
If you have ever had the chance to attend a south Indian function you would know what this is about. Having gone through the arduous task of sailing through a lunch on the banana leaf one would quite agree that it is indeed an art to manage a lunch on it. But once you master it, it’s more fun than anything.
The wedding is over and people rush in huge numbers towards the dining hall. Generally, two to three rows of long tables are arranged with enough passage in between for the valets to walk. Big, green, banana leaf are laid and its time to settle down. People start with sprinkling little water gently on the leaf and wiping it as though a sign to say, “Bring it on, I am ready for an attack” [One is pretty hungry after the dull wedding though one hardly has any active participation besides dressing and chatting, for having become so tired!!]
There’s a sequence to serving in the traditional banana leaf. First is a spoon of kheer, i.e to start with something sweet. Though for most it is like a movie’s trailer which helps you judge whether the further course would be tasty or not. Next is pachadi (a southie variety of raita with tadka) and crispy brown vada (vadai) to go with it. Next up are two-three kinds of vegetables of which one is mandatory to be spicy. Followed by the famous avail/kootu ( a liquid side dish with n-number of veggies in it). A bit of pickle for the last, and limbu rice (which acc to me they serve in miserly quantities most of the times….darn) of course salt if need be.
Three more to go before the final attack!! Starting with paruppu (Dal), rice and ghee. Hot and spicy sambhar to mix up with the rice, an icing on the cake being the crunchy papads. Its time to start!! Choosing one after the other diligently working your way through tasting and finishing all that is served, a major look out is the server’s speed as well as that of your co-eaters. Since, if you are stuck up with sambhar rice when the pandhi (the current eaters) are through with their rasam rice, then you may have to forgo on rasam…..unless you are brave, patient and vociferous enough to call out to ‘the mama ’and ask him for rasam.
Rasam brings us to a very seminal part of learning this art, by far the most challenging one if you have been brought up to eat with a spoon. You can turn yourself into a jester frantically trying to get things in place. Following criteria’s to be thought of:
1. What is the size of your leaf?
2. What is its current position? Too near to the table’s edge or safely far from you?
3. How filled is your leaf? Can you do some space management?
If the above questions are answered in positive, then you are ready for a kill, else there’s trouble…hehehe. Some tips…..
Once rice is served, make a small partition between the heap of rice, 1st serving---start mixing, second one---take care of the borders lest they make way to your expensive outfit, 3rd serving--- (strictly recommended only for experts) start off!!! Eating rasam rice neatly is a sure portrayal of dexterity.
Payasam next, followed by curd rice with the little pickle at the corner. Once done, you have victoriously completed the task, ready to move out….ouch…too full to move… ;)
Sitting next to naani has given me hands-on-exp and training. Being scrupulous while interacting with the mamas, since a mere nod/low replies will only land you with more. Also between regular intervals, looking out for which mama is serving which dish so as to be prepared for a firm YES/NO ably gestured with your palm over the leaf. Don’t engage in too much talking while rice is being served lest you overstuff yourself or waste food sloppily.
Scientifically, banana leaves make the food more tasty, keep the heat in them intact and due to the constant contact between your hand and leaf, the leave’s juice goes in along with the food which helps in digestion. Its environmental friendly, since its disposal causes no harm and are even given to cows at times as food.
SOOOoooooooo, planning to have lunch on a banana leaf??? ;)