The Artist Sculpting Miniature Delicacies!


Chennai–based artist Shilpa Mitha makes miniature clay food representing some of the most famous dishes of India and then sells her creations online as fridge magnets. You must have heard about the actual Japanese miniature food but here we present your miniature style with an Indian touch, looking at Mitha’s work it’s hard to tell what’s real and what isn’t.

Shilpa Mitha can make dosa with her eyes shut. Request one and the previous sound specialist will work the batter, turn it out until its paper slim, and afterward overlap it up. This dosa is then positioned on a banana leaf and encompassed by chutneys, sambhar, and pickle.

This South Indian breakfast plate looks flavorful, however, it can’t be eaten. The explanation? Mitha makes food miniatures utilizing earth. “I can’t cook in any case, yet I can make your preferred dishes utilizing mud,” says Mitha, 30.


Her food remains exactly as expected—they are definite reproductions of the first dish, from the fixings to the plating. Her dosas are thin and have delicately seared edges and an empty community. “This is a hit. Everybody cherishes a decent dosa,” she says. The coconut chutney is specked with mustard seeds, and the sambhar (stew) has drumsticks and carrots looking out.

Mitha’s sells her scaled-down dishes under the name Sueño Souvenir. Her menu incorporates seared chicken, singed fish, an entire meal turkey with veggies, pizzas, burgers, doughnuts, macaroons, brownies, and cake. Be that as it may, it is her Indian food, especially the south Indian passage, that gets her the most awards: karimeen pollichathu (a Keralite-style fish dish prepared in a banana leaf); gajar ka halwa (carrot pudding); vada pav (hot, potato-filled pan-fried dumplings served inside bread); and significantly more.

Her miniatures, much the same as food at her house, are arranged new. “Making biryani takes me the longest. I need to move each grain in turn. At that point, there’s the way that specific dishes like biryani, dals, and even pappad, fluctuate starting with one district then onto the next,” she says. She looks for references from plans, web-based cooking appears, and photographs.


Mitha’s excursion into food miniatures started in view of a burger. A fanatic of paper quilling, she attempted and neglected to make a paper burger hoop. “My mum [then] showed me how to make a burger utilizing displaying dirt,” she says. It took them ten minutes, and when Mitha imparted it to companions, they all needed their own. Captivated by the interest, she went on the web and found an entire universe of smaller than usual food.

“I wasn’t aware that people actually made miniature, and very realistic, food to put in the kitchens of their dollhouses,” Mitha says. “We had dolls at home, and for Golu [a festive display of dolls] we would make mini-meals for them. But they never were this realistic.”

Mitha considered large scale food photography and found out about the multifaceted nature of smaller than normal models. “In works of art, food is limited to containers of organic products or expand dinners. Where is the regular stuff you eat?” she says.

She didn’t see individuals making Indian food miniatures, so she chose to check out it. Along these lines started her self-trained excursion into preparing food with dirt, and transforming them into magnets and pendants. She took in the fundamentals of mud demonstrating from her mom and took four years to consummate her strategy and the extents, surfaces, and hues. Mitha had left her place of employment to concentrate on her leisure activities, and she before long discovered she could make food miniatures a calling.


Today, her dirt kitchen contains rollers, dough shapers, a sharp needle-like device, and paint. Mitha works with air-dry earth, which doesn’t need to be heated and takes from one to five days to dry. She inclines toward blending hues into the dirt as opposed to painting them after, which she accepts makes the puppets look counterfeit. The last thing gets a layer of varnish, which includes gleam and a slick sheen to certain oil-based dishes. The steady moving of dirt methods Mitha battles with muscle issues and needs to take breaks for physiotherapy meetings.

The miniatures cost between Rs 450 and Rs 1000 ($7-15). In spite of the breaks, and ensuing longer conveyance time, the interest for her food miniatures is high: She gets a normal of 20 messages and demands day by day.

Mitha doesn’t broadcast her work, yet verbal exchange and press appearances assist her with getting clients. She came into the global spotlight for duplicating Masterchef Australia dishes, including Heston Blumenthal’s Botrytis Cinerea, Charlie Sartori’s chocolate wipe cake with raspberry jam, and Shannon Bennett’s chocolate nut bar.

“I just want to cook good food and do something different with my life,” she says. Just don’t try to eat her cooking.


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