Question 1

What is the best lens for Bangladeshi Food Photography?

Accepted Answer

We've found that a 100mm f/2.8 Macro lens is the gold standard. It allows you to get close enough to see the beautiful texture of the spices and the grain of the rice without any distortion. If you're in a tight kitchen, a 50mm prime lens is a great second choice for wider table spreads.

Question 2

How do I stop my curries from looking greasy in photos?

Accepted Answer

The secret is light diffusion. Hard light makes oil look like plastic. We use a large silk diffuser or a softbox to spread the light. Also, try to photograph the food as it cools slightly; boiling hot oil reflects more light than oil that has begun to settle into the sauce.

Question 3

Can I use AI to generate Bangladeshi food images?

Accepted Answer

While AI is a powerful tool for brainstorming and can create stunningly realistic 'generic' food, it often struggles with the specific cultural nuances of Bangladeshi cuisine, like the exact way a 'Luchi' puffs or the specific appearance of 'Shatkora.' AI is great for speed, but for true brand authenticity, nothing beats a real photo of your actual recipe.

Question 4

What props should I use for an authentic look?

Accepted Answer

We recommend using traditional elements like 'Kashar Bashon' (bell metal plates), clay pots (patil), and hand-woven 'Gamucha' fabrics. These props provide a cultural context that resonates with the audience. Avoid overly modern or 'minimalist' props that might clash with the rustic, hearty nature of the cuisine.

Question 5

How do I make white rice look appetizing and not like a white blob?

Accepted Answer

This is a common challenge. We underexpose the shot slightly to preserve the highlights in the rice. Using side-lighting is crucial here, as it creates tiny shadows between the grains, giving the rice 'form' and 'texture' rather than appearing as a flat white mass.

Question 6

Should I use fake steam or real steam?

Accepted Answer

Real steam is notoriously difficult to capture because it dissipates quickly. We often use a handheld steamer or even incense sticks hidden behind the plate to create a consistent, controllable steam trail. This adds a 'freshly cooked' sensation that is very appealing to the viewer's lizard brain.

Question 7

What is the most important setting on the camera for this cuisine?

Accepted Answer

In our experience, it is the White Balance. Bangladeshi food has so many warm tones (yellows, reds, browns) that a camera's 'Auto' setting will often try to 'cool' the image down, making the food look grey and unappealing. Manually setting it to 'Cloudy' or a specific Kelvin (around 5500K-6000K) keeps those spices looking rich.

Mastering Professional Bangladeshi Food Photography