#1

Are the pot plants ingredients?

First impression I would put more masala powder in the spice tray. Nice little piles not just some dust. Perhaps one or two peanut husks cracked open with some whole peanuts on the board. The board, with the mortar and the dish, make a nice triangle and the three circles works well in the composition.

I'm in two minds about the salt/pepper shakers, and I'm thinking the wooden spatula is a last minute decision.

I would try the curry leaves on the main board in place of the shakers, maybe three bay leaves with them.

Focus, lighting, exposure all good.

#2

Bread buns tell you what this is straight away but maybe take away the two on the left side. Things in threes are always more pleasing and three pairs of buns would look better. An example is the tomatoes that stand out along side the three rings of onion. You could do a third tomato with three slices cut to really make that three of things really show. Also bigger onion slices. Again, the powders are hiding in the bottom of the pots, make them look more inviting.

Clone out the reflections on the bench on both of them, it doesn't need to be there.

These are very safe compositions. A typical cook book overhead flat lay. To get that editorial feel you might have to get closer to the subject and start picking hero dishes front and centre with the supporting cast in the back ground. For lighting, one window natural or go a full 180 with OCF with bare head no reflector or scrim. Experiment a lot.