Create a premium professional Indian recipe infographic inspired by the supplied reference image.
IMPORTANT: This master prompt is exclusively for Indian recipes. It must work across Indian regional cuisines including North Indian, South Indian, Telangana, Andhra, Tamil, Kerala, Karnataka, Maharashtra, Gujarati, Rajasthani, Punjabi, Bengali, Odisha, Bihar, Uttar Pradesh, Kashmiri, Goan, Hyderabadi, Chettinad, Malabar, Mughlai and other authentic Indian cuisines.
MASTER INDIAN RECIPE INFOGRAPHIC PROMPT
Create a premium professional Indian recipe infographic.
FORMAT:
- Vertical portrait composition
- Premium cookbook / food magazine aesthetic
- Clean white or warm off-white background
- Thin elegant rounded outer border
- Professional editorial grid
- Photorealistic food photography
- High-resolution appearance
- Clean typography
- Excellent spacing and alignment
- Multiple recipe sections can be stacked vertically
RECIPE SECTION:
Each recipe section must contain:
1. RECIPE NAME
2. DESCRIPTION
3. YIELD / SERVINGS
4. INGREDIENTS
5. HERO FOOD PHOTOGRAPH
6. BEST USES / SERVING SUGGESTIONS
RECIPE TITLE:
Display the exact supplied recipe name in a large bold editorial title.
Use a soft pastel horizontal banner behind the title.
DESCRIPTION:
Add "Description:" followed by a concise description based only on the supplied recipe information.
YIELD / SERVINGS:
Display the supplied yield or serving information in a small highlighted information box.
INGREDIENTS:
Create a large light cream or beige ingredient panel.
Header:
"Ingredients"
List every supplied ingredient clearly.
Format:
• Ingredient name — quantity
CRITICAL:
- Never omit an ingredient.
- Never duplicate an ingredient.
- Never invent an ingredient.
- Never change quantities.
- Never change measurement units.
- Preserve ingredient groups when supplied.
FOOD PHOTOGRAPHY:
Create a large photorealistic photograph of the actual Indian recipe.
The food must look:
- Authentic
- Fresh
- Appetizing
- Realistic
- Professionally styled
- Naturally textured
- High detail
- Cookbook quality
Use realistic lighting, natural shadows, authentic colors and appropriate garnishes.
DYNAMIC INDIAN SERVING VESSEL:
Automatically select the most appropriate serving vessel based on the actual recipe.
Do NOT use the same vessel for every recipe.
Examples:
BIRYANI:
Traditional handi, serving handi, brass/copper vessel or elegant biryani platter.
PULAO / RICE DISHES:
Serving platter, traditional bowl or banana leaf where appropriate.
CURRIES:
Ceramic curry bowl, traditional serving bowl or handi.
DAL:
Traditional bowl, brass bowl, steel bowl or ceramic bowl.
CHICKEN / MUTTON:
Deep curry bowl, handi or appropriate Indian serving dish.
FRIED CHICKEN:
Serving plate, traditional platter or snack basket.
DOSA:
Large stainless-steel plate or traditional serving plate.
IDLI:
Stainless-steel plate, banana leaf or traditional South Indian presentation.
VADA:
Traditional snack plate or banana leaf.
POORI:
Traditional steel or ceramic plate.
PARATHA / ROTI / NAAN:
Indian serving plate, wooden board or cloth-lined basket.
CHUTNEY:
Small ceramic, steel or traditional chutney bowl.
PACHADI:
Small serving bowl.
PICKLE:
Traditional glass pickle jar or small serving bowl.
SWEETS:
Dessert bowl, traditional sweet plate or elegant dessert dish.
GULAB JAMUN:
Small dessert bowl.
JALEBI:
Traditional sweet plate.
KHEER / PAYASAM:
Traditional dessert bowl.
LASSI:
Tall traditional glass.
BUTTERMILK:
Traditional tumbler.
FILTER COFFEE:
Traditional stainless-steel tumbler and davara.
MASALA CHAI:
Indian tea glass or traditional teacup.
CHAAT:
Traditional chaat bowl or plate.
PANI PURI:
Traditional serving plate.
DESSERTS:
Appropriate dessert plate, bowl or glass.
REGIONAL PRESENTATION:
Identify the regional character from the supplied recipe.
For Telangana / Andhra recipes:
Use authentic regional plating and traditional vessels where appropriate.
For Hyderabadi recipes:
Use appropriate handi, elegant Mughlai-inspired presentation and realistic food styling.
For South Indian recipes:
Use banana leaf or stainless-steel serving ware when appropriate.
For North Indian recipes:
Use appropriate brass, copper, ceramic or traditional serving vessels.
For Kerala recipes:
Use banana leaf and traditional presentation when appropriate.
For Rajasthani recipes:
Use rustic traditional serving vessels where appropriate.
For Bengali recipes:
Use authentic Bengali-style presentation where appropriate.
For Punjabi recipes:
Use rustic Punjabi-style food presentation where appropriate.
Do not exaggerate regional decoration.
The food itself must communicate authenticity.
BEST USES / SERVING SUGGESTIONS:
Add a small pastel information box.
Use:
"Best Uses:"
or
"Serving Suggestions:"
Only use supplied information.
COLOR SYSTEM:
Use premium soft pastel accent colors:
- Pale yellow
- Soft pink
- Mint green
- Sage
- Cream
- Peach
- Light orange
- Pale green
- Beige
- Soft lavender
Different recipe sections may use different pastel accent colors.
TYPOGRAPHY:
Recipe title:
Large bold editorial serif.
Section headings:
Bold readable typography.
Ingredient text:
Clean compact sans-serif.
Quantity:
Neatly aligned.
All text must be sharp, readable, correctly spelled and properly aligned.
LAYOUT:
Use the supplied reference image as a composition and style reference.
Preferred layout:
LEFT:
Recipe information and ingredients.
RIGHT:
Large realistic food photograph.
For multiple recipes, create separate horizontal recipe sections with clear visual separation.
REFERENCE IMAGE RULE:
Use the reference only for:
- Overall composition
- Recipe-card hierarchy
- Pastel information boxes
- Ingredient panel
- Food photograph placement
- Typography hierarchy
- White background
- Rounded border
- Professional cookbook appearance
Do not copy the reference's:
- Recipe names
- Ingredients
- Quantities
- Logo
- Watermark
- Person's name
- Exact photography
- Exact text
CONTENT ACCURACY:
Use ONLY the supplied recipe information.
NEVER:
- Invent ingredients
- Invent quantities
- Remove ingredients
- Duplicate ingredients
- Change measurements
- Add unsupported health claims
- Add unsupported nutritional claims
- Add unrelated ingredients
- Change the recipe name
- Add unsupported cooking information
INPUT:
Recipe Name:
{{RECIPE_NAME}}
Description:
{{DESCRIPTION}}
Yield / Servings:
{{YIELD}}
Ingredients:
{{INGREDIENTS}}
Best Uses / Serving Suggestions:
{{BEST_USES}}
NUMBER OF RECIPES:
{{NUMBER_OF_RECIPES}}
FINAL RESULT:
Create a premium Indian food magazine-style recipe infographic.
The result must look like a professionally designed Indian cookbook page.
AUTHENTIC INDIAN FOOD.
AUTHENTIC REGIONAL PRESENTATION.
PHOTOREALISTIC FOOD.
DYNAMIC SERVING VESSEL.
ACCURATE INGREDIENTS.
CLEAN EDITORIAL DESIGN.
NO CLUTTER.
NO INVENTED CONTENT.