India, April 2 -- I f the charcuterie board felt done and dusted, it's back with a twist. The familiar spread of meats and cheeses is being reimagined as edible art, where the board becomes the canvas and dips, spreads and butter double up as paint. Chef Manpreet Dhody recently spotlighted the trend on social media, sharing a visually striking 'butter board' adorned with delicate flowers, more a painting than a platter. "Food, in its purest form, feels like art to me, perhaps the most immersive kind. what if food could be seen, felt and experienced like art?" he says. The idea is simple: skip the bowls and use palette knives to spread ingredients directly onto wooden or marble boards. Swirls of beetroot hummus, whipped feta or softened butter are layered for texture, colour and visual drama, turning a serving style into a statement. For a savoury version, start with room-temperature butter or herb cream cheese, spread in soft waves. Top with smoked salmon, capers and fresh herbs, and serve with sourdough or lavash for a crowd-friendly appetiser. For a vegan take, think dip boards. Use spreads like hummus, pesto or fig jam, and add visual elements such as radish 'flowers' or textured swirls of Mediterranean dips. The result is as interactive as it is aesthetic. For dessert, frosting boards are emerging as a playful centrepiece. A base of buttercream or ganache can be topped with crushed biscuits, sea salt, edible garnishes or a drizzle of caramel or berry coulis. Pair with waffles, cone shards or crackers for dipping. Beyond presentation, the appeal lies in participation. These boards double up as conversation starters, even group activities, where guests can assemble their own 'mini masterpieces'....