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

Veronika Studer faved this
  • Veronika Studer 4y

    I really like the setup and the colors. Really nice, natural.
  • Aparna Balasubramanian 4y

    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.
  • sunshinemomsblog 4y

    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.
  • Thorsten Kraska 4y

    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.
  • sunshinemomsblog 4y

    Thanks, Thorsten! Noted your point as always.
  • Madhu 4y

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