The Art of Plating

The Art of Plating: What Cooking Taught Me About Product Thinking

There’s something deeply satisfying about hosting a meal. For me, it’s not just about the food - it’s about the story, the setting, the experience. Whether it’s a quick pasta or an elaborate Indian thali, I’ve found myself applying many of my product management instincts to food prep, plating, and the entire guest journey.

Cooking, for me, starts not in the kitchen, but with curiosity. I’ll see a dish online—on YouTube or Instagram, and the next thing I know, I’m rummaging through the pantry or heading to the nearest grocery store. I’m drawn to recipes that are simple but expressive: minimal ingredients, yet maximum flavour clarity. Much like good product design, where less is more, and every element serves a purpose.

The Recipe is the Roadmap

I don’t follow recipes to the letter. I treat them like product specs guides, not gospel. I adapt based on what's available, what's seasonal, and what might elevate the experience. I always add a dessert, a side, or a drink because no one remembers a product (or a plate) that does just enough. It has to delight.

Locally Sourced, Globally Inspired

Our ceramic crockery was sourced from a small shop in Noida, made by artisans in Khurja, the ceramic capital of India. These aren't perfect pieces. They have tiny flaws: dents, smudges, uneven glazes. But like any early-stage product, they carry character. They make the dish stand out. The plate tells one story, the food another. Together, they build an experience.

The PM’s Plating Principles

Plating, to me, is like shipping a new feature. You’ve built something great, but presentation determines perception. Here's where my product mindset kicks in:

• User Experience (UX): The moment the plate is placed in front of a guest, their eyes feast first. The contrast between dark kebabs on a light plate or fluffy pulao on a dark base isn’t an accident. It’s intentional design: visual hierarchy, clarity, and engagement.

• Personalization: I think of each guest like a user persona. Are they adventurous or conservative? Big eaters or light snackers? I adjust portion size, spice levels, and pairings accordingly.

• Feedback Loops: Just like post-launch analytics, I watch reactions. Did they reach for seconds? Did they ask what was in the chutney? Did someone pause and smile before taking a bite? Those are real-time signals.

• Consistency + Delight: Portion sizes stay regular, and I avoid overwhelming guests with a mountain of food. A sprig of coriander, a swirl of ghee, or a drizzle of chutney, these aren’t embellishments; they are finishing touches that leave an impression. Just like that extra animation or microcopy in an app.

• Senses as Stakeholders: Guests don’t just taste food. They see it, smell it, and even hear it sizzling on the way to the table. Much like products that appeal not just to logic, but to emotion, food must speak to more than one sense.

Crafting the End-to-End Meal Journey

Serving food isn’t about filling stomachs. It’s about building trust. That the dish is safe, made with intention, and presented with care. That the extras, the sides, the drink, and the chat at the table are not afterthoughts, but integrated features. This is exactly what building good products feels like. A complete experience.

Takeaway

The Art of Plating isn’t about being fancy. It’s about care. It's about the user journey from the first glance at the plate to the last bite. As a Product Manager, I’m wired to think about ecosystems, edges, and emotion. Cooking and especially plating help me practice that thinking outside of sprint boards and Jira tickets.

Because at the end of the day, a happy guest is the best kind of user success metric.