I don't always make a garnish, but a garnish adds that extra special touch to make a meal appealing and appetizing. Here are a few ideas:
a dash of cardomon on a cup of yogurt
a sprig of parsley, a lovely flower
a whole chili, chaunced in ghee first.
a touch of cayenne for color
a side of a mango, sliced and fluted outward
diced tomatoes and coriander leaves
Garnishes are not difficult to create (the web is full of ideas), and when a preparation is offered to Krishna, a garnish can show extra care and affection. And of course, there should always be tulasi leaves, the garnish most dear to Lord Krishna.
a dash of cardomon on a cup of yogurt
a sprig of parsley, a lovely flower
a whole chili, chaunced in ghee first.
a touch of cayenne for color
a side of a mango, sliced and fluted outward
diced tomatoes and coriander leaves
Garnishes are not difficult to create (the web is full of ideas), and when a preparation is offered to Krishna, a garnish can show extra care and affection. And of course, there should always be tulasi leaves, the garnish most dear to Lord Krishna.