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    Made sambar (spicy lentil sauce from Tamil Nadu, India) today.

    1. StuderV 49 months ago | reply

      I really like the setup and the colors. Really nice, natural.

    2. aprna 49 months ago | reply

      The texture on the black background makes your picture even better.
      I ususally use the horse radish (mooli) for sambhar. Just beginning to see these in the market here.

    3. sunshinemomsblog 49 months ago | reply

      Vera, thank you:).

      Aparna, these are even tastier then the usual mooli. They are not as pungent, the flavour is lighter and they have a tinge of sweetness that mooli does not have. Try it. If the leaves are good, I use them in dal.

    4. Thorsten (TK) 49 months ago | reply

      I like the "movement" in the photo created by the arrangement of the radish. I would have a slightly darker setting with more saturated colors to get a stronger contrast.

      Food Photography Club. This comment was made in the Food Photography Club, the place for in depth discussions on food photography and critique.

    5. sunshinemomsblog 49 months ago | reply

      Thanks, Thorsten! Noted your point as always.

    6. miel bakes/madhu 49 months ago | reply


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