Components of A Thali!

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By Keet Kat

Try it our way!


India is known for its exclusive cuisine and the variety of spices it has to offer. Each region of India influences what food item goes on their Thali, and the medium through which the Thali is presented. But no matter how many ways and types of food is presented, it is sure to make your mouth water!


Today however, we are going to explore the southern meals of India…


A typical south Indian meal is served on freshly cut banana leaves. For each meal of the day, different sizes of banana leaf is used, while lunch being the largest of them all. The usage of leaves date back to a time when its metal counterparts and cutlery weren’t well known or established. The leaf is a very nature friendly option and continues its use even after it is discarded. We cut the leaf for serving food. After the food is eaten, the used banana leaf is distributed to the cattle kept in the farm. The cattle’s excretion in turn, fertilizes the soil for the tree to grow. This is a continuous cycle.


The leaf is long and elongated but curved at the ends. The smaller end of the leaf is placed in such a way that it faces the left side of the person eating the meal, while the larger side faces the left. 

<--- Smaller end | Larger end -->


Before consumption the leaf is sprinkled with water. This is seen as a symbol of cleansing. The leaf’s stem divides the leaf into the top half and bottom half. The top half consists of salt, pickle, 2 vegetables, kootu, varuval, vadai/ bonda, and a sweet, placed from left to right. In the lower half, banana, apalam, and rice is placed. The water is placed on the left side of the leaf, while the payasam, a sweet thick, glossy syrup is served on the right hand side.

 


 

There is a considerate amount of distance placed between each component to prevent mixing and to have easy access. This together with the pleasures that come from eating by hand, offers the overall south Indian meal experience.


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