Eeshaan Kashyap On Palettes For Every Mood
Eeshaan spills his secrets on the colours that feed appetite, conversations and everything in between
If you’ve ever wondered why a dinner feels electric one night and meditative another, look closer, it’s probably the table talking. Or rather, the colours on it. Few people understand this delicious intersection of hue, mood, appetite, and storytelling like Eeshaan Kashyap, creative director, tablescape alchemist, and the man who treats colour like his own dinner guest.
With Eeshaan, nothing is random. Not the shade of your napkin, not the temperament of your plate, not even that rogue bowl that “accidentally” steals the spotlight. His world is a moodboard where colour psychology quietly, but firmly, directs the evening's appetite.
So, we sat him down (at a well-dressed table, of course) to talk about how colour behaves, misbehaves, and transforms the act of dining into something a little more cinematic.
Le Mill: We’re no strangers to your table, but when you’re setting the mood with colour, what’s the first decision you instinctively take?
Eeshaan Kashyap: “Texture! The first thing I gravitate towards is different textures. You see, the same colour in different textures can have a different look and feel when layering up a table.”
LM: While we’re on the topic of textures, do you think textures have a personality of their own? Like, how does a matte plate vs. a glossy one change how we react to the food on it?
EK: “It really depends on the person interacting with the table or the one setting it. While they’re both quiet on their own, a mix of both definitely balances the table. As for me? I’m more partial to the glossy ones and tend to pick muted additional elements to tie the table together.”
LM: Do you think there are colours that secretly make people hungrier, or is that a myth Pinterest refuses to let die?
EK: *laughs* “Colours definitely make an impact on the table and while you’re eating. For example, the greener the table, you tend to eat more and eat healthier and the darker and intimate the setting, you tend to enjoy darker foods like stonefruits and chocolates. So, while it may be viewed as a pinterest conspiracy, it’s definitely true!”
LM: At your tables there are definitely some colours that do all the talking while others behave. How do you decide who’s who?
EK: “I find it really easy to navigate in the chaos of colour. I’ve always played around with lots of colours while breaking symmetries. For example, instead of black and white as a combination, I’d go for black and brown or red and purple. Unconventional? Yes. Balanced? With the right elements, definitely. There’s no picking and choosing of who shines brighter, but more of how to harmonise atypical colours together.”
LM: And which colours would you say spark lively, borderline-chaotic dinner table energy and which ones calm the room down?
EK: “Your usual shades of white, gray and neutrals keep a very calm undertone at the table and brighter colours like purples, pinks and bright yellows are much more vibrant and add a little drama to the table.”
LM: Indian tablescapes have their own colour legacy. How do you play with tradition without feeling trapped by it?
EK: “I wouldn’t really say ‘feeling trapped’ as its definitely a strong statement, but for sure, inspired. The Indian tablescape has a lot of elements like numerous textiles, metals like gold, silver, bronze and copper, timeless combinations like the earthy terracotta with genda or desi gulab with brass. And, all these elements give you that feeling of ‘home’. While I have found my own style to set the table over the years, I’m sure to borrow some of these elements from time to time, where I get to blend different textiles, objects and even the food for that matter, beautifully.”
LM: Does the colour of the plate itself change how a dish tastes, or how adventurous someone feels trying it?
EK: “It is a bit more scientific and logical. Yes, there have been studies where if you see yellows and greens, basically a lemon-y palette, you tend to be more curious to try it. So, definitely the colour-food theory exists and it plays on the perception of taste.”
LM: Is there a colour or table mood that, in your experience, gets people talking more? (Or oversharing?)
EK: “Neon! I’ve done a completely neon table where guests where just surprised with the glow of the table because it isn’t a usual choice. The risk it involves is the food can look dull, but the right neon colours can really work wonders. In my experience, its a real ice-breaker and really gets people chatting more.”
LM: How do seasons change the way you work with colour? Are monsoon tables different from winter ones?
EK: “ For sure! My winter tables are filled with flowers whereas monsoon tables are much more green with hues of blue and has sort of a moody tone. I play around with the availability of local produce each season which switches the table.”
LM: One colour rule you always follow when setting a table, and one rule you happily break?
EK: “One rule I’m very happy to break is colour symmetry, and matching everything, makes the table very two dimensional, I like things on the table to complement and contrast. And, one rule I always follow is to highlight the center of the table with something bright and elevation and tone it down throughout the rest of the tablescape.”
LM: If you had to plate the essence of Le Mill, what colour palette would you serve it in?
EK: “Shades of red, brown and bright green”
LM: Is there an “Eeshaan colour moment” we should all be stealing for our next dinner party?
EK: “I’ve been thinking of this for a while but I’ve been wanting to an all-over burnt rust table, which you guys will see very soon!”
