In southern India, a well-rinsed banana leaf is used as a plate for hygiene purposes, and its visual impact
Several customs are associated with the manner of food consumption in India. Traditionally, meals are eaten while seated either on the floor or on very low stools or cushions. Food is most often eaten without cutlery, using instead the fingers of the right hand (not the left since that hand is used for cleaning oneself after a bowel movement). Indian culture dictates that eating with your hands is a pleasurable experience, activating a so-called sixth sense, rather than using cutlery. Furthermore, the food is already in bite-size pieces making the use of a knife and fork unnecessary. Traditionally, the fingers are also used to feel the temperature of the food to one’s taste and combine flavors such as by tearing a small portion of bread (Roti, Naan) and folding it into a small pocket to scoop a desired amount of food. However, these traditional ways of dining have been altered under the influence of eating styles from other parts of the world.
Traditional serving styles vary from region to region in India. A universal presentation is a thali, a large plate with samplings of different regional dishes accompanied by raita, breads such as naan, puri, or roti, and rice. In South India, a cleaned banana leaf is often used as a hygienic and visually interesting alternative to plates.
Restaurant meals(Thalis)
An Indian meal in a restaurant is generally called thali and is usually served on a round tray made of either silver, stainless steel, or brass, with a selection of different dishes in small bowls. According to the region in which the restaurant specializes, a choice of native vegetarian or non-vegetarian delicacies is offered.
Rice, even in a modest amount, is an essential component of thali. A North Indian thali consists mainly of Indian bread such as chapati, roti, paratha, phulka, or naan along with rice, while South Indian thalis are served mostly with rice. Some restaurants offer ‘unlimited’ thalis, with “bottomless” refills on all components of a thali, so that the customer eats until fully satisfied.
