Hosting and styling ideas with Chef Daksha Salam

Beautiful Homes (BH): What do you most enjoy about table styling and hosting?

Daksha Salam (DS): Honestly what I like most about the tablescape experience is eating with our eyes first, that’s something that I always prioritise. I let my table be informed by the food that everyone will consume. So, a lot of my tables have more than just flora, it also has a lot of vegetables in it that you ultimately use. My design philosophy is really intuitive.

BH: How does your culinary skill set translate to table décor?

DS: It goes hand in hand. Tablescape depends on the food that I would be preparing. When I cook my local food, I let the dishes speak for themselves. I don't try to go over the top with arrangements. But let's say for a grazing table, where you can incorporate the grazing part of the food and as well as the tablescape, then I let them overlap in those situations. Also knowing what goes behind in the kitchen helps me translate it onto the table. Like what should go first on the table depends on what can remain fresh. For example, cheese is delicate and can sweat in the humid climate of India, so it’s ideal to bring it afterwards.

BH: Is there any element that can be seen in all of your table setups?

DS: One element that you would definitely find in all my table stylings is the use of fruits and vegetables. I think it's important to highlight them, because after you are done with your event, they can be consumed. I can’t say the same about flowers, because though they look pretty, after using them you end up throwing them.

One of the other main elements that I play with is colours. I keep a green base for its lushness with pops of colour onto it. A lot of times, I add a centrepiece around which the table setup is focused. It is important to incorporate a certain language to the table. I also add a few subtle elements like smaller flowers to help mask little spaces and certain elements of drama to provide height and movement.

BH: Any tips for people looking to host friends and family?

DS: I would say clean as you work. Most of the time you are so busy that you don’t realise the mess you are making, so have a big bin beside you while cutting your flowers and vegetables. Take a step back and look at what's happening, let your intuition guide you.

BH: Why do you think people are hosting at home more now?

DS: I will have to credit Covid the pandemic for the increase in hosting at home, because that’s when we all started looking inwards, became home bodies and realised that we can really have a good time at home. Whenever we have a get-together planned, my first instinct is to do it at home. I will be more than happy to volunteer and host. Home creates an intimate space for conversations with friends especially if meeting after a long time. I like to cook them food that I have grown up eating or make them try new culinary experiences. Watching people appreciate my work and loved ones eating the food I make, is something that makes me really happy. I recommend people to muster up the courage and start hosting. You don’t always have to cook the meals, there’s no shame in ordering food and hosting with that. It’s the idea of being together on a table in your own private space.

All images by Anand Rama Krishnan