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Indian Food is known is for its elaborate and tedious pre-paration of food and longer and longer cooking time for each dish. Which leaves less time for an Indian chef to think about the garnishes since its the taste ultimately which would lead to a guest/customer to come back to the same restaurant/food joint that's the ultimate mantra for Food business - "Repeat customer"
However some of the most common garnishes are as follows.
Finely chopped coriander leaves
Coriander sprigs
Tomato julienne
Onion rings
Tomato rose
Ginger julienne
Swirl/dollop of cream
Rogan (chilly oil)
Deep fried dry red chilly
slit green chilly
flower of green chilly
Fried curry leaves
Red chilly powder
Roasted and partly crushed cumin seeds
Saffron threads
Sauteed whole spices (coriander seed, green cardamom, cumin seed, red chilly etc)
Garnishes are used based on the usage of same or similar ingredient in the food preparation. Contrast of color on the dish also playes the major roll in selecting the garnish.
However if any ingredient compliment the dish and is not used as the ingredient in the dish it can be used also e.g. ginger julienne on Spinach preparation (palak paneer).
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Your question refers to "those types of garnishes" but doesn't say what types of garnishes you're asking about, which makes it hard to answer.
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June Budgen has written: 'The book of garnishes' -- subject(s): Garnishes (Cookery), Garnishes (Cooking) 'Hors D'Oeuvres'
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Where does garnish for food come from?
Garnishes are usually part of the ingrdients that have gone into the dish. so if there is mint in it a sprig of mint may be used as garnish.
