of India where major spices are grown. The fresh quality is immediately seen from what we get in local market.
I wanted to make the Wok and Ladle stand upright on the background. So I first tried to make them stand as wanted and these to remain stable as best as possible. This done I got a little more confident to execute the shot.
Wok and ladle have been in use in Indian cooking for a very long time and so my choice to incorporate the same for the shoot. I used major full spices used in Indian continent. Though many of these are finely grounded for use singularly or in combination (curry powder) in cooking.
Both of these utensils are a challenge to make them stand on their sides. It makes an interesting shoot. Since I had already tested on how to make these stand without major supporting accessories that would be difficult to clone out. I wanted a very simple process in post editing as complicated support with accessories/supporters do always leave a few traces of having been edited.
I trust it took me about an hour to capture the final frame including setup time of props, lighting and spreading the spices. The little convergence of spices near the wok shows their flow into the wok.
I still want to shoot various combinations of spices including finely grounded spices in combination with different utensils/containers.
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| Indian Whole Spices, wok and ladle |
Indian Spices: Cloves, Coriander, Mustard, Cardamom, Dry Ginger, Turmeric Powder, Black Pepper, White Pepper, Cumin seeds, Fennel Seeds, Cinnamon, Bay Leaf, Nutmeg, Star Anise, Black Cardamom Elaichi, Coriander Powder (Dhania), Chilly Powder (Mirchi), Carom Seeds (Ajwain), Khus Khus (Khasa Khasa), Kasuri Methi, Shahi Jeera, Kapok Buds (Marathi Moggu), Black Stone Flower (Kalpasi), Dried Rose Petals, Mace (Javitri), Kabab Chini (Cubeb-Tailed Pepper), Sabja Seeds (Basil Seeds)
The above image is available for sale.
